Recipes to Enjoy
- Thread starter cnelk
- Start date
iccyman001
New member
- Apr 30, 2014
- 5,489
Grilled Jalape?o Dove Poppers!
Marinated the breast nuggets in 50/50 soy sauce, Italian dressing for about 6 hours.
Halved and cored jalapenos, filled then with cream cheese, topped with dove breast nugget, seasoned it, wrapped in bacon, and grilled on med-high charcoal fire until bacon is crisp.
YUM!
Marinated the breast nuggets in 50/50 soy sauce, Italian dressing for about 6 hours.
Halved and cored jalapenos, filled then with cream cheese, topped with dove breast nugget, seasoned it, wrapped in bacon, and grilled on med-high charcoal fire until bacon is crisp.
YUM!
iccyman001
New member
- Apr 30, 2014
- 5,489
Red Wine Venison Chili
(Found online)
Best Ive had to far!
Ingredients
4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained
Directions
1.Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
2.Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3.Mix everything together thoroughly and let simmer for about 20 more minutes.
(Found online)
Best Ive had to far!
Ingredients
4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained
Directions
1.Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
2.Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3.Mix everything together thoroughly and let simmer for about 20 more minutes.
Old Country Hotdish
1 1/2 lb burger
1 chopped onion
1 can cream of mushroom soup
1 can chicken noodle soup
1 can chicken rice soup
1 cup rice
1/2 cup water
Preheat oven to 350
Brown burger with chopped onion
Add the rest of the ingredients to burger/onion
Stir
Put in baking pan and bake for 40min -uncovered
Add pepper and soy sauce to taste
1 1/2 lb burger
1 chopped onion
1 can cream of mushroom soup
1 can chicken noodle soup
1 can chicken rice soup
1 cup rice
1/2 cup water
Preheat oven to 350
Brown burger with chopped onion
Add the rest of the ingredients to burger/onion
Stir
Put in baking pan and bake for 40min -uncovered
Add pepper and soy sauce to taste
Apple Jobbers
350 degrees
35-45 minutes
2 granny smith apples: peeled, cored and cut into 16 pieces
2 cans of crescent rolls - wrapped over apple pieces, arranged in single layer in a 9x13 pan
1 cup butter
1 1/2 cup sugar
1 teaspoon of cinnamon
12 oz. can of Mountain Dew
melt butter in saucepan, add sugar and cinnamon- stir
pour over apples, add mountain dew around the sides of apples- bake until golden brown
350 degrees
35-45 minutes
2 granny smith apples: peeled, cored and cut into 16 pieces
2 cans of crescent rolls - wrapped over apple pieces, arranged in single layer in a 9x13 pan
1 cup butter
1 1/2 cup sugar
1 teaspoon of cinnamon
12 oz. can of Mountain Dew
melt butter in saucepan, add sugar and cinnamon- stir
pour over apples, add mountain dew around the sides of apples- bake until golden brown
elkmtngear
New member
- Aug 9, 2017
- 1,152
[youtube]https://www.youtube.com/watch?v=zrABSHBwF8Q[/youtube]
This one is a long process, but well worth it. If anyone is ever \"one the fence\" about elk or venison, this is a good one to throw at them.
Here\'s the written recipe:
ELK MOUNTAIN CHOPS
Ingredients:
4 large venison round steaks, or elk loin chops
4 slices of bacon
1 large onion (chopped)
1/2 cup beef bouillion
1/2 cup red wine *(for Paleo recipe, skip the wine, and double the bouillion)
1 14 oz can of stewed tomatoes, drained
1 8 oz can mushrooms
1 cup sour cream *(for Paleo recipe, substitute 1 can coconut milk, chilled, with a little lemon juice, whisk in a little coconut flour, stir in with pan reduction, simmer and thicken)
Procedure:
Trim all fat and white matter from chops. Then, marinate and chill.
To make the marinade: Combine 1/2 cup olive oil from sun dried tomates with 1/4 cup balsalmic vinegar. Add one teaspoon crushed black pepper. Whisk until creamy.
Another marinade variation: place chops in buttermilk, and refrigerate overnight.
After chops have been sufficiently marinated, remove from marinade, and rinse clean and pat dry. In a high sided skillet, cook bacon until done. Eat the bacon now, you?re probably getting hungry!
Over medium heat, sear the chops in the bacon grease on both sides, and then add the onions, and cook until clear. Add tomatoes, wine, and bouillion, reduce heat, and slowly simmer until the meat can be cut with a spoon (usually about 2 to 3 hours). Carefully remove the steaks, and place them on a plate in a warm oven.
Add sour cream and mushrooms to the ?stuff? (reduction) left in the pan, stir to create a thick sauce, and heat through. Salt and pepper to taste, pour over the steaks, and serve!
This one is a long process, but well worth it. If anyone is ever \"one the fence\" about elk or venison, this is a good one to throw at them.
Here\'s the written recipe:
ELK MOUNTAIN CHOPS
Ingredients:
4 large venison round steaks, or elk loin chops
4 slices of bacon
1 large onion (chopped)
1/2 cup beef bouillion
1/2 cup red wine *(for Paleo recipe, skip the wine, and double the bouillion)
1 14 oz can of stewed tomatoes, drained
1 8 oz can mushrooms
1 cup sour cream *(for Paleo recipe, substitute 1 can coconut milk, chilled, with a little lemon juice, whisk in a little coconut flour, stir in with pan reduction, simmer and thicken)
Procedure:
Trim all fat and white matter from chops. Then, marinate and chill.
To make the marinade: Combine 1/2 cup olive oil from sun dried tomates with 1/4 cup balsalmic vinegar. Add one teaspoon crushed black pepper. Whisk until creamy.
Another marinade variation: place chops in buttermilk, and refrigerate overnight.
After chops have been sufficiently marinated, remove from marinade, and rinse clean and pat dry. In a high sided skillet, cook bacon until done. Eat the bacon now, you?re probably getting hungry!
Over medium heat, sear the chops in the bacon grease on both sides, and then add the onions, and cook until clear. Add tomatoes, wine, and bouillion, reduce heat, and slowly simmer until the meat can be cut with a spoon (usually about 2 to 3 hours). Carefully remove the steaks, and place them on a plate in a warm oven.
Add sour cream and mushrooms to the ?stuff? (reduction) left in the pan, stir to create a thick sauce, and heat through. Salt and pepper to taste, pour over the steaks, and serve!
cohunter14
Administrator
- Jul 10, 2017
- 5,332
\"iccyman001\" said:
I can vouch for this one!! So good it is making my mouth water just thinking of it!
iccyman001
New member
- Apr 30, 2014
- 5,489
I am trying something odd tonight, but I like trying new things.
I am slow cooking some thinly sliced venison backstraps.
I added two cups of water and some french dip seasoning.
I\'ll slow cook it for about 5-7 hours and then throw it in some fresh baguette bread.
I hope it\'s good!
I am slow cooking some thinly sliced venison backstraps.
I added two cups of water and some french dip seasoning.
I\'ll slow cook it for about 5-7 hours and then throw it in some fresh baguette bread.
I hope it\'s good!
elky McElkerson
New member
- Mar 13, 2014
- 2,038
colorado russ
New member
- Aug 10, 2017
- 1,083
Time to be thinking about BBQ and firing up the smoker. Here\'s my favorite spice rub mix - I modified the original to have less salt and divided the chili powder to include ancho. This makes ALOT of spice rub so could make with another person or two and split it up. I got bulk spices from CostCo but using a spice shop like Penzey\'s might be even better/more fresh.
Spurs Rub
16 tablespoons paprika
8 tablespoons of each: sugar, brown sugar, ground cumin, fresh cracked black pepper
4 tablespoons of each: salt, chili powder, ancho chili powder, cayenne pepper
1 tablespoon granulated garlic
Mix all ingredients and rub liberally on meat before cooking.
Spurs Rub
16 tablespoons paprika
8 tablespoons of each: sugar, brown sugar, ground cumin, fresh cracked black pepper
4 tablespoons of each: salt, chili powder, ancho chili powder, cayenne pepper
1 tablespoon granulated garlic
Mix all ingredients and rub liberally on meat before cooking.
colorado russ
New member
- Aug 10, 2017
- 1,083
This one takes a little while to get everything together but well worth it!
Western Wontons
Ingredients:
1/2 pound lean ground beef, buffalo, or venison
1 teaspoon vegetable oil
1 medium onion, chopped
3 tablespoons prepared salsa
2 teaspoons Western Sizzle Burger Seasoning
(Original, Mesquite or Hickory)
1 can peeled, chopped green chiles, drained
30 wonton wrappers
1 1/4 cups shredded Monterey Jack cheese
Oil for deep frying
Directions:
In large skillet, brown ground meat in oil over medium heat. Add onion, salsa, and Western Sizzle Burger Seasoning, simmer about 15 minutes.
Remove from heat. Place two chili pieces on wonton wrapper. Top with 1 heaping teaspoon meat and 1 teaspoon cheese. Moisten edges of wonton wrapper with cold water; fold diagonally over chili and cheese, pressing edges to seal. Moisten one corner of folded wonton; bring two corners together and press to seal. Repeat with remaining ingredients. Heat oil in deep fryer. Add wontons, 3 at a time. Cook until golden brown, about 1 1/2 minutes. Transfer to paper towel lined plate and keep warm; fry remaining wontons. Serve with additional salsa, if desired.
Modifications:
In place of Western Sizzle Burger Seasoning, use black pepper, garlic powder, cayenne pepper, crushed red pepper and some cumin. Add crushed garlic and brown with ground meat and use less onion than listed. I also just fold the wonton wrap once so that it makes a triangle.
Western Wontons
Ingredients:
1/2 pound lean ground beef, buffalo, or venison
1 teaspoon vegetable oil
1 medium onion, chopped
3 tablespoons prepared salsa
2 teaspoons Western Sizzle Burger Seasoning
(Original, Mesquite or Hickory)
1 can peeled, chopped green chiles, drained
30 wonton wrappers
1 1/4 cups shredded Monterey Jack cheese
Oil for deep frying
Directions:
In large skillet, brown ground meat in oil over medium heat. Add onion, salsa, and Western Sizzle Burger Seasoning, simmer about 15 minutes.
Remove from heat. Place two chili pieces on wonton wrapper. Top with 1 heaping teaspoon meat and 1 teaspoon cheese. Moisten edges of wonton wrapper with cold water; fold diagonally over chili and cheese, pressing edges to seal. Moisten one corner of folded wonton; bring two corners together and press to seal. Repeat with remaining ingredients. Heat oil in deep fryer. Add wontons, 3 at a time. Cook until golden brown, about 1 1/2 minutes. Transfer to paper towel lined plate and keep warm; fry remaining wontons. Serve with additional salsa, if desired.
Modifications:
In place of Western Sizzle Burger Seasoning, use black pepper, garlic powder, cayenne pepper, crushed red pepper and some cumin. Add crushed garlic and brown with ground meat and use less onion than listed. I also just fold the wonton wrap once so that it makes a triangle.
colorado russ
New member
- Aug 10, 2017
- 1,083
And one last post for dessert....
Bread Pudding
6 hoagie rolls ? stale
1 qt milk
3 eggs
1 ? C sugar
2 T vanilla
1 C raisins
Break apart bread into large mixing bowl. Add milk and let stand 1 hour. I put a saucer or small plate on top of the bread so it will hold it down and soak up the milk. In a separate bowl, beat the eggs, mix in the sugar then add raisins. Combine this with the bread/milk and mix together well. Pour into a greased casserole dish and bake at 350 for 55-60 minutes(I like to push on the bread to make sure it is kind of sponge like before taking out of the oven. Set aside and let it cool.
Whiskey Sauce:
8 T butter
1 C sugar
1 egg
4 T bourbon
In a double broiler pan, melt the butter and mix in the sugar. When sugar is dissolved good, remove from heat and beat in the egg until well blended and the mixture is starting to cool. Stir in the bourbon. Pour on top of the bread pudding then broil in the oven until the topping starts to bubble. Remove and serve warm ? preferably with whipped cream or ice cream.
Bread Pudding
6 hoagie rolls ? stale
1 qt milk
3 eggs
1 ? C sugar
2 T vanilla
1 C raisins
Break apart bread into large mixing bowl. Add milk and let stand 1 hour. I put a saucer or small plate on top of the bread so it will hold it down and soak up the milk. In a separate bowl, beat the eggs, mix in the sugar then add raisins. Combine this with the bread/milk and mix together well. Pour into a greased casserole dish and bake at 350 for 55-60 minutes(I like to push on the bread to make sure it is kind of sponge like before taking out of the oven. Set aside and let it cool.
Whiskey Sauce:
8 T butter
1 C sugar
1 egg
4 T bourbon
In a double broiler pan, melt the butter and mix in the sugar. When sugar is dissolved good, remove from heat and beat in the egg until well blended and the mixture is starting to cool. Stir in the bourbon. Pour on top of the bread pudding then broil in the oven until the topping starts to bubble. Remove and serve warm ? preferably with whipped cream or ice cream.
Meatloaf
2lb burger (elk deer beef)
1 lb pork sausage
2 eggs
1 cup bread crumbs
1/2cup diced red & green peppers (onion optional)
Dash of BBQ sauce
Salt
Mix in large bowl
Glaze
1/4 cup ketchup
1/4 BBQ sauce
1/4 cup brown sugar
Mix
Preheat oven to 325
Grease loaf pan (pref glass)
Form into loaf
Bake for 30 min - add 1/2 glaze to top of loaf
Bake for another 40 min - add rest of glaze
Turn oven to broil setting
Broil top of loaf for acouple min to caremlize glaze
Remove from oven and let rest 10 min
Serve
2lb burger (elk deer beef)
1 lb pork sausage
2 eggs
1 cup bread crumbs
1/2cup diced red & green peppers (onion optional)
Dash of BBQ sauce
Salt
Mix in large bowl
Glaze
1/4 cup ketchup
1/4 BBQ sauce
1/4 cup brown sugar
Mix
Preheat oven to 325
Grease loaf pan (pref glass)
Form into loaf
Bake for 30 min - add 1/2 glaze to top of loaf
Bake for another 40 min - add rest of glaze
Turn oven to broil setting
Broil top of loaf for acouple min to caremlize glaze
Remove from oven and let rest 10 min
Serve
colorado russ
New member
- Aug 10, 2017
- 1,083
Hopefully it won\'t be raining this weekend and I can get a pork shoulder and maybe some ribs on the smoker!
Pork Shoulder
4 pound pork shoulder
1/4 cup apple cider vinegar
2 tbsps lemon juice
2 tbsps lime juice
3 garlic cloves
1 tsp smoked paprika
1/2 tsp granulated onion
2 tbsps brown sugar
1/2 tsp Ancho chili powder
1/2 tsp cumin
1 tsp salt
1 tsp pepper
Create a dry rub by mincing the garlic cloves and mixing them with the smoked paprika, granulated onion, brown sugar, Ancho chili powder, cumin, salt, and pepper.(OR use the Spurs Rub instead). In a small bowl mix the apple cider vinegar, lemon juice, and lime juice together.
Spread the dry rub across the pork shoulder, making sure to get the rub everywhere. Let the shoulder sit for a few minutes before putting the pork into a pan or large plastic bag. Gently pour the vinegar mixture over the meat, moving it around to get it everywhere, without washing off the dry rub. Let the pork soak in the cider mixture for 40 to 50 minutes, depending on how much you want the vinegar flavor to come through.
The pork shoulder is best cooked in a smoker at around 200 to 220? for five to six hours.
Pork Shoulder
4 pound pork shoulder
1/4 cup apple cider vinegar
2 tbsps lemon juice
2 tbsps lime juice
3 garlic cloves
1 tsp smoked paprika
1/2 tsp granulated onion
2 tbsps brown sugar
1/2 tsp Ancho chili powder
1/2 tsp cumin
1 tsp salt
1 tsp pepper
Create a dry rub by mincing the garlic cloves and mixing them with the smoked paprika, granulated onion, brown sugar, Ancho chili powder, cumin, salt, and pepper.(OR use the Spurs Rub instead). In a small bowl mix the apple cider vinegar, lemon juice, and lime juice together.
Spread the dry rub across the pork shoulder, making sure to get the rub everywhere. Let the shoulder sit for a few minutes before putting the pork into a pan or large plastic bag. Gently pour the vinegar mixture over the meat, moving it around to get it everywhere, without washing off the dry rub. Let the pork soak in the cider mixture for 40 to 50 minutes, depending on how much you want the vinegar flavor to come through.
The pork shoulder is best cooked in a smoker at around 200 to 220? for five to six hours.
Can\'t take credit for this, but my 24 yr old frugal and creative (super cheap) son sent this picture to me last night.
He bought a large, $5 cheese pizza, cut it half and froze the other side. There was some older Gouda cheese in his fridge that had gotten a little hard so he crumbled it up and spread over the half pie. Then he added green olives and venison pieces he\'d marinaded. Baked until cheese melted and turning brown. No hard and fast recipe necessary, but I haven\'t used venison on pizza before. Think I\'ll have to try it!
He bought a large, $5 cheese pizza, cut it half and froze the other side. There was some older Gouda cheese in his fridge that had gotten a little hard so he crumbled it up and spread over the half pie. Then he added green olives and venison pieces he\'d marinaded. Baked until cheese melted and turning brown. No hard and fast recipe necessary, but I haven\'t used venison on pizza before. Think I\'ll have to try it!
iccyman001
New member
- Apr 30, 2014
- 5,489
Sounds good! I may need to try that too!
I will be adding bacon on top of it too
:upthumb:
I will be adding bacon on top of it too
:upthumb:elky McElkerson
New member
- Mar 13, 2014
- 2,038
wow. my neighbor keeps giving me fresh corn on the cob.
i\'m corn \"rich\". ran out of ideas so i shucked a lot of corn and put it in my weber kettle grill with some wet wood for smoke. i was done with the meat grilling anyways and my coals were still very healthy and hot. i just heated the corn thru. it is fantastic. i am cutting it into my daily salad for added crunch and bulk.
really surprisingly good.
i\'m corn \"rich\". ran out of ideas so i shucked a lot of corn and put it in my weber kettle grill with some wet wood for smoke. i was done with the meat grilling anyways and my coals were still very healthy and hot. i just heated the corn thru. it is fantastic. i am cutting it into my daily salad for added crunch and bulk.
really surprisingly good.
