| Proven Recipes |
| The intent of this page is to put down some simple, some not-so-simple, yet PROVEN recipes that we enjoy. These can employ the use of wild fish and game or just plain out store-bought stuff. I'd like to thank Tony Smith for this idea. As successful as we are as hunters, we are always looking for new and creative ways to get rid of our harvested game! Please feel free to submit your favorite recipe to us through e-mail and we'll put it up on the page. All too often you see all these bullshit recipes that nobody can vouch for. "Oh, it sounds so good!" "Yes but have you tried it yourself?" "Well, no." All these recipes have been tested by our "field staff" of hunters/cooks. Give them a try yourself you might just like them! |
| Venison Crockpot BBQ: By Brad Blaine This is a very simple recipe with minimal ingredients. I served it at deer camp this year and Jon Blaine absolutely loved it. I like it myself if not for the taste itself but for the ease of preparation and minimal ingredients! Ingredients: 1 deer roast 2-3 lbs in weight 1 crockpot 1 can of chicken or beef broth 1 can of water (2 cups of broth from boullion cubes also work well, just follow the directions) 1 bottle of your favorite BBQ sauce (I like the KFC, Craft and "sweet hickory" types myself) 6+ Kaiser rolls or hamburger buns Directions: Now pay close attention as this is terribly difficult! Thaw out roast. Place in crockpot. Add broth. Switch crockpot to low. Let cook 6-8 hours. Drain broth. Dump in BBQ sauce. Serve on rolls. It is very good even if it is a "pain" to make. Any leftovers can be vacuum sealed for later use. Simply boil the entire bag in a pot of water and remove when done and serve on a roll! |
| Venison Taco Dip: By Tony Smith This is a great deer camp snack, again with minimal preparation. Heck it's got a little bit of everthing and could be considered a meal within itself. Ingredients: Crockpot 1 lb of ground venison 8 oz. sour cream 2 cups shredded cheddar cheese 1 package of taco seasoning 1 medium jar of taco sauce 1 can of refriend beans Tortilla or corn chips First fry up the venison and drain the fat off. Then mix everything in a crockpot and set on "low" Heat through till well mixed. I suppose you could season the venison with the taco seasoning first before adding it to the crockpot but that would require you being in front of the stove a bit longer! Good eats! |
| Grilled Jamaican Boar Burgers: By Brad Blaine If you like to grill, then this recipe is easy for you to do. I tried it last year during the summer with standard ground pork then adapted it to ground boar meat. Sweet and spicy with a different flair. Quite different and good from the standard old grilled burgers and dogs you're used to! Ingredients: 1-2 lbs ground pork 1 bottle Jamaican jerk marinade 1 whole fresh pineapple (already cored is fine) 1 bottle jerk marinade 1-2 Green Peppers (or mix & match with yellow and red bell peppers) 1-2 large onions 6+ Kaiser rolls or hamburger buns. Directions: Take the ground pork and place it in a ziplock bag. Put enough jamaican jerk marinade in to cover it well. Or you can go ahead and patty out the ground pork into burgers if you so choose and then add the marinade. Either way it's up to you. Let marinade for 12-24 hours. The next day, cut up the fresh pineapple into 1/2 - 3/4 inch slices. Quarter the onions and peppers into large chunks also. Next prepare your grill surface by either wrapping tin foil coated with olive oil or by using a removable cooking grate and spraying it down with a little olive oil. Place on grill. Grill your pineapple, peppers and onions first as they'll take a little bit. Keep turning them so they aren't burned but soft and chewy. Remove them and place in a bowl and cover with tin foil to keep warm. Go ahead and grill your pork burgers next till you get them done the way you like them about 3-5 minutes per side. Finally take the kaiser rolls (the type of bread always determines the quality of your sandwich) and lightly toast them on the grill by placing the cut side down on the rack, just a few minutes on a turned off grill or a few seconds on a live grill. Serve up with your favorite drink and sides. EXCELLANT!!! . |