Cookin' up and Smackin' Down

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Yield: 1 large pizza
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
Dough or pre-made crust for 1 large pizza
1 jar pizza sauce
2 cups shredded mozzarella cheese
2 cups ground venison sausage
¼ pound sliced venison pepperoni

Directions:

• Prepare pizza dough or use store-bought crust. Preheat oven according to package or recipe directions.
• Spoon pizza sauce onto the crust, and then sprinkle with mozzarella cheese.
• Top with venison sausage and sliced venison pepperoni.
• Bake pizza for 20 minutes or until cheese is bubbly and golden brown on edges.
• Cut into eight slices. Enjoy!

Serves: 4
Prep time: 10 minutes
Cook time: 6 hours

Ingredients:
2 pounds fresh ground venison
6 slices smoked bacon, chopped
1 large yellow onion, diced
2 tablespoons fresh garlic, chopped
2 teaspoons cumin
3 teaspoons chipotle chili powder
2 teaspoons Mexican chili powder
2 teaspoons chili powder
1 teaspoon smoked ancho chili powder
1 (14.5-ounce) can tomatoes, whole peeled
4 cups beef broth
1 can dark beer
1 (15-ounce) can cooked kidney beans
¼ pound sharp cheddar cheese, grated
1 bunch scallion, chopped

Directions:

• In a large heat-proof pan, fry bacon over medium heat. When bacon is rendered, add ground venison and cook for another 10 minutes.
• Add garlic and onion and continue to cook for 4-5 minutes.
• Add spices, tomatoes, beef broth and dark beer.
• Bring to a simmer and cook for 5-6 hours or until the venison is tender.
• Add cooked kidney beans and heat until they are hot.
• Place chili in a bowl and top with cheddar cheese and scallions. Serve.

Stuffing Ingredients:
½ pound fresh chestnuts
2 tablespoons butter
1 tablespoon chopped garlic
½ cup chopped onion
½ cup chopped celery
6 slices stale bread, broken into pieces
½ cup chicken broth
½ tablespoon chopped fresh sage
Salt and freshly ground pepper

Quail Ingredients:
8 fresh quail
2 tablespoons olive oil
¼ cup balsamic vinegar
Salt and pepper

Directions:

• Preheat oven to 350 degrees. With a sharp knife cut an "X" on the flat side of the chestnuts. Place chestnuts on a cookie sheet and roast for 30-45 minutes or until chestnuts open up.
• Cool chestnuts and then peel and remove the skin. Chop chestnuts and set aside.
• Heat butter in a medium sauté pan. Add garlic, onions and celery; cook over medium heat for 2-3 minutes. Remove from heat.
• With a spatula, fold in the bread, chestnuts and chicken broth.
  Season chestnut mixture with fresh sage, salt and black pepper. Set mixture aside to cool.
• Adjust oven to 425 degrees. Rinse quail under cold water and pat dry.
• Rub inside and outside of quail with olive oil. Season inside and out with salt and pepper.
• Use a spoon to fill each quail with the cooled stuffing. With a 10-inch piece of butcher's twine, truss the quail the same way as a chicken. Brush quail with balsamic vinegar.
• Place stuffed quail on a roasting pan and roast in oven for 10-15 minutes. Remove roasted quail and let rest for 10 minutes before serving.

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:
1 pound fresh frog legs, feet removed
Kosher salt and freshly ground pepper
½ cup flour
¼ cup butter
1 tablespoon chopped garlic
¾ cup diced tomatoes
¼ cup chopped fresh chives

Directions:

• Season frog legs with salt and pepper. Dredge legs in flour and shake off excess flour.
• Place a large sauté pan over medium heat. Add butter and garlic; cook while stirring for 3 minutes.
• Add frog legs to pan and sear on both sides until golden brown, about 5-7 minutes. Add tomatoes and chives. Cook for 3 additional minutes or until frog legs are white and cooked throughout.
• Adjust seasoning with salt and pepper, if needed, and serve.

These are simply delicious, and have the best texture, and require absolutely no rising! It does not get better! You can even color the dough to make them extra festive. These definitely deserve to be the star of your breakfast table at some point this holiday season.

Filling:

½ cup butter, melted
½ cup brown sugar
1 teaspoon cinnamon

Dough:

½ cup butter, cut into cubes
2 ½ cups self-rising flour
1 cup buttermilk

Glaze:

1 cup powdered sugar
½ teaspoon vanilla
¼ teaspoon cinnamon
3 tablespoons heavy cream

Directions

Preheat oven to 450 degrees. Spray a 9" round cake pan with cooking spray. In a small bowl melt butter for the filling and mix in brown sugar and cinnamon. Set aside. (If using food coloring for the filling, add at this time).

In a large bowl combine cold chopped butter with flour using a pastry cutter until it resembles coarse sand. Make a well in the center and pour in the buttermilk. (If using food coloring, add at this point). Stir just until dough comes together. Place dough on heavily floured work surface. Knead dough 10 times until it is less sticky. Roll dough out into an approximate 12-15" rectangle that is 1/3" thick. This does not have to be exact.

Spread filling mixture on dough leaving a small border on the edges. Roll up the dough into a log. Slice into 12-14 1" slices. Place slices into cake pan and bake 13-15 minutes. When finished allow them to cool a few minutes before pouring on the glaze. To make glaze simply whisk all ingredients together and drizzle over baked rolls.

Ingredients
3 lb. venison stew meat, cut into 2-inch cubes
2 Tbsp. butter
4 slices bacon, chopped
3 yellow onions, chopped
1 Tbsp. dark brown sugar
4 cloves garlic, minced
16 oz. Belgian dark strong ale or other dark flavorful beer
1 cup (or more) chicken stock
1 bay leaf
1 tsp. dried thyme
1 tsp. apple cider vinegar (or lemon juice)
1⁄4 cup chopped parsley
Salt and freshly ground pepper, to taste

Ingredients

• 1 tablespoon of oil
• 3 peaches (sliced)
• ½ cup bourbon
• 2 tbsp. sugar
• 1 cup granola

Why should kids have all of the fun with camping desserts? This recipe is for adults only. To make bourbon peach cobbler, heat 1 tablespoon of oil in a cast iron skillet and add three ripe, sliced peaches. After a few minutes, flip the peaches so that they heat on both sides, then remove them from the campfire. Pour a half-cup of bourbon over the peaches and put them back over the fire. Add 2 tablespoons of sugar and stir the sauce until it coats the peaches and reduces over the flame, about 5 to 10 minutes. Remove the skillet and sprinkle the peaches with 1 cup of granola, then serve immediately.

Ingredients
– 2 lb. venison, cut into
– 1-inch cubes
– 1 lb. pork shoulder, cut into 1-inch cubes
– 1⁄2 lb. very fresh venison or pork liver, cut into 1-inch pieces
– 1 large white onion, peeled and quartered, plus 1 cup chopped
– 3 bay leaves
– 8 peppercorns
– 3 cups long-grain rice
– 1⁄4 cup lard or bacon drippings
– 1 green bell pepper, roughly chopped
– 2 celery ribs, roughly chopped
– 1 cup green onions, finely chopped (white and green parts separated)
– 3 Tbsp. minced garlic
– 1 cup parsley, chopped
– 2 tsp. dried thyme
– 1 tsp. dried sage
– Cayenne pepper, to taste
– 35-38mm natural hog casings*
– Salt and freshly ground pepper, to taste
*You can purchase hog casings at most butcher shops.
 

Directions:
1. Place the venison, pork, and liver in a large pot and add cold water until the meat is submerged by an inch or more. Bring to a simmer, and skim off all the foam that rises to the surface. Add the quartered onion, bay leaves, and peppercorns, and reduce the heat to low. Simmer, partially covered, for about 2 hours, or until the venison is very tender. Using a slotted spoon, remove the meat and onion to a large mixing bowl. Scoop out and reserve 7 cups of the cooking liquid, and discard the remainder.
2. Cook the rice: Bring 6 cups of reserved cooking liquid to a boil over high heat. Add the rice, stir, and reduce the heat to low. Cook, covered, for about 20 minutes, or until the rice is done. Fluff with a fork, and set aside to cool.
3. Meanwhile, in a medium saute pan, heat the lard or bacon drippings over medium-high heat. Add the bell pepper, celery, and the white parts of the green onions, and cook, stirring, until softened, about 5 minutes. Add the garlic and half the parsley, and continue to cook for another 2 minutes. Add this mixture to the meat in the mixing bowl.
4. Grind the meats and sauteed vegetables twice, first with the medium grinding plate and then with the fine. To the ground mixture, add the rice, the chopped green onions, the remaining parsley, thyme, sage, and cayenne. Salt and pepper generously (about a tablespoon of each), and mix well with a wooden spoon to incorporate all the ingredients. Taste the mixture to check the seasoning, adjusting as desired. Add just enough of the remaining cup of cooking liquid to obtain a soft, pudding like consistency. (If more liquid is needed, add white wine or water.)
5. Using your sausage stuffer, stuff the mixture into the casings to make 6- to 8-inch links, or whatever length you prefer. Allow the sausages to air-dry for about 20 minutes, then place them in the refrigerator. (The boudin can also be frozen at this point.)
6. To eat, heat the boudin by grilling, steaming, roasting in a 400-degree oven, or searing in a hot pan with oil and a bit of water. (You can also smoke it.) Serve with Saltines, hot sauce, or the mustard of your choice.
Makes about 20 links.

INGREDIENTS
2 to 3 young squirrels, dressed and cut into back and leg sections
2 cups buttermilk
2 eggs, beaten
Vegetable or peanut oil for deep-frying

EXTRA-CRISPY COATING
2 cups all-purpose flour
2 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon mustard powder
1 tablespoon powdered ginger
1 tablespoon white pepper
2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon celery salt

COOKING INSTRUCTIONS
Combine the dredge ingredients in a shallow dish. Pat the squirrel dry, then dredge each piece in the seasoned flour. Move the coated squirrel to a wire rack. Reserve remaining coating mixture.
Mix the beaten eggs and buttermilk in a bowl or shallow dish. Dip the floured squirrel pieces, one at a time, into the egg wash.
- Dip the floured pieces in the buttermilk-and-egg wash before flouring a second time.
- After dipping the squirrel in the egg wash, move each piece back into the seasoned flour for a second coat, then return the coated squirrel to the wire rack.
- After tossing the squirrel in seasoned flour and dipping it in egg wash, return it to the flour mixture for an extra-thick coating.
- Meanwhile, heat 3 inches of vegetable or peanut oil in a heavy pot over medium-high heat. Once the oil reaches 350 degrees, carefully drop the squirrel, a few pieces at a time, into the hot oil. Don’t overcrowd the pan.
- Deep-fry a few pieces at a time until the squirrel is crisp and just cooked through.
- Fry for 6 to 9 minutes until the coating is golden brown and crispy. - - Front leg sections will cook faster than hind legs or back sections. We like to serve the fried squirrel with mashed potatoes and green beans. Top the squirrel, potatoes, or both with milk gravy, if desired. If you make the gravy with some of the leftover breading mixture, the paprika will cause the color to be a little bit orange, but the flavor is worth the unusual color.

Ingredients

3 cups long grain rice
1 heapingT of chicken broth base or bouillon cubes
water for 4 qt pot
1 lbs wild duck breasts
olive oil for searing
olive oil for sautéing
2 onions, sliced
1 head of garlic, minced
2 sweet bell peppers, diced
3 stalks of celery, finely diced
1 28 oz can plus 1 15 oz can of whole, peeled tomatoes, drained (reserve some juice) and chopped
2 T Cajun or Creole seasoning of choice
1 t dried thyme
cayenne pepper to taste, optional
3 T tomato paste
1 lbs smoked, spicy sausage, such as Andouille
Boiled shrimp from a Shrimp Boil (or cooked however you might want to prepare it)
Chopped green onion for garnish

Directions
Preheat the oven to 350 F. Boil the rice in the water with the soup base until mostly cooked but still quite firm, approximately 3-4 minutes. I devised this method because I was not using bone-in meat, so there was no advantage to cooking the rice with the bones, and this way I ensure that the rice is cooked evenly. It also sped the dish up for me. Think of it as weeknight jambalaya although it was not a weeknight.
Sear the duck breasts in the olive oil on medium high heat—remove when they are medium rare (pink, not red).The time for this very much depends on the thickness of the breast—unlike commercial duck breasts, these came in all sizes. Just watch them carefully and maybe slit and take a peek at a few. If they start to brown too much before getting pink inside, turn the heat down.
Cook the sausage in a small amount of olive oil until fat is rendered from the sausage and flavors the oil. Remove the sausage. Add the onions and celery and cook until softened. Add the peppers and garlic and cook an additional 5 minutes. Add the tomato paste and the spice mix and thyme and cook briefly to toast the spices and incorporate the tomato paste. Add the chopped tomatoes and cook for an additional 10 minutes.
Mix all of the above prepared dishes, including the sausage and boiled shrimp (sorry I have no instructions there as I did not cook them), in a large casserole dish. Make sure to include any accumulated juices from the duck and sausage. Add some of the reserved tomato juice if the rice seems too dry. Cover with foil and bake for 30 minutes. Remove from oven and garnish with the green onion. Serve with cayenne pepper on the side if you had to keep it mild for children.

Ingredients:
Tangy Mustard Sauce
½ cup light sour cream
1 ½ teaspoons Dijon-style mustard
½ teaspoon dried Italian seasoning, crushed
½ teaspoon snipped fresh thyme (Optional)
Layered Brisket
• 1 (3 pound) fresh beef brisket
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• ¼ teaspoon black pepper
• 1 pound baby red or yellow potatoes, halved if large
• 1 (8 ounce) package baby carrots (2 cups)
• 1 small onion, cut into wedges
• 2 teaspoons olive oil
• ½ teaspoon dried Italian seasoning, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Snipped fresh thyme (Optional)

Directions
Instructions Checklist

Step 1 Prepare Tangy Mustard Sauce: In a small bowl, combine sour cream, mustard, Italian seasoning and if desired, thyme. Cover and chill in refrigerator.
Step 2 Prepare Layered Brisket: Trim fat from brisket. Place brisket in a 5- to 6-quart slow cooker (see Tip). In a small bowl, stir together the mustard, Worcestershire sauce, vinegar and 1/4 teaspoon black pepper. Pour over brisket, turning brisket to coat both sides.
Step 3 On a 20x18-inch sheet of heavy foil place the potatoes, carrots and onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt and 1/4 teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in cooker, making sure the brisket is completely covered with the foil packet.
Step 4 Cover and cook on low-heat setting for 10 to 12 hours.
Step 5 Remove foil packet and brisket from cooker. Using two forks, shred brisket or slice the meat. Carefully open the foil packet to avoid getting burned by escaping steam. Serve meat and vegetables with Tangy Mustard Sauce. If desired, before serving, sprinkle with additional snipped fresh thyme.

Ingredients
• ½ cup buttermilk
• ½ cup water
• salt and pepper, to taste
• 1 pound catfish fillets, cut in strips
• 1 ½ cups fine cornmeal
• ½ cup all-purpose flour
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1 quart vegetable oil for deep frying

Directions

Step 1: In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
Step 2: In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
Step 3: Heat oil in deep fryer to 365 degrees F (185 degrees C).
Step 4: Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Prep:15 mins Cook:15 mins Total: 30 mins
Servings: 6 Yield: 6 servings

Ingredients
• 3 cups long grain white rice
• 6 cups water
• ¾ cup butter
• 1 large onion, chopped
• 1 clove garlic, chopped
• ¼ cup all-purpose flour
• 1 pound crawfish tails
• 2 tablespoons canned tomato sauce
• 1 cup water, or as needed
• 6 green onions, chopped
• salt and pepper to taste
• 1 ½ tablespoons Cajun seasoning, or to taste

Directions

Step 1: Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
Step 2: While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Serves: 3
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients:

• 10 dove breasts
• Bacon slices for each breast
• Marinade Ingredients:
• ¼ cup lemon juice
• ½ teaspoon homemade unsalted butter
• ½ teaspoon homemade garlic powder
• ½ teaspoon homemade onion powder
• ½ teaspoon freshly ground black pepper

Directions:
1. Mix marinade ingredients together and marinate dove breasts for 1 hour.
2. Wrap each dove breast with bacon and grill until done.

Prep Time: 20 mins Cook Time: 40 mins Servings: 10

Ingredients
• Cooking spray
• 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided
• 4 ounces 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 ounce Parmesan cheese, grated (about 1/4 cup), divided

Directions

Step 1: Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
Step 2: Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined. Step 3: Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
Step 4: Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.

Serves: 3-4
Prep time: 20 minutes
Cook time: 30 minutes

• 10-12 medium to large frog legs 2 cups lemon juice
• 1 ½ cup flour
• 2 tablespoons Paul Prudhomme blackened seasoning
• 1 teaspoon Himalayan salt
• 1 stick Kerrygold pure butter
• ½ teaspoon cracked pepper
• 1 teaspoon minced garlic
• 8 cherry tomatoes
• Your favorite salad mix

• 2 tablespoons sour cream
• 1 teaspoon mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard seed
• 1 teaspoon Hot sauce
• 4 tablespoons 100% Pure Cane Syrup

Ingredients:
• 1 large red onion, sliced
• 1 cup minced fresh cilantro
• 1/4 cup white wine vinegar
• 1/4 cup Key lime juice
• 3 tablespoons extra virgin olive oil, divided
• 6 Key limes, halved
• 1 beef flank steak (1 pound)
• 1 teaspoon kosher salt
• 1/8 teaspoon pepper

Directions:
• In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.
• Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!
 

Ingredients:
•    1/2 cup Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth 
•    1/2 teaspoon dried thyme leaves, crushed 
•    1/8 teaspoon ground black pepper 
•    1  large red onion, thickly sliced (about 1 cup) 
•    1  large red or green pepper, cut into wide strips (about 2 cups) 
•    1  medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups) 
•    2  cups large mushrooms

Directions:

Step 1: Stir the broth, thyme, and black pepper in a small bowl. Brush the vegetables with the broth mixture.
Step 2: Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during grilling and brushing often with the broth mixture.

Tips:

A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close, and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.

Ingredients

• 1 lbs of Venison
• 4 servings of cooked rice

Marinade Ingredients

• 1/2 cup freshly squeezed orange juice
• 2 tblsp rice vinegar
• 3 tblsp soy sauce
• 2 tblsp peanut oil
• 1 tblsp chopped fresh ginger
• 2 garlic cloves, sliced into ovals
• 3 green onions, chopped
• 2 tblsp chopped fresh cilantro

Vegetables

• 1 medium onion, cut into 8 wedges and blanched
• 1 medium seeded and cored red bell pepper, cut into 8 squares, blanched
• 8 medium mushroom caps, blanched
• 8 cherry tomatoes

Marinade: To prepare marinade, in a gallon-sized sealable plastic bag, combine all the ingredients and stir to blend; add venison. Seal bag, squeezing out air; turn to coat venison. Marinate the venison up to 2 hours at room temperature or longer in the refrigerator, turning bag occasionally. Allow meat to remain at room temperature 30 minutes before cooking. Drain marinade into small saucepan and bring to a boil; reserve.
To blanch the vegetables, pour boiling water over them and let them sit in the water for just 10 seconds then drain and rinse with cold water.
While meat marinates, soak four 10" bamboo skewers in water for 1 hour. Preheat broiler or grill 20 minutes. Thread vegetables and meat onto skewers, beginning and ending with onion wedges. Set skewers on rack, keeping rack about 2-3 inches from heat. Broil or grill about 3 minutes per side, basting with the marinade when turning.
Heat remaining marinade and bring to a boil. Boil for 1 minute. Serve marinade with kabobs over cooked rice.

Instructions
1. Cut venison in approximately 2" chunks
2. Add marinade ingredients to a container large enough to accommodate meat. Mix well.
3. Add venison, refrigerate overnight.
4. Assemble kabobs on skewers, in whatever order you like. Heat grill to high.
5. Spray kabobs generously with non stick spray. Grill for 4 minutes on first side.
6. Carefully turn and grill until internal temperature is 135°F. Let rest 5 minutes.

Ingredients:

• 1 redfish, cleaned into 2 "slabs"
• Cajun seasoning
• 1/2 lemon juice, 1/2 lemon slices
• 1/2 stick melted butter
• garnish: sliced green onions

Directions:
Take an entire half of a cleaned redfish, with skin and scales attached, and season fleshy side of fish with cajun seasoning. Place on a hot grill skin/scales side down and cook on medium to medium-high heat with the lid closed until the fish flakes easily with a fork. Just before fish is cooked, baste with melted butter and lemon juice, or your favorite sauce (honey bbq, Cajun Butter marinade, etc. We love either one!) Top with lemon slices. Garnish with green onions.
To serve, remove fish from the grill and scoop fish from "shell." Throw away skin/scales. Watch out for bones along the edges.

Ingredients:
• 1 teaspoon canola oil
• 1 teaspoon lemon juice
• 2 catfish fillets (6 ounces each)
• 1-1/2 teaspoons paprika
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Directions:
1. Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan.
2. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

Ingredients:

• 2 8-ounce beef eye round steaks
• 4 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 8 ounces white mushrooms, halved or quartered
• 1/4 cup grated parmesan cheese, plus more for topping
• 3 tablespoons low-fat sour cream
• 2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar
• 2 large romaine lettuce hearts, chopped
• 3 stalks celery, sliced
• 1 cup cherry tomatoes, halved or quartered
• 2 cups chopped Texas Toast

Directions:
1. Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board. Wipe out the skillet.
2. Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
3. Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and chopped Texas Toast and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan.

INGREDIENTS:

Corn and feta salad
• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• ¼ cup chopped cilantro
• 3 medium red radishes, thinly sliced into small strips
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
• 1 medium jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• ¼ teaspoon of sea salt
• ½ to ⅔ cup crumbled feta, to taste (optional)

Black beans
• 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 tablespoon olive oil
• 1 small yellow or white onion, chopped
• 1 tablespoon ground cumin
• ⅓ cup of water
• Salt and black pepper, to taste

Everything else
• 10 small round corn tortillas (gluten-free for gluten-free tacos)
• 1 large avocado, sliced into thin strips
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

DIRECTIONS:
1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil, and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while you prepare the beans.
2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

INGREDIENTS FOR THE ASIAN SPICY BBQ GLAZE:

• 4 tbsp. hoisin sauce
• 2 tbsp. rice vinegar
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. mirin
• 1/2 tsp. garlic chili paste
• 1 tbsp. minced fresh ginger
• Zest and juice of 1/2 a lime
• 1/2 tsp. garlic powder
• 4 (4-oz.) skin-on salmon fillets
• Vegetable oil, for brushing
• Thinly sliced green onions, for garnish
• Sesame seeds, for garnish

Ingredients:
• 1 box of Barilla Blue Box Pasta (I like Penne)
• 1 package of Johnsonville Mild Italian Sausage
• 1 red pepper (chopped)
• water
• 1 cup of milk
• 1 tablespoon of garlic salt
• salt and pepper to taste
• 1 to 2 cups of shredded cheese

Directions:
1. Slice your Johnsonville Mild Italian Sausage into bite-size slices.
2. In a large skillet, add the sausage and the red pepper. Brown over medium heat until the sausage is browned and the peppers start to get soft.
3. Add in the box of Barilla Pasta, milk, seasonings, and then add enough water to just slightly cover the pasta (about 2 cups).
4. Simmer over medium heat (with the lid on) until the pasta is soft (about 10 minutes). Remove the lid.
5. Mix in the cheese and stir to melt.
6. Serve immediately.

This one pot skillet dinner is on the table in less than 15 minutes. Enjoy!!!

Ingredients:
• Shrimp
• Lemon Juice1/2 cup
• Extra Virgin Olive Oil1/2 cup
• Soy Sauce1/4 cup
• Parsley3 tbsp
• Onion2 tbsp
• Salt1/2 tsp
• Black Pepper1/2 tsp
• Garlic 1 clove

Directions:
Combine lemon juice, oil soy sauce, parsley, onion, salt, pepper, and garlic in a shallow dish; set aside. This is your marinade. Arrange shrimp on 6-inch bamboo skewers and place in marinade, turning to coat. Cover and refrigerate 2 to 3 hours. Remove shrimp from marinade, reserving marinade. Place shrimp on a rack of a lightly greased broiler pan. Broil 6 inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade.

Ingredients:

• 8 lg. split chicken breasts, boned and skin removed
• 8 slices bacon
• 1 (4 oz.) pkg. dried beef
• 1 can cream of mushroom soup
• 1 c. dairy sour cream

Directions:
Wrap each chicken breast with a slice of bacon. Arrange dried beef in 9x13x2 inch baking dish; place chicken on dried beef. Combine soup and sour cream; pour over chicken. Bake uncovered at 275 degrees for 3 hours. 8 servings.

NOTE: Party chicken can be assembled, covered and refrigerated before baking.

SEASONING:
• 4 pounds (2 kg) beef brisket
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon cumin
• 1 teaspoon chili or Cayenne powder (optional)
• 2 tablespoons olive oil

SAUCE:
• 2 cups (500ml) barbecue sauce
• 3 tablespoons minced garlic
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/2 - 1 tablespoon cayenne pepper (optional for heat)
• 1 teaspoon salt

Instructions
OVEN METHOD:
1. Season brisket as above and place into a roasting tray.
2. Add 1 cup beef broth and 1 cup water to the base of the pan. Cover tightly with foil and cook at 350°F (175°C) for the first hour.
3. Reduce temp down to 300°F (150°C) and continue cooking for a further 3-4 hours, or until fork-tender.
4. Pour 1/4 cup of juices from the roasting tray into the remaining bbq sauce. Baste with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
5. Rest for 10 minutes to allow the juices to recirculate back into the meat before serving. To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.

Ingredients
• Grilled Redfish on the Half-Shell
• thx to BBqGuys .com
• 2 redfish fillets on the half shell (one side still has the skin and scales intact)

marinade:
• 1/4 cup- Worcestershire sauce
• 1/4 cup- extra virgin olive oil
• 1/4-1/2 teaspoon- cayenne pepper
• 1/4 teaspoon- dried thyme
• 1 Tablespoon- paprika
• Sea salt and fresh ground black pepper to taste
• 1 yellow onion
• 1 lemon
• 2 whole garlic cloves
• 1 bunch - parsley
• 1/2 stick (unsalted/diced)- butter

Directions
• Lay redfish fillets in a bowl flesh side up.
• Pour marinade ingredients over the fillets, rub in well, and set aside.
• Thin slice the onion, garlic, and half of a lemon.
• Squeeze the reserved half a lemon over the fish.
• Lay the thinly sliced onion and garlic over the fish and allow the fillets to marinade for 30 minutes.
• Preheat your grill to medium heat, and place the fillets on the grill flesh side down, reserving the sliced onions and garlic.
• After the flesh side has nice color and grill marks, turn the fillets flesh side up, and add the reserved onion and garlic slices from earlier.
• Once fish has been cooking for a total of about 20 minutes, place a cast iron saucepan on the grill.
• Add in butter, once it is halfway melted remove the pan from the grill and add parsley.
• Season sauce with sea salt to taste and a squeeze of lemon.
• Remove the redfish from the grill and pour the sauce over the top. Garnish the top of the fillets with thin sliced lemon, parsley and enjoy!

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 2 teaspoon Old Bay Seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
• 1 cup beer, (your preference)

Tacos:

• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 package corn tortillas
• 1/4 cup cilantro, chopped
• 1/4 cup red onions, finely chopped
• 1/4 cup green onions, chopped
• 1/2 medium head cabbage, finely shredded
• 1 avocado, pitted and diced
• Cacique ® Cilantro Lime Flavored Sour Cream
• Limes for Garnish

Directions:

1. For beer batter: In a large bowl, combine flour, cornstarch, baking powder, seasoning, salt, and pepper. Blend egg and beer, then quickly stir into the flour mixture. Let sit while you prepare the sauce and oil for frying.
2. For tacos: Pour oil into a large Dutch oven and heat to 375 F. Once your oil is hot, dust fish pieces lightly with flour, then dip into beer batter. Fry until crisp and golden brown, about 2-3 mins on each side, a total of 6 mins. Drain on paper towels and lay on a wire rack until all fish is done. 
3. Warm up your tortillas in the microwave or on the stove. Place a piece of fish in a tortilla and top with cabbage, onions, avocado, cilantro and squeeze on Cacique® Cilantro Lime Flavored Sour Cream. Serve immediately and enjoy!
 

Ingredients
• A couple of gray or fox squirrels, cleaned and quartered (I had a package of hind legs and forequarters from three or four squirrels, so that's what I used here)
• 1 stick of butter
• 1 or 2 yellow onions, thickly sliced
• Half a dozen or so smashed cloves garlic
• ¼ cup fresh thyme
• 1 orange, skin-on, sliced into ¼-inch circles
• 1 or 2 cups of fresh cranberries
• 1 cup orange juice
• 1 orange peel from one orange
• ¼ cup light molasses
• ½ cup light brown sugar (you could use honey too, but cut back on the amount)
• A piece of fresh ginger about half the size of your thumb, grated or diced
• ½ cup Grand Marnier orange liqueur
• Salt
• Cracked black pepper
• At least a cup of fresh blackberries

Directions:
1. Heat oven to 350 degrees.
2. Gently melt about ¾ of the stick of butter in a heavy frying pan or large, cast-iron skillet (I'm using cast iron for just about everything these days). Line the bottom of the skillet with a single layer of onion slices and all but one or two of the smashed garlic cloves. Toss in a handful of the cranberries.
3. Lay the squirrel pieces on top of the onion/garlic/cranberry bed, in a single layer and evenly spaced, then add salt and pepper. Sprinkle evenly with thyme leaves. Lay the orange slices on top (you don't need to completely cover with the orange slices, a few should do the job).
4. Into the oven with the skillet. Set the timer for 30 minutes.


Now for the sauce:
1. Combine the orange juice, orange peel, molasses, brown sugar, ginger, a couple cloves of smashed garlic, orange liqueur and a big handful of cranberries in a sauce pot. Heat to boiling, stirring constantly. Once it hits boil, turn the heat down and let it simmer, stirring regularly. Salt and pepper to taste, about a teaspoon each.
2. After simmering for 10-12 minutes, strain the liquid from the chunky stuff through a strainer, pressing the juice through the strainer with a rubber spatula. It doesn't have to be completely clear of the little bits, at least not for me. Return liquid to sauce pan and put on a low simmer.
Add most of the blackberries and loosely smash them to break them up a bit (save a few to add to the final plating). Reduce until you get the thickness you're looking for. You could add that last ¼ stick of butter here if you wish, to give it a little more richness. I chose not to.


Back to the squirrel
5. After 30 minutes, remove skillet from oven and with tongs turn each piece of meat. There should be a good amount of liquid in the bottom of the skillet, but the meat should not be completely submerged. Cook for another 30 minutes.
6. After 30 minutes, turn the pieces of squirrel meat one more time and set the oven on broil. Broil for only 3-5 minutes or so, just enough to give a nice browning to the surface of the meat.
7. Plate it up, pour the sauce and dig in.

What You Will Need

• Large Bowl
• Whisk
• Cutting Board
• Kitchen Knife
• Meat Mallet
• Plastic Wrap

• 1 to 1½ lb. venison hindquarter roast
• 1¼ cups olive oil, divided
• 2 Tbsp. finely chopped fresh rosemary, divided
• 1 tsp. minced fresh ginger
• 1 tsp. balsamic vinegar
• 1 tsp. molasses
• 4 spring onions, halved lengthwise
• 4 tomatoes, sliced into 1-inch rounds
• 2 heads radicchio, quartered lengthwise
• 1 Tbsp. minced garlic
• Salt and freshly ground pepper, to taste

• 1 lb Bellevue smoke sausage (venison or wild pork)
• 1 tsp. garlic
• 2 c. grape of cherry tomatoes
• 1/2 c. chopped onion
• 1 tsp. oregano
• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1 tsp. olive oil
• Heat skillet over medium heat. Melt butter in pan, then add diced onion and cook until soft. Mix in the garlic and cook a few minutes then add sliced Bellevue smoke sausage. Brown sausage about 5 minutes and then add veggies and seasonings and cook until yellow squash and zucchini are soft but still has a little crunch to it. Serve this dish over a bed of steamed rice. This is a completed hearty, quick meal.

Grilled Bacon Wrapped Pork Tenderloins are juicy and tender with great flavor from that crispy bacon! I took all that goodness a step further by adding in a sweet apple pie filling.
Prep Time- 10 mins.
Cook Time-15 mins
Total Time- 25 mins

Course: Main Dish
Cuisine: Comfort Food
Servings: 4 people

Ingredients:
· 1 1 1/2-2 pound pork tenderloin
· 1 Tablespoon Homemade Sweet BBQ Rub link in recipe notes
· 1 21 oz can apple pie filling
· 6-8 slices bacon

Instructions:
1. Preheat your grill for direct heat grilling to 425-450 degrees F.
2. Sprinkle about a teaspoon and a half of the sweet BBQ rub on all sides of the pork tenderloin and rub lightly to ensure even coverage.
3. Using a sharp knife, start about an inch from the end of the tenderloin and carefully cut a slit lengthwise into the pork tenderloin, stopping an inch from the other end. Cut down as deep as you can but, do NOT slice all the way through the bottom of the tenderloin.
4. Spoon the apple pie filling into the slit you cut into the tenderloin. You may have a little bit of the pie filling left behind depending on the size of your tenderloin.
5. Starting at one end, slowly wrap the stuffed tenderloin with bacon. Wrap the strips so the edges just barely overlap, creating a nice seal for the apple pie filling. Secure the ends of the bacon with toothpicks. Sprinkle the exterior with the remaining sweet BBQ rub.
6. Carefully transfer the wrapped tenderloin to the grill. Grill on each side for 3-4 minutes, flipping only a quarter turn each time. Try not to flip more than once per side to help keep things together.
7. Once your pork reaches an internal temperature of 145 degrees F and the bacon is crisp, remove to a cutting board and allow the tenderloin to rest for 8-10 minutes before slicing and serving.

About This Recipe:
The pumpkin preparation can be done several days in advance. You can also roast a few pumpkins at a time and freeze the flesh for later. A smaller, 4- to 5-pound pumpkin works best. Making your own wild boar bacon takes some planning, at least 10 days to cure, but the process is simplified with Hi Mountain Seasonings' Buckboard Bacon Cure. Everything you need to turn your wild or domestic pig into delicious bacon is in the box, complete with easy-to-follow instructions. A savory, hearty soup recipe made with real pumpkin and wild boar bacon.

BY: SCOTT LEYSATH, "THE SPORTING CHEF" - CARVING THE FLESH OFF OF A RAW PUMPKIN, ESPECIALLY A BIG ONE, CAN BE A CHALLENGE. LET YOUR OVEN OR SMOKER DO THE WORK. THEN YOU CAN EASILY SCOOP OUT THE ROASTED FLESH AND ADD IT TO A SAVORY BROTH FOR A HEARTY FALL SOUP.

Serves: 6-8
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours and 30 minutes

Ingredients:

• 1 (4- to 5-pound) pumpkin, cut in half, seeds removed
• Olive oil
• Salt and pepper
• ½ cup yellow onion, finely diced
• ½ cup carrots, peeled and finely diced
• 2 garlic cloves, minced
• 1 tablespoon rosemary leaves, minced
• 4 cups chicken broth
• ½ cup heavy whipping cream
• 1 ½ cups wild boar bacon, diced and browned

Ingredients

• 8 quail
• garlic powder to taste
• salt and ground black pepper to taste
• 1 cup all-purpose flour
• 1/4 cup shortening
• 1/4 cup water
• 1/2 cup sour cream

Directions
Prep - 10 m
Cook - 1 h 15 m
Ready In - 1 h 25 m

1. Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
2. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
3. Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
4. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.