HT recipe thread.

[duckhunt]

My wife made deer Philly sliders tonight.

1/2 lb ground deer (we have 90/10)
1 yellow onion
1 green bell pepper
2 tbs W sauce (I can’t spell it)
Salt and pepper to taste
Provolone cheese
Hawaiian rolls
1/4 stick of butter

Super easy recipe. Dice and season your veggies, cook then to slightly translucent and set them aside. Cook your deer and season with the W sauce, then add your veggies back. Take off of heat. Trick here is to not overcook the meat cuz you’re gonna have to bake it.

Get your rolls and cut the set in half. Evenly portion the meat and add the cheese. Put the top bread on and butter it. Bake it in the oven at 450 deg for 15 min. They should come out crispy. Cut your portions and serve.

We did air fried fries with ours but sub with any starch of your choice.

That's sounds freaking awsome.

 

[ShutdownDB]

Tip of the cap to the venison philly sliders. Easy and absolutely delicious. For the non game eating foks just swap the ground venison for ground beef and it was also a hit.

 

[ShutdownDB]

Alright, the long awaited recipe that no one asked for. Pronghorn meatballs.

1/2 pound grounded 90/10 pronghorn
1 egg
3/4 cup bread crumbs
1 tbsp minced garlic (I add more cuz I’m scared of vampires)
1 tsp salt and pepper
1/4 cup Parmesan

Note if you add another pound, don’t add another egg and do 1 cup bread crumbs.

In a bowl, mix all ingredients together. I like to fold the bread crumbs in between before a final mix. Use your hands, and end up with a meatloaf texture. Roll your balls out to a large jawbreaker. Add olive oil to a pan and get it piping hot. Heat it enough to make a crust.

View attachment 334617

When the crust is done, add your spaghetti sauce of choice and let it simmer for another 5 min or so. Take off heat and store it in the oven until your noodles are done.

View attachment 334618

Plate and enjoy.

View attachment 334619

Those look phenomenal. I don't have any pronghorn but have plenty of ground venison and will give this a try.

 

[WoodMoose]

Elk steaks with a mushroom wine sauce​

I wanted to do something slightly different with this afternoons meal - protein was Elk and decided to make a (very) simple mushroom wine sauce to go along

I was handicapped for only having a camp stove - really needed three burners to coordinate, but we made due

chopped up some shiitake mushrooms, as well as three green (spring) onions and grated 4 garlic cloves
melted 1/2 a cup (that's right!) of butter in a pan, then sauteed the mushrooms, onions and garlic till shrooms were done
added 1 1 /2 cups of red wine (Cabernet Sauvignon from "The Federalist"),,, simmered till wine reduced in half,,,
added another 1/2 stick butter, melted t


then removed from heat into a bowl and covered with aluminum foil,



meanwhile the steaks had marinated in Worcestershire sauce and had garlic powder, pepper and salt added

I also cut up some fresh vegetables (got to eat right

cooked some eggs noodles and when they were half way done, cooked the steaks in a hot pan with a slight bit of olive oil

then served up

oh my

I mean really,,, oh my

that was some good eats - had two plate fulls.,,,, I'll have to remember that sauce

 

[WoodMoose]

Duck gizzards and rice

browned the gizzards in olive oil and a 1/4 stick of butter,,,, seasoned with some Cajun stuff I have on hand, sea salt, and cracked pepper
(excuse the over exposure from the light - sun was blasting through the camper window over the sink)




while that was happening, cut up some Woodmoose Trinity,,, whole onion, 6 gloves of garlic and some jalapeno



when meat was browned to my satisfaction, added some chicken stock and moved to a pot, added the trilogy,,,




brought to a boil, then down to simmer,,,and we wait

after 40 minutes or so I cut it off as I was taking it to a group dinner as a "test"


45 minutes before expected chow time I heated it back up, adding two cups more stock and a splash or three of chardonnay and another 1/4 stick of butter, then added an appropriate amount (based on how much liquid I had with the gizzards) of "4 Sisters Sushi Rice"

brought to a boil, then down to a simmer for 25 minutes - I stirred it twice during that time
then cut off and let rest for 10 minutes



so that's all that is left of the pot - everyone claimed they really liked it, so I guess that's a keeper recipe,,,

I know I liked it a LOT

 

[Gellar]

Duck gizzards and rice

browned the gizzards in olive oil and a 1/4 stick of butter,,,, seasoned with some Cajun stuff I have on hand, sea salt, and cracked pepper
(excuse the over exposure from the light - sun was blasting through the camper window over the sink)

View attachment 349477


while that was happening, cut up some Woodmoose Trinity,,, whole onion, 6 gloves of garlic and some jalapeno

View attachment 349478

when meat was browned to my satisfaction, added some chicken stock and moved to a pot, added the trilogy,,,

View attachment 349479


brought to a boil, then down to simmer,,,and we wait

after 40 minutes or so I cut it off as I was taking it to a group dinner as a "test"


45 minutes before expected chow time I heated it back up, adding two cups more stock and a splash or three of chardonnay and another 1/4 stick of butter, then added an appropriate amount (based on how much liquid I had with the gizzards) of "4 Sisters Sushi Rice"

brought to a boil, then down to a simmer for 25 minutes - I stirred it twice during that time
then cut off and let rest for 10 minutes
View attachment 349480


so that's all that is left of the pot - everyone claimed they really liked it, so I guess that's a keeper recipe,,,

I know I liked it a LOT

View attachment 349481

The woodmoose trinity, I love it!

 

[WestKyHunt]

Fire Crackers:
4 sleeves of saltines
1/2 cup butter - melted
1 cup oil - I used avocado
1 tbsp cayenne
2 tbsp red pepper flakes
Packet of ranch seasoning
1/4 cup bbq rub - I do not personally reccomend a sweet rub. I prefer savory with spicy.
I also added a bit of lemon pepper, maybe a tsp.

Add all ingredients to a gallon ziplock and let "marinate" for an hour or more.
Put in oven or smoker at 225-250 until crisp.

Best served with smoked cream cheese and pepper jelly, or by themselves as a snack!

 

[R.K.]

"Italian" Walleye. Still kinda fried, but a good change from the standard beer batter or shore lunch.

Walleye fillets, cut into chunks of even thickness.
Eggwash- one egg and about half as much milk or half&half.
Italian breadcrumbs.
Salt and Pepper
Olive Oil
Butter

Prep your station- chunked walleye, bowl of eggwash, bowl of Italian breadcrumbs with S&P to taste, and a plate to rest the breaded fish on.
Dry the walleye with a paper towel helps the eggwash to stick a little better.
Dip walleye in eggwash. Can do all at once then fish out as needed. Let drip a little bit.
Dredge walleye in breadcrumbs. Try not to shake it much, but instead cover with breadcrumbs, and press into the fish a bit to help it stick. Shaking will pull the breading off, and you want it a bit thicker here.
Move walleye to the rest plate for a few minutes for the breading to set.
Heat your skillet. Add equal parts olive oil and butter to cover the pan. Pure butter will burn without the oil, plus it has a good flavor.
Throw in the walleye. Looking for a happy light sizzle after a few seconds, but not a roaring popping inferno that makes you want to put on a shirt. That means it’s too hot and will burn either the oil/butter or the fish.
Looking for the breading to brown nicely before flipping. Fish should be cooked at least halfway through.
Flip, cook until done on second side.
Drain, then remove to paper towels.

I like to make a garlic/lemon butter sauce- kind of a garlicky buerre blanc. Butter, garlic, sauté, white wine and reduce, then squeeze of lemon to taste. Put it over the fish.

Eat it with a salad, or a beer. I don’t really care.

 

[El Jason]

I’m going to try that mushroom wine sauce with some bear meat.

 

[Wild Bill]

Posted this one in the OTHER "HT Recipe Thread" (no period at the end and in the Fireside).
Didn't realize that this is the right one (maybe/maybe not).

Came across a "Carolina White BBQ" sauce recipe on some hokey, yet tastefully entertaining, chain email that I receive weekly. No clue if it is regionally accurate, but I really liked it. One of those sauces that goes great on many things. Very versatile. Also, you could probably add a buncha different spices a la carte and freelance to your tastebuds delight.

Here's the run down:
3/4 Cup Mayo (I used Hellmann's (because it's the best), but next time I'd probably go 50/50 mayo and sour cream)
2 TBSP Cider Vinegar
1/2 Teaspoon Horseraddish (I doubled that, maybe would triple it depending on the crowd, but I like some kick)
1/2 TSP salt
1/2 TSP Coarse Black Pepper (would be great with some cracked peppercorns as well)
1/4 TSP Cayenne
1/4 TSP Smoked Paprika (added via executive order)
1/4 TSP Chipotle Powder (added via executive order)

 

[INMT]

Jalapeño Grilled Pork Chops (marinade would be awesome on any wild game.)

FOR THE PORK CHOPS:

-5 large jalapeños, stemmed
-5 large garlic cloves, peeled
-1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
-2 tablespoons rice vinegar
-½ cup olive oil, plus more for cooking
-1 tablespoon kosher salt (Diamond Crystal)
-2 teaspoons granulated sugar
-8 thin-cut, bone-in pork loin chops (½ inch thick)

FOR THE RELISH:

-1 large jalapeño, thinly sliced into rings
-1 small red onion, thinly sliced into rings
-⅓ cup rice vinegar
-1 teaspoon kosher salt (Diamond Crystal)
-2 tablespoons granulated sugar
-Cilantro leaves and tender stems, for garnish

1. Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

2. Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.

3. Grease grill grates. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates.

4. Serve the chops with the relish and cilantro on top.

 

[Dave N]

Made Baked Venison Chimichangas tonight. I used ground elk. Myself, I would leave out the cinnamon next time and add more cheese. This also made 8 instead of 6, rolling them filled any more may have been a struggle.

An Official Journal Of The NRA | Recipe: Baked Venison Chimichangas

A flour tortilla stuffed with ground, seasoned venison that’s baked to a crispy brown finish is ... mmm, good. Want a taste? Check out our recipe then preheat the oven.

www.americanhunter.org

 

[Wildabeest]

My (part time) neighbor keeps me well stocked with halibut he catches off the coast of Vancouver. He also gave me this recipe for mango halibut ceviche which I’ve found to be a great party pleaser for summer get-togethers. Cool, crisp and refreshing. I’ve made it twice recently and both times had multiple requests for the recipe. @Dave N @BuzzH, maybe something to consider for all of that halibut you brought back from Alaska!

• 1 pound halibut, diced into 1-inch pieces (note that I cut them smaller - about 1/2” since it’s usually an appetizer served on chips or crackers)
• ½ cup fresh lime juice, from about 5-6 limes
• 3 tablespoons lemon juice, from 1 lemon
• 1 large (not overly ripe) mango, peeled, seeded, and diced (If you’ve not diced mango before, look it up. The pits are big, so dicing them can be tricky. I peel it with a good sharp potato peeler, then get two good 1/4” to 1/2” slices off of the meaty sides and dice those. Then trim up around the edges and dice that as well)
• 1 large (not overly ripe) avocado, peeled, seeded, and diced.
• 1 jalapeño, seeded, and finely diced
• ½ small red onion, thinly sliced into 1/2” slices
• ½ bunch cilantro, finely chopped
• 1 teaspoon kosher salt

In a glass (or other non-reactive) bowl, stir together the halibut, lime juice, and lemon juice. Cover the bowl and marinate in the fridge for 30 minutes to 4 hours depending on the “doneness” you want. I usually do 30-45 mins which yields a medium-rare texture.

Dice/chop remaining ingredients and gently toss with spatula to combine. For easier mixing, put ingredients in bowl in this order: mango, avocado, onion, jalapeño, cilantro.

Remove the halibut from the fridge and drain the juices. Add the mango, avocado, jalapeno, red onion and cilantro. Gently stir it to combine, adding kosher salt to taste.

Garnish with additional chopped or sprigs of cilantro. Serve in small cups with spoons or with good crackers, tortilla chips or crostini. My favorite is to make crostini from a fresh baguette - slice it really thin and douse with some olive oil and kosher salt and then broil until golden and toasty.

Note that this isn’t something that ages well. 2 days is about the shelf life for leftovers. And since the fish keeps “cooking” in the citrus acids, I literally make it just before serving. Thus, I have no pics of mine. Stock pic below.

 

[Dave N]

My (part time) neighbor keeps me well stocked with halibut he catches off the coast of Vancouver. He also gave me this recipe for mango halibut ceviche which I’ve found to be a great party pleaser for summer get-togethers. Cool, crisp and refreshing. I’ve made it twice recently and both times had multiple requests for the recipe. @Dave N @BuzzH, maybe something to consider for all of that halibut you brought back from Alaska!

• 1 pound halibut, diced into 1-inch pieces (note that I cut them smaller - about 1/2” since it’s usually an appetizer served on chips or crackers)
• ½ cup fresh lime juice, from about 5-6 limes
• 3 tablespoons lemon juice, from 1 lemon
• 1 large (not overly ripe) mango, peeled, seeded, and diced (If you’ve not diced mango before, look it up. The pits are big, so dicing them can be tricky. I peel it with a good sharp potato peeler, then get two good 1/4” to 1/2” slices off of the meaty sides and dice those. Then trim up around the edges and dice that as well)
• 1 large (not overly ripe) avocado, peeled, seeded, and diced.
• 1 jalapeño, seeded, and finely diced
• ½ small red onion, thinly sliced into 1/2” slices
• ½ bunch cilantro, finely chopped
• 1 teaspoon kosher salt

In a glass (or other non-reactive) bowl, stir together the halibut, lime juice, and lemon juice. Cover the bowl and marinate in the fridge for 30 minutes to 4 hours depending on the “doneness” you want. I usually do 30-45 mins which yields a medium-rare texture.

Dice/chop remaining ingredients and gently toss with spatula to combine. For easier mixing, put ingredients in bowl in this order: mango, avocado, onion, jalapeño, cilantro.

Remove the halibut from the fridge and drain the juices. Add the mango, avocado, jalapeno, red onion and cilantro. Gently stir it to combine, adding kosher salt to taste.

Garnish with additional chopped or sprigs of cilantro. Serve in small cups with spoons or with good crackers, tortilla chips or crostini. My favorite is to make crostini from a fresh baguette - slice it really thin and douse with some olive oil and kosher salt and then broil until golden and toasty.

Note that this isn’t something that ages well. 2 days is about the shelf life for leftovers. And since the fish keeps “cooking” in the citrus acids, I literally make it just before serving. Thus, I have no pics of mine. Stock pic below.


View attachment 377212

Yeah, avocados and cilantro are a hard no for me.

 

[Wildabeest]

Yeah, avocados and cilantro are a hard no for me.

Halibut is also great pan-seared with a nice lemon beurre blanc sauce. Over mashed potatoes with some greens on the side .

If you don’t already have an instant-read meat thermometer, this is a good time to get one. Hitting the right internal temp on fish is an art that benefits from science.

 

[Straight Arrow]

Yeah, avocados and cilantro are a hard no for me.

Hard YES! for me.

 

[Wildabeest]

Salmon in Tuscan Cream Sauce

• 3 salmon fillets
• 2 teaspoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1/2 small yellow onion, diced
• 1/3 cup (80ml) vegetable broth or dry white wine
• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil and chopped into 1/2 pieces
• 1 3/4 cups heavy cream
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped

1. Heat the oil in a large skillet over medium-high heat. Dry salmon filets with paper towels and season with salt and pepper. Sear in the hot pan, flesh-side down first, for 3-5 minutes on each side or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

2. In the same pan, melt the butter in the remaining cooking juices. I also retain some of the oil from the sun dried tomoatoes and add about 1T of that. Add the onions and cook 2-3 mins until translucent. Add the tomato paste and sun dried tomatoes and cook another 2-3 mins, stirring frequently. Reduce heat to medium low, add the garlic and cook for about 1 minute* until fragrant. Finally, pour in the vegetable broth or wine, bring to a simmer and allow the sauce to reduce down about 1/2.

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

4. Add in the baby spinach and allow to wilt in the sauce, then add in the parmesan cheese. Allow the cream sauce to simmer while stirring 2-3 minutes until the cheese is well incorporated.

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over or with steamed veggies, rice or pasta.

*It’s important to add the garlic at the end and cook no more than 1 minute or it will burn and taste bitter. Garlic should always go in just before adding liquids so as not to burn it.

 

[R.K.]

Salmon in Tuscan Cream Sauce

View attachment 379044

• 3 salmon fillets
• 2 teaspoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1/2 small yellow onion, diced
• 1/3 cup (80ml) vegetable broth or dry white wine
• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil and chopped into 1/2 pieces
• 1 3/4 cups heavy cream
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped

1. Heat the oil in a large skillet over medium-high heat. Dry salmon filets with paper towels and season with salt and pepper. Sear in the hot pan, flesh-side down first, for 3-5 minutes on each side or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

2. In the same pan, melt the butter in the remaining cooking juices. I also retain some of the oil from the sun dried tomoatoes and add about 1T of that. Add the onions and cook 2-3 mins until translucent. Add the tomato paste and sun dried tomatoes and cook another 2-3 mins, stirring frequently. Reduce heat to medium low, add the garlic and cook for about 1 minute* until fragrant. Finally, pour in the vegetable broth or wine, bring to a simmer and allow the sauce to reduce down about 1/2.

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

4. Add in the baby spinach and allow to wilt in the sauce, then add in the parmesan cheese. Allow the cream sauce to simmer while stirring 2-3 minutes until the cheese is well incorporated.

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over or with steamed veggies, rice or pasta.

*It’s important to add the garlic at the end and cook no more than 1 minute or it will burn and taste bitter. Garlic should always go in just before adding liquids so as not to burn it.

That’s nearly identical to the Tuscan sauce I make. Only real difference is the spinach, which I’m now going to add going forward.

Julienne cut SDT saves a step in the prep work.

Linguine seems to work best for me, but spaghetti is alright. Rice is also a great vehicle for sauce consumption.

This also goes excellent with trout, smallmouth, walleye, chicken, and light-meat small game like rabbit & squirrel.

 

[WoodMoose]

Spicy Korean Wild Turkey Barbecue

• Turkey breast sliced across the grain into 1/2 to 3/4 inch slices
• 6 tablespoons red pepper powder
• 6 tbsp Soy Sauce
• 6 tbsp Garlic
• 6 tbsp Mirin
• 5 tbsp Sugar
• 1 tbsp Ginger
• 1/2 tbsp Curry Powder
• 1/2 tbsp Oyster Sauce
• Black Pepper To taste
• Vegetable or Canola Oil For pan frying

Combine pepper powder, soy sauce, garlic, mirin, and sugar, and mix thoroughly.

Add ginger, curry powder, oyster sauce, and black pepper. Mix thoroughly.

Massage it on the breast slices so all parts are covered, then put in fridge to Marinate for a minimum of 3 to 12 hours.

Put a little oil into pan and fry the slices for 1-2 minutes on high heat for each side. Cover it after flipping. Cook the chicken for another 1-2 minutes on low heat for each side. Cover after flipping. Keep an eye on your chicken to keep it from burning but it will char some from the sugar and pepper. I also sprinkled some sesame seeds on it after cooking

I served it up with sticky rice (with "Fried Chili in Oil" on top) and my Wife’s spicy cucumbers

 

[JEL]

My son’s fiancé is an incredibly good cook. Her mastery of flavor is amazing. She made us a harvest meal pizza one night that was so good I had to try and recreate it. Here is what is on it.

-Ranch and bbq mixed for sauce


-Shredded mozzarella, feta and cheddar


-fresh garlic, pineapple, lunch meat ham and bacon (I added chicken on the one we made with the pizza oven and that was good too) and cilantro


-drizzle hot honey over the top





Then drizzle a little oil and sprinkle salt over the top. Probably not super healthy but I think it crisps things up and makes it taste like restaurant