Wild Game recipes from the Shotgun Chef


Walleye wrapped Stuffing
Recipe by : Jones' Market
Servings:  4-5
Prep Time: 10 to 15 to warm grill 5 mins to prep meat
Total Time: 30 min
INGREDIENTS: (list in order of use in the recipe)
  • 1 lb Jones' Sausage
  • 1 whole wild turkey breast ground up
  • 3 bell peppers (green, yellow, orange,)
  • 1 pack of buns
  • 1 pack of prefered cheese
DIRECTIONS:
  • Mix Jones' sausage and ground up turkey breast with chopped up peppers into medium size burgers
  • Get the Green Egg up to 350 degrees
  • Place turkey sliders onto Big Green Egg
  • Cook for about 10 to 12 mins per side.
  • Add cheese on top
  • Let rest for 5 mins.
Dig In!


Venison on the grill
Recipe by: Shotgun Chef

Servings:  4-5
Prep Time: 10 to 15 to warm grill 5 mins to prep meat
Total Time: 30 min

INGREDIENTS: (list in order of use in the recipe)
DIRECTIONS:
  • Chop up in 4 to 5 ounce chunks
  • Get the Green Egg up to 350 degrees
  • Season venison with Larry Smith Southwest Seasoning 
  • Cook for about 3 to 5 mins per side.
  • Let rest for 5 mins.
  • Use in sandwiches or just as snacks!


BACON WRAPPED WALLEYE
Recipe by: Jones Dairy Farm


A special Larry Smith Outdoors offer from Jones Market:

Buy (1) 16 oz package of either Jones Hickory or Cherrywood smoked bacon and GET ONE FREE!  

Click here for your Jones Dairy Farms BACON BOGO coupon!

*Limit one coupon per item purchased.  Coupon must be presented at time of purchase. Redeemable in store only at Jones Market located in Fort Atkinson, Wisconsin.

 
INGREDIENTS: (list in order of use in the recipe)

Servings:  5
Prep Time: 15 min
Total Time: 45 min
Gluten Free: Yes
  • (1) 8oz package Jones All Natural Cherrywood Bacon
  • ¼ cup honey
  • ¼ cup whole grain mustard
  • 4 walleye filets
DIRECTIONS:
  1. Preheat oven to 350F. Place bacon on baking sheet and bake for 10-12 minutes. Remove from oven and cool for 5 minutes
  2. Spread a tablespoon of honey and a tablespoon of mustard on top of the walleye filet.
  3. Place bacon on top of the walleye filet and return to the oven for 8-10 minutes until the fish is done and the bacon is crispy.

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.