Nothing like some good old fashion Venison Bacon! Read how to make it!!!

PREPARATION

1. 1. Day 1: - I use 50 - (approx. 12.5 lbs) venison to 50 - (approx. 12.5 lbs.) 80/20 pork/fat. - I grind these through the grinder once using a coarse grinder plate, and then do a thorough mix of the meats and then grind one more time through the grinder using a fine grinder plate. - Then in a tub I add the seasoning to the mix, cure, an ounce of flavor booster and 4 cups of water. This stuff is sticky, reminds me of the perfect meat glue…… The seasoning and flavor booster is a premix that I order from Curley's Sausage Kitchen online. Then I pack the seasoned meats into tin foil loaf pans (about 2 inches thick, about the width of a slice of bacon) for the meat to set up over night in the refrigerator and firm up. When setting in the fridge, make sure meat is well covered. I use wax paper and set pans on top of each other and will pack 4 or 5 high. Day 2: - Place meat pan upside down onto your smoking racks and gently remove the meat mixture onto your smoking racks. (This is the point why I like to use tinfoil pans. The consistency of the mixture is very sticky and bending the pans to get the meat loaf mixture out in one piece is easier with a tinfoil pan.) - I put it in the smoker at 130 degree's for an hour with no smoke and damper wide open for drying purposes. - Then add smoke and move up to 160 degree's for 2 hours with the damper half open. - Then I remove the smoke and move up to 180 degree for about 4 more hours. I remove it from the smoker when the internal temperature reaches 155 degree's. I have moved up to 200 degree's with no problems if getting the internal temp of 155 is taking too long. - Take out and let meat cool, then I bag the meat loafs separately and again, refrigerate over night. Day 3: - Slice meat to your personal bacon thickness preference, package and freeze. Or if you are anxious and hungry, just start cooking it like you would normal bacon !!!

The Venison Bacon Cheeseburger presented by Huntin4Biggins Pro-staffer....The Foooos

Yummy Yummy Rabbit Recipe!

Barbecued Rabbit

Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning often so that it may cook through and through, without becoming hard and dry. When brown, lay on a hot dish, butter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot.

Huntin4Biggins "Meat" agrees with that!

Venison marinating, waiting to be grilled! Posted by Huntin4Biggins Prostaffer The Fooos

 The tasty venison!  Thanks JV for the marinade recipe !

Wild Turkey Poppers....remember these this season!

Ingredients:

Marinade:

1/4 cup olive oil

2 Tbsp white vinegar

2 Tbsp Worcestershire Sauce

1/2 tsp ground pepper

2 cloves minced garlic or 1 tsp garlic powder

1 tsp salt

1 Tbsp brown sugar

1 lb thick cut peppered bacon.  You will get 2 rolls for each piece of bacon so plan accordingly with the number of mouths you will be feeding.  I ALWAYS buy my bacon at the butcher counter.  At most grocery stores, you can find super thick, meaty, peppered bacon for right around the same price (or cheaper when it’s on sale) as the pre-packaged bacon where you get 2 square inches of a window to guess if the bacon actually looks that good or if they have laid it in such a way that the only actual meat on the bacon is showing in that little window.  Seriously, that just isn’t fair.

1 can pickled, sliced jalapenos.  If you are not a big fan of super spicy stuff, get the “tamed” jalapenos.  They still have all that yummy flavor without lighting your mouth on fire.

1-1 and 1/2 lbs wild turkey breast or meat of your choice. Again, plan accordingly with your bacon slices.  You will be cutting your meat into 1 and 1/2″ cubes.  I think sirloin, chicken breast, turkey breast, and venison would all be really delicious choices.   The turkey breast I used was somewhere around 2-3 lbs so I had about 1 lb extra marinated meat I just froze for next time.

Directions:

Cut meat into 1 and 1/2″ cubes.  Mix marinade.  Let meat marinade for a minimum of 2 hours. (Seriously, check out that giant turkey breast! It took up my entire cutting board!)

Cut each piece of bacon in half.  Place one slice of jalapeno and once cube of turkey into center of bacon slice.  Tightly roll bacon over turkey and hold in place with a toothpick.

After cleaning your grill, heat grill to medium heat (around 300-350 degrees).  Place rolls on sides and cook slowly turning every few minutes.  Be sure to keep a spray bottle handy because you will be chasing flare-ups from the bacon grease the entire time.  Once, the bacon is fully cooked, your meat should also be fully cooked.  Let stand for 5 minutes before serving.  If you are making these for party favors, they will stay plenty juicy in a warm oven until ready to serve.  They are also really amazing the next day so don’t throw out your leftovers!

Marinated Duck Recipe

Marinated Duck Breasts .

~ 4 - 6 duck breasts ~ 1/4 cup sugar ~ 1/4 cup soy sauce ~ 1/4 cup teriyaki sauce ~ 3 tbsp lemon juice ~ 1/2 tsp powdered ginger ~ 2 tsp greek seasoning ~ bacon ~ your favorite bbq sauce

Mix the sugar, soy sauce, teriyaki sauce, juice, ginger and seasoning together. Put the breasts in a large zip lock bag. Pour in the marinade. Refrigerate overnight. Remove and wrap each breast with bacon. Secure with toothpicks. Grill over medium heat until bacon is cooked. Baste often with the bbq sauce. Flip as needed. Serve and enjoy.

Ice Shanty Pizza .......Yum

Slow Cooker Venison Chili Recipe

Slow Cooker Venison Chili

Ingredients

• 2 cups dry beans OR 4 cups cooked/canned beans
• 1 pound ground venison
• 2 tablespoons coconut oil or bacon fat
• 1 medium onion, chopped finely
• 6 cloves of garlic, minced
• 2 1/2 cups crushed or diced tomatoes with juice (approx. 2 cans)
• 3 cups broth or stock
• 1/4 cup chili powder
• 2 T. dried oregano
• 2 T. cumin
• 2 t. sea salt
• 1/2 t. black pepper
• Garnish: sour cream and shredded cheese

Instructions

1. Soak beans overnight
2. Next morning: brown your meat
3. Add browned meat to crockpot, add coconut oil or bacon fat
4. Saute the onions until tender, then add the garlic and cook until soft
5. Add to slow cooker
6. Drain and rinse soaked beans and add them to the mixture
7. Add tomatoes, broth, and all of the seasonings except the salt 
8. I set slow cooker on high and let it go 6-7 hours, but crockpots vary, so plan according to how your appliance works
9. Add salt when beans are done cooking
10. We like to garnish with sour cream and shredded cheddar cheese

Creamy Pheasant Soup Recipe

Ingredients:
8 cups of pheasant stock, recipe follows
2 cups of pheasant meat, small pieces
1 onion, chopped
4 celery stalks, chopped
5 carrots, peeled and chopped
4 potatoes, peeled and chopped
1 tbls lemon pepper 
2 tsp pepper
2 tsp salt
1 pint heavy whipping cream
1 can cream of chicken soup

Directions:
In a large pot add in the onions, celery and carrots and cook for 5 minutes on a medium high heat until the onions become translucent. Then add in stock that has been preheated, along with the pheasant meat and potatoes. Bring to a boil and then turn down the heat to simmer. Season with salt, pepper and lemon pepper. Before serving add in the heavy whipping cream and cream of chicken soup and simmer for another 15 minutes. Serve with oyster crackers and Enjoy! Drink a beer!

Snow Geese from sky to pot pie

Ingredients for one goose pot pie

1 smallish goose breast (1/2 of goose)

1 pie bottom and one pie top (store bought) found in frozen foods.

Roughly 1/2 cup of the following:
Carrots Sliced
Brown Onion Chopped
Celery Chopped
Mushrooms Sliced
Whole corn kernels (canned)

1 clove garlic (chopped)

1 Tsp Sage

1/2 can of cream of mushroom soup (12 oz can)
1/2 can of chicken broth (12 oz. can)

Directions:

Cook/sweat the veggies then set aside.

Dice/ cube /chop (whatever) the goose flesh.
Cook/saute the goose in olive oil with the sage seasoning. Do not cook the goose meat all the way through as it will finish cooking in the pie.

Brown the pie crust bottom per the directions (optional)

Combine the meat with the veggies and mix in one half can of campbell's cream of mushroom soup. After mixing place in the browned pie bottom.

pour 1/2 cup of chicken broth over the filling this keeps the filling from drying out while baking.

Cover the pie with the pie crust seal at the edges and cut vents into the pie crust so the moisture can vent.

Bake in oven for about 20 minutes at 325 degrees.

Gotta love the layout blinds and goose Jerky!

~ 1 – 2 goose breasts, skinned and de-boned ~ 1 – 10oz bottle teriyaki sauce ~ 1/2 cup soy sauce ~ 1/4 cup sugar ~ 1/2 bottle liquid smoke ~ 1 tbsp black pepper

Combine the ingredients except the goose in a bowl. Mix well. Slice the breasts into strips 1/4" thick Place meat in a large zip lock bag. Pour in the marinade and seal. Place in the refrigerator overnight. Turn often. Remove the meat and drain. Place in dehydrator for 8 – 9 hours or until desired consistency. Store in zip lock bags or jars. Enjoy.

BBQ Squirrel Recipe!

~ 4 squirrels, quartered ~ 3 tbsp salt ~ 2 tsp pepper ~ 1 tsp garlic powder ~ 1 tsp onion powder ~ your favorite dry rub ~ charcoal briquets ~ 3 handfuls hickory chips ~ your favorite bbq sauce

In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender. In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill. Remove the squirrel from the water and pat dry. Coat with your favorite dry rub. Add one handful of wood chips to the hot coals. Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour. Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times. Serve with mashed potatoes, sweet corn and buttermilk bisquits.

Cooling Goose in a slow cooker recipe...This one is for the Hunitn4Biggins Crew in Vail, CO

Steps for cooking goose in a slow cooker

1. Thaw out 1 or 2 Canada Goose or 6 Snow Goose breasts. If you’re cooking Canada Goose breasts, cut into fourths.

2. Melt 2 tablespoons of butter in a large saucepan over medium heat.

3. Add 1 clove of minced garlic and 1 small sliced onion. Saute together for 5 minutes.

4. Add goose breasts to the pan and brown on both sides. This usually takes about 5 minutes per side.

5. Place the entire contents of the saucepan into your slow cooker.

6. Add 1 1/2 tablespoons of Worcestershire sauce and 2 cups of chicken broth to the slow cooker.

7. Cook on the “High” setting for 5-6 hours. Try to shred the goose as much as possible after 5-6 hours. Often times it will be tough at this point, but don’t worry. The last hour is when the magic happens!

8. Add your favorite barbecue sauce to the slow cooker and allow it to cook for 1 more hour.

9. Finish shredding the goose and serve. The goose breast should be tender and easy to pull apart by this point.

Cooking goose doesn’t have be scary. With some simple preparation and a little bit of planning, you can end up with a great dinner of goose that anyone can enjoy!

No recalls here

Huntin4Biggins Mike and Pro-staffer Double D whipping up some pheasant poppers at deer camp!

Huntin4Biggins.com Pheasant Popper Recipe:

Ingredients:

Pheasant soaked in liquid smoke

Bacon

Jalapeno

Vodka

Put the Jalapeno and bacon around a piece of pheasant and broil until done and drink vodka while waiting.

Fancy Venison Burger Recipe

INGREDIENTS

• 1 1/2 pounds ground venison
• 6 ounces bacon or pancetta, ground
•  Kosher salt and freshly ground black pepper
• 4 large egg yolks
• Dash Worcestershire sauce, or more to taste
• 1 tablespoon olive oil
• 4 to 6 slices Emmentaler cheese
• 4 to 6 good-quality burger buns, toasted or grilled
•  Coarsely ground mustard
•  Store bought or homemade mayonnaise
•  Sliced dill pickles
• A handful arugula
• 
  

DIRECTIONS

• 1. Build a really hot fire in a grill or preheat a large cast-iron skillet over high heat.
• 2. In a bowl, combine the venison, bacon, salt, pepper, egg yolks, and Worcestershire sauce with your hands. Divvy the mixture into 4 to 6 balls. Gently form each into a 1 1/2-inch-thick patty.
• 3. Carefully brush the grill rack or skillet with a little oil. Grill or sear the patties until very well browned on one side, about 5 minutes. Flip and place a slice of cheese on top of each patty. Cook for about 3 minutes more for medium-rare to medium, or longer according to your desired doneness. Serve the burgers on the buns with mustard, mayonnaise, pickles, and arugula.

Read more at http://leitesculinaria.com/82712/recipes-venison-burgers.html#jB5rV13b38FxvMkK.99

Eat Crow....crow and mushroom stew recipe

Crow and Mushroom Stew

3 crows
1 Tbsp lard/shortening
1 pint stock or gravy
2 Tbsp cream
1/2 cup mushrooms
salt and pepper 
cayenne pepper

Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
Arrange the mushrooms around the crows on a hot platter.

Wild Duck Recipe

Ingredients:
* One wild duck, plucked and dressed whole
* Salt
* Two celery sticks or carrots

Equipment:
* Oven (a toaster oven will work for teal)
* Meat thermometer
* Tongs
* Foil

Instructions:

Preheat oven to 450 or 500 degrees.

Pat the bird dry with a paper towel and salt the duck's skin.

Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. Use tongs to turn it so it browns on all sides. This will take a few minutes to get that golden brown that drives your tastebuds mad.

Turn off the burner, lift the duck with the tongs, then set two celery stalks or carrots underneath it in the pan. Rest the browned duck on them, breast side up.

Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird.

Start checking the bird after 10 minutes (more for larger birds) by inserting a meat thermometer into the breast. When it hits 135 degrees, pull it out of the oven.

Set the bird on a cutting board and cover it with a tent made of aluminum foil. Let it rest for at least five minutes.

Duck or Goose Jerky Recipe

Preparing Goose or Duck to Make Jerky
Take about 2 pounds of meat out of the freezer, choosing a cut that will slice well, such as steaks, chops or roasts. Place the meat in the refrigerator to defrost. Partially frozen meat is easier to slice. Do not defrost the meat at room temperature because this will allow bacteria to multiply and potentially cause an unsafe product.

Trim fat from the meat and slice the meat into slices no thicker than 1/4 inch. Slice with the grain if a chewy jerky is desired and across the grain if a more brittle, tender jerky is preferred.

Marinade Ingredients
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
dash of pepper
dash of garlic powder
dash of onion powder
1 teaspoon hickory smoke flavored salt (or regular salt if you can’t find this).

Directions
Combine all of the marinade ingredients in a shallow glass or ceramic (not metal) pan and place meat in the pan, being sure to coat all of the pieces with the marinade.

Cover and refrigerate the marinating meat for 1-2 hours or overnight (the jerky will taste saltier the longer it is marinated).

Remove the pan from the refrigerator and place meat along with the marinade in a skillet or pan and place on the stove over medium high heat and bring to a boil. Boil the mixture for 5 minutes (this will kill any bacteria by reaching 160 degrees Fahrenheit). Remove the strips of meat and place to drain on clean absorbent towels.

Arrange the meat strips on dehydrator trays with the meat close together but not touching.  If you are dehydrating in an oven, place the meat on metal racks that are placed on cooking sheets to catch the drippings.  Place the racks in a dehydrator or convection oven preheated to 140-145 degrees.  For more information on using a dehydrator, convection or regular oven to dehydrate food see the Drying Food in NYS publication from Cornell Cooperative Extension. Begin checking the meat after about 3 hours to see if it is dry. It should crack, but not break when bent.