Spicy Venison Jambalaya

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 […]

Dry Rub Goose Kabobs

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, […]

Turkey Shoot-November 8

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 […]

Corned Venison

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.