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This contest will be whom has the best wild game recipe...a friend of mine who is a professional chef will be judging the entries...feel free to also include pics.
The contest will end Monday 8/20 at 12:00pm.
The prize is Bobby Garland baits in all of the new colors..Attachment 98807
Good Luck!!
Does blacked chicken count? They were kind of wild eyed when they was kilt.
http://img.tapatalk.com/a6937812-ae72-0bc1.jpg
Wannabe...
Hey WB, reckon if you and Slimey combined the ***take shrooms and the chicken y'all could win it? That would definitely be wild.
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
That would be a shoe in. All we need now is a catchy name for the dish. Got any ideas?
Wannabe...
8 Spiney lobsters 1 bag of Zatarans crab boil, 4 boxes mushrooms, 2 smoked sausages, short ears of corn, 1 bag of lemons.
Bring 2 gal. of water to boul in large pot, add zatatans, cut and squeeze 6 lemons, add lobsters, shrooms, sausage(cut into pieces), and corn.
Boil low for 20 mins turn off gas and cover for 20 mins.
Empty pot and let cool for a while!
Dig in and enjoy!
Best if cooked and eaten within 48 hours of removal fron the gulf.
well you need a pound or two of deer back strap . i cut my own up so i beat this with the edge of a glass to tenderize it . wescheshire lemon pepper , black pepper ,salt and garlic powder . a little cheyanne for a kick . took pound of ground sausage and rolled the steak around it or stuffed ever ho wyou want to do it .took strip of bacon around each . let them soak up the flavor of the season for awhile . the tooth pickes are just to hold it together (don't eat them ) i smoke don the grill for about 1 1/2 hours . just to get the sausage done . don't want to cook the deer to long . best eaten with your hands so you can lick your fingers . i hope the picture makes it . it looks almost as good as it tasted , yep there gone . Attachment 98815Attachment 98815
ps i learnt to spell in dd class .
Ken, that looks mighty good. Give that recipt to Mama Hamils.
It's hard to beat momma hamil's
Ken I cook em like that all the time. Man them things is as good as a ribeye
It could be "Blackened Chickn ****" or ****ty Chickn".Quote:
Originally Posted by Wannabe...
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
yep , till i started crappie fishing i deer hunted every chance i got . not if the weathers pretty i hit the water .
Ok here we go First you open top of cooler. Then you reach deep to the bottom bypass ones on top once you reached bottom move your hand around till you get just the right one. Pull it out and look at to make sure the Mtns are blue. If they are proceed to place in Billbob. Once in Billbob pop the top and enjoy. Once you get it down pat cooktime should be less than 3 mins. Then start process over.
take a couple of baked crappie fillets baked in butter and lemon pepper
mash the crappie fillets up and mix into small cup of mayo
add a little relish and black pepper
take a tomato and cut the top off and gut the tomato
stuff tomato with your baked crappie that you mixed up
top with shredded cheese and put top back on tomato
put in the oven until cheese is melted and eat
really really good eating right there:biggrin
My kinda cookin man!!!!!!!!:biggrinQuote:
Originally Posted by Big H trucking
Hmmmmmmm Donnie that could be called Crappies Rockefeller :cheers2
Big H , I cooked some of dem Wed nite wooo weeee
i tell you what it dont sound like much but they are fine:biggrinQuote:
Originally Posted by GitDaGrease
Take about one quart of crappie fillets and grill or bake them with butter and Tonys. Let them cool then mash them up in a bowl. Add one egg and some mayo, just enough so you can make a pattie out of them. Take the patties and bread them with the panko breading and fry them in a pan with a little butter and cooking oil till crispy. Take out and put on a towel to drain then enjoy. These are fine.
coat your crappie fillets with melted butter, sprinkle them with greek seasoning, and smother them with mozzarella cheese. bake @ 375 for 8-10 minutes or until cheese is browning slightly.
kill it grill it or catch it and fry it
Ted Nugent says DO IT!!!!Quote:
Originally Posted by slabin
Ok. I'm not sure if this qualifies because I bought it instead of catching it. The package says wild Atlantic salmon, you know them thangs are scarce in MS Attachment 98823juice a lemon add 3 tbl spoons of white wine, 2 tsp of garlic powder,1 tsp of old bay,salt, pepper, 3 tbl spoons of dehydrated onion. Let marinate for 20 minutes, bake at 425 for 8 min. Remove from oven. Cover with foil and let rest 5 minutes & serve
i am gaining weight just ready this thread .lol
Barbie,
Since I am not in Mississippi, I figure I'm not eligble but I though I'd share this recipe for Venison burgers from our SC Outdoors website. Can't take credit for it, one of the other members posted it, but it was such a hit with our guys, I thought some of you folks would enjoy trying it.
SeaRay
Venison Burgers (scoutdoornews.com)
Take your HB place in large mixing bowl. HB should be 1-2lbs. of meat.
Add these ingredients and mix well.
1tbs. of dry chopped parsely
1tsp. of garlic powder
1tsp. of onion powder
1 pack of Lipton onion soup mix.
1/4c. of Don's Spicy Seasoning Delight (Can be found in meat section of local grocery store) If you can't find the Don's you can use water, just add some other things like worch. and a little heat.
Salt and pepper to taste
Make patties and grill til juices are clear. The Don's will add great flavor and keep the meat from drying out.
Jim's Best Brownies
1 cup sugar
1/2 cup flour
1/2 cup Hershey's cocoa
1/4 teaspoon bakin powder
1/4 teaspoon salt
1 teaspoon vanilla
2 egg
1 stick BUTTER, melt butter and stir in
1 cup pecans
1 cup baby MnM's
Pour into 9x9 pan
Bake at 350 degrees, 20 to 25 minutes
Let sit for 20 minutes, cut into 9 squares,
1 square, triple scoop of vanilla bean ice cream in a bowl
Goes good with a glass of wine.
This contest is open to everyone!Quote:
Originally Posted by SeaRay
...
Just a reminder, the contest will end at 12 tomorrow.
I wouldn't really call it a recipe, because there are basically only 3 ingredients, but it makes the best deer I have ever eaten hands down. Take your venison and cut it into medallions, rub it liberally with extra virgin olive oil and then sprinkle both sides with a good garlic/black pepper blend. (I prefer Magnolia Seasonings Steak and Rib Rub, but if you are close to Corinth MS, Abe's Grill has a signature seasoning that is almost identical.) Grill to your desired level of done and enjoy.
An hour in the oil and seasoning will remove the gaminess of the deer so well that non deer eaters will be gobbling it off the grill. My wife, who hated deer prior to cooking it this way, is the proof. She actually asked for it this past Friday, which is a first for her. I also use this same prep for steaks.
From my Mother's hand written cook book called "MAM MAW'S COOKIN' "
She called it 'Gene's better than ever Kabob'
Marinade Mix
1 envelope dry onion mix
2 Tbl prepared mustard
1/2 lemon, quartered
1/2 cup vinegar
1 tsp salt
1/4 cup sugar
2 cups water
1 cup catsup
1/2 cup salad oil
Few dashes hot sauce
Kabob mix
2 onions, quartered
2 bell peppers, quartered
1 med pack mushrooms
1 1/2 lbs serloin, cubed
1 lb smoked link deer sausage
3 tomatoes, quartered
use your imagination for other veggies like squash, etc
Combine marinade mix, bring to boil. Reduce heat and simmer for 20 minutes.
Let cool completely.
Place Kabob ingredients in a plastic container. Pour cooled sauce over ingredients and seal with the lid.
Holding lid firmly, rotate the container a couple times. Best to refrigerate over night, rotating a few more times.
Pour off the sauce into a boiler. Bring to a boil and simmer for 20 minutes while the kabobs are cooking.
Place Kabob ingredients on skewers and grill to your liking. Makes about 8.
Pour the marinade over the Kabobs or use it for dipping.
(she says)
Serve with baked potato or corn or rice or whatever you like.
(and at the bottom, she drew a picture of a simmering skillet)
Thank you to all who participated, y'all had some great recipes. The winner of this contest is EZ Poleholder, please pm Slab ur address. Again, thanks to all who participated!
Congrats EZ
Congrats EZ!!!!!!!!!!
He cheated and played the mama card on us. :)
Wannabe...
Old and wise he is.
Congrats EZ great job and I bet they are great.
Thank y'all, they are so good ima make some soon too.
Directly from
Attachment 99125
Attachment 99126
I have a book from my Grammy that looks very similar, they owned a restaurant for several years, n since I followed in their footsteps, when she passed I got the book. Everytime I use it to make something, it always brings back memories for me.
Congrats on winning, I'm looking forward to seein more recipes from that book ;)
way to go EZ