Recipes

Ashley’s Famous Beans:

1 pound lean ground Venison (may use ground beef)
1/2 cup onion, chopped
1/4 cup Ketchup
1/4 cup barbecue sauce
1/2 cup brown sugar
1 tablespoon molasses
1 tablespoon chili powder
1- 16 oz.can butter beans, drained
1- 16 oz.can kidney beans, drained
1- 16 oz.can pinto beans, drained
1- 16 oz.can pork and beans, not drained
1 pound bacon, cooked and crumbled
 

Brown Venison  (hamburger) drain
Cook, drain and crumble bacon
Add all ingredients in slow cooker, stir
Heat till hot
Serve and ENJOY!

 

Dylan’s Potatoes

1 package of Ring Bologna
1 pound bacon
10-12 potatoes
Garlic and seasoning salt
 

Take Skillet heat to 350*
Cut potatoes into small pieces
Put bacon in skillet
While bacon’s cooking cut ring bologna into 1″ even pieces.
Once bacon is cooked add potatoes and ring bologna into skillet
Sprinkle seasoning salt and garlic over top.
Turn until potatoes are tender.
Serve and ENJOY!

Asian Salmon

2 lbs fresh salmon
1 package of Asian seasoning from McCormiks
Soy Sauce
Green Onion
Honey

Place salmon on cooking sheet and follow directions on package for seasoning this recipe is fast and very simple enjoy.

 

Venison sandwich

1 lb good quality cut of venison
8 greebe sandwich buns
Cheese
Onions
Jalapenos
Mayo

Cut Venison to about 3/4 in thick slices salt and pepper and garlic to taste. Place in pan on med to high heat cook no more than 2 mins a side. Then pull and let rest. Place buns on pan and slightly brown the put your topping on and enjoy please do not over cook meat.

 

Pot Pie venison

1/2 lb venison a good cut of meat
Package Stouffers frozen mixed vegetable
1 can of brown gravy
1 box of piecrust

Put your piecrust over pie tin cut off extras. Cook venison about half way, salting and peppering while cooking then pull off and let rest while assembling the pie. Add some gravy first then mixed vegetables and some meat and stir up mixture. Then place another crust on top and squeeze the edges and cut off extras and poke a few wholes in the top. Put in oven on 350 for 20 to 30 minutes. Then enjoy.

 

Stuffed mushroom appetizer

12 button mushrooms
1 lb Venison breakfast sausage
Parmesan cheese

Wash mushrooms cut out the stems. Place a scoop of sausage inside mushroom and sprinkle parmesan cheese on top cook in oven for 20 to 25 mins till done and enjoy!

 

Walleye Chowder

4 fillets
1/2 of a sweet onion
2 carrots chopped fine
Can of diced potatoes
Can of corn
3 to 4 tbs of all-purpose flour
4 tbs butter
1 quart of heavy cream

Sauté carrots potatoes corn in pan for a couple minute pull out let cool. Sauté walleye 2 minutes on each side let cool in a big pot on medium heat warm butter then add flour to make rue after mix up add heavy cream in slow stirring then put in all other ingredients let simmer on low and enjoy!

 

Biscuits and gravy

1 lb venison breakfast sausage check my recipe for sausage or you can buy any kind of sausage
3 tbs all purpose flour
1 quart heavy whipping cream
1 can of biscuits

Sauté sausage in pan on medium heat breaking up the meat while cooking. When meat is cooked add flour slowly while stirring. Then add in heavy cream while stirring. Cook biscuits to directions on can. Then serve and enjoy!

 

Poached northern pike

1 lb northern pike
Pot of hot water
Onion and salt
Bacon and butter

Cook bacon till crisp set aside and chop up. Get water in pot boiling hot add onion chopped in half. Add some salt and garlic put northern in boiling water till bright white. Drain in sink in a strainer place in bowl Chop up the bowled onions put them in bowl with fish place bacon on top to. Now heat up 3 tbs butter in microwave and dump over fish and serve. Enjoy

 

Ground venison burgers

1 lbs ground venison
Couple slices of Vidalia onions
Open pit BBQ sauce
Your favorite buns
I used the geogre forman but you can use a grill or pan. In a bowl combine meat BBQ sauce chopped up onion make into patties and cook and enjoy.

 

Venison burger nachos

1 lbs ground venison / check my recipes how to make ground venison
Cherry tomatoes
Jalepanos
Cheddar cheese
Lettuce
Black olives
Onions
Taco sauce
1package of McCormicks taco seasoning

Brown hamburger about ¾ way done add package of seasoning follow directions on package. Place your favorite chips on pan add meat and all your favorite toppings. Remember add lettuce after nachos are done cooking in oven . Place pan in oven on 350 for about 5 mins or until cheese is melted. Then add sour cream lettuce taco sauce and enjoy.

 

Garlic Bread Turkey

1 Wild turkey breast
1 loaf of garlic bread
Italian bread crumbs
Eggs
Flour
Mozzarella cheese
Butter /garlic/parsley

Cut your turkey in 1in by the length of the breast. Get your pan hot coat the breast in flour egg wash then bread crumbs put in pan on med high till brown on all sides pull out then let cool. Cut the loaf of bread in halve the same length of the breast. Pull some of the inside out till breast sits in and you can close up the bread . Now pull out the meat and place cheese in put the meat back in and more cheese on top close up and slice to bite size pieces. Now place on a big piece of aluminum foil. Heat up 3tbs butter 1 tbs garlic 1tbs parsley. Cut bread pour butter mixture over top and wrap up. Place on a cookie sheet put in oven for 20 mins. Open up foil and enjoy.

 

Awesome Venison meatball wraps

1 lbs venison meatballs
2 Vidalia onions
1 lb of your favorite bacon

Cookie sheet oven set on 400 degrees

Make meatballs in about 1 inch balls. Cut onion in half way down then peel apart. Place meatballs inside the slice of onion and wrap 1 slice of bacon around and put a tooth pick threw to hold. Repeat process till meat and bacon are gone . Place meatballs in oven till bacon is done about 20 to 30 mins watch bacon so doesn’t burn. In a bowl put honey brown mustard and hot sauce and stir .When meatballs are done place on a dish and let people dip them in the hot sauce and enjoy.

 

Ultimate Grilled Cheese

1 lbs your favorite bacon
Texas toast 1 bag
Sliced cheese of you choice

I sliced up some perrnants goose sticks in side use whatever sausage you like

Place 2 slice on a cutting board then another 2 slices the other way. Place a slice of bread in them put your meat and cheese on the bread then 1 more slice of bread on top. Put 2 more slices of bacon on top then turn your sandwich and place 2 more slices on top the other way and wrap your bread in bacon. Place the sandwich down on your hot pan with the folded bacon down to seal it . As they brown flip sandwich then cook sides til bacon is done. Please enjoy this one .

 

Cucumber salad

Ingredients needed
2 cucumbers
8 cherry tomatoes
Slice of onion
2 cups helmans mayonnaise
2 tbsp white vinegar

Peel cucumbers and slice. Combine Helmans and white vinegar in large bowl and mix. Add cucumbers tomatoes and onions and salt and pepper to taste and enjoy.

 

Pulled Venison Gyro

1 lb pulled venison with Cavenders Greek Seasoning to taste
Tomatoes
Onion
Tzatziki Sauce
1 Package of Pita Flat Bread
Box of Beef Broth

Heat beef broth on high until boil, put in pulled venison for about 1 minute. Heat pita bread in microwave for 30 seconds. Apply venison to pita bread, add sliced tomatoes and sliced onions, apply tzatziki sauce and ENJOY!

 

 Mara’s Pulled Venison

2 pounds venison roast
One Can of Coke

Place in slow cooker for 6 to 8 hours, shred and drain juices set drained juices aside if needed..

 

Grilled Trout

Debone trout, salt and pepper and olive oil trout. Place trout on 450 to 500 Degree grill for 715 minutes Watch carefully. Take the fish off the grill and put on the watermelon salsa. See below for salsa recipe.

Stuffed bell peppers

1 pound ground venison
1/4 pound pork
1 cup white rice
1 Cup beef broth
8 tablespoons salsa con queso dip

Brown Meats, cook rice per directions on the box of rice. Combine meat and rice in bowl, cut peppers in half, take out the seeds and veins, stuffed with rice and meat mixture place in 13 by 9 pan, Pour beef broth in bottom of pan, cover with tin foil and cook for 30 to 45 minutes on 400degrees fahrenheit. Pull out pan and put salsa con queso dip on top and cook for 5 minutes more uncovered.

Stuffed rainbow trout

Debone trout
1 box stove top stuffing prepared
One small bag of popcorn shrimp, mix in prepared stuffing

Stuffed trout, cook in oven 10 to 15 minutes on 350.

Venison jerky

2 pounds of venison
1 package of jerky cure

Cut meat against the grain and place in Ziploc bags. Follow the directions on cure. Put toothpicks through meat. Place meat through rack of the oven. Set oven to 170 to 190 degrees for 5 to 7 hours.

Watermelon salsa

Two cups of seedless watermelon
2 cups Roma tomatoes
1 cup yellow onions
1 cup red onions
2 tablespoons olive oil
2 tablespoons sugar
2 tablespoons salt
2 tablespoons pepper
Half of a jalapeno
2 limes, juiced

Chop up the all vegetables, put in bowl add other ingredients, Squeeze in limes let it sit for couple hours and eat.

Venison kabobs

2 pounds venison cubed
1 green pepper
One yellow pepper
1 red pepper
1 onion diced
one can of Black olives
10 skewers
1 tbsp soy sauce
3 tablespoons A1 sauce
3 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce

Marinate meat in sauces for 2 to 4 hours. Cut up all vegetables. Place meat and vegetables on soaked skewers put on grill on high for a few minutes a side then serve.

Stuffed Jalapenos

Microwave peppers 2 to 4 minutes till soft.
1 pound venison hamburger
1/4 pound pork
Salt and Pepper to taste
4 ounces of cream cheese
Fresh Parmesan cheese
Stuffed peppers with meat and cream cheese mixture, put parmesan cheese on top place on
grill till melted, serve.

 

Yukon potato appetizers

8 Yellow Yukon Potatoes
¼ lbs pulled BBQ Venison (Mara’s recipe)
¼ cup salsa con queso dip
¼ cup sliced red onion
Boil potatoes 20 to 25 minutes or until soft. Let cool. Cut potatoes in half, remove centers of the potatoes. Place potato on hot grill face down for 5 to 8 minutes. Take the potatoes off the grill. Fill the meat, cheese and onion in the middle of the potato, place back on the grill until hot, then serve.

 

Mara’s Pulled Venison

2 pounds venison roast
One Can of Coke

Place in slow cooker for 6 to 8 hours, shred and drain juices set drained juices aside if needed..

Mara’s BBQ Sauce
1 Cup Ketchup
1 Tablespoon brown sugar
1 Tablespoon Vinegar
1 Tablespoon Pampered Chef seasoning “Smoky applewood”

May add some set aside juices if needed to add moisture

 

Szechwan Bear Rub

3, 5 oz Bear fillets
2 tbs White pepper corns
2 tbs Black pepper corns
2 tbs All spice berries
Kosher salt to taste 2 tbs Ground ginger

Put all ingredients in grinder. Grind ingredients to dust. Apply rub to bear fillet. Get frying pan heated to medium heat. Put a 1 tbs of olive oil in pan. Place bear in pan and cook 2 minutes on each side for medium rare. Take meat out of pan let rest for 4-5 before serving.

 

Brown Sugar and Soy Sauce Salmon

1 lb Salmon
2 tbs Brown sugar
2 tbs Soy sauce
2 tbs Minced garlic

Mix ingredients together in a bowl. Spread evenly over salmon. Bake in oven for about 10 minutes on 350.

 

Venison Pizza

5 oz of Venison steak
Pizza crust
Pizza sauce
Italian seasoning

Cube up venison to size you like. Place coat pizza crust in a thin layer of pizza sauce. Sprinkle venison along with other ingredients you may want on the pizza crust. Sprinkle cheese on top of all the other ingredients. Put in pizza oven or on a cookie sheet for a conventional oven. Cook until the cheese is bubbling and golden brown.

 

Venison Chili

1 lb Ground venison
28 oz Diced tomatoes
29 oz Tomato sauce
15 oz Black beans
15 oz Hot chili beans
1 1/4 Hot chili seasoning mix
1/2 cup Finely chopped celery
1/2 cup Finely chopped onion

Brown the ground venison. Drain grease out of the pan. Put ground venison in crock-pot. Add all other ingredients in to crock-pot. Dump in chili seasoning let simmer till ready to eat.

 

Salmon Eggs Benedict

English muffins
2-3 oz of Thinly sliced salmon
1 Egg per English muffin
1 package Hollandaise sauce
Paprika seasoning

Toast English muffins in the toaster. Get water boiling. Thinly slice a salmon fillet and place in pan. Salt and pepper salmon to taste. Make hollandaise sauce per directions on packet. Take spoon stir boiling water. Crack egg in water and slowly stir water with egg in it. Egg will be done in a couple of minutes. Place muffin on a plate. Put salmon on muffin and hollandaise sauce sprinkle Paprika on top of it.

 

Walleye Cakes

Diced celery
Diced red bell pepper
2/3 cup Panko
1 tbs Dijon mustard
Dash of pepper Splash of lemon Juice
Diced onions
2 tbs parsley
2 tbs Mayo
Dash of salt
1 Egg

Place walleye fillet on cookie sheet. Lightly salt and pepper walleye fillets. optional splash of white wine. Bake in oven at 350 until walleye is white. Meanwhile in a bowl add all other ingredients. Pull walleye out of the oven let cool. Place walleyes in bowl with all other ingredients. Use hands mix all other ingredients with the walleye. Form into paddies. Place in pan with a little bit of olive oil. Cook till golden brown on both sides then Serve.

 

Crock-pot Hot Chocolate

1 1/2 cups Heavy cream
14 oz Sweetened condensed milk
2 cup Chocolate chips
6 cups milk
1 tsp Vanilla extract

Put all ingredients in a crock-pot. Cook on high for 2-3 hours

Salmon with Capers and Béarnaise Sauce

1 lb Salmon
1 Package béarnaise sauce
2 tbs Capers

Salt and pepper the salmon to taste and put capers over it. Cook salmon in an oven resistant pan for 8-10 minutes at 350. Follow directions on béarnaise sauce packet, constantly stirring, pour over salmon once finished cooking.

Smoked Fish Dip

2 lbs Smoked fish
18 oz Package philly cream cheese
1 cup Mayonnaise
1 Onion finely chopped
1 tbs Lemon juice
1/4 tsp Black pepper
1/4 tsp Garlic
1 tbs Worcestershire sauce

Combine all ingredients and blend until creamy.

 

Hellman’s Mayo and Panko Walleye

Italian panko
Walleye fillet

Put walleye fillet on cookie sheet. Salt and pepper the fish to taste. Apply a thin layer of Hellman mayo to fish. Sprinkle Italian panko over the top of the fish. Place in oven at 350 for 10 minutes or until panko starts turning colors.

 

Pheasant Burritos

4 flour tortillas
1 tomato
1/2 sweet onion
chopped lettuce
American cheese
sour cream
4 pheasant breasts
salsa
salt and pepper to taste

Tenderize pheasant breasts with a meat hammer.  Place pheasant in a pan on medium high heat with 1 tbps oil.  Add salt and pepper to taste.  Cook for about 2 minutes per side.  Slice cooked breasts into strips.  Warm tortillas in microwave.  Top with your favorite burrito fixings.

 

Spanish Rice with Cajun Walleye

1 package McCormick Spanish rice
Cajun seasoning
6 walleye fillets

Make Spanish rice per directions on box.   In a medium pan, add a base layer of oil and place walleye fillets in the pan topped with Cajun seasoning.  Cover for 3 to 4 minutes.  Put rice on a plate and place fish on top of rice.

 

Jambalaya and Walleye

1 box Zatarans Jambalaya Mix
6 walleye fillets
Tony Chacheres creole seasoning
1/2 cup cubed sausage (summer sausage deer sausage ect)

Make Jambalaya per box instructions.  Add favorite sausage.  In a pan, coat the bottom with oil.  Season the walleye with Tony Chacheres creole seasoning.  Cook the fish in the covered pan, cook for 3 to 4 minutes.  Fish should be white and flakey.  Place Jambalaya on a plate and add fish on top.

 

Venison Meatballs

1 lb ground venison
1 lb ground pork
1 egg
2 cups bread crumbs
1 medium onion
salt and pepper to taste
2 tbls parsley
1 tsp oregano
1 tsp basil
1 cup milk
1/4 tsp dried mustard
hoagie bun
mozzarella cheese

Mix all the ingredients in a large bowl.  Roll into balls.  Bake in the oven at 350 degrees for 20 to 25 minutes.  Serve on a hoagie bun with your favorite marinara sauce.  Place mozzarella cheese on top.

 

Wild Turkey Burgers

1 red pepper
1 yellow pepper
1 orange pepper
1 lb wild turkey
1/2 cup Vidalia onion
1/4 lb ground pork
hoagy bun
any type of cheese
mayo
salt
pepper

Chop peppers and onion to a fine chop and sautee for about 5 min then let cool.  Grind 1 lb of wild turkey with 1/4 lb ground pork and combine with the peppers and onion.  Mix well and add salt and pepper to taste.  Make small patties out of the meat and cook about 7 to 8 minutes in a pan.  Place on a hoagy bun with mayo and top with cheese.

 

 

Pulled Wild Goose

1/4 cup water
salt
pepper
2 garlic cloves
1 package Hidden Valley Ranch seasoning
Coleslaw
provolone cheese
any kind of bun
onion

 

Place 2 goose breasts in a slow cooker with 1/4 cup of water and 2 garlic cloves.  Add a dash of salt and pepper and cook on high for 5 to 7 hours covered.  After the meat is cooked strain out the water and place the remaining contents into a bowl and pull the meat apart using 2 forks.  Add the package of ranch seasoning and mix well.  Then place the meat in a pan with a slices of onion on top with provolone cheese.  Heat until the cheese starts to melt.  Place the finished product on your choice of bun and top with coleslaw.

 

Biscuits and Gravy Bake

Sausage ingredients

2 lbs ground venison
3/4 lbs pork ground
1 tbls brown sugar
2 tsps. sea salt
1 1/2 tsps. dried sage
1/2 tsps. black pepper
1/2 tsps. crushed red pepper
1/2 tsps. nut meg
1/2 tsps. cayenne pepper
1/4 tsps. dried rosemary
1/4 tsps. all spice
large pour of maple syrup
1 tube of premade biscuits
4 eggs
4 tbsl butter
4 tbls flour
2 cups cold milk
1 1/2 cups shredded cheddar cheese

Mix all the ingredients for sausage and mix by hand.  Cook about 1/2 lb of the sausage on a stove top.  Spray the bottom of a 9×9 baking pan.  Cut up biscuits into small chunks and place evenly in the pan.  Scramble 4 eggs and put over the biscuit pieces. Place cooked sausage in pan and evenly spread the cheddar cheese on top of the eggs, meat and biscuits.  In a separate pan make the gravy by heating pan.  Melt butter in pan.  Add flour stirring rapidly.  Pour in COLD milk slowly until a gravy forms.  Pour the gravy over the top of the pan.  Bake in the oven at 350 degrees for 20 to 25 minutes.

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