Slow Cooker Ingredients: 1 pound Aoudad meat (debone and remove all silver skin) 1 tsp black pepper 1 c chicken broth 1 Tbsp chili powder 1 Tbsp cumin 2 garlic cloves, finely sliced 1/2 large onion, sliced 1/2 Tbsp oregano 1/2 Tbsp salt 1 tsp turmeric Assembly Ingredients: Taco toppings to taste (cilantro, sour cream, hot sauce, lime, etc) Corn tortillas (2-3 per person).
Directions: – Put all slow cooker ingredients into slow cooker. If meat is not covered by broth, add enough water to cover. – Cover with lid and cook on low for 6-8 hours. – Once cooked, remove meat and shred. Should fal apart pretty easy using just your hands or 2 forks. – Return meat to slow cooker until ready to serve. – 15-20 minutes before you are ready to eat, preheat your oven to 350°F. – Wrap tortillas in foil and place in oven. Warm for 10 minutes. This makes them more pliable and easier to assemble. – Top your tortillas with aoudad and your favorite taco toppings. Enjoy!
Ingredients: Whole milk, for soaking 1 wild pig backstrap, about 18oz 1/4 c soy sauce 1 Tbsp. rosemary 5 oz. Blackberry Jam or preserves.
Directions: 1) Soak the wild pig in milk overnight. 2) Preheat grill to 375 degrees F. (Include any instructions that you included related to the grill for catfish) 3) Mix the jam, soy sauce, and rosemary to make a thin paste. 4) Rinse the pig and lightly coat in the blackberry mixture. 5) Put pig in grill and cook, basting with blackberry mixture every 10 minutes, until the internal temp reaches 145 degrees F, about 45-50 minutes total. 6) Pull from the grill and let rest for 10 minutes. 7) Slice and serve.
Ingredients: Light olive oil (this has a higher smoke point and is better for high temp cooking) 1 lemon, juiced 1 lb raccoon meat, cut into thin strips 1/2 tsp chili powder “1/2 tsp paprika ” 1/2 tsp red pepper flakes 1 tsp salt 1 tsp ground cumin 1 tsp garlic powder 1 tsp dried oregano 1/4 tsp cayenne pepper 1 green bell pepper, julienned 1 red bell pepper, julienned 4 green onions, roots removed and thinly sliced (at angle) 1 small white onion, sliced 6-8 yellow corn tortillas, warmed “Fajita toppings (i.e. cheese, salsa, sour cream, etc.) “
Directions: 1) Soak the raccoon meat in milk overnight (min. 4 hours). When preparing the meat, remove as much fat as possible. 2) In a large bowl, combine 2 Tbsp of oil, lemon juice, and spices. Add the raccoon meat and toss to coat. Cook as-is or marinate for additional flavor. 3) In a large saute pan over high heat, heat a generous drizzle of olive oil until shimmering (this is where the light olive oil works better than extra virgin). 4) Add the peppers and onions to the pan and stir for 1-2 minutes, until they are partially cooked, but not all the way through. Remove and set aside. 5) Remove raccoon from oil, shaking off excess. Add to the pan and cook for 2-3 minutes, stirring constantly. 6) Return peppers and onions to pan and stir to combine. Remove everything from the pan. 7) Wipe pan clean and return to stove on medium-low heat. Add tortillas one at a time and warm, about 30 seconds per side. This makes them more pliable for wrapping around filling. 8) Assemble the fajitas using optional toppings and enjoy!
Ingredients: 1 lb. python o rattlesnake meat 1 28 oz. can chili beans, drained and rinsed 1 28 oz. can diced tomatoes 1 15 oz. can tomato paste 1 15 oz. can of yellow corn, drained 1 small white onion, roughly chopped 3 garlic cloves, minced 1 red bell pepper, cored and roughly chopped 1/4 cup chili powder Salt and pepper, to taste 2 cups of water If you haven’t already, debone the snake. If you’ve got extra time, you can make this easier by simmering the meat first in water with the juice from 1 lemon for an hour. This will help separate the meat from the bones.
Directions: Combine all the ingredients, including the deboned snake, into a large pot and bring to a boil. Once boiling reduce heat to low and maintain a simmer for 2 hours. After 2 hours spoon into a bowl and enjoy!
Ingredients: 16 oz. elk round steak, chopped into bite sized cubes Low sodium beef broth (enough to cover the meat in the slow cooker) Cajun seasoning Garlic cloves, peeled Garlic Salt Red Skin potatoes, cut into bite sized pieces Baby carrots 1 small onion, chopped into cubes.
Directions: -Cut all silver skin and fat off elk sirloin, roast or steak. -Coat the elk meat with cajun seasoning and garlic salt. -Add meat, garlic cloves, and chopped onion into crock pot. Submerge everything in low sodium beef broth. – Cook for 4 hours on low heat with the lid closed. -Add your potatos and carrots and cook for an additional 4 hours on low heat. -Plate and serve when meat is tender and falling apart and enjoy!
Ingredients: 2 Tbsp olive oil, extra virgin 1 bear tenderloin, chopped into stew sized chunks (remove the fat) Salt and pepper, to taste Flour 1 yellow onion, roughly chopped 4 stalks of celery, roughly chopped 2 sprigs of thyme 3 cloves of garlic, minced 4 cups beef broth, low sodium 14 oz. crushed tomatoes 1 bay leaf 3-4 carrots, roughly chopped.
Directions: In a stock pot over medium heat, add olive oil. In a bowl, salt and pepper the bear and then add enough flour to coat the meat Once oil is hot, add bear meat and brown on all sides. Remove the meat from the pot and set aside. Add onion to pot and cook until translucent. Add celery, thyme, and garlic to pot and cook while stirring for 1-2 minutes until garlic is fragrant. Pour in beef broth and stir with a spatula, making sure to scrap the bottom of the pot to incorporate all the flavor from browning the meat. Add the bear, crushed tomatoes, and bay leaf to the stew. Allow to simmer for 30 minutes, then add the carrots. Cook for an additional 30 minutes.
Ingredients: 2 pounds of venison Salt water, for soaking 1/4 cup soy sauce 5 Tbsp cornstarch 2 orange peels, 1/4 inch strips (julienned) 2 Tbsp molasses 3 Tbsp rice vinegar 1.5 tsp sesame oil Vegetable oil (enough for frying and coating pan) 1 jalapeño, seeded and diced 2 Tbsp ginger, peeled and grated 3 garlic cloves, minced 0.5 tsp red pepper flake 3 scallions, thinly sliced.
Directions: – Soak venison in well-salted water overnight. – Cut venison into thin strips, following the grain where possible. – Toss with 1/8 c. of the soy sauce. Add cornstarch and thoroughly mix. – Place venison in a single layer on a baking sheet and set it to the side while completing the rest of the prep. – Combine orange juice, molasses, 2 Tbsp of rice vinegar, sesame oil, and remaining soy sauce – Heat oil in a large pot or deep fryer to 375°F – Add venison to oil in small batches to prevent sticking, until lightly browned 1-2 minutes. – Transfer to a paper towel lined plate to remove excess oil. Continue with the remainder of venison. – Heat enough oil to coat a skillet over medium heat. – Once hot, add orange peel and jalapeño. Cook 1-2 minutes, until aromatic. – Add ginger, garlic, and red pepper flake and cook until garlic browns slightly. – Add soy mixture to skillet and thoroughly combine. Cook to thicken ~1 minute. – Pour over venison, garnish with scallions and serve.
Ingredients: 1 ea. large white onion, thinly sliced 2 ea. lemons, thinly sliced 1 ea. cottontail rabbit, patted dry 1 ea. Lemon 2 Tbsp. olive oil 2 tsp dried rosemary 2 Tbsp. parsley, chopped ½ tsp ground cumin 1 head broccoli, florets cut into bite size pieces Salt, pepper, and garlic powder to taste.
Directions: Preheat oven to 350°F Mix together the rosemary, parsley, and cumin. Layer the onion and lemon on the bottom of a 9”x13” baking pan. Lightly coat the rabbit with olive oil and rub inside and out with the rosemary mixture. Put the prepared rabbit into the pan, favoring one side. Bake for 20 minutes, uncovered. Remove pan from the oven. Fill the remainder of the pan with the broccoli making sure it isn’t touching the rabbit. Add a light drizzle of olive oil and a pinch of salt, pepper, and garlic powder to the broccoli. Squeeze the remaining lemon over the rabbit. Cover pan with foil and return to oven, checking every 10-15 minutes until you reach 160°F in the thickest part of one of the back legs. Use an instant read thermometer and make sure you don’t go through the meat or hit bone as these will affect your reading. Plate and enjoy!
Ingredients: Blackened Muskrat 1. 1/4 Cup Blackening Spice 2. 1 White Onion, Roughly Chopped 3. 3 Carrots, Roughly Chopped 4. 1 Sweet Potato 5. Olive Oil 6. 2 Cups of Chicken Stock.
Direction: Start by dredging your Muskrat in Olive oil. After that coat the entire Muskrat evenly with blackening seasoning . Then add all your fresh vegetables to your mixing bowl; Coat with Olive oil and add the final 1/4 cup blackening seasoning . Mix the oil and spices thoroughly. After that place the vegetables on a foiled baking sheet . Sear the Muskrat in hot oil on both sides, on your stove top, set to medium/high heat. Once searing is complete, move your Muskrat over to the bed of vegetables and place in the oven at 385 degrees for 20 minutes .
Ingredients: 1/4 c. olive oil 2 sprigs thyme, stripped ½ tsp- red pepper flake 4 garlic cloves, minced 1 sprig rosemary, stripped Salt and freshly ground black pepper to taste 2 Venison 8oz Rump Steaks Mix together olive oil, thyme, red pepper flake, garlic, rosemary, and salt and pepper into a freezer bag. You may need more depending on the number of steaks you are preparing. Put the steaks into a sealable bag and move the bag around until all steaks are evenly coated. Leave them in the refrigerator overnight (minimum 8 hours).
Directions: In a saute pan on medium heat, cook the tomatoes on the vine for 3-4 minutes. At the same time, add the steaks to the pan and cook for 3-4 minutes. Flip the steaks and cook the other side for an additional 3-4 minutes. Pull the tomatoes and set aside. Remove the steaks from the heat and tent with foil, letting them rest for 5 minutes. Slice and serve with the tomatoes.