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Balsamic-Glazed Salmon

2017-02-04T16:21:40+00:00December 6th, 2016|Categories: Recipes from the Field|

4 salmon fillets 4 cloves garlic, minced (3 teaspoons) 1 tablespoon honey 1/3 cup balsamic vinegar 
4 teaspoons Dijon mustard salt and pepper to taste 1 tablespoon chopped fresh oregano olive oil Preheat oven to 400° Line baking dish with parchment paper. Coat a small saucepan with non-stick cooking spray or line with parchment paper. [...]

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Bacon Wrapped Venison Tenderloin with Garlic Cream Sauce

2017-02-04T16:24:49+00:00December 6th, 2016|Categories: Recipes from the Field|

6-8 thick bacon slices 
1 venison tenderloin 
2 teaspoons olive oil 
1/4 teaspoon onion salt 
salt and ground black pepper to taste   Sauce Ingredients 2 tablespoons butter 
1 cup sliced mushrooms 
2 cloves garlic, chopped 
1 tablespoon chopped green onion ½ cup heavy whipping cream   Preheat oven to 375° Brush venison tenderloins with [...]

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Baked Venison Sausage Egg Pies

2017-02-04T16:26:41+00:00December 6th, 2016|Categories: Recipes from the Field|

1 pound Country Style Breakfast Sausage 
1 sheet puff pastry sheet 4 ounces frozen chopped spinach, defrosted and squeezed dry 
8 large eggs 
1/2 cup shredded Cheddar cheese 
cooking spray pepper, to taste onion salt, to taste   Preheat oven to 350° Spray Lodge cast iron wedge pan. Place pastry sheet on top of the [...]

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Slow Cooker Chops & Gravy

2017-02-02T22:29:01+00:00December 6th, 2016|Categories: Recipes from the Field|

  2 pounds deer chops 1 cup ketchup 1 cup water 2 tablespoons olive oil 1 cup sliced mushrooms    1 tablespoon onion salt 1/2 cup packed brown sugar 1 (1 ounce) envelope dry onion soup mix Thinly slice the deer chops and brown them in a heavy skillet with oil over medium-high heat. Mix in [...]

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Slow Cooker Apple Roast

2017-02-04T16:20:59+00:00December 6th, 2016|Categories: Recipes from the Field|

3 pounds boneless venison roast Slow Cooker Liners Montreal Steak Seasoning or your favorite spices 1 large apple, cored and quartered 2 small onions, sliced 
4 cloves crushed garlic (or tubed garlic) 
2 cups water   Use broth for making gravy after roast cooked.            ¼ cup cold water            2 tablespoons cornstarch Use Slow [...]

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Salmon with Ponzu Sauce

2017-01-19T20:14:39+00:00November 10th, 2016|Categories: Recipes from the Field|

  1 ½ cup Ponzu sauce ½ cup heavy cream 1 lb salmon Marinade salmon in about ½ cup of Ponzu sauce for 10 – 20 minutes. While salmon is marinating, bring remaining ponzu sauce to a boil over medium heat. Boil until liquid is reduced by half.  Careful, it will burn if you [...]

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Team Realtree Sausage Early Morning Casserole

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

  1  8-ounce page of Team Realtee Sausage patties 1  16-ounce loaf raisin bread cubed (approx. 12 cups) 6  egg 1 1/2 cups milk 1 1/2 cups half-and-half 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 cup packed brown sugar 1 cup coarsely chopped pecans 1/2 cup butter, softened 2 [...]

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Realtree Foods Bacon and Green Bean Wraps

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

  Bake at 350° for 20-30 minutes 2 cans whole green beens 1/2 package Realtree Foods bacon 1/4 cup brown sugar 1 teaspoon cinnamon When draining green bean juice reserve 1/2 cup green bean juice Wrap 10-12 green beens with 1/2 strip of Realtree Foods Bacon - place toothpick to hold wrap Place wraps [...]

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Bacon Wrapped BBQ Shrimp

2017-01-11T21:41:57+00:00November 10th, 2016|Categories: Recipes from the Field|

1 lb large shrimp (peeled and deveined) 1- pack Realtree bacon 1- bottle Realtree BBQ sauce 1- bottle Realtree Marinade Skewers Soak the skewers in water.  Place the shrimp in the Realtree Marinade. You want to spray the grates on the grill with oil to keep the skewers from sticking. Cut the bacon into half strips.  [...]

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