Dutch Oven Recipes
Breakfast Recipes
Appetizers/Game Day/Tailgate Food
Slowcooker/Crockpot Recipes
Soups/Stews/Chili
Biscuits, Bread, Cornbread
Desserts
BBQ, Rubs, Seasonings & Cures
Wild Game
Main Dishes, Casseroles & the Like
Veggies and Side Dishes
Sauces, Salsas & Glazes
Beverages

Title Fail.

Started with Anything Else? Intended for it to read Any Additions?

Unless you're in a rush to get something put together, I'd ttt this page a couple of times a day or so. Traffic on this board sure slows down after deer season and I'm sure there are plenty of good recipes to be added. I'll help bumping it up when I remember.

Dan's wild Game Sausage Chili Con Queso

Saute about 1/2 an onion chopped in butter
Add in Jalapeno's or serrano peppers chopped to Taste
Add about 1/3 1lb of ground venison pan sausage--deer, nilgai
Seaon with slap ya momma to taste
drain one can original recipe rotel
When sausage is done pu;; off and drain on paper towel.
Cube in 1' chunks half a loaf of velveeta.
Mix sausage, onions and peppers with rotel.
Microwave on medium covered mixxing occasionally until cheese is melted. I like to do this on medium to low settings so cheese does not burn

Serve with tortilla chips withy libation of choice

bizarre burrito surprise

I put some leftover elk ribey and ground white turkey chili together with fried shrimp that the wife put too much cayenne peper on (for the kids taste) in a large tortilla and then topped with a mexican shredded cheese mix.

Surprise. It was great.

Drink Recipe:

Doss Shooter
- 2 shots of something strong on the wrong side of the glass rim
- 3 dashes of bitters
- Serve boiling hot

G-Man's Pan Fried Wild Turkey Breast

2 lbs turkey breast (feeds 4)

marinade:
2 cups milk

coating:
1-1/2 cups flour
2 tsp baking powder
4 TBSP Fiesta Cajun All seasoning

cooking:
2 sticks butter (1/4 lb each)

Cut the turkey breast into 1/2 to 3/4" slabs across the grain of the meat. Place slabs between layers of wax paper and flatten to 1/4" with the flat side of a tenderizing mallet.

Soak the tenderized meat in 2 cups of milk at room temperature for 30 minutes.

Mix all of the coating ingredients together. Set aside 3 TBSP of the mixed coating for gravy.

Drain the milk from the turkey marinade and set it aside to be later used in gravy.

Melt 4 TBSP butter at medium heat in a pan. Coat 4 to 6 pieces of turkey and place them in the heated butter in the pan. For more even cooking, do not allow the pieces to touch each other.

Cook for two minutes on each side allowing the coating to lightly brown. Place the cooked pieces in a warm dish in a 200 degF oven until all turkey is cooked.

Use remaining milk marinade and the 3 TBSP of unused batter to make gravy. Warm the combination until the gravy is thick and bubbling.

Serve turkey and gravy warm. Turkey meat is tender and juicy. Spice is mild.

Add instructions for how to fry a turkey?

G-Man's Venison Kabobs

Pierce venison backstrap with a fork about every 1/2". Cut the pierced slab into ~1" cubes.

Marinate the cubes in Italian dressing for 2 hours in the refrigerator.

Remove cubes from marinade and discard the marinade. Wrap individual cubes with half-slices of thin sliced bacon. Season the cubes to taste with Montreal steak seasoning, Cajun All seasoning, or Season All.

Slice an onion into 8 pieces. Slice a bell pepper into 12 pieces. Slice a tomato into 8 pieces.

Skewer the pieces, alternating the bacon wrapped venison cubes between onion, bell pepper, and tomatoes.

Grill the skewered kabobs over medium heat (I prefer mesquite coals) for 4 to 5 minutes on each side (15 to 20 minutes total) until bacon is moderately cooked.

Serve hot off the grill.

G-Man's Venison/Pork Summer Sausage

1-1/2 lbs trimmed and cubed venison
1-1/2 lbs cubed pork butt

Spices:
3 TBSP Morton's TenderQuick
1-1/2 TBSP mustard seed
1/2 tsp salt
1 tsp coarse ground pepper
1/2 tsp garlic salt
1/2 tsp onion powder
2 tsp garlic powder

2 TBSP Liquid Smoke, Mesquite

1 cup water

Mix venison and pork together. Pass the mixed meat through the coarse plate of a grinder.

Mix all spices together. Mix the blended spices and liquid smoke into the coarse ground venison/pork.

Pass the spiced meat through a fine plate grinder.

Add 1 cup of water to the 3 lbs of finely ground spiced meat. Knead the water into the meat. Refrigerate the meat for 2 days, mixing it by hand about every 12 hours.

Roll the meat into three equal loaves. Place the loaves directly on the rack of an oven that has been preheated to 350 degF. Place a cookie sheet below the oven rack to catch drippings from the loaves while they cook. Cook the loaves for 1 hour. The internal temperature should reach 150 degF.

Cool the loaves in the refrigerator and wrap the cooled loaves in plastic. Slice thinly prior to serving.

Venison Breakfast Sausage

3 lb trimmed venison
1 lb bacon
2 tsp salt
1 tsp black pepper
1 TBSP rubbed sage
1-1/2 tsp ground ginger

Cut the venison and bacon into ~3/4" cubes. Mix the dry ingredients and blend them by hand into the cubed venison and bacon in a large bowl. Pass the spiced cubes through a coarse plate of a grinder.

Shape the ground sausage into 1/4" thick patties and fry over medium heat.

Form the remaining ground sausage into appropriately sized rolls and freeze for later use.

G-Man's Wild Hog Backstrap and Sausage


Pork loins from a wild hog cut into 8” sections
Links of your favorite type of sausage
Thin sliced bacon

Black pepper
Onion powder
Garlic powder

Beef broth


Using a fillet knife, cut a hole lengthwise into each section of the pork loin. Insert the knife into the center of the end of the loin and push it all the way through to the opposite end. Cut from the center towards the outside edges, but not all the way out. When finished cutting, the pork loin will form an empty tube.

Cut your sausage link to the same length as the pork loin and insert the link into the tube of pork loin. Repeat this for each section of pork loin. For loins from smaller hogs, it may be necessary to cut the sausage links lengthwise for them to be able to fit into the tube of pork.

Season each bundle to taste with pepper, onion powder, and garlic powder. Wrap the seasoned bundles with bacon. Place the wrapped loins in a baking dish with one cup of beef broth.

Tightly cover the baking dish with foil. Cook for 2-1/2 hours at 325 degF in the covered dish.

Remove the foil cover. Increase the oven temperature to 400 degF, baste the bacon with the juice from the baking dish, and cook an additional 10 to 15 minutes to brown the bacon.

Remove the cooked meat from the dish and separate the juice for use as dipping sauce.

Wow Gman those recipes sound awesome!

Thanks Artemis. Give any one of them a try. I don't think you'll be disappointed.

Every meal at G-man's house starts with a pound of bacon or a pound of butter. All of them are good!

Did somebody mention bacon?? Okay, here's another one, bacon optional... I like it with bacon.


Grilled Margarita Shrimp

2 lbs shrimp, 21-25 count, deveined and peeled
1 lb thin sliced bacon (optional)
Camp Boss seasoning or Fiesta Cajun All seasoning (optional)
2 oz tequila
1 oz triple sec
1 oz lime juice
2 oz olive oil
¼ cup chopped cilantro
2 cloves minced garlic

Combine all ingredients in a bowl and marinate for 2 to 3 hours in the refrigerator. Remove the shrimp from the marinade and discard the marinade. If desired, wrap each shrimp with 1/3 slice of thin bacon. If desired, lightly sprinkle one side of shrimp with seasoning.

Skewer the shrimp and grill over medium heat, mesquite coals work well. If not wrapped in bacon, grill for 2 to 3 minutes on each side until shrimp is opaque. If wrapped in bacon, grill for 4 to 5 minutes on each side until bacon is lightly browned.

I added my venison stew (finally)in the soups/ stews thread and Jerk Chicken marinade in the sauces thread.

ttt

ttt

will have a prototype sometime next week (hopefully)

"Paulette's Tamale Poppers"?