Cookin' up and Smackin' Down

Easy Thin-Pounded Venison Steak

Easy Thin-Pounded Venison Steak

What You Will Need

  • Large Bowl
  • Whisk
  • Cutting Board
  • Kitchen Knife
  • Meat Mallet
  • Plastic Wrap
IngredientsServes 4
  • 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. Combine 1 cup of the olive oil in a large bowl with 1 Tbsp. of the rosemary, the ginger, the balsamic vinegar, and the molasses. Whisk to incorporate, then season with salt and pepper and whisk again.
2. Add the green onions, tomato slices, and radicchio to the mixture, using your hands to gently coat. Let the vegetables marinate for at least an hour at room temperature.
3. In another bowl, combine the remaining ¼ cup olive oil with the remaining rosemary, the garlic, and generous amounts of salt and pepper.
4. Cut the venison roast into ¼-inch slices. Lay out a 24-inch sheet of plastic wrap on a counter and place two or three of the steaks on the plastic wrap, toward you, so that you can fold the wrap over the meat. Using the tenderizer side of a meat mallet, pound the meat into thin patties, then unfold the top layer of plastic, flip the meat, and do the same to the other side. Remove the pounded slices to the bowl containing the oil-garlic mixture and continue with the remaining slices. Let the venison marinate, at room temperature, for about half an hour.
5. Prepare a medium-high fire in a grill. Arrange the vegetables on the grill, cut sides down. Turn the radicchio and green onions occasionally, grilling until the edges are slightly charred, about 6 minutes for the onions and 8 for the radicchio. Grill the tomatoes for about 3 minutes per side, until blistered and a little charred. As they’re done, transfer the vegetables to a platter and dash with salt and pepper.
6. Arrange the venison slices on the grill and cook quickly, for barely 2 minutes per side, until medium rare. Add to the platter with the vegetables and serve.

Smoke Sausage and Zucchini Skillet

Smoke Sausage and Zucchini Skillet

  • 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 Tenderloin Stuffed with Apples

Grilled Bacon Wrapped Pork Tenderloin Stuffed with Apples

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

·  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

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.

Catfish, Corn & Clam Chowder

Serves: 4-6
Prep time: 30 minutes
Cook time: 1 hour

¾ pound boneless, skinless catfish fillets
2 slices bacon, chopped
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
2 ribs celery, diced
1 bay leaf
¼ teaspoon dried thyme
3-4 large yellow potatoes, peeled and cubed
2 (6.5-ounce) cans clam meat with juice*
4 cups water
1 can whole kernel sweet corn, drained
1 cup heavy cream
1½-2 tablespoons corn starch (Add more cornstarch for a thicker, heavier soup.)
Salt and pepper, to taste
Chopped fresh parsley, to taste
*Note: To add more protein to this chowder recipe, I added clams, but you can add more fish if you prefer. Instead of using canned clams, use a bottle of pure clam juice to keep the protein strictly fish.Directions:
1. Line a small colander with cheese cloth and place it over a bowl that fits. Drain the canned clams, catching the juice underneath in the bowl. Set the clam juice aside; you should end up with about 1 cup of clam juice. Rinse the clams under cold water and check for any broken shells. If using whole clams, roughly chop clams into smaller pieces. Keep cold and set aside.

Use a cheese cloth to help filter out any sand or grit that may be present. (Jenny Nguyen-Wheatley photo)
2. Cut catfish into desired size pieces. I like to cut them into larger chunks so they don’t break up too much in the chowder. Keep cold and set aside.
3. In a medium-size pot, cook chopped bacon over medium heat until crispy and rendered. Then add butter, diced onion with a pinch of salt, and cook until onion softens and becomes translucent, about 5-7 minutes. Next add garlic, celery, bay leaf and dried thyme and cook for 3 minutes, stirring often.

Although subtle, bay leaves and dried thyme give this recipe a nice floral and herbal taste. (Jenny Nguyen-Wheatley photo)
4. Add the potatoes to the pot, along with the clams and clam juice. Add about 4 cups of water to the pot, enough to submerge all ingredients, and bring to low boil. Bring soup back down to a simmer, cover the pot, and cook for 20-30 minutes or until potatoes become tender.

Red potatoes work well if preferred, but yellow potatoes have a waxier texture that will hold up better when diced for soups and chowders. (Jenny Nguyen-Wheatley photo)
5. Meanwhile, warm heavy cream in a small saucepan until steamy, but never boiling. Gradually whisk in corn starch, getting rid of all lumps. When potatoes are tender, pour half a ladle of hot soup from the chowder into the heavy cream mixture and whisk; this helps loosen up the slurry a bit. Then pour the heavy cream mixture into the chowder and mix. Bring chowder back to a simmer and add salt and pepper to taste.

Use less corn starch for a lighter soup and use more for a thicker soup. (Jenny Nguyen-Wheatley photo)
6. Add corn and catfish and gently cook at a simmer until the fish cooks through and chowder thickens, about 5-7 minutes. At this point, try not to overmix the chowder to avoid breaking up the fish. Ladle into bowls and garnish with pepper and chopped parsley.

Roasted Pumpkin Soup with Wild Boar Bacon Recipe

Roasted Pumpkin Soup with Wild Boar Bacon Recipe

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.


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


  • 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

1. Preheat oven to 375 degrees. Rub cut sides of pumpkin with olive oil and season liberally with salt and pepper. Place, cut-side up, in a shallow lightly greased sheet. Roast for 1 hour or until flesh is lightly browned and tender. The aroma of the roasted pumpkin will let you know that it is almost ready to remove from the oven. For a smokier soup, roast the halved pumpkin in a hot smoker like the Camp Chef Smoke Vault.

2. While the pumpkin is roasting, heat a thin layer of olive oil in a medium skillet over medium-high heat. Add onion and carrot and sauté for 4 to 5 minutes until onion is translucent. Add garlic and rosemary and sauté for another 4 minutes.

3. Once the pumpkin flesh is softened, remove from the oven and allow to cool for 30 minutes. Scoop out flesh and place in a food processor or blender. Add carrot, onion, garlic and rosemary mixture and 2 cups of the chicken broth. Depending on the size of your processor or blender, you may have to process in smaller batches. Pulse until smooth.

4. Transfer pumpkin mixture to a large pot and add remaining 2 cups chicken broth. Bring to a boil. Then reduce heat to low, stir in whipping cream and simmer for 10 minutes. Season to taste with salt and pepper.

5. To serve, ladle soup into bowls and top with croutons and wild boar bacon.

Dove Casserole


  • 12 doves
  • Salt and pepper
  • Flour
  • 1/3 cup butter or margarine
  • 1 small onion, chopped
  • 2 carrots, chopped
  • Fresh parsley, chopped (or parsley flakes)
  • 1 cup chicken broth or chicken bouillon
  • 1/2 cup dry white wine


Preheat oven to 350 degrees F. Split doves down the back, add salt and pepper to flour; dust birds lightly with flour mixture. Melt butter in heavy skillet and place the birds in pan breast side down. Sauté, turning birds often until browned on both sides. Remove birds from skillet and place them in a casserole dish with lid. Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine. Cover dish and bake birds for 45 minutes. Spoon wine gravy over the birds when serving.
Serves 4-5 people.

Dove Roast


  • 8 doves
  • 1/2 cup flour
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup cooking oil
  • 1/3 cup green onion, chopped
  • 1 cup water
  • 1/2 cup sherry (optional)
  • Parsley to garnish


Split doves and dredge in flour, salt, and pepper mixture. Heat cooking oil to 350 degrees and braise doves lightly. Place doves and excess cooking oil in roasting pan with cover and add chopped onion and water. Bake at 350 degrees for 45 minutes or until tender. Baste often and add sherry during final minutes of cooking. Add parsley as garnish. Serves 4-6

Grandmas Old Fashion Blackberry Dumplings


  • 2 quarts blackberries
  • 1 quart water
  • 1.5 cups white sugar
  • 1/2 cup brown sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt


  • 2 cups all purpose flour
  • 1/2 cup water
  • Egg-sized ball of vegetable shortening (this is directly from my Granny's dumpling recipe
  • if I had to put a measurement to it I would guess about 1/3 to 1/2 cup)
  • 1/2 cup white sugar and 1 teaspoon salt

Cooking Instructions

Pour berries, water, brown and white sugar, salt, and lemon juice into a large pot. Heat over medium-high heat till they come to a light boil. Maintain boil for 15 to 20 minutes. While the blackberries simmer, mix dry dumpling ingredients in a large mixing bowl. Cut in the vegetable shortening with a fork until the small bits of shortening are about the size of a pea and are mixed thoroughly throughout the dry mixture. Add the water and mix until the dough forms a ball. Then turn the dough out onto a floured surface and roll out flat to about a 1/4-inch thickness. Cut the dumplings with a knife or pizza cutter.

Drop the dumplings one at a time into the boiling berry mixture. Stir from time to time to incorporate the dumplings as you continue to drop in the rest of the dumplings. Cover and simmer for 30 to 40 more minutes until the dumplings are cooked through.

Bill Dance Crappie Salad Recipe

I love fall fishing for bass of course, and oh yeah, crappie as well. And the latter, I really like to eat. With that in mind, here is a crappie recipe that might interest you, should you sack some slab crappie as fall fishing improves:

Special Fried Crappie (with dipping sauce)

  • Two to four, 8-ounce fillets
  • Dash McCormick buttered salt
  • Dash Pepper
  • 3 T mayo
  • 3 T diced celery
  • 3 T dill pickle, diced
  • 3 T onion, chopped (optional)
  • Cook fillets in microwave 2 1/2

Cook fillets in microwave 2 1/2 to 3 minutes at a high setting. Determine if fish is cooked by placing fork into fillets. The fillets should flake. Sprinkle fillets with McCormick buttered salt and pepper. Once cooled, place the fillets in a 2-quart mixing bowl and add mayo, diced celery, dill pickles, onions (optional) and mix. Serve with lettuce leaves in a dinner salad, as an appetizer or use for sandwiches. (On a Ritz cracker is pretty darn good!) Serves 4 to 6. As always, catch one for me!

Skillet Grilled Catfish


  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon pepper
  • 4 catfish fillets (6 to 8 ounces each)
  • 1/4 cup butter

In a large re-sealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat. Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 5-10 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Venison Bacon Burgers

  • 6 Slices of bacon
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 shallots, minced
  • 2 pounds ground venison
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • salt & pepper to taste
  • 1 egg beaten to mix


Prep25 m; Cook15 m; Ready In 1hr

Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes. Preheat an outdoor grill for medium-high heat. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

Venison meatballs with sauerkraut and cranberry

Venison Mixture:

  • 2 pounds ground venison
  • 3 eggs slightly beaten
  • ½ a package of Lipton onion soup mix
  • Fresh cracked pepper
  • Chopped garlic to taste

Sauerkraut mixture:
  • 1 can drained sauerkraut
  • 1/3 cup of your favorite BBQ sauce
  • 1 cup brown sugar
  • 1 can of whole cranberry sauce

In a bowl, mix together meatball ingredients and form into small meatballs placing into baking dish. In another bowl, mix sauerkraut and cranberry sauce and pour mix over the meatballs. Then bake at 325 degrees for 1 hour.

Wild Turkey Enchiladas

  • Shredded cheddar or Mexican blend cheese
  • 1/2 cup chopped onion
  • 1 small jalapeno pepper, seeds removed, finely diced
  • tortillas
  • sliced black olives
  • 1/2 cup shredded cheese

In a pan, mix the soup, sour cream and chilies together. Heat on low until smooth and heated through. Spray a 13" x 9" baking pan with non-stick spray. In a bowl, mix the turkey, cheese, onion, jalapeno and 1 cup of the soup mixture together. Warm the tortillas. Place 2 -3 tablespoons of the mixture on each tortilla and roll up. Place seam down in the baking pan. Pour remaining soup mixture evenly over the top.
Cover and bake 25 minutes at 350 degrees. Remove foil. Sprinkle on the olives and 1/2 cup cheese. Cook another 10 – 15 minutes or until the cheese is melted. Remove and let set a few minutes. Serve with a salad and enjoy.

Venison Summer Sausage

Venison Summer Sausage

  • 2 lbs ground deer
  • 1/4 tsp salt
  • 1/4 tsp course ground black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp Morton Tender Quick
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Liquid Smoke
  • 3/4 to 1 cup of water'

Mix all ingredients well. Roll in seasoned pepper to taste. Pack tightly in summer sausage casings. Put in refrigerator for 24 hours, remove and place in 350 degree oven for 1 to 1-1/2 hours. Or better yet, put them on a smoked fire with hickory till done. Morton's Tender Quick is the main ingredient. It's a cure for fresh or frozen meats.

Pecan-Crusted Crappie

  • 3/4 cup chopped pecans
  • 1 tbsp sesame seeds
  • 1 1/2 pounds of crappie filets
  • 1 clove of garlic minced
  • 2 tbsps melted butter
  • salt & pepper

Stir together pecans & sesame seeds and set aside. Arrange fish on a baking sheet. Add minced garlic to melted butter and brush on the fish. Cover fish with pecan/sesame seed mix and salt and pepper to taste. Chill or let stand for 30 minutes and heat over to 400 degrees. Heat a small amount of olive oil in the bottom of a skillet and saute' the fish, pecan side down for about 5 minutes. Transfer to oiled baking sheet and bake with pecan side up until meat is flakey.

Crappie Francasie

Ingredients include:
8-12 filleted crappie
2 cups flour
4 eggs
1-2 lemons
1tbsp chopped oregano
1 stick of butter
1/2 tsp black pepper
1 tsp garlic salt
2 cups fresh morels or button mushrooms sliced
1 cup white wine

Mix herbs and spices with flour and roll fillets with herbed flour in a plastic bag until coated
Dip coated fillets in beaten eggs. Lightly fry fish in hot oil in a large pan or skillet. Turn once and reduce heat. Then add butter, wine mushrooms and juice of 1/2 a lemon. Cover and simmer 10-15 mins until mushrooms are soft. Garnish with lemon slices. Serves 3 to 4 people or two very hungry men!!!!

Hissy Fit Dip from Alpha Matlock of Benton

1 pound bulk pork sausage
16 ounces sour cream
8 ounces cream cheese, at room temperature
8 ounces Velveeta, cut into small cubes
4 ounces Muenster cheese, grated
2 tablespoons minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon dried ground sage

1. Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with non-stick cooking spray.
2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.

Shredded Chicken Dip From Billie Bitowski

1 package Hidden Valley ranch dip mix
16 oz sour cream
1. Cup shredded chicken
1 /4 cup hot pepper sauce I use Louisiana hot sauce
3/4 cup blue cheese. I use a cup
Mix all together and refrigerate for at least 1 hr.

Beer Bread from Linda McCroy on Caddo Lake

3 cups of self rising flour ( do not try this will plain flour)
¼ to ½ cup sugar depending on your taste
12 ounces of beer…any kind, cold or warm doesn’t matter
Mix all 3 ingredients and place in a loaf pan sprayed with Pam
Bake for 45 minutes on 350, then brush top with melted butter and bake another 10 minutes . Remove from pan, let cool a few minutes and then slice with an electric knife.

Cheese Bread from Phyllis Spears in Arkansas

1 can original Grand biscuits ( 8 to the can )
¾ stick margarine melted in a bowl
½ cup grated cheddar cheese ½ cup of grated mozzarella cheese 1 ½ teaspoons of ground fresh black pepper and ½ teaspoon of garlic powder mixed in a bowl
Roll the biscuits in 8 individual balls, then roll them in the melted butter and then roll in the cheese mixture. Place on a flat cookie sheet and bake app. 18 minutes at 350 degrees.

Sausage Cream Cheese Dip

From Bellevue Meat Processing’s recipe book “Oh Deer”…..

  • 1 lb Bellevue Meat breakfast sausage(venison or wild pork)
  • 2 (8 oz.) pkg of cream cheese
  • 1 can Ro-Tel tomatoes (Drain the liquid)

Brown sausage in skillet, drain excess liquid. Add cream cheese and tomatoes and cook over a medium heat until cream cheese is melted. Place in a crock pot on LOW. Serve with tortilla chips and enjoy!!!