<p>Now I am getting Hungery!!</p>

<p>Ok, thanks for making me hungry!!! LOL Great stuff Chris!!! Thanks!</p>

[size= 10pt][b][color=#ff0000]Ingredients:[/color][/b][/size]

[size= 10pt][b]• 2-3 lb.s venison roast, cut and cubed[/b][/size]
[size= 10pt][b]• 1 Teaspoon of Black Pepper[/b][/size]
[size= 10pt][b]• 1 lb. of fresh morell or portabella mushrooms, sliced[/b][/size]
[size= 10pt][b]• 1 Teaspoon Mrs Dash Garlic and Herb Blend Spice[/b][/size]
[size= 10pt][b]• 3 cloves of garlic, crushed[/b][/size]
[size= 10pt][b]• 2 cans of any beef gravy[/b][/size]
[size= 10pt][b]• 1 medium onion thinly sliced[/b][/size]
[size= 10pt][b]• Extra Virgin Olive Oil to coat frying pan[/b][/size]



[size= 10pt][b][color=#ff0000]Directions[/color][/b][/size]

[size= 10pt][b]Lightly coat the bottom of a heavy fry pan with Extra Virgin Olive Oil. Heat heavy skillet, over medium heat. Add crushed cloves of garlic and then add the venison. Brown the venison well, and then add the onions, sliced mushrooms and other seasonings. Sweat the vegetables until they are slightly tender. Place the venison and vegetable mix in slow cooker, add the canned brown gravy and cook on low setting, for 3 to 5 hours. The slower and longer you let this cook the better it gets![/b][/size]

<p>God Damn! I just gained 5 pounds reading this lol</p>

[size= 12pt][b]5 lbs red or regular potatoes[/b][/size]
[size= 12pt][b]2-3 cans Cheddar Cheese soup[/b][/size]
[size= 12pt][b]1 lg containter of Sour Cream[/b][/size]
[size= 12pt][b]1 stick butter[/b][/size]
[size= 12pt][b]Chicken Broth[/b][/size]
[size= 12pt][b]Garlic Powder[/b][/size]
[size= 12pt][b]Onion Powder[/b][/size]
[size= 12pt][b]Tony's Cajun seasoning[/b][/size]
[size= 12pt][b]1-4 cup bag of Cheddar Cheese[/b][/size]


[size= 12pt][b]slice potatos medium-thin, especillly if your doing them on the grill, they will cook better, use a foil pan, sprayed with Pam or olive oil, whichever you prefer[/b][/size]
[size= 12pt][b]Mix cheese soup and sour cream together, you can thin it out with the chicken broth or Mayo to thin it out so it will cover more. Add Onion, Garlic and Tonys seasoning to taste,[/b][/size]
[size= 12pt][b]Cut up the stick of butter and place over the potatos, then pour cheese mixture over them[/b][/size]
[size= 12pt][b]Cover with foil, place on grill or in the oven at 350 until the potatos are soft, remove foil, cover top with the cheese, place back on the heat until cheese is melted. [/b][/size]
[size= 12pt][b]Remove from Heat.....ENJOY![/b][/size]

<p>That sounds amazing!!!!</p>

Ingredients


• 1/2 cup Italian sausage meat (remove casing &amp; scramble)
• 1/2 cup Salsa
• 1 10-inch tenderloin
• 4-6 slices bacon



Directions

Butterfly tenderloin and pound. Mix sausage and salsa and spread on tenderloin. Roll tenderloin and wrap bacon, securing with toothpicks. Wipe a little oil on meat and place in the middle of pre-heated grill. Cook about 45 minutes turning several times. Check the temperature with a meat thermometer. When meat thermometer reaches 165-170 degrees, remove from grill and let sit for 10 minutes before slicing.

<p>Please do man!! Its amazing....One thing I forgot to add to it, was Tiger Sauce...its a sweet spicy pepper sauce...Let me add that, or you can add one of your choice!!</p>
<p> </p>

<p>WOW - That sounds good. I am going to have to  try that with the deer I got this year. I will let you know how it was</p>

This one is super simple, but packs a ton of flavor....
2 Backstraps cut in half or 3rds depending on how you like them
1-1.5 lbs regular cut bacon (if you like thick cut that is fine, but it wont cook as well)
Tony Catcheries Cajun Seasoning
Rinse meat off, pat dry with paper towel
Sprinkle both sides with seasoning
Wrap with bacon, you can either do a cross hatch pattern or simply wrap it around

Once the bacon is wrapped, brush on Tiger sauce (its a sweet spicy pepper sauce) or a sauce of your choosing!

Throw onto grill-cook until bacon is done-It will end up being med-med well (just until it is a faint pink in the center)
Rest meat for 5-10 min serve hot-this makes a killer sandwich in the morning for breakfast

<p>lol Yes it was pretty funny. The Bear Taco's, Wild Hog Pulled Prok &amp; River Buffalo Stew went as well. Not a stitch of food left</p>

<p>HA HA...thats when you know its good, when they take anything they can get a hand on to sop it up!!! WHooooHoooo!!!</p>

<p>It really is. I made some this week for friends &amp; there was nothing left. they were licking the try for more lol</p>

That sounds amazing Chris!!

2 lbs of Ground or Cubed Venison

1 large Green Pepper coarsely chopped

1 large Red Pepper coarsely chopped 1 large onion coarsely chopped 6 Cloves of Garlic Chopped 1 Guajillo Pepper (it’s not hot) 1 Hot Pepper (habanera, jalapeño etc) 1 16 oz can of Tomato Sauce 1 Can of Kidney Beans - Sauté Onions & Garlic until they are translucent. Then add the Peppers. After 2 or 3 minutes add the Venison until its browned. Then add: - 2 tbl spoons of Chile Powder - 1 tsp of Garlic Powder - 1 tsp of Onion Powder - ½ tsp of Black Pepper - Dash of White Pepper - Salt to taste. Then add the 16oz can of Tomato Sauce & Stir everything together. Then fill the 16oz can with Water & add that to the mix. (You can add more water depending on how thick you like your Chile) Cook for 60 minutes on a low flame and then add the Kidney Beans. Stir them in and cook for another 45 minutes on a low flame. Serve with Chopped Onions & Jack Cheese.

It's going to be another long wait until I can enjoy some pheasant with Jalapenos. The two trips and 3 birds I took this past season with the kids, they decided how we should cook the birds. They don't like spicy so I settled for a tasty soup. Next year, more birds and more opportunity to enjoy pheasant with jalapenos. At least I can tell myself that now.

Anything with Jalapeno's works for me!

Any recipe that includes the phrase "shovel cream cheese and jalapenos inside" has to be great, right? I'll definitely give this one a shot.

Real simple. 


 


Take a breast and slice a slit only halfway through. You are making a small pocket to shovel cream cheese and jalepenos inside. Take a couple strips of bacon and wrap around the entire breast filled with the cream cheese and jalepenos. Use as many stripes as necessary. You could use a toothpick to keep them rolled up. 


 


Bake at 350 degrees for 30 minutes. Be sure not to overbake as pheasant will dry out.

This isn't actually my recipe, but I made it and it was awesome. They had some other good wild game recipes at

http://www.bowhuntamerica.com/index.php/eating-wild/geronimos-last-stand-chili/

I didn't actually use the boar, and just put in some extra elk--tasted great to me.

-2 cups water

• 1/2 cup dried pinto beans, soaked overnight and then drained


• 1 tablespoon bacon drippings


• 1 sliced onion


• 1/2 green bell pepper, cored, seeded, and chopped


• 1 minced garlic clove


• 1 pound wild-boar meat, cut into 1/2-inch cubes


• 1/2 pound elk stew meat, cut into 1/2-inch cubes


• 16 ounces canned whole tomatoes, drained


• 2 tablespoons chili powder


• 1 diced green chile


• 1 teaspoon dried oregano


• 2 teaspoons cumin


• 1/3 cup dry red wine


• 2 tablespoons prepared tortilla flour, mixed with water to form a paste


• Salt and pepper to taste

Combine the water and beans in a medium saucepan and bring to boil over medium high heat. Reduce the heat and simmer until tender, about 60 minutes. Heat the bacon drippings in a large skillet. Add the onion, green pepper, and garlic. Saute until all is tender. Transfer to a Dutch oven and set aside. Add the boar and elk meat to the skillet and brown well. Stir into vegetables in Dutch oven. Add the beans and their liquid along with the tomatoes and seasonings. Mix well, cover, and simmer for about 60 minutes. Add the wine and cook, uncovered, for another 30 minutes or so. Season with salt and pepper. If the mixture is too thin, stir in some of the tortilla flour paste to thicken

Take 6-8 Cutlets and soak in Milk

3 eggs Fresh crushed black pepper Onion Powder 1 tbs Garlic Powder 1 tbs 11/2 cups .Bread crumbs seasoned 11/2 cups.Corn Flake Crumbs (optional) delicious! Frying pan heat up with extra virgin olive oil not to much oil or cutlets will be oily, Make sure pan is very hot prior to putting cutlets on to fry… Do this prior to serving, Venision must be served hot… After rinsing your Venison fillets pat them dry on paper towel. Then put the cutlets in Milk and let soak for 1 hour in refrigerator, Take cutlets and dip into the egg batter poking tiny holds in the meat with the fork while mixing it around the egg, Mix the bread crumbs and corn flakes in one mixing bowl with onion powder, pepper and garlic powder, season to taste, Dip the egg wet cutlets into the bread crumb both sides and pat the crumbs into the cutlet so its on completely.
U will have to do this quickly because you want all the cutlets to cook evenly in the frying pan, after the downside is brown turn over the cutlet and do the same on the other, after they are completely cooked or so you think do a taste test by cutting a corner, it should NOT be RED or PINK if it is put it back on. Then take out and serve, Salt and pepper to taste if you like it that way, You also can add a little seasoned spice, Not salt spice, But put it on while its hot… Serve and Enjoy… Chop 1 cup Cucumber &1 diced Tomato… Add any flavor vinigrette and 1 teaspoon sugar, mix in bowl…. You can add a little fresh cilantro or any herb to give it more flavor, serve with the cutlets as side dish…