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Thread: Recipes

  1. #11
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    HB casserole:

    1lb HB meat (elk, bison, cow...doesn't really matter)
    Corn tortillas
    2 can cream of chicken
    2 can rotel
    1/2lb velveta
    1/2 onion
    Small bag of Mexican style mixed cheese (maybe called "fiesta" cheese elsewhere)

    Brown HB meat (drain fat), mix in rotel, diced onion, velveta, CoC....until warm

    Layer bottom of casserole dish with corn tortillas
    Pour half of mixture evenly over tortillas
    Place a layer of tortillas on top of mixture, pour in remaining mixture.

    Bake @ 350 for 20m, removed, cover top with shredded cheese, cook additional 10m.

  2. #12
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    Here's a seasonal HB recipe.


    After a good ol crawfish boil, let the HB meat soak in the boil pot.


    ****disclaimer- I cook to my wife's tastes and her maiden name has the 4 vowels of eaue in it, all in a row. If you destroy a porcelain thrown it's not my fault.

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    Quote Originally Posted by 6mm Remington View Post
    Simple yet effective: Put some flour in a plastic bag. Mix in salt and pepper or some other spices that might go well. Garlic salt is always a favorite. Have a pan heated to medium medium-high. with butter and vegetable oil in the pan. Put your thawed steaks in the bag and leave air in the bag. Close the top and shake the bag. It puts a light coat of flour on the steaks. Toss in the pan and fry to medium rare. SO much better this way than to just fry steaks up in a pan by themselves.
    6mm, This is how I do all my backstraps. I love garlic salt on all my wild game.

  4. #14
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    I like to mix about a pound of burger, half a chopped onion, an egg, a couple handfuls of crunched up tortilla chips, some taco seasoning, and mix it all up raw then stuff it into a bell pepper with the top cut off and seeded. Then cook it in the oven like individual Mexican style meatloaves and serve with salsa and sour cream.

  5. #15
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    Quote Originally Posted by BKC View Post
    6mm, This is how I do all my backstraps. I love garlic salt on all my wild game.
    Been cooking wild game this way since my dad taught me...50 years ago....delicious!
    Colorado Cowboy
    Cowboy Action Shooter; Endowment Life Member-NRA
    The Original Rocket Scientist-Retired
    "My Father always considered a walk in the mountains as the equivalent of church going."
    Aldous Huxley

  6. #16
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    Summer Sausage

    • 10 lbs. of meat (7 lbs. Deer & 3 lbs. Beef 73% Grade)
    • 5 Tbs. quick salt
    • 2 Tbs. hickory salt
    • 4 Tbs. mustard seed
    • 3 Tbs. pepper corns
    • 3 Tbs. garlic salt
    • 1 lb. of LEM High Temp. Cheese

    Stuff in two inch casings & smoke at 150-170 degrees for 7-8 hrs.

    If you do not have a smoker, roll into 2 inch logs & add 2 Tbs of liquid smoke. Bake in the oven same time & temp.
    "Only two people have died for You and I, The American Soldier died for Our Freedom & Jesus Christ Died for Our Souls!" I thank GOD for them! GOD BLESS AMERICA!



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  7. #17
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    Jerky

    • 2 lbs. of meat sliced 1/8” thick
    • 1 cup of Allegro (Game Tame)
    • 1 ˝ tablespoon Garlic Powder
    • 1 ˝ tablespoon Liquid Smoke
    • 1 teaspoon Seasoned Salt



    Mix the meat and the marinade in a ziplock bag, refrigerate for 24 hrs. Sprinkle Ground Red Pepper (Cayenne) on top of meat. Dehydrate at 150 – 175 degrees for 4-6 hrs.
    "Only two people have died for You and I, The American Soldier died for Our Freedom & Jesus Christ Died for Our Souls!" I thank GOD for them! GOD BLESS AMERICA!



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  8. #18
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    For steaks...marinate in Worcestershire sauce, tony chachere's original, and milk.

    Sprinkle some Tony's in your flour.

    Break and stir a cpl eggs and pour in some of the marinade.

    Coat the steaks in flour, then dip in egg/marinade concoction, coat again with flour, drop the steaks in the grease.

  9. #19
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    Also for steaks, if thick butterfly, if not use 2.


    Directions for 2: marinate in Worcestershire sauce, butter and massage in sea salt. Put a thin layer of hot pork pan sausage between 2, wrap in bacon and attach with toothpicks. Smother in zesty Italian dressing. Grill on high heat a cpl minutes per side then bump over to medium. Time of this usually varies based on how much sausage is used & thickness of steaks. Usually when the bacon looks like something you could eat it's done.

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    Some of these sound very familiar! We typically do a lot of chili... one of my favorite meals. We usually throw kidney beans, red beans, or ranch style beans in after the meat is brown, put some hot Rotel, add some chili powder, ketchup to thicken things up (wife might add a small can of tomato paste if I remember right), and some green chilis if we have some. This also makes great Frito pie! Just dump some Frito corn chips in, pile on the chile, top it with cheese and you are in for a treat!
    Now therefore, please take your weapons, your quiver and your bow, and go out to the field and hunt game for me.
    Genesis 27:3 (NKJV)

 

 

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