Jamie’s Hot Cheesy Chili

Ingredients

4 lbs Ground Venison
1/2 lbs Bacon
1 Lg Onion
2 Garlic Cloves Minced
1 Jar Hot Taco Sauce (or Your Favorite Hot Sauce)
3 Cans Chili Beans
3 Cans Kidney Beans
1 Cup of Your Favorite Beer
1 Cup V8 Juice
1/4 Cup Hot Chili Powder
1/2 lbs of Velveeta Cheese
Jalapeno Peppers (chopped) Optional

Directions

Brown ground venison and bacon together with onions and garlic.
Combine all […]

Paul’s Deep Fried Venison Roast

Ingredients

Any Cut Venison Roast (With or Without bone)
McCormick Meat Tenderizer
Cracked Black Pepper
Peanut Oil
Marinade (I use the dark store bought that they sell with the turkey marinades. It says it is for red meats)
Turkey Fryer
Turkey Injector

Directions

Use turkey injector and inject the roast with as much marinade as it will hold.
Liberally powder and rub in McCormick meat […]

Catfish Nuggets

Ingredients

3-4 Catfish Filets
1-2 Large Eggs (Depending on Amount of Fish)
½ Cup of White Flour or Cornmeal
Salt
Pepper
1 Gallon Size Zip-loc Bag
Vegetable or Peanut Oil

Directions

Preheat oil in skillet or deep fryer.
Take catfish filets and cut into small bite size pieces.
Beat eggs in a shallow bowl for easier dipping.
Place flour or cornmeal, salt and pepper into plastic bag. […]

Baked Quail in Wine

Ingredients

1/2 Cup Butter
2 Whole Cloves
2 Cloves Garlic, Finely Cut
6 Quail, Cleaned and Trussed
1/2 Tsp. Salt
1 Tsp. Minced Chives
2 Sm. Onions, Minced
2 Tsp. Peppercorns
1/2 Bay Leaf
2 Cup White Wine
1/8 Tsp. Pepper
2 Cup Cream or Evaporated Milk

Directions

Melt butter; add onions, garlic, peppercorns, cloves, and bay leaf. Cook for several minutes.
Add quail; brown on all sides.
Add wine, salt, […]

Wild Turkey Jerky

Ingredients

1 Lbs. Boneless Turkey
1 Tsp. Salt
1/4 Tsp. Pepper
1 Tsp. Garlic Powder
2 Tbsp. Worcestershire Sauce
2 Tbsp. Liquid Smoke

Directions

Cut turkey into even-sized strips.
Mix salt and remaining ingredients in a medium-sized bowl.
Combine turkey with marinade. Cover and refrigerate for 6 to 12 hours.
Cover oven rack with foil. Place turkey on foil.
Bake at 160 degrees for 4 hours.
Turn and […]

Turkey Enchiladas

Ingredients

2 10-3/4 Ounce Cans of Cream of Mushroom Soup
1/2 Cup Sour Cream
1/2 Cup Diced Green Chilies
12 Tortillas (Flour or Corn)
1 Cup Monterey Jack Cheese
1 Cup Cheddar Cheese
1/2 Cup Chopped Onion
2 Cups Cooked, Cubed Wild Turkey

Directions

Combine soup, sour cream, and chilies and heat thoroughly.
Warm tortillas in microwave.
Coat a 13×9×2-inch baking pan with nonstick cooking spray.
Mix cheeses, […]

Texas Chili

Ingredients:

4 Lbs. Chili Meat (Well-trimmed Chuck, Pork or Venison)
1 Lg. Onion, Chopped
2 Cloves Garlic
1 Tsp. Oregano, Ground
1 Tsp. Comino Seed
6 Tsp. Chili Powder (or more, if needed)
1 1/2 Cup Canned Whole Tomatoes or Fresh Ones
2-6 Dashes of Liquid Hot Red Sauce
2 Cans Kidney or Chili Beans
Salt to Taste
2 Cup Hot Water

Directions:

Place meat, onion, and garlic […]

Texas Taco Game Pie

Ingredients

1 to 1-1/2 Lbs. Finely Ground Venison
1 Large Onion, Chopped Fine
1 Pkg. Taco Seasoning
2 Cup Mashed Potatoes
1/2 Cup Shredded Cheese
Lettuce, Salsa and Sour Cream

Directions

In a large skillet, brown venison and onion until venison is no longer pink and the onion is tender.
Add taco seasoning and a little water, just enough so the taco seasoning gets […]

Smoked Tenderloin or Venison Back Strap

Ingredients

Venison Back Strap or Pork Tenderloin
Cream Cheese
Jalapeno Peppers, Sliced
Bacon
12 Oz. Beer
12 Oz. Vinegar
4 Oz. Liquid Smoke

Directions

Slice open a pork tenderloin (length-wise, not all the way through) and put cream cheese (about size of finger) and sliced jalapeno pepper in cut.
Wrap bacon strips all the way around tenderloin and hold in place with toothpick.
Smoke with favor […]

Back Strap Medallions

Ingredients

Full Strap Back Strap
Jalapeno Peppers
Bacon
BBQ Sauce
½ Small Can Tomato Paste
¼ Cups Water
¼ Tsp. Each: White, Red, and Black Pepper
2 Tbs. Each: Molasses, Honey, Corn Syrup & Brown Sugar
Liquid Smoke

Directions

Start with a full strap and trim off any silver.
Cut into 1″ thick medallions.
Clean and halve Jalapeno peppers and blanch them in a pan with ½-inch of […]

Next Page »