Need to Print Out a Certain Recipe
to
Need to Print Out a Certain Recipe
Hint: Try soaking wild game in buttermilk or salt water overnight
to remove the wild taste.
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How I cook my venison roast on the smoker. First take a knife about 1 in. wide and at least 3 in. long. Then punch holes in the venison roast about 2 in. apart and 2 in. in depth all the way around the roast. Then take a bacon strip and roll it up with a small peace of garlic in it about the size of a pea. Then with your finger punch the rolled up bacon into the hole on the roast. Repeat this until you have filled all the holes in the roast. Salt and pepper or use my gourmet salt to your desire. It's then ready to put on your smoker. After you put the venison on your smoker melt some butter in a pan. Then take a syringe and inject the melted butter into the venision after cooking it for 45 min. to an hour. Do this all the way around it about4 in. apart. Repeat the injection again after each hour you cook the venison. (2) Mesquite BBQ Dove or Quail Ingredients: 8 Birds of your choice 1-pound fresh bacon ½ cup Italian salad dressing Season Mix: 1 tablespoon paprika 1 teaspoon ground sage ½ teaspoon garlic powder Salt and pepper Marinate birds in Italian salad dressing overnight in a plastic bag. Pat dry, season bird with paprika, ground sage, garlic powder, salt and pepper to taste. Wrap each bird with bacon slices. If you use more than one slice of bacon to cover the bird match the seams on the same side. Place the birds on a medium-hot Direct Heat grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the bird with a fork, if it is not tender cook an additional 15 minutes. (3) Venison Stew 4 lbs. venison in bite size cubes 4 tablespoons flour 2 teaspoons seasoned salt 6 to 8 tablespoons butter 2 cups Burgundy Wine 1/2 cup dry white wine 2 cups beef bouillon broth 6 carrots, sliced 6 stalks celery, with leaves, sliced 2 medium onions, sliced 2 cloves garlic, pressed 3 to 4 bay leaves 2 tablespoons snipped parsley 1/4 teaspoon chives 1/4 teaspoon chervil or parsley 1/4 teaspoon thyme 1 teaspoon salt 1/2 teaspoon fresh ground pepper 1/2 cup barley 1 pound mushrooms, sliced 4 to 5 medium potatoes, cubed 1 cup sour cream 2 teaspoons paprika In a paper bag shake together the venison, flour, and salt until meat is coated. Melt some of the butter in a Dutch oven over medium heat. Then Brown venison in batches and remove and reserve. Don't overcook. Return lightly browned meat to dutch oven. Add Burgundy, white wine, bouillon then bring to a slow boil. Add carrots, celery, onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt and pepper and barley. Cover and simmer for one hour. Add mushrooms and potato's and simmer 20 minutes more until all is tender. Stir in sour cream and paprika and simmer 10 minutes and serve. (4) Mesquite Smoked Pheasant Make slice along breast bone and insert 1/2 piece of bacon along each side. Salt and Pepper Birds to Taste Smoke birds using Indirect Heat with Mesquite wood and charcoal for 4 hours at 250 degrees. Baste the Birds often with... (1) BBQ Honey Mustard Dijon Baste 3/4 cup Dijon mustard 1/4 cup vegetable oil 1/4 cup honey 2 tablespoons dry mustard Heat everything to just boiling, stirring constantly. Note: You may need to DOUBLE this recipe. The Dijon Baste is a Baste not a Sauce. If you taste it your going to think I'm crazy. Do not judge the Baste until you cook with it. (2) Bobby' Game Baste 1/4 cup soy sauce 1/4 cup cooking oil 1 teaspoon Worcestershire sauce and just a dash of paprika Mix all of the above together and heat just to a boil and use to baste your Bird. (5) Texas Fried Venison 1/4 cup flour 1 teaspoon salt Pepper to taste 3 tablespoons bacon fat 1 stalk celery, cut up 3 medium onions, sliced and browned 1 tablespoon Worcestershire sauce 2 cups tomatoes Cut 2 pounds venison into serving sized pieces. Then Mix flour, salt and pepper. Coat venison with flour mixture. Heat bacon fat in skillet and brown venison. Add celery, onions, Worcestershire sauce and tomatoes. Cover and Cook on Low for 1 to 2 hours or until tender. (6) Lemon & Herb Marinated Cornish Hens 2 tablespoons fresh oregano leaves or 2 teaspoons dried 2 tablespoons fresh thyme leaves or 2 teaspoon dried 2 tablespoons fresh rosemary or teaspoons dried 4 garlic cloves 1 teaspoon salt 3 ea 1 1/4 to 1 1/2 pound cornish hens, halved, the backbones discarded and patted dry 1/2 cup fresh lemon juice 1/4 cup olive oil Mince together the oregano, thyme, rosemary, garlic and salt and in a shallow baking dish large enough to hold the hens in one layer. Whisk together the herb mixture, lemon juice, and the oil. Add the hens, turning them to coat them with the marinade, and let them marinate, covered, and chilled overnight. Drain the hens and reserving the marinade. Grill them using Direct Heat and Mesquite Wood set on a rack 5 to 6 inches above the coals, basting them with the reserved marinade and turning often, for about 25 to 30 minutes, or until the juices of the thigh runs clean when pricked with a fork. Discard any remaining marinade. (7) Grilled Duck Breasts with Pineapple Salsa 2ea 1 pound duck breasts Marinade: 1/3 cup pineapple juice 2 tablespoons honey 1/4 cup soy sauce Juice of 2 limes Combine marinade ingredients together in a large plastic bag that you can seal. Place duck breasts in the marinade and refrigerate for 4 hours. While the duck is marinating you can assemble salsa ingredients. Pineapple Salsa: 1 large ripe fresh pineapple 1 fresh jalapeno pepper, seeded and chopped Juice of 1 lime 1 teaspoon lime zest 1 teaspoon rice vinegar 2 teaspoons dark brown sugar 1 tablespoon fresh cilantro, chopped Combine all ingredients and set aside in the refrigerate for at least 1 hour to allow flavors to blend. When your duck has finished marinating, grill with Indirect Heat and Mesquite Wood for 30 minutes per side until done. Slice and serve with pineapple salsa. You can also substitute chicken breast for the duck breast. (8) Mesquite Smoked Cornish Game Hens 2 Cornish game hens 1 teaspoon fresh oregano, chopped 2 tablespoons olive oil 1 teaspoon fresh thyme, chopped 1/2 cup fresh lemon juice 1 teaspoon fresh rosemary, chopped 1 cup fresh orange juice 1 teaspoon fresh basil, chopped 3 garlic cloves, crushed Combine olive oil, lemon juice, orange juice, garlic and herbs. Pour mixture over the cleaned game hens in a zip lock bag and refrigerate for 1 to 2 hours, turning occasionally. Cut 3 carrots and 2 celery ribs into strips and thinly slice 2 red onions. Remove game hens from marinade. Salt and pepper inside and outside. Stuff cavity of each equally with vegetables. Cook on your grill using Indirect Heat and Mesquite Wood for 2 to 3 hours or until juices run clear. Turn the hens ever 1/2 hour. (9) Tex 12 Pack Dove Poppers 12 Dove Breasts 12 Jalapeno halves seeded 12 strips of Bacon 1 cup of BBQ sauce 1 tablespoon jalapeno jelly Salt and Pepper to taste Note: remember the bacon will add some salt Remove the breastbone from the dove. Salt and Pepper lightly. Then wrap each dove breast around 1/2 of the seeded jalapeno pepper. Then wrap a strip of bacon around the breast and pepper and secure with a toothpick. Grill with Mesquite Wood using Direct Heat for about 20 to 30 minutes. Turning the Dove every 5 minutes and Basting with the BBQ sauce and Jalapeno Jelly combined in a bowl. (10) Honey Citrus Game Hens 4-6 Cornish game hens 1-2 oranges, unpeeled, cut into wedges 2 lemons, unpeeled, cut into wedges 1/2 cup honey 1 Tablespoon grated orange zest 1 Tablespoon grated lemon zest 1 Tablespoon lemon juice 1 Tablespoon Dijon mustard 1 Teaspoon ground ginger 1/2 Teaspoon cayenne pepper, or to taste (optional) Salt and freshly ground pepper to taste Stuff the game hens with the orange and lemon wedges and place in a roasting pan. Combine the remaining ingredients in a small bowl and brush the game hens with the mixture. Bake in a preheated 350 Degrees oven until cooked through, about 45 minutes, basting with the honey mixture once or twice during the cooking. Serves 4 to 6. |