Realtree Sausage/Crawfish Jambalaya

2017-01-11T21:42:18+00:00November 10th, 2016|Categories: Recipes from the Field|

There are two parts to making a good Jambalaya.  The first part is getting together the Jambalaya ingredients: 1 Stick butter 1 - 8oz. package cooked crawfish tails 8 oz. Realtree Smoked sausage (diced) 1-lg yellow onion (diced) 1-lg bell pepper (diced) 1-tsp minced garlic 2 cups uncooked white rice 32 oz canned chicken stock 3 [...]

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Team Realtree Marinated Flank Steak

2017-01-19T20:14:42+00:00November 10th, 2016|Categories: Recipes from the Field|

  Cedar blank-optional Flank steak Marinade: 1/3 cup chili sauce                      1/4  tsp garlic powder 1/4 cup water                              1 tbs dried parsley 1 tbs Worcestershire sauce         1/8 tsp chili powder 1/3 cup soy sauce                        1 tbs dried oregano ¼ tsp black pepper                     1/8 tsp dry mustard Combine all marinade ingredients and bring to a low [...]

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Team Realtree Bacon Boil in a Bag Omelet

2017-01-19T20:14:42+00:00November 10th, 2016|Categories: Recipes from the Field|

  3 lg eggs ½ cup shredded cheese 2 strips Realtree Bacon ( cooked and crushed) 2 oz Realtree Smk sausage ( diced) ¼ yellow onion (diced) ¼ Bell Pepper ( diced) Gal size Ziplock Bag Scramble egg and mix with all other ingredients in zip bag. Place in large pot of boiling water.  [...]

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Marsha’s Team Realtree Sausage Soup

2017-01-19T20:14:42+00:00November 10th, 2016|Categories: Recipes from the Field|

  Start with one Bear Creek Tortilla Soup Mix packet Add 1 1/2 cups rice 1 can of corn 1/2 to 1 can of Rotel (amount depends on personal preference) 1 pack Team Realtree Smoked Sausage 2 cups sliced mushrooms or other vegetables are optional Boil 15-20 minutes or until rice is soft This dish [...]

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Stuttgart Cheese Dip

2017-01-19T20:14:42+00:00November 10th, 2016|Categories: Recipes from the Field|

  1 cup mayonnaise 1 cup finely shredded cheddar cheese 6-8 green onion tops (chives) equivalent to 1/4 cup Stir together and let sit 2-3 hours in refrigerator or for best results let sit overnight. Prepare 6-8 slices of Team Realtree bacon, crumble and set aside. 1/2 cup toasted sliver almonds (toast at 350° [...]

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Stuffed Pheasant

2017-01-19T20:14:42+00:00November 10th, 2016|Categories: Recipes from the Field|

  4 Pheasant breast 2 cup white sugar Stuffing: 4 oz- diced Realtree Sausage 16 oz – bread crumbs ½ cup -diced bell pepper ½ cup- diced onion ½ cup- diced celery 12 oz – chicken broth 1- tsp sage 1- tsp dill weed 4 oz-cooked salad shrimp Butcher twine Dampen the pheasant with [...]

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Cheesy Realtree Sausage Potatoes

2017-01-19T20:14:42+00:00November 10th, 2016|Categories: Recipes from the Field|

  Peel Slice 6-8 large potatoes Place in 9x13 baking dish In large skillet Melt 1 stick butter slightly browning it. Add 3/4 cup flour to butter mix well stirring constantly Add 2 1/2 cups of milk slowly to butter/flour mixture stirring constantly to thicken but now allowing to get lumpy Add 2 tsp salt [...]

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Walt’s Realtree Brunswick Stew

2017-01-19T20:14:43+00:00November 10th, 2016|Categories: Recipes from the Field|

  1- pack Realtree Vinegar Pulled Pork BBQ ½ cup lemon Juice ¼ cup Worcestershire Sauce 1- 12oz can cut corn 1-12oz can cream style corn 2- cans diced tomatoes 1- can lima bean 4oz- Realtree BBQ sauce 3- hits Tabasco Salt and pepper to taste Place all ingredients in a slow cooker and [...]

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Stuffed Montana Mushrooms

2017-01-19T20:14:43+00:00November 10th, 2016|Categories: Recipes from the Field|

  Rinse whole fresh mushrooms (12-15) and take off mushroom caps and place in baking dish. Fry 6-8 slices Realtree Bacon and crumble for topping. Mix: 1 cup of Stove Top stuffing 1/4 cup melted butter 1/2 cup of sour cream Then place mixture in mushroom, add cooked crumbled Realtree Bacon and grated Parmesan cheese [...]

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