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Wild Game Recipes
Cajun Corn Shrimp Soup – a Cajun classic made with flavorful combination of tomatoes, shrimp and corn. A perfect hearty soup for fall season! Fresh corn season is almost coming to an end – NOOOO. Don’t mind me, I do love corn and would miss it but now am going to satisfy my …
Stuffed Venison Backstrap anyone? Cream cheese, bacon, and of course, fresh backstrap from your hunt harvest make this recipe a must-try. Grill these up at your campsite or on the back patio. http://www.campchef.com/recipes/stuffed-venison-backstrap/?utm_campaign=coschedule&utm_source=pinterest&utm_medium=Camp%20Chef&utm_content=Stuffed%20Venison%20Backstrap
duck or goose jerky Makes about 1 1/2 pounds. Prep Time: 24 hours Cook Time: 6-8 hours 3 pounds skinless, de-fatted duck or goose breast 2 cups water 2 tablespoons kosher salt 1/2 teaspoon Instacure No. 1 (optional) 1/4 cup Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon cayenne 1 teaspoon porcini powder 3 tablespoons brown sugar
#Redfish #Courtbouillon #Recipe - Creole cooking is not as fussy as some of the French cuisine from which it is partially descended, but that does not mean that it is unsophisticated. Redfish Courtbullion, pronounced “coo-be-yahn”, is a rich and savory dish that celebrates the freshness and delicate flavor of the fish along with the earthy, peppery tang of classic Creole sauce. Redfish is preferred for this dish, but red snapper also works well.