Ingredients:
12 Eggs
1/2 cup heavy whipping cream
1/2 cup grated cheddar cheese
1/4 cup onion
1/2 lb of wild game sausage or burger
Amount of Garlic, parsley, sea salt, pepper - to your taste level
Cook garlic and onion in a medium skillet for about one minute.
Add meat to skillet (we used hog meat but could substitute any wild game meat or beef) and cook till browned.
Preheat oven to 375 degrees.
In a large bowl whisk 12 eggs, 1/2 cup heavy whipping cream. 1/2 cup cheddar cheese, parsley, sea salt and black pepper.
Grease the bottom of a 8x8 or 9x9 pan.
Add meat into bottom of pan. If you want to add broccoli or veggies add those next.
Pour egg mixture next into the pan.
Top with 1/2 cup of cheddar cheese and bake for 30 minutes!
We're pretty sure you need some delicious Strawberry Rhubarb Vodka in your life!!
Check out this recipe from Rockstarlette Outdoors staffer Kelsey:
-Cut up strawberries and rhubarb and put it in a jar. (This is a good way to use up those super dark, almost squishy strawberries that seem to be in every package)
-Pour vodka in the jar, enough to cover the fruit. Cover tightly.
-Let bottle sit on the counter for 2-3 days.
-Strain off the liquid and toss out the strawberries and rhubarb. (They lose their color and get too soft)
-Chill the vodka, and mix with lemonade, Sprite, etc.
Enjoy!
Ingredients:
Duck breast Bacon
One Green pepper
Potatoes
Rice
Prep:
-Cut up duck breast, bacon & potatoes into small pieces
-Season potatoes with Onion powder, Garlic powder, & Old bay
-Put the duck, peppers & bacon into a bowl and season with Garlic powder, Onion powder, Meat tenderizer, worcestershire sauce, Soy sauce , Hot sauce ,Creole seasoning
-cook your potatoes first, they’ll take the longest
-cook your rice while the potatoes cook, but keep those separate
-once your potatoes are done, set them to the side and cook your duck, bacon and green peppers together
-after a few minutes it should be getting close to done so add in your rice with everything and mix it all together -once your rice has browned with everything take it off the grill and enjoy!!
Ingredients:
1 lb of ground wild game meat (I have used wild turkey, moose, bear and caribou)
2 cans of stewed tomatoes
1 can of tomato paste
2-3 stalks of celery chopped
1 tbsp of parsley
1/2 of an Anaheim Jalapeño pepper, chopped (vary this according to your tolerance for spicy food)
A pinch of Cayenne pepper (vary this according to your tolerance for spicy food)
Olive oil
2-3 cloves of garlic, chopped
1 Tbsp oregano
1/2 purple onion, chopped
2 cans of beans -rinsed and drained (I like to use black beans but any bean could be used)
Shredded cheese as a topping, or sour cream
Cook wild game burger in pan with olive oil, garlic, onion and celery
Once game meat is cooked, add in parsley, oregano, cayenne pepper and jalapeño - stir and cook a few minutes
Add tomato paste, stewed tomatoes and beans (rinse and drain beans from can before adding)
Simmer everything together over low heat for 20 minutes,
Option: Serve topped with cheese or sour cream
**I did not add any salt in this recipe as I am on a low salt diet - the stewed tomatoes have some salt in
them and I found it to be plenty - but you could add salt to taste to this recipe if you wanted!! Enjoy!
Ingredients:
1 lb ground elk or venison
1 yellow onion chopped
2 cups chopped wild Chanterelle or other mushrooms of your choice
1 1/2 cups coconut milk or regular milk
2 cups beef broth
2 cubes or 2 tsp of dried beef bouillon
1 tbsp Worcestershire sauce
1/2 cup coconut milk or regular milk
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
Parsley for garnish
2 cups egg noodles or small pasta noodles of your choice
Note: You can use a variety of ground meat for this dish, but I prefer wild game...preferably elk or venison. I used foraged wild Chanterelle mushrooms, but you can use different types as well. Using coconut milk is the non-dairy version (which is how I make it) and I also use gluten free noodles, but you can use whatever you prefer.
1 wild turkey breast
8 thin slices of ham
6 slices of Swiss cheese
1 egg
1/2c water
1/2c panko bread crumbs
1/2c Parmesan cheese
2 tbsp all purpose flour
2 tbsp Greek seasoning
Directions:
•preheat oven to 350
•butterfly & pound turkey breast to even thickness
•cover surface of turkey with ham slices
•cover ham with Swiss slices
•roll tightly and secure with toothpicks
•combine panko, Parmesan, flour & Greek seasoning in a bowl, set aside.
•mix egg & water in a bowl to creat egg wash
•coat turkey in egg wash
•roll turkey in panko seasoning
•set onto greased pan & bake 45minutes to 1 hour. (Or Until internal temp reaches 160)
Preheat BBQ to 400 degrees
•Slice puffball mushroom in one inch thick slices. (It will shrink when cooked)
•remove skin
•brush with oil and BBQ 8-10 minutes per side.
•remove from BBQ and add sauce & desired toppings. (Caesar dressing & chicken, red pepper, tomato, broccoli & cheese is my personal favourite)
•return to BBQ for aprox 5 minutes, or until cheese is good and melted.
Enjoy!!
Home Grown Salsa from Field Staffer Angie in Nebraska!
7 Qt chopped tomatoes (scald first)
4 cups chopped green peppers
5 cups chopped onion
Jalapeno - to taste (depending if you like spicy or not!)
3 Tbsp Oregano
2 Tbsp Fresh Cilantro
2 cups lemon juice
6 cloves chopped garlic
1 Tbsp pepper
2 Tbsp salt
2 Tbsp cumin
Boil together and then simmer for 1 hour. Jar and water bath
This will yield 12-16 pints
Crock Pot BBQ pulled duck
4 duck breasts
2 cups Ketchup
2 tbsp Brown sugar
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp chili flakes
1/2 tsp garlic powder
Mix all ingredients in crock pot. add duck breast. Cook on low for 6-8 hours.
remove breast. Shred with fork. Return to sauce and toss.
Top with coleslaw on a crustini.
Venison Stew
Prep Time: 20 minutes
Cook Time: 40 minutes + release and heating time
Ingredients:
1 Tbsp. Olive Oil
2 lbs Venison, diced with all silver skin removed
1 tsp. pink Himalayan salt
¾ tsp. black pepper
Seasoning salt to taste (I used Chupacabra Fine Meat Rub & Season All-my fave!)
4 cups diced potatoes – I left the skin on
2 cups diced carrots
1 cup diced celery
1 large onion, diced – I used a yellow onion
2 garlic cloves, minced
1 15 oz. can diced tomatoes
4 cups unsalted beef broth
A couple dashes of Worcestershire sauce (I used Lea & Perrins)
1. Dice the vegetables and mince the garlic, set aside in a bowl.
2. Cut the venison into bite-sized pieces. Make sure you remove all the silver skin, to ensure the meat is tender and not chewy.
3. Add the olive oil to the base of your pressure cooker and add the venison.
4. Add in your spices and seasoning, turn on the pressure cooker to “Saute” or “brown” setting and set the timer for 10 minutes.
5. Allow the venison to cook for 5 minutes and add the bowl of vegetables and garlic. Saute until the cycle ends with the lid off.
6. Add the tomatoes, broth and Worcestershire sauce, stir well and secure the lid.
7. Select High pressure and cook for 30 minutes.
8. Once the cycle ends, allow it to naturally release the pressure for 10 minutes before turning the pressure release knob.
9. Allow the pressure cooker to vent fully before removing the lid and serve!