Venison Chili

This is an awesome recipe that takes a little time to prepare but the results are well worth the effort! INGREDIENTS2 lbs. “Chili Grind ” Beef Chuck Roast1 lb. backstrap- cubed in 3/4 inch pieces, you can use top of round instead if so desired. Bag #14 tbs Chili Powder-(Dark Ancho, Its rich in flavor)*SubstitutionContinue reading “Venison Chili”

Venison Backstrap Wrap Arounds

SERVES: 6 to 8 INGREDIENTS1 loin Venison backstrap (venison backstrap may be substituted with pork tenderloin or filet mignon)14 to 16 slices thin sliced bacon1 large purple onion-peeled and quartered lengthwise then half the quarters lengthwise again6-8 large fresh jalapeños stemmed, seeded and cut in 1/4 lengthwise1 lb. cake pepper jack cheese- sliced into 1/8Continue reading “Venison Backstrap Wrap Arounds”

Teal Tenderloin Wraps

INGREDIENTS6 to 7 Teal or other duck breasts24 Slices of thin sliced Center Cut bacon1 Large purple onion- peeled, cored, and cut into ½” strips12 Fresh jalapeños, halved, and seeded, and scraped inside1 8 oz. cake of cream cheese, allow to sit out until softened3 Green onions, sliced thin1 tablespoon- fresh chopped cilantro30 to 40Continue reading “Teal Tenderloin Wraps”

Sugar Cured Feral Hog

Many hunters and other folks view the feral hog as a nuisance and as a result they are often shot and left to the critters for dinner. Many other hunters have harvested them, only to find the meat strong tasting and dry. The truth is, the meat is and can be fantastic, and you willContinue reading “Sugar Cured Feral Hog”

Fried Venison Cutlets with Cream Gravy

INGREDIENTS2-3 lbs. venison meat (either top of round or backstrap)3 eggs- beaten well3/4 cup butter milk (milk can be used if buttermilk is not available)1 cup flour1/2 C Italian bread crumbs1 t. garlic salt1/2 t. black pepper PREPARATIONSlice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, andContinue reading “Fried Venison Cutlets with Cream Gravy”

Captain Robert’s Duck Gumbo

Fall is my favorite time of year. With football season starting and baseball playoffs upon us I love the fall with all of its treasures. First and foremost, I love the hunting season, from dove and Teal to deer season it’s all good to me. I have a good friend that I have spent manyContinue reading “Captain Robert’s Duck Gumbo”

Venison Medallions

Served over a Cabernet/Green Peppercorn Reduction Sauce With a Portabello & Sweet Pepper Medley SERVES: 4 to 5 INGREDIENTS1 Backstrap of Venison (beef tenderloin may be substituted)Note: Be sure to remove any membrane or sheath material.3 Cloves fresh garlic minced2 Tsp Brined green peppercorns1 Bottle Cabernet Sauvignon2 lbs. Portabella mushrooms rinsed & cut into 1/4Continue reading “Venison Medallions”

Mesquite Grilled Dove Wraps

There are only a hand full of phrases that evoke a special sense of excitement and passion within the Texas outdoor enthusiast. “White Wing season opener” is one of them. The opportunity to pit your shooting skills against the dipping, diving, soaring White Wing Dove is an experience that can rarely be matched. Literally thousandsContinue reading “Mesquite Grilled Dove Wraps”

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