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Archive for the ‘wild game’ Category

Wild Hog Breakfast Casserole

October 28, 2011 Comments off

Ingredients:

  • wild hog sausage
  • chili powder
  • garlic powder
  • yellow onion
  • jalapeno pepper
  • shredded cheese
  • eggs
  • potatoes

Preheat oven to 375 degrees and coat inside of casserole dish with butter or butter spray. Coarsely dice up potatoes, yellow onion and jalapeno.  Saute these in a pan until they begin to get soft. Add wild hog sausage and powders (to taste) and cook until sausage is cooked through completely.

Transfer to casserole dish in layers by putting in a small batch of the sausage mixture into the casserole dish and then top with shredded cheese.  Take 3 or 4 eggs and crack open over mixture. With a spatula, gently break up the egg yolks and then spread eggs over mixture.  Add more sausage mixture and top with shredded cheese and eggs (repeating the process of breaking up the eggs and spreading).

Place casserole dish in oven and cook until mixture is cooked thoroughly (roughly 25 to 30 minutes). Serve and eat as desired!!

TIP: Cut leftovers into serving sizes and place in sealable plastic bags and then freeze.

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Drunken Venison Roundsteak

August 11, 2011 Comments off

Ingredients:

  • venison round steak (thawed and at room temperature)
  • mushrooms (pick your favorite style)
  • white onion
  • salt/pepper (to taste)
  • garlic powder
  • butter
  • dark rum
  • light beer
In skillet (preferably cast-iron): saute mushrooms and onions in some butter and a little bit of beer. When softened, add just a touch of rum to color them up and saute until the alcohol smell is gone. Pour off into a bowl and set aside.
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Season venison steaks with salt, pepper and garlic powder to your liking.
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In skillet (preferably cast-iron): melt some butter and place venison steak on skillet over medium-high heat. As butter starts to burn, pour in a little bit of beer; continue until steak is cooked through turn steak occasionally. Once steak is cooked, remove steak and put in a little bit more butter and allow butter to simmer until it starts to brown. Add in some dark rum and then put sauteed mushrooms and onions back into skillet and cook until they are warm again.
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Pour remaining sauce and mushrooms/onions over venison steaks and ENJOY with your favorite sides!!

Pork Rack

February 22, 2011 Comments off

Ingredients:

  • pork rack
  • sea salt
  • crushed black pepper
  • cayenne pepper
  • garlic powder
  • pork rub

 

Start off by rinsing the pork rack; dry well with paper towels.  Coat pork rack with seasonings listed above.  I generally start with a light sprinkling of the salt and black pepper, followed by garlic powder then cayenne pepper and finally the pork rub.  Rub seasonings well into the pork.

 

Next take some aluminum foil and cover each bone tip individually; this helps to keep those tips from burning while the rack is cooking on the grill.

Get your grill going and coat the grill rack with some olive oil or butter sprays to help keep the pork rack from sticking. Cook over low heat; turning the pork rack occasionally until rack is cooked through.  I like to finish off the pork rack by cutting between each bone tip and cooking the sides of the pork to ensure that they have each been cooked thoroughly.

Serve up with your favorite sides and enjoy!!

Feral Hog Sausage y Huevos

February 22, 2011 Comments off

Ingredients:

  • feral hog sausage
  • eggs
  • flour

Start out by pouring vegetable oil into a skillet and heat up for frying the sausage.  Cut/form sausage into patties and dust with flour.  Fry in oil until thoroughly cooked through.  Do NOT eat wild hog that has not been cooked thoroughly!!  Place sausage patties on paper towels to drain.

Now fry up some eggs to your liking.  I prefer mine on the runny side!!  Also fix up some toast or biscuits to go along with your meal.  Serve and enjoy!!

Venison Burgers

February 22, 2011 Comments off

Ingredients:

  • ground venison
  • finely diced jalapeños
  • finely diced sweet onions
  • shredded cheese
  • sea salt
  • crushed black pepper

 

Add finely diced jalapeños and sweet onions, along with shredded cheese, in with the ground venison.  Add in sea salt and crushed black pepper (about a teaspoon of each for each 1/2-pound of meat).  Mix well but don’t over-mix.  Form into patties and go get your grill to heating up.  Wipe down the grill grates with olive oil or spray with butter spray to keep the patties from sticking.  Cook over low heat; turning occasionally, until the patties are cooked thoroughly.

 

Fix up the venison burgers with all your favorite condiments and sides!  Enjoy!!!