Wild Game recipes from the Shotgun Chef

CHICKEN LARB
  • ‚Äč½ lbs cooked chicken
  • 1 pack of Larb seasoning
  • 1 sliced green onion, optional
  • Fish sauce, to taste
  • Lime Juice, to taste
  • Sugar and salt, to taste
  • ½ cup of water
  1. Add water, Larb seasoning, mix together
  2. Add cooked chicken, green onion in a bowl. mix together.
  3. Add lime juice, fish sauce, sugar and salt adjust to suit your taste.

THAI SPICY CORN SALAD
  • 1/2 cup -Sweet corn, steamed
  • 1 -Tomato, thinly sliced
  • 3- Thai chili pepper, sliced, to taste
  • 2 - Garlic cloves
  • 1/2 cup -Roasted Peanuts, coarsely pounded or halved, optional
  • 1 tablespoon -Palm sugar, to taste
  • Fish sauce, to taste
  • Lime Juice, to taste
1.To prepare the salad dressing, add palm sugar, garlic, chilies, fish sauce, lime juice, & mix together in bowl
2.Combine all ingredients for the salad in bowl, add steamed sweet corn, sliced tomato & roasted peanuts.
3.Mix together. Check the salt, spice and sugar levels and adjust to suit your taste.
VENISON MEATBALL WRAPS
  • 1 lbs. venison meatballs
  • 2 Vidalia onions
  • 1 lb. of Burgers Smokehouse bacon
  • Preheat oven to 400 degrees
  1. Roll ground venison into approx. 1" balls
  2. Cut onion in half & peel apart place meatballs inside each onion slice
  3. Wrap 1 slice of bacon around, pin with tooth pick
  4. Bake meatballs till bacon is done, 20 to 30 mins careful not to burn bacon
  5. Mix honey brown mustard, hot sauce together for dipping sauce

VENISON KABOBS
  • 2 pounds venison cubed
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • 1 onion diced
  • 1 Black olives
  • 10 skewers
Marinade
  • 1 tbsp. soy sauce
  • 3 tablespoons A1 sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons teriyaki sauce
  1. Mix sauce ingredients together, marinate meat in sauce 2 to 4 hours.
  2. Cut all vegetables place meat and vegetables on water soaked skewers grill on high heat 3-5 mins. each side then serve.

GRILLED SALMON WATERMELON SALSA

Debone salmon/trout, add salt, pepper and olive oil.
Grill for 7-15 minutes at 450 to 500 degrees Watch close.
Remove from grill add watermelon salsa.
Watermelon salsa
  • 2 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
  • 1/2 of a jalapeno pepper
  • 2 limes, juiced
Dice vegetables, place in bowl add other ingredients, Squeeze in lime juice leave sit for couple hours
HOMEMADE VENISON JERKY
  • 2 pounds of venison
  • 1 package of jerky cure
  • Partially frozen meat for easier slicing
  1. Slice meat across the grain 1/4 thick, place in Ziploc bags
  2. Follow the directions on cure.
  3. Put toothpicks through meat.
  4. Hang meat on oven rack, bake 170-190 degrees for 5-7 hours


AMAZING VANILLA FRENCH TOAST
Ingredients
  • 1 loaf of Texas toast
  • French vanilla creamer
  • Powdered sugar
Procedures
  1. Approximately 1 ½ eggs per slice of bread
  2. Crack eggs into bowl, add French vanilla creamer, mix dip bread into eggs
  3. Fry both sides on medium high heat until golden brown, sprinkle powdered sugar & enjoy.