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The Colonels Simply Caribbean Jerky
1.) Take down a few nice Canadians
2.) Soak approx. 3 lbs. goose meat in salt water for 12-24 hrs. (optional)
3.) Drain salt water and rinse goose meat.
4.) Strip meat ¼ inch thick
5.) Place meat in Tupperware container
6.) Empty 1 bottle of Lawry’s Caribbean Jerk Marinade over meat.
7.) Spread marinade evenly and cover
8.) Refrigerate for 12 hours / Turn meat and repeat
9.) Dehydrate 8 hours or to preferred dryness
*This recipe can be manipulated in a variety of ways and still produce excellent tasting jerky. The longer the time set aside for marinating, the tastier the product. This has been another tasty recipe from The Colonel and remember, when the Barrels go up the birds come down.
Hot and Sweet Venison Jerky
This jerky recipe flavors the venison with the heat of cayenne pepper and red pepper flakes, and is balanced by the sweetness of brown sugar and molasses. The recipe makes enough marinade for five pounds of sliced venison.
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of molasses
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of canning salt
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 teaspoons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper
Make sure that the sugar and salt are completely dissolved before adding the marinade to the venison. Marinate at least one day, and up to two before dehydrating.
Venison Enchiladas
1 lb ground venison
1/2 medium onion
Olive oil or bacon fat
salt and pepper
1 tsp. garlic powder
1 tbsp. sugar
2 cans enchilada sauce
1 dozen corn tortillas
1/2 lb sharp cheddar cheese, grated
4 green onions, chopped
6 black olives, chopped
Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in garlic, sugar, olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9×13 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese and green onions. Bake 15-20 minutes at 375 degrees F.
Beer Batter Walleye
bag of walleye fillets
6-12 oz bottles of your favorite beer
2 eggs
1 box of Fryin’ MAGIC
1 gallon peanut oil
First mix one half bottle of beer with 2 well beaten eggs. Next, you chug the remaining half bottle of left over beer. Dunk your sliced fish fillets in egg/beer combo and let soak a few minutes. Enjoy another beer. Now take your fish and toss around in a ziplock bag full of Fryin’ MAGIC. Heat your peanut oil in a deep fryer until 375 degrees. Time for another beer. Drop in your fillets and fry for about 3-5 minutes.
Enjoy with yet another beer. You can also pan fry if you wish. Instead of 6-12 oz. beers, you may need 12 or 24, depending on how thirsty you might be or how many friends are with you.
Pheasant Pot Pie
6 Servings Prep: 1-1/2 hours + cooling Bake: 35 min.
Ingredients
2 pheasants (2-1/2 pounds each)
4 cups water
1 medium onion, quartered
1 garlic clove, minced
2 tablespoons lemon juice
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 jar (16 ounces) whole onions, drained
1 package (10 ounces) frozen peas
1-1/2 cups sliced carrots
1 jar (2 ounces) sliced pimientos, drained
1/4 cup minced fresh parsley
Pastry for single-crust pie
Directions
In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
Remove meat from bones and set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly.
Add the whole onions, peas, carrots, pimientos, parsley and pheasant; mix well. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425° for 35-40 minutes or until bubbly and golden. Yield: 6 servings.
Cajun Bass Fillets
Ingredients
2 large bass fillets
1/2 Tsp. Cajun seasoning
1 medium orange
Tiger sauce
2 tsp. butter or margarine
Sprinkle Cajun seasoning on fillets. Cut 2 orange slices from orange. Squeeze juice from remaining orange on each fillet. Add 3 drops tiger sauce to each fillet and place on hot grill. Melt butter or margarine and drop on fillets while cooking. (Do not flip fillets.) Cook for approximately 20 minutes or until fillets are flaky. Garnish with orange slices.
Serves: 4
Deep-fried Wild Turkey
Ingredients
1 Wild turkey, whole, dressed
2 1/2 gallons Peanut oil
1 cup Italian salad dressing
1/2 cup Lemon juice, fresh
3 tbsp Onion juice
3 tbsp Garlic juice
2 tbsp Worcestershire sauce
1 tbsp Liquid smoke
1 1/3 oz Cayenne
1/4 cup Salt
Mix all ingredients except turkey to make a marinade - no do not mix in the peanut oil!!. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 day. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
Grilled walleye
The addition of the pecans on this fish gives not only great flavor to this fish recipe but a nice crunch that really makes this Walleye stand out.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
12 oz walleye fillets
1/4 cup pecans, chopped and toasted
2 tablespoons butter
1 teaspoon fresh chives, chopped
1 teaspoon orange juice
salt and pepper to taste
Preparation:
Combine butter, chives, juice and half the pecans in a small bowl and mix well. Preheat grill. Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork. One minute before the fish is done top with the pecan butter. Remove from heat and sprinkle the remaining pecan pieces over top before serving.
Mexican Bass Fillets
Ingredients
2 lbs. bass fillets
1 small tomato, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup butter
1/4 cup green chili salsa
2 T. lemon juice
3 T. black olives
1 T. parsley, minced
1 garlic clove, minced
salt
hot pepper sauce
1/4 cup dry white wine
Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13X9X2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place fillets on top of sauce and spoon some sauce over fish. Cover and bake for about 20 minutes, depending on thickness of fillet
Serves: 6
Venison Stew
4 Servings
Ingredients: 1lb. boneless venison or beef stew meat cut into 1/2 inch cubes
1 1/2 cups water
1 tsp salt
1/8 tsp coarsely ground pepper
1/2 cup dry red wine
2 medium potatoes, peeled and cubed (2 cups)
4 medium carrots, cut into thirds
1 cup fresh or frozen cranberries
1 medium onion, chopped (1/2 cup)
1 stalk celery, cut into julienne strips
1 clove garlic, minced
2 Tbsp sugar
2 Tbsp worcestershire sauce
1 1/2 tsp regular paprika
2 whole cloves
1 bay leaf
1/2 cup cold water
1/4 cup rye flour
3 juniper berries (optional)
Cooked wild rice or sliced French bread
In 3 quart saucepan combine venison or beef stew meat with 1 1/2 cups water, salt and pepper. Bring to boil. Reduce heat; cover and simmer 1 1/4 hours. Stir in wine, carrots, potatoes, cranberries, onion, celery, garlic, sugar, worcestershire sauce, paprika, juniper berries, cloves and bay leaf. Cover and simmer for 45 minutes or until vegetables are tender. Combine the 1/2 cup cold water and rye flour; stir into stew. Cook and stir til thickened and bubbly. Remove bay leaf. Serve stew with wild rice or sliced French bread
Wild Turkey Shish Kabob
Ingredients
2 Wild Turkey Breast, skin removed, cut into 1 1/2 inch cubes
Mushrooms
Green Peppers
Onions
Marinade of Your Choice
Directions
Place turkey chunks and marinade into a large bowl, cover and allow the turkey to sit at least 4 hours, mixing at least once. Heat grill on high. Using shish kabob skewers alternate between turkey and vegetables. Grill until vegetables are crispy/tender and the turkey done. Serve with beer and a salad.
Roasted Wild Duck or Goose
duck(s) or goose
~ apples, chopped
~ onions, chopped
~ poultry seasoning or garlic salt
~ berry flavored wine coolers, any variation
Stuff the inside of the bird(s) with the chopped apples and onions. Sprinkle on the poultry seasoning or garlic salt.
Place bird in a counter top roaster.
Fill the roaster with the wine coolers until the bird is half covered.
Cover and roast at 250 or 300 degrees for at least 4 hours. Time will vary depending on the size of the bird or quantity. Bird is done when you can grab a leg and it pulls off.
Serve and Enjoy!
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