• 1 lb. venison
• 2 cups white rice
• 2 carrots
• 1 stick of celery
• 3 cups broccoli florets
• 1/2 cup unsalted cashews
• 2 cloves garlic, minced
• 1/2 cup soy sauce
• 1 tbsp. crushed red pepper (or to taste)
• 1 tsp. cumin
• 1 package noodles of choice (pre-cook)
Directions:
Slice venison cross grain and marinade in soy sauce for one day. Cook rice and noodles separately and set aside. In oiled wok, stir in venison until browned. Add seasoning and other ingredients (excluding rice & noodles), stirring frequently. Add additional soy sauce to coat all ingredients. Cover and cook until vegetables are at desired firmness. Stir in noodles and rice, serve immediately. Besides tasting good, this dish is very healthy and low in fat. Feeds 4 people.
With dove season opening and college football kicking off, the first weekend in September is a time wing shooters and college football fans have been looking forward to for some time.
After you bust some doves in the morning, take in the Hogs game with a big plate full of this easy dove in wild rice recipe.
Ingredients:
Dove Breasts
1 box Wild Rice (can substitute white rice)
1 can cream of chicken soup
I can cream of celery soup
1 cup white wine
Salt and Pepper
1 tsp Rosemary
1 tsp Thyme
Directions:
Mix all ingredients together. Lay dove breasts on top of mixture and sprinkle an additional tsp of rosemary and thyme on top of breasts; place in casserole dish. Bake 2 to 2 1/2 hours with oven at 325 degrees.
With tailgating season just around the corner, now is the time to start perfecting your smoking skills. Check out this member-submitted deer ham recipe from ArkansasOutdoorsOnline.TV. The video features step-by-step instructions, and it’s definitely a recipe I’ll be trying myself.
Brown meat/venison and stir in mustard and chili powder. Combine all other ingredients into crockpot. Cover and cook on high for 2 hours.
** You may want to start by trying only 1/3 cup of brown sugar. You can always mix in more later to sweeten it up if you’d like.
If you like it hotter, adding some spice is a nice compliment to the brown sugar flavor. Try red pepper flakes or jalapenos. I would not recommend hot sauce for this particular recipe And add in any other of your favorite ingredients such as celery and bell pepper to make it your own.
If there is one day of the year that your grilling skills are put to the test by family and friends, it’s the 4th of July. Don’t disappoint when you fire up the grill this afternoon with this 4th of July Steak recipe.
Feel free to mix and match ingredients to find the flavor that suits you best … just don’t skimp on the butter, combined with the rosemary and olive oil, it’s what makes this steak pop.
2 tablespoons minced garlic
1/3 cup of olive oil
1/3 cup of butter
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 tablespoon black pepper
Kosher salt to taste
DIrections
Preheat grill to a very hot 450 degrees. Brush steaks with olive oil. Season with salt, pepper, thyme, rosemary and garlic. Place steaks on grill, cooking each side for 3-5 minutes (depending on how done you want your steak.) Olive oil combined with heat will seer the steaks nicely.
Now the important part. Turn off the grill, place steaks to the side. Place large spoonful of butter on top of each steak, and let sit for 5-10 minutes.
Chili isn’t just for winter or deer camp. In fact, I like to make it year-round and then change the flavor depending on the season.
July. Don’t disappoint when you fire up the grill this afternoon with this 4th of July Steak recipe.
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