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, […]

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.

Kentucky Burgoo

Kentucky Burgoo Every region of the country has its big, burly stew, from gumbo to chili to cioppino. This is burgoo, a Kentucky classic, done with a menagerie of wild game: Pheasant, squirrel and venison. Burgoo. Um, what? Yeah, I know. When I first heard the name of this stew, […]

Wild Blackberry Pie

Wild Blackberry Pie 1 prepared pie crust, top and bottom 1/2 tsp almond extract 1 quart wild blackberries 2-3 tsp King Arthur Flour Pie Filling Enhancer 1 cup sugar 1 1/2 Tbsp butter   Preheat oven to 425 degrees Fahrenheit. Place pie crust in the pie pan. In a bowl, […]

Baked Venison Burgers

Baked Venison Burgers 1-lb. ground venison 1 Tbsp Allegro Original Marinade 1 egg 1/4 tsp High Mountain Seasonings garlic pepper rub 2 tsp yellow mustard 2 slices whole wheat bread turned into crumbs   Marinate the venison overnight in the Allegro and High Mountain Seasonings. Mix 1-pound burger with egg, […]