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

1. Brown ground venison and bacon together with onions and garlic.
2. Combine all ingredients except Velveeta cheese in a large pot and bring to a simmer.
3. Drain and add venison and bacon (I don’t drain it. All goes in the pot)
4. Simmer all for 30 Minutes.
5. Melt cheese or cube cheese and put into pot. Stir into chili and cover let stand 5-10 Minutes.

This recipe contributed by forum member WHITETAILFEVER. To add a recipe of your own please visit our hunting recipes forum.

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

1. Use turkey injector and inject the roast with as much marinade as it will hold.
2. Liberally powder and rub in McCormick meat tenderizer.
3. Pack on as much cracked pepper as you can get to stay on the roast.
4. Set roast aside to let warm to room temperature.
5. Heat peanut oil in turkey fryer to 375 degrees.
6. Slowly lower meat into preheated oil. (I have done as many as four roasts at a time)

Cooking time will vary depending upon size and number of roast. I would check the meat thermometer every 20 minutes. I prefer mine at medium done so at about 160-170 degrees I take one out and cut it. I like it pink in the center. If you don’t over cook, it will be the most tender and moist roast you have ever had. GUARANTEED!!

This recipe contributed by forum member Buckshot. To add a recipe of your own please visit our hunting recipes forum.

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

1. Preheat oil in skillet or deep fryer.
2. Take catfish filets and cut into small bite size pieces.
3. Beat eggs in a shallow bowl for easier dipping.
4. Place flour or cornmeal, salt and pepper into plastic bag. Shake until thoroughly mixed.
5. Dip fish pieces into eggs and place in plastic bag. Gently shake until all pieces are coated.
6. Gently place coated fish into oil. Cook until golden brown.

Serve with your favorite dipping sauce. I like chipotle. I also like to slice up some spuds and fry them as a side dish.

This recipe contributed by forum member signman. To add a recipe of your own please visit our hunting recipes forum.

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

1. Melt butter; add onions, garlic, peppercorns, cloves, and bay leaf. Cook for several minutes.
2. Add quail; brown on all sides.
3. Add wine, salt, pepper and chives; simmer for 30 minutes or until tender.
4. Remove quail to hot serving dish.
5. Strain sauce; add milk. Heat to boiling point.

Pour sauce over quail, or serve on the side. Yields 6 servings.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.

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

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

(Note: When using a dehydrator, follow the same method of preparation and place in unit to cure, checking every hour until the meat becomes stiff, yet will still bend easily. A dehydrator will reduce cooking time by almost half.) Yields 4 servings.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.

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

1. Combine soup, sour cream, and chilies and heat thoroughly.
2. Warm tortillas in microwave.
3. Coat a 13×9x2-inch baking pan with nonstick cooking spray.
4. Mix cheeses, onion, turkey, and 1 cup soup mixture.
5. Put 2 tablespoons of cheese-turkey mixture in center of each tortilla.
6. Roll tortillas and place in baking pan.
7. Pour remaining soup mixture over top.
8. Cover and bake at 350 degrees for 30 minutes.
9. Uncover and top with additional cheese if desired.

Yields 4 to 5 servings

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.

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:

1. Place meat, onion, and garlic in heavy frying pan.
2. Cook until meat is lightly-colored and onions and garlic are tender.
3. Add oregano, Comino seed, chili powder, tomatoes, hot pepper sauce, beans, salt, and hot water.
4. Bring to a good rolling boil.
5. Lower heat and simmer until meat is tender (about 1 hour, maybe longer depending on size and cuts of meat that you use).
6. Skim off the fat during cooking.

This dish can be made one day in advance, as it is better the next day.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.

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

1. In a large skillet, brown venison and onion until venison is no longer pink and the onion is tender.
2. Add taco seasoning and a little water, just enough so the taco seasoning gets mixed in really well.
3. Cook for another 5 to 10 min.
4. Lightly spray a 9-inch glass pie pan, or whatever oven safe pan you have lying around the kitchen, and line the bottom and sides with mashed potatoes.
5. Spoon meat mixture over potatoes.
6. Bake at 350 degrees for 20-30 minutes or until the potatoes start to brown on the edges.
7. Sprinkle the cheese over the top and let stand for about 5 minutes, or until the cheese melts.
8. Cut into pieces and garnish with the lettuce, salsa and sour cream.

This recipe contributed by forum member deercook. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

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

Directions

1. 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.
2. Wrap bacon strips all the way around tenderloin and hold in place with toothpick.
3. Smoke with favor wood for 5-6 hrs. at 225 degrees.
4. With spray bottle, spray a mixture of 12 oz beer, 12 oz vinegar, and 4 oz liquid onion juice about every 30 minutes.

Also try recipe with venison back strap.

This recipe contributed by forum member Joegrammier. To add a recipe of your own please visit our hunting recipes forum.

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

1. Start with a full strap and trim off any silver.
2. Cut into 1″ thick medallions.
3. Clean and halve Jalapeno peppers and blanch them in a pan with ½-inch of boiling water for about 2-3 minutes.
4. Rinse in cold water. (The outside skin should be easy to peel off by doing this step.)
5. Fry a pound of bacon partially, just until the slices shrink.
6. Remove from pan and wrap venison with a slice, tuck in a half of a pepper and secure with a toothpick.
7. Chill until you prepare the BBQ sauce (store-bought sauce just won’t be the same).
8. In a bowl, start with ½ a small can of tomato paste and add ¼ cup water.
9. Add pepper (white, red, black, ¼ teaspoon each or to taste). Careful with the white, it’s hot!
10. Add equal parts of molasses, honey, corn syrup, maple syrup & brown sugar (about 2 tablespoons of each).
11. Add a few drops of liquid smoke.
12. Now grill on med-high heat with the bacon side down and turn constantly, basting with BBQ sauce, just until the bacon crisps.

Cooking this way will get the venison cooked med-rare. Serve right off the grill with a nice side like baked red potato with cheddar cheese topping.

This recipe contributed by forum member Whackastack. To add a recipe of your own please visit our hunting recipes forum.