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Just Like Your Mama Made!



New Zealand Venison Sliders with Tomato Chile Jam

New Zealand Venison Sliders with Tomato Chile Jam
Total Time: 
2 hr 45 min 
Prep:35 min 
Cook: 2 hr 10 min 
Yield:12 sliders 
Level:Easy

Ingredients: 

About 1 pound (500g) ground beef 
About 1 pound (500g) farmed ground New Zealand venison (any cut will do but the most cost effective is from the leg) 
2 teaspoons extra-virgin olive oil, plus more for brushing 
2 teaspoons flake sea salt, such as Maldon 
1 teaspoon ground cinnamon 
1 teaspoon dried oregano 
1/2 teaspoon freshly ground pepper 
1 small bunch fresh flat-leaf parsley, leaves removed and finely chopped 
12 slider buns 
Tomato Chile Jam, recipe follows 
12 cornichons

Tomato Chile Jam: 
3 pounds peeled canned tomatoes 
About 3 cups (750g) sugar 
1/2 cup plus 1 tablespoon (150g) cider vinegar 
1 1/2 teaspoons (25ml) fish sauce 
5 large cloves garlic, minced 
4 red hot chiles, finely chopped 
1 thumb fresh ginger, peeled and grated

Directions:

Combine the beef, venison, oil, salt, cinnamon, oregano, pepper and parsley in a mixing bowl. Use a spoon, spatula or your hands to blend it thoroughly. Form the meat into twelve 3-ounce sliders, and refrigerate until cooking time.

Brush the sliders with olive oil and cook on a preheated very hot grill or in a nonstick pan for 1 to 2 minutes on each side. Do not overcook! This lovely lean meat is best served rare or medium-rare.

Place the grilled venison sliders on a bun, top with Tomato Chile Jam and cover with the bun top. Finish by skewering a cornichon and driving the skewer through the top bun, the slider and the bottom bun to keep them intact and easy to eat. Repeat with all the sliders.

Place the sliders on a platter and waste no time getting them to your guests and into your mouth! 
Tomato Chile Jam:
Combine the tomatoes, sugar, vinegar, fish sauce, garlic, chiles and ginger in a saucepot. Bring the mixture to a boil over medium heat. Reduce the heat to low and cook for about 2 hours, stirring all the time to make sure it doesn't scorch on the bottom. Allow the thick, glossy condiment to cool to room temperature, and refrigerate till needed.

Cook's Note: This will make more than needed, but this sauce is mildly addictive and you will be happy to have some stashed away in your refrigerator for any grilled meat, fish or prawns. It lasts for over a month when stored properly in a sealed container.

Recipe courtesy of Brad Farmerie via www.foodnetwork.com

Grilled Wahoo with Tomato Sauce 

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Ingredients:

4 wahoo fillets, 6 ounces each (or whatever a good size is)
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley


Directions:

Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).

While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

Recipe courtesy Bobby Flay via www.foodnetwork.com


Daddy's Game Changing Turkey with Quick Pan Gravy


http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2010/11/13/0/RE0811H_daddys-game-changing-turkey-with-quick-pan-gravy_s4x3.jpg.rend.sni12col.landscape.jpegIngredients:

1 (14 to 16 pound) turkey, gizzards and neck removed
Brine:
6 quarts water
1 bunch sage
1 bunch thyme
1 lemon, halved
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns

Rub:

1 tablespoon dried marjoram
1 tablespoon dry rubbed sage
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 bunch thyme
1/2 bunch sage
1 rosemary stalk
6 cloves garlic
1 red onion, quartered
1 cup turkey broth, plus extra if needed

Quick Pan Gravy:

Pan drippings
1 cup white wine
4 tablespoons all-purpose flour
4 tablespoons butter, softened
3 cups turkey broth
Kosher salt and freshly ground black pepper

Directions
Rub:
Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.

In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature.

Preheat the oven to 400 degrees F.

Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.

Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.
Quick Pan Gravy:

Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.

Adapted from Sunny Anderson via www.foodnetwrok.com


Cajun Deep Fried Wild Turkey Recipe

Preparation:

Pour peanut oil into the fryer and heat to 375 degrees. Make sure that the turkey is thawed and dried completely before submerging in the hot oil.

Tie two strings completely around the bird so you can lift it out easier. Turn off the flame before you lower the turkey in the hot oil and when done, turn the burner back on.

Fry the turkey for approximately 3-1/2 minutes per pound. The turkey will float to the top when it is done, but I like to know how long it should take.

Meanwhile, you will need the following ingredients:

    2 TBS Cajun seasoning
    1/2 tsp garlic powder
    1/2 tsp cayenne pepper
    1 stick butter, melted

When the turkey is done, remove the bird from the oil and immediately dust with the Cajun seasoning.

Add the garlic and cayenne powder to the melted butter and brush on the turkey. Allow to sit for at least 20 minutes before carving.

Adapted from www.outdoorchannel.com


Shrimp & Crab Bisque

Ingredients:

1 Green Bell pepper
1 Red Bell pepper
1  Medium White Onion
2 Stalks of Celery
4 Cloves of Garlic
1 Tablespoon of chives
2 Tablespoons of Butter
1 Pound of Peeled and De-veined Shrimp
1 Small Can (or fresh caught) Crab-meat
1 Large can of Chicken Broth
1 Jar of Tomato/Basil Marinara Sauce
1 Jar of Alfredo Sauce

Preparation:

In a large pot, melt butter and then add the finely chopped up bell peppers, garlic,
celery, onion and chives. Let cook on medium high and stir about every 5 minutes for about
25 minutes. Add jar of marinara sauce and stir, add jar of alfredo sauce and stir good. Add
can of chicken broth and stir. Let this cook on medium heat for 10 minutes continually
stirring. Add the shrimp and crab meat. Cook on low heat for 10 minutes.
Serve in a soup bowl with fresh crackers and enjoy.

Adapted from NCWildlife.org


Red Wine Venison Marinade

Ingredients:Venison Marinade

1/3 cup red wine
¼ cup olive oil
1 tsp sugar
pinch of allspice
2 cloves garlic, minced
½ small onion, chopped
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
1 tsp Dijon mustard
4 venison steaks

Red Wine Venison Marinade Directions

To begin to make the venison marinade, make sure to prepare all of your ingredients by mincing, chopping or measuring them to the stated list above. Once your garlic, onion and other ingredients have been measured, chopped and prepared combine them all in a large mixing bowl. Make sure to stir the mixture for several minutes to allow the ingredients to set in and begin reacting, as this will ensure the meat tenderizes and infuses the flavor of the mix.

Finally, add your steak to the venison marinade and allow to site for at least 6 hours prior to cooking. We recommend cooking the steak or meat hot and fast, using either pan frying or grilling. Be careful when cooking and try not to overcook the meat or your venison marinade will dry out and the meat will taste gamey and tough!

Adapted from VenisonHq


Venison Jerky

We have chosen some of the top delicious jerky recipes that will make your taste buds pop! Try them out and let us know what you think!


Ingredients:

2 pounds of venison (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt.)
Brine:
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1 tablespoon honey

Directions:

  1. Place the meat in the freezer for 1 hour, so that it will be easier to cut.
  2. Slice the meat with the grain as thin as humanly possible.
  3. Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
  4. Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.
  5. Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
  6. Remove meat from the brine and drain on cooling racks. Discard the brine.
  7. When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.
  8. If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
  9. Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.
  10. Oven-dry overnight or until meat reaches a consistency of your liking.
  11. Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.

Adapted from Food Network

Sweet & Spicy Venison Jerky

Ingredients:

1 pound venison, cut into thin strips
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon cayenne pepper
1 teaspoon liquid smoke
1 teaspoon salt

Directions:

  1. Prepare your venison for this Sweet & Spicy Venison Jerky by cutting it while cold in this strips.
  2. Prepare the above marinade by combining all of the ingredients in a large bowl and mixing it well.
  3. Place the venison strips in the marinade for at least 24 hours.
  4. We recommend marinating the strips for 48 hours, as you will get more flavor. Then, place the strips in a smoker, oven or dehydrator.

Adapted from VenisonHq

Teriyaki Venison Jerky

Ingredients:

1 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon onion powder (not onion salt)
1/2 teaspoon garlic powder (not garlic salt)
1/4 teaspoon fresh ground black pepper
2/3 cup teriyaki marinade
1/2 cup orange juice
1/4 cup water
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon liquid smoke
1/4 cup Coke
1 lb venison or 1 lb beef

Directions:

  1. Combine all ingredients, except meat and Coke.
  2. Whisk well together and pour into Ziploc bag. Take meat either to a meat shop, or slice yourself, against the grain (makes it more tender) in 1/4 to 1/2 inches. Add all meat in with the marinade.
  3. Finally add the coke. Mix together; making sure all the meat is coated. Open up and let all the air out and seal again.
  4. Let marinate between 8 hours to 16 hours. I usually mix mine in the morning and let it sit for 24 hours.
  5. Strain meat, and discard juices and bag.
  6. Place meat on dehydrator trays, side by side (never layer pieces of meat on top of each other) and dehydrate about 8 hours.
  7. When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.

Adapted from Food.com



Grilled Sea Bass Recipe


Ingredients: 
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil

Directions:
1.Preheat grill for high heat.
2. In small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
4.Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork.
Drizzle with olive oil before serving.

Recipe courtesy from allrecipes.com