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Buffalo Pot Pie

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

1 lb ground buffalo 2 lb soup mix (frozen - diced carrots, lima beans, green peas and pearl onions) 2 oz.  Realtree Marinade 1- shallot (diced) 3 cloves garlic ( minced) 3 tsb olive oil ½ stick butter 2- Refrigerated boxed pie crest 1- egg 2 cups beef stock Pour the marinade over the buffalo and [...]

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Apex Outdoors-Alligator Jambalaya

2017-01-11T21:54:32+00:00November 10th, 2016|Categories: Recipes from the Field|

1-1.5 lbs gator meat, marinated, rinsed and drained Cut gator into bite-sized pieces and soak in buttermilk at least 24 hours.  Rinse and drain. 1 lb Italian sausage, cut into chunks (I use half mild and half hot.  Use all mild if you don’t want it real spicy) Olive oil 1 green bell pepper, chopped 1 [...]

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Breakfast Ring

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

  1 T. margarine or butter 1 (3 oz) pkg. cream cheese, softened 6 eggs ¼ cup milk ¼ tsp. salt ⅛ tsp. pepper ¾ cup country sausage ½ cup shredded cheddar cheese 2 (8 oz) cans crescent rolls   Heat oven to 375°.  Spray large cookie sheet or 14 inch pizza pan with [...]

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Tropical Antelope Kabob

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

  antelope or venison steak pieces pineapple mushrooms tomatoes green pepper   Cut meat and add your desired ingredients to make your favorite kabobs. Add pieces to kabob skewers. Grill at 400° for 18 to 20 minutes turning once.

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Venison Stuffed Burgers

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

  1 lb. ground venison 1 can (2 oz.) green chiles 1 cup cheddar cheese cubes ½ cup mushrooms 6-8 cherry tomatoes 6 slices of bacon 2 T. Worcestershire sauce 2 T. onion flakes 1 T. Montreal seasoning 1 T. salt 1 tsp. pepper   Fry and crumble the bacon. Bacon mushroom, chiles and [...]

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Upland Bird Enchiladas

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

  2 lbs. upland bird 2 cups cheddar cheese 1 can cream of chicken soup ½ tsp. chili powder ½ tsp. paprika 1 cup sour cream 6-8 soft shells 1 (2 ½ oz.) can green chiles 3 T. olive oil 2 tsp. Zombie Cajun hot sauce   Cut and fry your upland game bird, preferably [...]

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Venison Lasagna Soup

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

  2 tsp. olive oil 1 ½ lb. country sausage 2 onions, finely chopped 4 garlic cloves, minced 2 tsp. oregano ½ tsp. red pepper flakes 2 T. tomato paste 1 (28 oz) can diced tomatoes 6 cups chicken broth 2 bay leaves 8 oz. fusilli pasta 2 cups shredded mozzarella cheese ¼ tsp. [...]

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Sweet & Sour Venison Meatballs

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

  1 lb. venison burger 1 egg ¼ cup milk ½ cup brown sugar, packed ¾ tsp. salt 1 T. cornstarch ½ tsp. pepper 1 can (13 ¼ oz.) chunk pineapple undrained 1 tsp. Worcestershire sauce ⅓ cup dry bread crumbs or oatmeal ⅓ cup vinegar 1 T. soy sauce 2 T. onion, chopped ½ cup [...]

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Elk Lo Mein

2017-01-19T20:14:45+00:00November 10th, 2016|Categories: Recipes from the Field|

  6 oz. chow mein noodles 1 tsp. dark sesame oil 3 T. vegetable oil 2 cups chopped broccoli 1 ½ cups sliced onion 1 T. minced peeled fresh ginger 4 garlic cloves, mined 1 lb. venison cubed steak 3 T. beef broth 3 T. soy sauce 2 T. brown sugar 1 (5 ½ [...]

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