Ingredients: 1 1/2 lbs of venison sausage or brats, sliced into rounds 1 cup chopped peppers 1 1/2 cups of chopped celery 1 medium onion, diced 3 garlic cloves, minced 1 tablespoon Cajun seasoning 1/2 teaspoon red pepper flakes 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon file powder […]
The Dry Rub Ingredients (Serves 4): Do this step 24-48 hours ahead of cooking 1 Canada Goose Breast 4 teaspoons dry mustard powder 4 teaspoons Spanish paprika 1/2 teaspoon salt 1/4 teaspoon garlic powder The Rest of the Ingredients: 1/2 yellow onion, cut in half 8 mini sweet bell peppers, […]
Starts at 9am to 2pm, come down and have some fun with your fellow members. Turkey Shoot Course of fire is as follows: Shots are made at a paper target at 30 yards. Highest score wins a Turkey. Targets are $3.00 per shot, guns and ammunition will be provided. Personal […]
Do you have a picture of your latest harvest this season? Send us the picture and we will put it on our website for all to see. Just email the photo to our webmaster at email@example.com or leave the picture at the club and we will digitize it for you.
TURKEY SHOOT The annual turkey shoot will be held on Sunday, November 8. In conjunction with this event, a .22 caliber youth shoot will be held by the Junior Membership Committee. As a reminder, every member is responsible to buy or sell one lucky target per year. If you have […]
Ingredients: 3 Gallons Water 1 Bag (2lbs) Tender Quick 1 Cup Sugar 6 Bay Leaves 36 Peppercorns 3 Teaspoons Garlic Powder 1/4 Pickling Spices Mix together and place Venison into Brine for 21 days. Remove, rinse and boil for approximately 3 hours.