Archive for the ‘Recipes’ Category
After a trip to hunt blackbuck at Porter’s Exotics, we contrived this delectable recipe. It’s pretty simple. The oven-roasting takes awhile, but we promise…it’s WELL worth the wait!!
Ingredients:
- whole blackbuck shoulder (or hindquarter), bone-in
- 6-pack of the beer of your choice
- spice rub mixture (suggestion: Tony’s, black pepper, garlic salt, cayenne, etc)
- Worcestershire sauce (1 cup)
- 3-4 tbsp butter
- 2 medium onions (sliced)
- 6 jalapenos (halved)
- 1 green bell pepper (sliced)
- shiitake mushrooms (sliced) (can subst. white mushrooms)
- hoagie rolls
- provolone cheese
Instructions:
Rub entire blackbuck shoulder/ham with spice rub mixture (reserving 1 tbsp or so for veggie saute). In a large tin foil pan, pour in beer and Worcestershire sauce and add 1 sliced onion and jalapenos. Place blackbuck leg in beer bath and cover entire thing securely with tin foil and place in the oven @ 225 degrees for 6-7 hours. After 6 hours, check for tenderness with a fork. (more…)
This exotic recipe shared by Texas Hunt Lodge. Simple and absolutely delicious!
Ingredients:
- 1/2 lb Ground Venison
- 2 tbsp chopped onion
- 1 14.5oz. can of tomatoes, drained
- 4 drops Tabasco sauce or hot sauce
- 1 tsp. salt
- 1 can of mild chili beans, drained
- 4 eggs
- Soft corn tortillas
- Olive oil
Garnish (optional):
Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
Sour Cream
Avocado slices
Green onions
Cook onion and venison until brown. Add can of tomatoes, Tabasco/hot sauce, and salt. Cook for another minute. Finally, add chili beans. Turn heat to low and simmer sauce for 10 minutes. While sauce is simmering, in a separate skillet heat 2 tbsp. olive oil to medium heat. Add corn tortillas one at a time, flipping after 30 seconds to cook both sides. Place two on each plate. Using the same skillet, fry eggs on one side in remaining olive oil until egg whites are mostly cooked through, but yolks are still runny. Place each egg on cooked tortillas. Layer tortillas and eggs with chili sauce (chili sauce will finish “cooking” the tops of the eggs). Garnish with cheese, sour cream and avocado slices.
For more venison & exotic game recipes, visit the
AAE Recipes section.
Looking for a new take on an old classic? Try CP’s infamous ‘Axis Salsa Burger’…simply delicious!
*This recipe makes 6-8 burgers
What you’ll need:
1-2 lbs of ground Venison
1 Package of Lipton onion soup mix
1 Sm. jar of favorite Salsa
Preparation/Cooking:
1. Lay/spread out ground meat to approximately 1/2″ thick
2. Mix in onion soup mix and then spread meat out to 1/2″ thick.
3. Pour Salsa over 3/4 of meat and mix.
4. Take a medium handful of ground meat mixture and form into approximately 3/4″-1″ thick patty.
5. Cook and Enjoy!
*Bacon and velvetta chunks can be added into meat mixture for a savory bacon cheese burger*
Recipe courtesy of CP Wade of Porter’s Exotics Ranch. This burger made a cameo on a recent episode of Rusty Baker Outdoors!
Bone-In Venison Chops, Rosemary Potatoes, Green Beans
We’ve got a new recipe for you. This is perhaps as simple as it comes. In fact, the most difficult part is finding a processor who will simply give you the cut you want. The cut we are speaking of is the Bone-In Backstrap. Surprisingly, I have found that most groups in the deer processing business aren’t cutting backstraps like this. We hope this has only been our experience and you are able to find these cuts at ease.
Ingredients:
1) 4 Bone-In Venison Backstrap Chops
2) Worcester Sauce
3) Salt
4) Pepper
5) Garlic Powder
6) Rosemary
Instructions:
1) Soak that chops in a Worcester marinade. The longer the better as far as we’re concerned.
2) Remove the chops and apply Garlic Powder to taste. (more…)
