Bacon wrapped tenderloin
This is another one that I measured nothing so you will just have to mess with it until it tastes good to you.
Dry rub-
Garlic
Season all meat tenderizer
Season salt
Chili powder
Cavenderzs
Garlic barbeque herb seasoning
Chopped onion
Pepper
Glaze-
Yellow mustard
Brown sugar
Maple syrup
1lb bacon
Tenderloin
Rub in your dry rub on the tenderloin then
Lay bacon flat side by side or over lapping a little until you have enough pieces that you can lay the tenderloin on it then wrap the bacon around the tenderloin.
Then put the dry rub on again put the meat on a plate or in a pan completely cover the meat with your glaze put it on thick!
Then put in the refrigerator for 30 min to an hour.
Soak whatever wood chips you want to use in water and let them soak for an hour.
If you’re cooking it on a grill cover half the grill with aluminum foil the other half make a aluminum foil boil and put your wood chips and water in it.
Only use half your grill for heat turn it on low/ medium
Cook for 4 to 5 hours check every hour. Make sure to keep water in your wood chips and poor or spray apple juice on the meat.
After the 4 to 5 hours take the meat off the grill and put it in the oven on warm for 30 min put more apple juice on it and leave it.
After 30 min use a sharp knife or electric knife and cut it into thin pieces
The bacon won’t stay on it so move it to another plate cut it up and use it as toppings for the meat.
This is another one that I measured nothing so you will just have to mess with it until it tastes good to you.
Dry rub-
Garlic
Season all meat tenderizer
Season salt
Chili powder
Cavenderzs
Garlic barbeque herb seasoning
Chopped onion
Pepper
Glaze-
Yellow mustard
Brown sugar
Maple syrup
1lb bacon
Tenderloin
Rub in your dry rub on the tenderloin then
Lay bacon flat side by side or over lapping a little until you have enough pieces that you can lay the tenderloin on it then wrap the bacon around the tenderloin.
Then put the dry rub on again put the meat on a plate or in a pan completely cover the meat with your glaze put it on thick!
Then put in the refrigerator for 30 min to an hour.
Soak whatever wood chips you want to use in water and let them soak for an hour.
If you’re cooking it on a grill cover half the grill with aluminum foil the other half make a aluminum foil boil and put your wood chips and water in it.
Only use half your grill for heat turn it on low/ medium
Cook for 4 to 5 hours check every hour. Make sure to keep water in your wood chips and poor or spray apple juice on the meat.
After the 4 to 5 hours take the meat off the grill and put it in the oven on warm for 30 min put more apple juice on it and leave it.
After 30 min use a sharp knife or electric knife and cut it into thin pieces
The bacon won’t stay on it so move it to another plate cut it up and use it as toppings for the meat.
|
|
Garlic onion tomato chicken
Boneless skinless chicken breast
1 onion
1 tomato
Minced garlic- a big fork full
1 can of beer
Worchester sauce
Red pepper
Cavenders
Paprika
Cajon seasoning
Lemon pepper
Salt
Cut the onion in half then slice like you would put them on a hamburger break them apart and put it in a big bowl.
Dice up the tomato and save the juice put all of it in the bowl even the juice.
Put your seasoning in the bowel
Poor the Worcester sauce in the bowel and the beer
Let the onions tomatoes and sauce sit for 30 to 45 min.
Put the chicken in the bowl at the bottom take the onions and tomatoes on top of the chicken if there isn’t enough liquid to cover the chicken add more Worcester sauce.
Let it marinade for 1 hour or longer
Take the onions and tomatoes out and put in foil and half a cup of liquid. Wrap up the sides and put on the grill or in oven and cook until chicken is done.
Cook chicken on a grill or skillet until done
Use leftover liquid to spoon onto chicken to keep it from drying on if you cook it for a long time on low heat.
Serve the onions and tomatoes over the top of the chicken.
By The Hillbilly
Boneless skinless chicken breast
1 onion
1 tomato
Minced garlic- a big fork full
1 can of beer
Worchester sauce
Red pepper
Cavenders
Paprika
Cajon seasoning
Lemon pepper
Salt
Cut the onion in half then slice like you would put them on a hamburger break them apart and put it in a big bowl.
Dice up the tomato and save the juice put all of it in the bowl even the juice.
Put your seasoning in the bowel
Poor the Worcester sauce in the bowel and the beer
Let the onions tomatoes and sauce sit for 30 to 45 min.
Put the chicken in the bowl at the bottom take the onions and tomatoes on top of the chicken if there isn’t enough liquid to cover the chicken add more Worcester sauce.
Let it marinade for 1 hour or longer
Take the onions and tomatoes out and put in foil and half a cup of liquid. Wrap up the sides and put on the grill or in oven and cook until chicken is done.
Cook chicken on a grill or skillet until done
Use leftover liquid to spoon onto chicken to keep it from drying on if you cook it for a long time on low heat.
Serve the onions and tomatoes over the top of the chicken.
By The Hillbilly
Bacon Wrapped Shrimp
Thick cut bacon
Cayenne pepper- a few shakes for not spicy for spice add a lot
Paprika- around 4 or 5 shakes
Lemon pepper- lots
Cavenders seasoning- around 4 or 5 shakes
Cajon seasoning – a good amount
Salt- just a little
Put the shrimp in a bowl of water put all your seasoning in a Tupperware container with a lid.
Throw all your shrimp in the container with the seasoning put the lid on and shake until the shrimp are covered with seasoning.
Take one shrimp wrap it in bacon so that the ends of the bacon are on opposite sides and only one end of bacon is showing (the end you cut is showing) cut off extra bacon.
Stick on skewer threw the side the bacon end is showing
Continue until all shrimp are on skewers
Cook on grill or skillet until bacon is fully cooked
All seasonings are done to your liking use as much or as little as you want if you like your food spicy use more of the cayenne pepper. Make sure to soak your skewers for at least an hour. One piece of bacon will do between 3 and 4 shrimp.
By The Hillbilly
Thick cut bacon
Cayenne pepper- a few shakes for not spicy for spice add a lot
Paprika- around 4 or 5 shakes
Lemon pepper- lots
Cavenders seasoning- around 4 or 5 shakes
Cajon seasoning – a good amount
Salt- just a little
Put the shrimp in a bowl of water put all your seasoning in a Tupperware container with a lid.
Throw all your shrimp in the container with the seasoning put the lid on and shake until the shrimp are covered with seasoning.
Take one shrimp wrap it in bacon so that the ends of the bacon are on opposite sides and only one end of bacon is showing (the end you cut is showing) cut off extra bacon.
Stick on skewer threw the side the bacon end is showing
Continue until all shrimp are on skewers
Cook on grill or skillet until bacon is fully cooked
All seasonings are done to your liking use as much or as little as you want if you like your food spicy use more of the cayenne pepper. Make sure to soak your skewers for at least an hour. One piece of bacon will do between 3 and 4 shrimp.
By The Hillbilly
Apple salad
3lbs Red delicious or gala apples
6 Snickers bars small ( frozen )
1 Small jar red maraschino cherries
1 Container whipped topping
4tsp Lemon juice
( Chopped nuts optional )
Peel and cut apples into small chunks. Stir in lemon juice. Cut frozen snicker bars into small chunks. Dice cherries. Add snickers and cherries to apples.
Then add 2 tbsp cherry juice. Stir in whole container of whipped topping.
( optional-stir in chopped nuts )
Keep chilled till ready to eat.
Recipe By: Natalie Reed
3lbs Red delicious or gala apples
6 Snickers bars small ( frozen )
1 Small jar red maraschino cherries
1 Container whipped topping
4tsp Lemon juice
( Chopped nuts optional )
Peel and cut apples into small chunks. Stir in lemon juice. Cut frozen snicker bars into small chunks. Dice cherries. Add snickers and cherries to apples.
Then add 2 tbsp cherry juice. Stir in whole container of whipped topping.
( optional-stir in chopped nuts )
Keep chilled till ready to eat.
Recipe By: Natalie Reed
Venison stir fry
4 Venison tenderloins or chops
1 Red bell pepper sliced thin
1 Yellow bell pepper sliced thin
1 Medium sweet onion sliced thin
1 Can chunked pineapple
( save juice)
1tbsp minced garlic
1 Small can bamboo shoots
( drained )
1 Small can water chestnuts
( drained )
2c White rice
( 1 foil cook bag )
1jar Sweet teriyaki sauce
In a zip lock bag combine venison, pineapple juice and half jar of the sweet teriyaki sauce. Refrigerate or keep on ice for 30minutes or longer.
In an iron skillet sauté red bell pepper, yellow bell pepper, onion, and garlic.
In a foil baking bag cook rice according to package.
Add bamboo shoots, pineapple chunks, and water chestnuts to veggies.
Remove venison from bag. Cut thin slices at an angle, and add to skillet.
Cook for about 5 minutes then add rest of sweet teriyaki sauce and cook for another 4-5 minutes.
Serve over rice and enjoy.
Recipe By: Natalie Reed
4 Venison tenderloins or chops
1 Red bell pepper sliced thin
1 Yellow bell pepper sliced thin
1 Medium sweet onion sliced thin
1 Can chunked pineapple
( save juice)
1tbsp minced garlic
1 Small can bamboo shoots
( drained )
1 Small can water chestnuts
( drained )
2c White rice
( 1 foil cook bag )
1jar Sweet teriyaki sauce
In a zip lock bag combine venison, pineapple juice and half jar of the sweet teriyaki sauce. Refrigerate or keep on ice for 30minutes or longer.
In an iron skillet sauté red bell pepper, yellow bell pepper, onion, and garlic.
In a foil baking bag cook rice according to package.
Add bamboo shoots, pineapple chunks, and water chestnuts to veggies.
Remove venison from bag. Cut thin slices at an angle, and add to skillet.
Cook for about 5 minutes then add rest of sweet teriyaki sauce and cook for another 4-5 minutes.
Serve over rice and enjoy.
Recipe By: Natalie Reed
Venison Sausage Bread
1lb. Ground venison
1/2c green bell pepper diced
1/2c onion diced
1 egg
1/2c Parmesan cheese
2c Shredded mozzarella cheese
1 Loaf frozen white bread
1/4c melted butter
1tbsp garlic minced
1tsp salt
1tsp pepper
Nonstick spray butter or oil
Flour as needed
Spray a bowl and frozen bread with nonstick spray butter or oil, cover with paper towel and let it thaw in room temperature.
When bread is thawed usually 2-3hours, uncover.
Preheat oven to 350 degrees.
In a skillet fry ground venison, add salt, pepper, garlic, onion, green bell pepper. Fry till completely cooked.
Drain, put in bowl and set aside.
On a clean surface, use flour and roll out bread dough. Length about 12inches And width about 6inches.
Add egg, Parmesan cheese, and 1/2c shredded mozzarella cheese, to venison mixture. Mix well.
Spread mixture evenly on dough. Add the rest of the shredded mozzarella cheese evenly over mixture. Wet fingertips fold ends of dough inward and then bring sides up and pinch together to seal the bread dough.
Transfer to baking sheet. Bake in oven at 350degrees for 20-25 minutes or until top of bread is lightly browned.
Remove from oven, brush top of bread with melted butter, cut and serve.
Recipe by: Natalie Reed
1lb. Ground venison
1/2c green bell pepper diced
1/2c onion diced
1 egg
1/2c Parmesan cheese
2c Shredded mozzarella cheese
1 Loaf frozen white bread
1/4c melted butter
1tbsp garlic minced
1tsp salt
1tsp pepper
Nonstick spray butter or oil
Flour as needed
Spray a bowl and frozen bread with nonstick spray butter or oil, cover with paper towel and let it thaw in room temperature.
When bread is thawed usually 2-3hours, uncover.
Preheat oven to 350 degrees.
In a skillet fry ground venison, add salt, pepper, garlic, onion, green bell pepper. Fry till completely cooked.
Drain, put in bowl and set aside.
On a clean surface, use flour and roll out bread dough. Length about 12inches And width about 6inches.
Add egg, Parmesan cheese, and 1/2c shredded mozzarella cheese, to venison mixture. Mix well.
Spread mixture evenly on dough. Add the rest of the shredded mozzarella cheese evenly over mixture. Wet fingertips fold ends of dough inward and then bring sides up and pinch together to seal the bread dough.
Transfer to baking sheet. Bake in oven at 350degrees for 20-25 minutes or until top of bread is lightly browned.
Remove from oven, brush top of bread with melted butter, cut and serve.
Recipe by: Natalie Reed
Grilled bacon wrapped dove breast
4-6 dove breasts
4-6 slices thick bacon
1. Jar of Sweet teriyaki marinade
Salt and pepper
Clean dove breasts
Put sweet teriyaki marinade and dove breast in a zip lock bag. Put in fridge and let stand for at least 30minutes or longer.
Remove dove breasts from bag
Wrap bacon around breasts use toothpicks if needed to keep bacon in place.
Grill for 5-6 minutes each side. Check them, if not done grill another 2-3 minutes each side. They cook pretty quick.
When done remove and enjoy.
Recipe By: Natalie Reed
4-6 dove breasts
4-6 slices thick bacon
1. Jar of Sweet teriyaki marinade
Salt and pepper
Clean dove breasts
Put sweet teriyaki marinade and dove breast in a zip lock bag. Put in fridge and let stand for at least 30minutes or longer.
Remove dove breasts from bag
Wrap bacon around breasts use toothpicks if needed to keep bacon in place.
Grill for 5-6 minutes each side. Check them, if not done grill another 2-3 minutes each side. They cook pretty quick.
When done remove and enjoy.
Recipe By: Natalie Reed
Grilled bacon corn on the cob with green chili butter
4 corn on the cobs
4 slices thick bacon
Chuck and clean corn
Wrap bacon around each ear of corn use tooth picks to keep bacon in place
Place on grill, and grill till corn is tender and bacon is crispy. Wrap each ear in foil to keep warm. When ready to eat serve with green chili butter just brush on cobs and enjoy.
Green chili butter
1 Small can green chilies
1 Stick butter melted
1 Small jar of red pimentos
2tbsp minced garlic
1tbsp red chili flakes
Melt butter
Add rest of ingredients, whisk till well mixed.
Serve immediately.
Recipe By: Natalie Reed
4 corn on the cobs
4 slices thick bacon
Chuck and clean corn
Wrap bacon around each ear of corn use tooth picks to keep bacon in place
Place on grill, and grill till corn is tender and bacon is crispy. Wrap each ear in foil to keep warm. When ready to eat serve with green chili butter just brush on cobs and enjoy.
Green chili butter
1 Small can green chilies
1 Stick butter melted
1 Small jar of red pimentos
2tbsp minced garlic
1tbsp red chili flakes
Melt butter
Add rest of ingredients, whisk till well mixed.
Serve immediately.
Recipe By: Natalie Reed
Deer and potato soup
2lb ground venison
3 cans cream of chicken soup
1 can cream of mushroom soup
8 potatoes
2 cans cut green beans
1 can cream corn
1 cup sugar
¾ cup of vinegar
Pepper
Cajon seasoning
Parsley flakes
Cavenders Italian seasoning
Onion flakes
Brown the venison and cut the potatoes into bite size pieces then in a crook pot put the soups, corn, green beans, venison, and potatoes the pot needs to be on high. I never measure my seasonings I do it all by taste but I’m going to guess at about how much was in there. 1 tablespoon of pepper, Cajon seasoning, cavenders seasoning, and onion flakes. 1 teaspoon of parsley flakes. Then ¾ cup of vinegar. 1 cup sugar Combine all that in one put cook on high for an hour and a half stirring occasionally then turn it to low and let it cook 4 and a half more hours stirring occasionally.
The Hillbilly
2lb ground venison
3 cans cream of chicken soup
1 can cream of mushroom soup
8 potatoes
2 cans cut green beans
1 can cream corn
1 cup sugar
¾ cup of vinegar
Pepper
Cajon seasoning
Parsley flakes
Cavenders Italian seasoning
Onion flakes
Brown the venison and cut the potatoes into bite size pieces then in a crook pot put the soups, corn, green beans, venison, and potatoes the pot needs to be on high. I never measure my seasonings I do it all by taste but I’m going to guess at about how much was in there. 1 tablespoon of pepper, Cajon seasoning, cavenders seasoning, and onion flakes. 1 teaspoon of parsley flakes. Then ¾ cup of vinegar. 1 cup sugar Combine all that in one put cook on high for an hour and a half stirring occasionally then turn it to low and let it cook 4 and a half more hours stirring occasionally.
The Hillbilly
Turkey Stew
Added turkey gravy base to water, then put in crock pot...diced potatoes...cut up two big onions...bag of baby carrots...added to crockpot...cut turkey breasts into ~2" pieces, then seasoned with habanero and mango spice, ground black pepper, garlic, "Hunter's Seasoning", and a little sea salt...let it cook for ~ 8 hours in pot. Turned out pretty well.
A.Layton
Added turkey gravy base to water, then put in crock pot...diced potatoes...cut up two big onions...bag of baby carrots...added to crockpot...cut turkey breasts into ~2" pieces, then seasoned with habanero and mango spice, ground black pepper, garlic, "Hunter's Seasoning", and a little sea salt...let it cook for ~ 8 hours in pot. Turned out pretty well.
A.Layton
Rumaki Duck Recipe
1 bag of skewers
1 La Choy's teriyaki marinade
1 can Water Chestnuts
1 Vidalia Onion
1 pound of bacon (medium thickness)
As many duck breasts as you like
A few fresh mushrooms of your choosing
Place the duck breast in a ziplock bag and cover all the meat with the marinade for at least 24 hours. Trust me it is well worth the wait. Next, I prefer charcoal over gas or in the oven, but all will work. Heat your grill up to around 350 degrees. While waiting put a combination of the duck, water chestnuts, onions, mushrooms and whatever else you may want on the skewers. Wrap the bacon around the skewer and use enough to cover all the skewer. Place skeweres on grill (I use a nonsitck grate so the bacon does not stick). Rotate the skewers as needed. As soon as the bacon is cooked remove and enjoy. Be careful not to overcook though.
Daniel Watson
1 bag of skewers
1 La Choy's teriyaki marinade
1 can Water Chestnuts
1 Vidalia Onion
1 pound of bacon (medium thickness)
As many duck breasts as you like
A few fresh mushrooms of your choosing
Place the duck breast in a ziplock bag and cover all the meat with the marinade for at least 24 hours. Trust me it is well worth the wait. Next, I prefer charcoal over gas or in the oven, but all will work. Heat your grill up to around 350 degrees. While waiting put a combination of the duck, water chestnuts, onions, mushrooms and whatever else you may want on the skewers. Wrap the bacon around the skewer and use enough to cover all the skewer. Place skeweres on grill (I use a nonsitck grate so the bacon does not stick). Rotate the skewers as needed. As soon as the bacon is cooked remove and enjoy. Be careful not to overcook though.
Daniel Watson
Deer Tenderloin
Butter flied each side is half an inch thick.
The marinade is chipolata marinade from the store it calls for ¼ cup of water ¼ cup vegetable oil I doubled the water and oil it called for and added 5 ounces of beer. Then I added cavenders Greek seasoning (probably a teaspoon), pepper (a good amount), lemon pepper (probably a teaspoon), Cajon seasoning (probably a teaspoon), garlic powder (probably a tablespoon maybe more), and a little Chile powder (not very much at all), onion flakes (probably a tablespoon maybe more), and a little parsley flakes (hardly any). I don’t know how much of each I used I did it to taste and smell. It was thicker than water so when you mix it you want it to be a little thick.
I de thawed the meat put it in a plastic bag and let it sit in the fridge for 8 hours.
Then I mixed cream cheese shredded cheese and chives together for the filling.
After 8 hours I pulled the meat out and I put as much of the filling in it that I could and put a tooth pick in it to hold then I wrapped a piece of bacon around it and put it on a pan I had covered the pan with aluminum foil after I put all the meat on the pan I put it in the oven pre heated to between 400 and 450 degrees. It cooked for 45 min then I put them in a skillet to finish cooking the bacon.
The Hillbilly
Butter flied each side is half an inch thick.
The marinade is chipolata marinade from the store it calls for ¼ cup of water ¼ cup vegetable oil I doubled the water and oil it called for and added 5 ounces of beer. Then I added cavenders Greek seasoning (probably a teaspoon), pepper (a good amount), lemon pepper (probably a teaspoon), Cajon seasoning (probably a teaspoon), garlic powder (probably a tablespoon maybe more), and a little Chile powder (not very much at all), onion flakes (probably a tablespoon maybe more), and a little parsley flakes (hardly any). I don’t know how much of each I used I did it to taste and smell. It was thicker than water so when you mix it you want it to be a little thick.
I de thawed the meat put it in a plastic bag and let it sit in the fridge for 8 hours.
Then I mixed cream cheese shredded cheese and chives together for the filling.
After 8 hours I pulled the meat out and I put as much of the filling in it that I could and put a tooth pick in it to hold then I wrapped a piece of bacon around it and put it on a pan I had covered the pan with aluminum foil after I put all the meat on the pan I put it in the oven pre heated to between 400 and 450 degrees. It cooked for 45 min then I put them in a skillet to finish cooking the bacon.
The Hillbilly
