Wild Game Recipes

For fish:
4-6 oz Walleye Fillets
2 tablespoons Blackened Seasoning

For sauce:
1 tablespoon oil
¼ cup small diced red pepper
¼ cup small diced green pepper
¼ cup small diced yellow onion
12 oz crawfish tail meat
2 tablespoons flour
2 cups heavy cream
1.5 teaspoons blackened seasoning

For grits:

10 oz quick (5min) grits
2 cups heavy cream
2 cups water
½ teaspoon salt
4 oz shredded cheddar

To make grits, heat heavy cream, water and salt in a pot on medium/high heat till boiling. Whisk in grits and cook until thickened, whisking often. Remove from heat and whisk in shredded cheddar until fully incorporated. Pour grits into a sprayed 8×8 dish and cool completely before cutting into 2×2 squares and placing on a sprayed baking sheet. Bake at 350°F till golden brown, approximately 15-20 mins.

To make the sauce, heat a skillet over medium heat. When the skillet is hot, add the oil and saute peppers and onions until softened. Add in crawfish and blackened seasoning and saute 2 minutes. Sprinkle in flour, stir and cook for 1 minute. Pour in heavy cream and bring to boil until thickened; remove from heat.

To prepare the fish, heat cast iron or heavy bottomed skillet over medium/high heat. While skillet is heating, season the filets. Sear the fish until blackened and the internal temperature reaches 150°F.

3 cottontail or 2 swamp rabbits dressed, cut in pieces
3⁄4 cup flour
1 ½ cups vegetable oil
5 medium onions, chopped
2 celery ribs, chopped
1 large bell pepper, chopped
10.75 ounce can tomato soup
2 (8-oz.) cans tomato sauce
6 ounce can tomato paste
4 cups water
1 pound sliced fresh mushrooms
1 1⁄2 tablespoons Cajun seasoning
1 teaspoon black pepper
1 tablespoon diced green onions
1 tablespoon chopped parsley

Flour and brown rabbits in half the oil in a Dutch oven. Set aside. Use remaining oil and flour to make a golden-brown roux. Add onions, celery and bell pepper and saute. Simmer for 10 minutes. Add tomato soup, tomato sauce, tomato paste and water. Cook uncovered for 30-45 minutes, stirring frequently. Add the browned rabbit to sauce, with mushrooms and spices. Bake covered at 250°F until the rabbit is tender, around 3-4 hours for cottontails and a little longer for swamp rabbits. Add green onions and parsley for the last 15 minutes. Remove the rabbit pieces, debone and shred into bite-size pieces.

This succulent rabbit recipe is best served over spaghetti or rice. Serves eight people.

Two 5-ounce cuts of breast meat from a wild turkey
Olive oil
Salt
Pepper
8 oz fresh morel mushrooms or ½ oz dried morel mushrooms
1 small shallot, minced
¾ cup heavy cream
1 tablespoon of butter for cooking
Sage
Rosemary
Thyme
Garlic powder
1 tablespoon butter melted to mix with flour
1 teaspoon all purpose flour

Butterfly the turkey and pound with a meat mallet or rolling pin to an even thickness about ¼ inch thick. After preparing the turkey, let it rest at room temperature while you prepare the mushrooms.

If using fresh morels, trim the tip of the stem end. Gently rinse them in cold water to dislodge dirt. Place them in a bowl of lightly salted water for 5-10 minutes. Strain the mushrooms and pat dry with paper towels. Slice large mushrooms into halves or quarters and leave smaller ones whole. Set aside. If using dried morels, rehydrate them in boiling water, letting them stand for 30 minutes before straining, drying, and slicing.

Heat oil in a pan on medium high heat. While the pan is heating, season turkey with salt and pepper. Cook the turkey for about 3-4 minutes on both sides. The internal temperature should reach 165°F. Once cooked through, remove the turkey from the heat and keep warm.

In a separate pan over medium heat, add 1 tablespoon of butter. Add the minced shallot and sliced morels. Season lightly with salt and pepper. Saute until the shallot is translucent and the mushrooms are soft, 6-8 minutes with fresh mushrooms or 8-11 minutes if rehydrated mushrooms.

While sauteing the mushrooms, whisk together the 1 tablespoon of melted butter and 1 teaspoon of all purpose flour. Set aside. Add the cream, sage, rosemary, thyme, and garlic. Simmer, stirring constantly, until a thin sauce forms, about 4 minutes. Do not boil, adjust heat as needed. Gradually add the butter and flour mixture and stir until the sauce thickens. Add turkey into the morel sauce and let warm for 1-2 minutes. Serve immediately.

12 duck eggs
½ cup mayonnaise
1 tablespoon soy sauce
1 tablespoon + 1 teaspoon wasabi paste
24 pickled ginger slices
Crushed wasabi peas; to taste
Flaky salt; to taste

Starting with a cold pot of water, place eggs in an even layer, having about an inch of water over the tops of the eggs. Bring the pot to a boil, then remove the pot from heat and let sit for 12-13 minutes. Shock the eggs in an ice bath to stop them from cooking any longer. Peel and slice eggs in half.

Transfer yolks to a bowl or food processor and break them until they turn into crumbs. Add wasabi paste, mayonnaise, and soy sauce, mixing until well combined. Taste and add more as needed.

Transfer yolk mixture to a piping bag fitted with a wide tip or other preferred tip. Pipe mixture evenly onto each egg white. Place in the refrigerator to cool down.

Before serving, lightly dust with crushed wasabi peas, a slice of pickled ginger, and some flaky salt.

2 pounds fish
1/4 cup minced green onions
1/4 cup minced celery
1/4 cup minced yellow onion
1/4 cup minced green bell pepper
3 tablespoons minced parsley
1 jalapeno or serrano, minced
1 tablespoon Cajun seasoning
1 cup breadcrumbs
2 eggs, lightly beaten
Flour, for dusting
Oil for frying

Remoulade Sauce
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon sweet relish
½ tablespoon paprika
2 tablespoon dijon mustard
1 teaspoon hot sauce
1 teaspoon creole seasoning
1 teaspoon horseradish
1 clove garlic grated

Poach fish in a crab boil. Remove and set aside. Mix with the green onions, parsley, celery, jalapeno, Cajun seasoning, breadcrumbs and eggs. Fold in fish. Mix well so you can make balls out of it. If it’s too wet, add breadcrumbs. Too dry, add another egg. Dust the balls in the fine cornmeal or flour and fry them in batches in 350°F oil until golden brown, turning them so they cook evenly. This will take about 4 to 6 minutes. Be sure to let the oil temperature return to 350 before frying the next batch. Let them cool on a rack set over a baking sheet. At this point, you can refrigerate or freeze the fish balls for later.

1 ½ lbs venison loin, trimmed of silverskin
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
2 cups cremini or button mushrooms, finely chopped
3 cloves garlic, minced
3 tablespoons Dijon mustard
1 ½ tablespoons fresh thyme leaves (or 1 ½ teaspoons dried thyme)
¾ cup thinly sliced prosciutto (about 3 oz), optional
Optional Marinade: ¾ cup teriyaki marinade or your preferred Asian-based marinade
5 sheets (about 14.1 oz each) frozen puff pastry, thawed
2 large eggs, beaten (for egg wash)
Oil or cooking spray, for muffin pan
2 tablespoons unsalted butter
½ cup finely chopped yellow onion
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 ½ cups dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)

Optional Marinating: If desired, place the venison loin in a resealable bag or shallow dish and pour the marinade over it. Ensure the venison is fully coated. Marinate in the refrigerator for at least 2 hours or preferably overnight. 

Remove the venison from the marinade (if using) and pat it dry with paper towels. Slice each venison loin lengthwise into thirds or halves depending on thickness, aiming for roughly even pieces. Season all sides of the venison with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the venison pieces on all sides until nicely browned (about 2-3 minutes per side). Work in batches if necessary to avoid overcrowding the pan. Remove the seared venison from the skillet and let it cool completely on a cutting board. Once cooled, brush all sides of the seared venison with Dijon mustard. Slice the cooled venison into ¼-inch thick rounds.

In the same skillet used for searing the venison, add a little more olive oil if the pan seems dry. Sauté the finely chopped mushrooms over medium heat, stirring occasionally, until they release their moisture and become golden brown and slightly reduced in volume (about 10-12 minutes). Add the minced garlic and fresh thyme leaves (or dried thyme) to the skillet and sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic. Season the mushroom mixture with salt and freshly ground black pepper to taste. Remove the mushroom filling from the heat and let it cool completely.

In a small saucepan over medium heat, melt the unsalted butter. Add the finely chopped yellow onion and sauté until softened and translucent (about 5-7 minutes). Add the minced garlic and finely grated fresh ginger to the saucepan and cook for another minute until fragrant. Pour in the dry red wine and bring it to a gentle simmer. Reduce the heat to low and let the sauce simmer gently, uncovered, for approximately 25-30 minutes, or until it has reduced by about two-thirds and has thickened to a syrupy consistency. Stir occasionally to prevent sticking. Taste the sauce and adjust seasoning with salt and pepper if needed. Keep warm until ready to serve.

Lightly grease two standard 24-cup mini muffin tins (or work in batches) with oil or cooking spray. Unfold the thawed puff pastry sheets and cut them into even squares that are large enough to line the cavities of your mini muffin tin with some overhang. You’ll likely need to cut each sheet into approximately 10 squares. Gently press one puff pastry square into each cavity of the prepared mini muffin tin, allowing the edges to come up the sides. If using prosciutto, place a small piece (about ½ teaspoon) at the bottom of each puff pastry-lined cavity. Spoon a small amount of the cooled mushroom mixture (about 1 teaspoon) on top of the prosciutto (or directly onto the puff pastry if not using prosciutto). Place one slice of the cooled Dijon-brushed venison on top of the mushroom mixture in each cavity. Gently pull the corners and sides of the puff pastry over the venison, pinching them together at the top to enclose the filling. You can leave a small opening at the top if desired. Brush the top of each mini wellington with the beaten egg wash. This will help them brown beautifully.

Oven: Preheat your oven to 400°F (200°C). Bake the mini wellingtons in batches for 15-20 minutes, or until the puff pastry is golden brown and puffed up.

Smoker: Preheat your smoker to 400°F (200°C). Smoke the mini wellingtons in batches for approximately 15-20 minutes, or until the puff pastry is golden brown and cooked through. Monitor closely as smoker temperatures can vary.

Carefully remove the mini venison wellingtons from the muffin tins. Drizzle with the warm red wine reduction sauce before serving. You might find you have a little less sauce per mini compared to the original 36, but it should still be flavorful. If you prefer more sauce per mini for this larger batch, you could consider slightly increasing the sauce ingredients (perhaps by 1.5 times the original amount).

1 loaf stale challah or brioche bread, cut into 1 inch pieces (1 lb., about 13-14 cups total)
5 cups whole milk
1 cup heavy cream
6 ounces white baking chocolate, chopped
6 large eggs
1/3 cup white granulated sugar
2 tablespoons vanilla extract
1/2 teaspoon salt
1/2 cup white chocolate chips

For white chocolate sauce:
8 oz white baking chocolate, chopped
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

Preheat the oven to 350°F. Grease a 9x13in baking dish with butter or cooking spray. Melt white chocolate. Place the milk, cream, and white chocolate in a medium saucepan. Warm over medium heat on the stove until the white chocolate has fully melted, stirring frequently. In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Then, gradually add the white chocolate milk mixture. Place the bread cubes into the prepared baking dish. Pour the custard over the bread cubes and gently toss to combine. Use a spoon or spatula to press down the bread gently so it’s mostly covered and saturated, and let sit for 15 minutes. Bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean. Heat the cream in a small saucepan on the stove over medium heat. Once it starts to boil, take off the stove and add the white chocolate and vanilla. Whisk until smooth and melted.

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
2 teaspoons ground cinnamon
3 large eggs
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-oz.) can of crushed pineapple, drained
3 1/2 oz. flaked coconut
1 cup chopped pecans or walnuts

Preheat the oven to 350°F. Line 3 (9-inch) round cake pans with parchment paper; lightly grease our parchment paper. Set pans aside. Stir together the baking soda, salt, and cinnamon. Beat eggs, sugar, oil, buttermilk and vanilla extract at medium speed with an electric mixer until smooth. Add the mixture, beating at low speed until blended. Fold in the carrot, pineapple, coconut and nuts. Pour batter into prepared cake pans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Drizzle the buttermilk glaze evenly over layers; cool in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread cream cheese frosting between layers on top and sides of the cake.

2 cups chopped strawberries
2 tablespoons granulated sugar
1 cup heavy cream
2 tablespoons granulated sugar
½ teaspoon pure vanilla extract, optional
1 cup lemon curd

Combine the strawberries and two tablespoons of sugar in a medium bowl. Let sit for 15 minutes at room temperature to let the strawberries macerate and release some of their juices. Using a mixer fitted with the whisk attachment, whisk together heavy cream, two tablespoons sugar, and vanilla on high speed until medium peaks form. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices) and the whipped cream. Repeat the layering once more. For decoration, you can top each glass with a fresh strawberry.

Quail:
Whole quail
Oil
Salt
Pepper
Fresh rosemary

Cut the quail in half lengthwise. Lightly oil both sides and season with salt and pepper. Place in a sous vide bag with a sprig of rosemary and vacuum seal. Sous vide at 135°F for 2 hrs.  Remove from the bag, pat dry with a paper towel, lightly oil and grill until the skin is golden brown and crispy. If you do not have a sous vide cooker, just grill or sear over low heat with rosemary on the grill or in a sauté pan.

White Muscadine Sauce:
½ cup chardonnay
1 tablespoon white muscadine jelly
⅛  teaspoon salt
⅛  teaspoon garlic powder

In a small saucepan, combine wine and jelly and cook down until reduced by half and then add seasonings. Drizzle over quail.

Muscadine Vinaigrette:
2 tablespoons red muscadine jelly
2 tablespoons red wine vinegar
1 tablespoon olive oil
⅛  teaspoon salt
⅛  teaspoon black pepper

Whisk to combine and lightly dress spring mix lettuce.

2 lbs of firm white fish
2 purple onions finely chopped
1 cup fresh lime
½ cup fresh orange juice
½ cup fresh lemon juice
¼  cup wild muscadine juice
1 teaspoon garlic powder
1 teaspoon of salt
½ cup of fresh chopped cilantro
Crush cracked black pepper
Finely chopped jalapeño or serrano pepper to taste

Cut fish into ½ inch cubes. Add to a bowl and combine all ingredients, stirring gently. Cover and refrigerate for at least 30 minutes. Serve with fresh tortilla chips or crackers.

4 boneless skinless duck breast
½ cup muscadine wine
¼ cup worcestershire sauce
¼ cup soy sauce
1 tablespoon black pepper
2 teaspoon kosher salt
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
10 flour tortillas

In a non-metallic bowl, combine worcestershire, soy, wine and seasonings. Place each breast in the bowl and marinate for 4 hours up to overnight. Start coal or turn on grill burner. When the grill is blazing hot, add the breasts. Cook each side for about 2 minutes. Pull from the grill and rest for about 15 minutes. While resting, warm tortillas in a skillet or on the grill.

Once the meat has rested, slice the duck across the grain about ¼ inch thick. Serve each tortilla with duck and some pickled slaw, topped with muscadine hot sauce. Serve with cilantro rice, Mexican street corn or black beans.

Cook’s Lake quick pickled slaw
2 red onions sliced
1 jalapeno sliced in rounds
1 carrot shredded
3 tablespoons sugar
½ teaspoon ground cumin
½ cup apple cider vinegar
½ cup cold water

In a bowl, add the onions, jalapenos and carrots. In another bowl, combine sugar, cumin, water and vinegar. Mix well. Cover the vegetables with the mixture, mix well and then cover and refrigerate for at least 30 minutes.

Frog legs
Buttermilk
Baking powder
All-purpose flour
Chili powder
Smoked paprika
Garlic powder
Salt
Cayenne pepper
Brown sugar

Muscadine BBQ Glaze:
Muscadine jelly
Rice wine vinegar
Ancho chili
Molasses
Lemon juice
Salt
Crushed red pepper
Tomato paste

In a covered container, soak frog legs in buttermilk for 3 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. Mix Baking powder, all-purpose flour, chili powder, smoked paprika, garlic powder, and cayenne pepper. Remove frog legs from buttermilk. Coat frog legs with seasoning mixture. Place frog legs on a baking dish, sprinkle with salt. Cover with aluminum foil and bake for 20 minutes.

While the frog legs are cooking, make the glaze. In a small pan over medium heat, add muscadine jelly, rice wine vinegar, ancho chili, molasses, lemon juice, salt, crushed red pepper and tomato paste. Simmer for 5 minutes, stirring often. Reduce the heat to low until ready to glaze the frog legs.

Remove foil after 20 minutes and brush on a layer of glaze, flipping to glaze both sides of each leg. Place back in the oven for 10 minutes, adding glaze and flipping each frog leg again when 5 minutes remain. Remove frog legs and ensure a meat thermometer reaches 165 degrees when inserted into the meatiest part of the leg.

Venison
1 ½  lbs venison backstrap
2 tablespoons coarse salt
3 tablespoons instant coffee
2 tablespoons garlic powder
2 tablespoons smoked paprika
2 tablespoons cracked black pepper
1 tablespoon crushed coriander 
1 tablespoon onion powder 
½ tablespoon chili powder
½ tablespoon cayenne
3 tablespoons unsalted butter, duck fat or cooking oil

Cumberland Sauce
1 shallot, minced
½ cup port wine
¼ cup demi-glace, or 1 cup regular stock
Pinch of salt
½ teaspoon dry mustard
¼ teaspoon cayenne
Lemon and orange zest
¼ cup red muscadine jelly
Freshly ground black pepper

Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.

Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. When hot, turn the heat down to medium and brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce.

When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. If not, add more. Saute the shallot over medium-high heat for 90 seconds, just until it softens. Don’t let it burn.

Add the port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let this boil furiously until it is reduced by half. Add the demi-glace (or stock), the salt, citrus zest, mustard and cayenne and let this boil for a minute or two. Stir in the red muscadine jelly and the black pepper. Let all this boil down until it is thick, but still pourable. Strain it if you want a more refined sauce.

Slice the venison into medallions. Pour any juices that have come out of the meat into the sauce and stir to combine. Serve with the sauce either over the meat or alongside.

Cornbread (from scratch or cornbread mix)
3-4 slices of stale white bread (heel pieces are ideal)
Yellow onion
Celery
Eggs
Butter
Chicken broth
Salt, pepper, poultry seasoning
Squirrel

Bake squirrels with celery, onion and spices. Combine squirrel au jus with chicken broth in the dressing mixture.

1 tablespoons of olive oil
1 pound ground venison, venison sausage, or beef
1 rounded tablespoon of chili powder
1 teaspoon of celery seed
1 teaspoon of ground cumin
1 medium onion finely chopped
2 teaspoons chopped garlic
2 tablespoons packed light brown sugar
3 tablespoons tomato paste
1 tablespoon yellow mustard
¾ cup beef stock
¾ cup water

Cornbread Deer Dogs Ingredients:
1 box corn bread batter (Jiffy)
1 egg
⅔ cup of milk
8.5 oz. can creamed corn
¼ – ½ cup shredded sharp cheddar
4-6 venison sausage links or brats (cut in half)

Brown ground venison in an open oven over a medium bed of coals. Add the rest of the chili ingredients and allow to heat through. Meanwhile Pam spray or oil to coat Dutch oven lid for searing links over medium bed of coals. Cut up Seared links in bite size pieces and add them to the chili (spreading them out so each scoop of chili has a bite). Mix up cornbread mix per package directions then add milk, creamed corn, and cheese. Top chili and dogs with the batter – do not mix in, just spread on top. Prepare your hot coals: bake at 400 degrees using 29 coals: 10 coals on bottom and 19 coals on top for 20 minutes or when corn bread is golden brown.

When baking use the “2/3 timing” method — work with heat on top and bottom for 2/3 of cooking time, the remainder of time with heat only on top to finish baking.

5 duck breasts: seared, roasted, and chopped beforehand.
1 tablespoon of duck fat, bacon fat, or olive oil.
¾ cup chopped celery.
¾ cup chopped onion.
¼ cup finely chopped sage.
⅓ cup chopped fresh parsley.
Juice from ½ lemon.
¼ teaspoon sugar.
Salt and pepper to taste.
10 Gala Apples: cored, topped off, scooped.
12” Dutch Oven

Start a full chimney of charcoal. Then, core and cut off the top of all the apples (discard cores, save tops). Slice and dice the apple tops (Reserve half for meat mixture and ½ for the Walnut herb rice recipe). Gently scoop out the inside of the apples; carving out a bowl with ½ inch thick walls (A melon baller works well for this). Chop half of the scooped apple pulp and place in a bowl, discarding the rest. Place oil in the Dutch oven and set oven on a medium bed of coals, lid off. Add and sauté the celery, onion, sage, parsley, chopped apple pulp, lemon juice, sugar, and salt & pepper to taste (about 5 minutes). Remove the Dutch oven from the heat and place it on an oven stand. Spoon out sautéed mixture and place in a mixing bowl. Add the roasted and chopped duck meat; stir to combine. Set aside. Place each apple bowl on a piece of aluminum foil (about 10-12” long). Stuff each apple bowl with meat mixture until level. Wrap each stuffed apple in the foil. Place apples in the Dutch Oven with lid on. When charcoal is ready, bake at 400 degrees using 29 coals: 10 coals on bottom and 19 coals on top.

Walnut Herb Rice
2 cups (or 8 servings) of jasmine rice
3 cups apple juice or cider
4 tablespoons finely chopped sage
5 tablespoons chopped parsley
Chopped apple tops (from Ducks in the Orchard Recipe) or 1 chopped gala apple with peel on
4 teaspoons garlic powder
1 teaspoon onion powder
1 1/3 cup chopped walnuts
12” Dutch Oven

Prepare 1 charcoal chimney of coals. Combine rice and apple juice/cider in a Dutch oven. Place the Dutch oven on a medium bed of coals to boil. Keep the lid on with a few coals on top. Once boiling, move the Dutch oven to an oven stand. Prepare coals for a 350 degree oven 24 charcoals: 9 on the bottom and 15 on top. Add oven to coals and Bake for 15 to 20 minutes or until rice is fluffy. Use the 2/3 timing method: work with heat on the top and bottom for 2/3 of cooking time, the remainder of the time with heat only on top to finish baking. When the rice is cooked, remove from heat and place on an oven stand. Add the sage, parsley, chopped apple, garlic powder, onion, and walnuts. Mix well and serve.

1 pound ground venison or beef, cooked and drained
1 pack pepperoni slices, halved
1 package of canadian bacon, quartered
1 ½ cups shredded mozzarella or pizza blend cheese (6 oz)
1 ½ cups pizza sauce
2 cans of Pillsbury Crescent Roll cans (8 rolls per can)
1 tablespoon butter, melted
1 tablespoon grated parmesan cheese
Italian seasoning and/or basil to taste
14” dutch oven (if using a 12” dutch oven cut recipe in half and adjust coals)

Prepare one charcoal chimney of coals. In a bowl, mix meat and pizza sauce until combined. Add parchment paper to the oven. Open the crescent roll, unroll and separate each triangle. On the parchment-lined oven, arrange the triangles so the thicker ends are overlapping each other and the thin points are extending away from the center of the circle as you form a ring (use both cans). Spoon a generous portion of cooked meat mixture toward the center of the ring, on the larger ends (not towards the points) of the dough. Next, layer the pepperoni and canadian bacon on top of the meat mixture. Then, layer on the cheese and sprinkle seasoning on top of the cheese. Next, pick up each triangle point and place it up and over the filling mixture. For a 14” Dutch oven, use 30 coals: 20 charcoal on top and 10 charcoal on bottom for 30-35 minutes or until crescents have turned brown. Plate and serve with ranch dressing or pizza sauce.

3-4 chicken, dove, quail OR squirrel breasts (boiled, skin removed, deboned and pulled apart; prepare ahead of time and bring to camp)
10-12 cups boxed broth
Onion powder
Celery flakes
Cayenne pepper
Salt
16-ounce bag wide egg noodles
1 small block of. Velveeta Mexican Cheese (cubed) 

Prepare one charcoal chimney with coals and place the Dutch oven on the medium bed of coals. Add broth to the oven, followed by spices to taste (sprinkle across oven); put lid on and bring broth to boil. Add egg noodles and cook 8 minutes with lid on. When noodles are done, stir in prepared chicken and cubed cheese. Remove oven from heat and keep covered with lid; wait 5 minutes before removing lid and stirring. Serve with spicy fire-crackers (recipe below) or cornbread and salad. Add sliced jalapeños to garnish.

Spicy Fire-Crackers:
1 ⅔ cups vegetable or canola oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 (1 ounce) envelopes ranch dressing mix
3 tablespoons crushed red pepper flakes
1 (16.5 ounce) package/box saltine crackers
2 gallon plastic Ziplock bag

Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic ziplock bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

1 – 24 roll package of Hawaiian Sweet Rolls
2-3 lb Venison Breakfast Sausage patties: half dollar size (cook ahead of time and bring to camp or cook on inverted Dutch Oven lid at camp)
12 large eggs, scrambled
11 count package Colby Jack cheese slices
1/4 cup butter
1/4 cup maple syrup (or pancake syrup of choice)
14″ Dutch oven
Long bread knife, whisk, bowl, Dutch Oven stand, pam spray, scraper, plastic or wooden spatula, cooking brush

Whisk eggs in a bowl to prepare to scramble. Place the inverted Dutch oven stand on a medium bed of coals. Turn the Dutch oven lid upside down and lay on top of the stand (this is your griddle). Spray griddle with pam and then add sausage patties. Cook through, then remove patties and set aside. Wipe off any excess grease (if any) from the lid, and then add mixed eggs to the griddle and scramble. Remove eggs and set aside. Use a scraper to take off egg residue and wipe lid clean.

Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in the dutch oven. May have to remove one row and fit in the side of the oven. Layer the cooked sausage patties, scrambled eggs and cheese slices on top and then place the tops of the rolls on top. Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches. Melt the butter in a cast iron sauce pot or a pot over the coals. Stir in the syrup until it is completely combined and appears creamy. Brush the syrup mixture over the top of the sandwiches allowing it to lightly drip between the cracks. Don’t use all the mixture – too much can cause the sandwiches to be mushy. Just brush the tops and allow some to go down the sides of each roll. Bake at 350F for 10-15 minutes or until heated through and the cheese is melted.

1.5 to 2 lbs chopped venison
Allegro marinade (of steak marinade of choice)
Brown gravy (1-1/2 jars)
One small box of sliced baby bella mushrooms
Three Pillsbury pie crust rolls (2 boxes)
Melted butter to brush on crust

Marinade chopped venison in about half a bottle of Allegro (or favorite steak marinade) for at least one hour. Then brown the marinated meat in a skillet. Set aside until ready to use.

Prepare 1 charcoal chimney of coals. Spray Dutch Oven with cooking spray (lightly to coat). Mix pre-cooked meat, mushrooms, and gravy together in a bowl. Roll out the first dough roll and insert into the Dutch oven. Shape the dough up the sides of the Dutch oven using your clean fingers. Use half the second roll to add to the crust in the Dutch oven for a higher crust up the oven walls. Using a fork pierce the bottom of the crust, in various spots, for venting. Place the meat and gravy mix on top of the crust and spread to even out. Roll out another dough roll and place it on top of the meat mixture. Seal its edges with the lower crust wall. Use the extra pie crust to cut out fall shapes with cookie cutters. Add the shapes onto the top pie crust in a decorative manner. Take a knife a make a few thin slices into the top crust for venting. Brush the top crust with melted butter, and then place the lid on and bake at 350 degrees for 45 minutes.

Use the “2/3 timing” method — work with heat on top and bottom for 2/3 of cooking time, the remainder of time with heat only on top to finish baking (the bottom coals can be moved to the top for browning)