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Baked Elk Spaghetti

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

  1 lb. ground beef 1 lb. country sausage 1 can (28 oz.) whole or diced tomatoes, undrained 1 can (4 oz.) mushrooms (stems and pieces) 1 can (2¼ oz.) sliced black olives, drained 2 tsp. oregano 2 tsp. basil Salt and pepper 12 oz. spaghetti (Do not use more.) 2 packages (4 cups) [...]

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Fried Gator Strips

2017-01-19T20:14:46+00:00November 10th, 2016|Categories: Recipes from the Field|

  3 cups flour 4-6 eggs ½ cup milk 2 T. Lawry’s seasoned salt 1 T. Salt 1 T. pepper Soak gator in buttermilk overnight or 3 to 4 hours.  Double dip gator in flour and egg.  Fry until golden brown.

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Wild Dip

2017-01-19T20:14:46+00:00November 10th, 2016|Categories: Recipes from the Field|Tags: , , |

  1 lb. venison burger 1 cup salsa 8 oz. cream cheese 1 cup shredded Colby jack cheese 1 can (2 ½ oz) black olives 1 bag tortilla chips Brown venison and drain fat.  Place cream cheese in pie plate and bake in microwave for 1 minute.  Using a spatula, spread the softened cream [...]

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Dorado with Pablano Chili Sauce

2017-01-19T20:14:46+00:00November 10th, 2016|Categories: Recipes from the Field|

  ¼ c cream ½ c chicken broth 2 c of green chili’s or 1c poblano chili’s (no seeds) 4 T of butter 1 T-minced garlic 1 tsp of basil 4 pieces of dorado Salt and pepper to tast *Take chili’s, broth and cream and put in blender. Blend until smooth *Take a skillet [...]

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La Preferida

2017-01-19T20:14:46+00:00November 10th, 2016|Categories: Recipes from the Field|Tags: , |

  (Found in Marsha's Down Home Recipes Cookbook-Page 59) 1 lb of venison burger ½ onion, chopped ½ tsp of meat tenderizer ½ tsp garlic salt ½ tsp paprika ¼ tsp  curry powder ½ tsp  salt ½ tsp pepper 1 can (8 ounces) of tomato sauce * In a skillet brown venison with onion salt. [...]

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Schaeffer Venison Stew

2017-01-19T20:14:48+00:00November 10th, 2016|Categories: Recipes from the Field|

  2 lb of venison (she cuts steaks into cubes) 2 14oz cans of stewed tomatoes (not whole) 2 tsp of a Salt Blend -Alpine 32 oz Beef Stock 2-3 lbs of potatoes (red potatoes work best) 2 c of baby carrots 1 c of celery 2 c of potatoes 1 packet ranch dressing [...]

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Tator Gators

2017-01-19T20:14:48+00:00November 10th, 2016|Categories: Recipes from the Field|

1 lb alligator tail meat—cut into chunks 1 c flour 1 c buttermilk 1 c vegetable oil 1 T of Lowry’s season salt Salt and Pepper to taste 3 large Russet potatoes Optional Toppings-butter, grated cheese, sour cream, bacon and chives Optional sauces-honey mustard, your favorite BBQ sauce *Preheat oven to 350° *Take your [...]

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Mexican Cornbread

2017-01-19T20:14:48+00:00November 10th, 2016|Categories: Recipes from the Field|Tags: , , |

Mexican Cornbread-  (Found in Marsha's Cookbook Down Home Recipes on Page 54) Ingredients Needed: 1 lb of burger 1 can of cream-style corn 2 eggs 1 package cornbread mix 1/4 cup chopped onion 1 tsp of chili powder 2/3 cup of milk 1 tsp of salt 1 cup of blended cheese   *Preheat the [...]

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Moose Pasties

2017-01-19T20:14:48+00:00November 10th, 2016|Categories: Recipes from the Field|

1 lb of moose burger 3 c diced potatoes 1 c chopped onion 2 tsp salt ½ tsp pepper 1 tsp parsley flakes 1 can of canned milk homemade pie dough or premade pie dough to save time *Preheat oven to 375° *Brown burger with salt and pepper *Mix burger, potatoes, onion, and parsley [...]

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Italian Cheesy Brat Casserole

2017-01-11T21:58:36+00:00November 10th, 2016|Categories: Recipes from the Field|

1lb smoked brats 1 jar of marinara 1 baguette 1 c mozzarella 1 c blend cheese 1 c Parmesan 1 can (14 oz) of diced tomatoes     *Preheat oven to 350 *In a 9 x 13 pan pour marinara sauce so it covers the bottom *Layer the brats down the middle of the pan. Layer [...]

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