Archive for the ‘Recipes’ Category
A quick and easy appetizer recipe…perfect for any ball game watching party or group of hungry hunters at deer camp!
- (1) block of Velveeta cheese (cut into 5-6 smaller blocks)
- (1) can of Rotel (mild, original or hot)
- 1lb of ground fallow meat (any venison will work)
- 1 tbs of season salt (we use Tony Chachere’s)
- 1/4 c. of chopped onion
- Tortilla chips
Brown venison in a large skillet. Add seasoning and chopped onions to begin cooking. After browned, drain grease and set aside. Meanwhile, in a large microwave-safe bowl, add cheese blocks and melt for 2 minutes at a time until completely melted (stir to break up chunks between 2 min meltings). Once the cheese is melted into a smooth consistency (usually 8-12 mins), add can of Rotel (juice and all) and stir together. Add browned meat and, again, stir mixture together. Serve hot with tortilla chips for dipping.
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!!
- 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
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!
- 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
Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
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
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
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!