Hunting.net Cook book?

Discussion in 'Cooking, Grilling, BBQ, and Recipes' started by Selfbow, Jan 23, 2008.

  1. Selfbow

    Selfbow ...

    How about posting your favorite recipe in this thread for a printable cookbook.

    No comments please.

    Thanks!
     
  2. JR

    JR Moderator<br>Campfire<br>General Hunting Topics<br

    Jalepeno doves

    Take dove breast and remove them from the bone.
    Take Jalepeno peppers, cut in 1/2 and remove the seeds.
    Place cream cheese on one Jalepeno 1/2, and place the dove breast on the other Jalepeno 1/2.
    Put the two 1/2's together, and then wrap a piece of bacon around it.
    Grill it until done.
    Enjoy. :thumb:
     

  3. TheBattman

    TheBattman Select Member<br>2010-11 Deer Hunting Contest Winn

    Oh man!!! That sound wonderful! I have done the bacon wrapped dove breast before... but had never considered the pepper and cheese. hmmmm Guess I will have to get after some doves next time around...

     
  4. ArkArcher

    ArkArcher Moderator Staff Member

    Sweet Bacon-Wrapped Venison Tenderloin

    2 lbs venison tenderloins (a single deer loin, Moose, Elk, Pork, or Beef)
    1/2 lb bacon
    3 cups brown sugar
    2 cups soy sauce
    1/4 cup white sugar (Optional for added Sweetness)


    1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
    2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
    3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
    4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
    5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
    6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
    7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
    8. Place on center rack in oven and bake at 350°F for 30-40 minutes.
    9. OPTIONAL - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
    10. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
    11. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
     
  5. bett_lou

    bett_lou Moderator<br>Campfire<br>Humor & Games<br>'07 Deer

    I'm a rebel comments :biggrin:
     
  6. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

    7,400
    2,260
    camden
    Duck Ka-Bobs

    cube duck breasts into 6 pieces

    marinate in favorite marinade for 24 hrs. i use tuscan seasoning, (thanks d2), tony's, cajun injector creole butter, worcestershire and allegra hot and spicy.

    cut up a red, yellow, and green bell pepper, and a white onion, into pieces about 1 and 1/2 inches square.

    slide a piece of meat on the kabob sticks followed by a pepper/meat/onion/meat/pepper/meat etc.

    grill until the meat is done on the outside, but still pinkish on the inside.

    serve and enjoy. best duck recipe in existence. me and bps12 had it for lunch today:thumb: BG12
     
  7. bps12

    bps12 Well-Known Member

    Grilled duck stew

    In this recipe the duck can be replaced with deer for all you waterfowl haters.

    8 duck breast ,or depends on how big of a pan you use it can be more.
    3 bell peppers, 1 red, 1 yellow, 1 green
    6 regular potatoes( cubed up with skin on)
    1 onion sliced up
    2 tsps. of garlic
    Duck commander seasoning
    allegra marinade (hot)
    Cajun creole garlic marinade.

    Take the cajun marinade and inject the whole breast, slice up peppers and onions. Cube the potatoes and put with the duck in a large baking pan. I like to use the throw away aluminum ones. Add about half a cup of the allegra marinade sprinkle liberally with duck commander seasoning and add the garlic. Mix everything up real good so all the ingredients are covered with the seasoning. Cover with foil. Fire up the grill like you are going to cook a steak place all the charcoal to one side of the grill and place the pan on the other. I like to check on it and stir it around every little bit. I usually take it up when the potatoes are soft, about 1 1/2 hours to 2 hours. hope you enjoy.
     
  8. Selfbow

    Selfbow ...

    Shrimp-stuffed Tenderloin

    1 whole backstrap
    1 cup Italian dressing
    12 whole shrimp
    1 teaspoon old bay seasoning
    1 tablespoon butter (melted)
    2 teaspoons lemon juice
    2 slices bacon

    Cut the backstrap lengthwise to within 1/4" of the bottom to butterfly. marinate backstrap for 4 hours in Italian dressing. Cook shrimp in water and old bay seasoning and peel. Place shrimp end to end inside loin. Pour melted butter and lemon juice over the shrimp. Place bacon strips on top of the shrimp. Close meat around the shrimp and secure with toothpicks. Bake for 40 minutes in a broiler pan at 400 degrees.

    Add wine sauce before serving

    1/2 cup butter (real butter)
    1/4 cup finely chopped onion
    1/2 sliced mushrooms
    2 large garlic cloves (minced)
    1/2 cup white wine
    1/2 teaspoon worcestershire sauce

    Saute onion, mushrooms butter and garlic until tender. Add wine and worcestershire sauce and simmer to reduce about half.

    Remove toothpicks from backstrap and spoon in the wine sauce.

    Enjoy!
     
  9. Buba Garrett

    Buba Garrett Premium Member<br>2010 Deer Hunting Contest Winner

    Buba's Buffalo Wings

    5lb chicken wings-cut em in two and discard the tips(Unless you like em)
    Flour the wings and sprinkle Cajun seasoning refrigerate a hour before frying
    In a larger glass bowl mix 1 bottle Louisianna Hot sauce and 1 cup melted butter 1 tbl sppon Garlic salt set aside
    Deep Fry wings until golden brown allow to cool a couple of minutes then toss the wings in the hot sauce mixture- the longer you let em soak the hotter they get eat and enjoy!
     
  10. Gruntcall

    Gruntcall Well-Known Member

    Enchiladas

    1 1/4 lbs cooked venison steak or roast, shredded
    2 Tbls. olive oil
    1 medium onion, chopped
    1-2 cloves garlic, crushed
    2 Tbls. flour
    1 14-oz. can chopped tomatoes
    1 8-oz. can tomato sauce
    1 4-oz. can green chilies
    1-2 jalameno peppers, seeded and minced
    1 tsp. sugar
    1/2 tsp. ground cumin
    1 Tbls chili powder
    1/2 tsp. salt
    1/2 tsp. oregano
    1 tsp. cocoa powder
    12 corn tortillas
    oil for frying
    24 oz. shredded Monterey Jack cheese
    sliced black olives (optional)
    sour cream (optional)
    3 Tbls. fresh chopped cilantro (optional)

    Heat two tablespoons olive oil in a large frying pan and saute the onion and garlic until translucent.
    Sprinkle the flour over the onion mixture, stirring to coat well. Add in tomatoes, tomato sauce, chopped chilis and jalapeno pepper. Mix well. Stir in the sugar, cumin, chili powder, salt, oregano and cocoa. Mix in the meat, cover and simmer for 20 minutes, stirring often. You may need to add a little water to prevent sticking. Remove pan from heat and let the contents cool.
    Heat 1/2 cup of oil in a small frying pan. Place on tortilla into the oil and leave for about 3 seconds, turn the tortilla over and cook for another 3-4 seconds. You only want to soften the tortilla, not fry it. Remove tortilla and drain on a paper towel. Continue cooking tortillas, adding oil to the pan if necessary, until all 12 are done. Spoon just enough of the cooked sauce into a baking pan to cover the bottom.
    Place on tortilla on a plate. Spoon 3 Tablespoons of the meat/sauce mixture onto the tortilla. Top with one Tablespoon of the grated cheese. Roll up the tortilla and place it seam side down in the baking pan. Fill the rest of the tortillas the same way. Top the tortillas with the rest of the sheese. Sprinkle the olives over the tortillas. Bake in a 350-degree oven for 20 minutes. When serving, garnish with sour cream and a little bit of cilantro.

    This is great with ANY kind of meat. It goes real good with Spanish rice, refried beans and margaritas!:thumb: :thumb:
     
  11. Gruntcall

    Gruntcall Well-Known Member

    Bump



    Come on ya'll.....Quit being stingy with your good ones.