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Bacon and Cheese. Yum!
In a bowl, combine the mustard, honey, 1½ tsp of oil and lemon juice, ½ cup into a large resealed plastic bag; and the turkey.
Seal bag and turn to coat; refrigerate for at least 2 hrs.
Cover and refrigerate the remaining marinade. In a large skillet over medium heat, brown the turkey in remaining oil on all sides. Sprinkle with salt, pepper, garlic and transfer to a greased baking dish.
In same skillet, sauté the mushrooms in butter until tender. Spoon the remaining marinade over turkey, top with cheeses and mushrooms.
Place bacon strips in a crisscross pattern over turkey. Add rotel.
Bake at 375°F for 20-25 minutes. Sprinkle with parsley.
You don’t have to wait till Thanksgiving to have turkey. We’ve found a great recipe to share from Taste of Home.
- 1 wild turkey (10 to 15 pounds)
- 2 large apples, quartered
- 6 to 8 medium red potatoes, quartered
- 2 pound baby carrots
- 2 medium onions, sliced
- 2 cups water
- 1-1/2 teaspoons seasoned salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup maple syrup
- 1/4 cup French salad dressing
- 1/4 cup barbecue sauce
- 2 tablespoons ketchup
- 2 tablespoons steak sauce
- 1 tablespoon lemon juice
- Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey.
- Cover and bake at 325° for 3-1/2 hours or until a meat thermometer reads 180° baste if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired. Yield: 10-12 servings.
Before the weather gets warmer, try this great Venison Nacho soup recipe. It’s our take on a Betty Crocker favorite.
- 1 lb ground venison
- 1 tablespoon Old El Paso® 40% less sodium taco seasoning mix (from 1 oz package)
- 1 can (10 3/4 oz) condensed nacho cheese soup
- 1 can (10 oz) rotel, undrained
- 1 1/2 cups milk
- 1/4 cup shredded sharp Cheddar cheese (1 oz)
- 1/2 cup crushed corn tortilla chips
- 1/4 cup green onions
- if you like add sour cream and avocado
- In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Reduce heat to medium. Stir in remaining ingredients except shredded cheese and tortilla chips. Cook 8 to 12 minutes or until thoroughly heated, stirring frequently. Top individual servings with shredded cheese and tortilla chips.
Nothing says Superbowl like Queso! Try this dip recipe from Taste of Home.
- 1 pound ground venison
- 3/4 cup chopped onion, divided
- 3/4 cup chopped green pepper, divided
- 2 tablespoons canola oil
- 1 pound process cheese (Velveeta), cubed
- 1 can (15 ounces) chili without beans
- 1 bottle (12 ounces) chili sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- Nacho chips
- In a large skillet over medium heat, cook the venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain. Stir in the next six ingredients; cook and stir until the cheese is melted.
- Transfer to a serving dish. Sprinkle with cheddar cheese and remaining onion and green pepper. Serve with chips. Yield: 6 cups.
You can’t watch the big game without killer food. Give your guest something to talk about with this Venison Pizza recipe.
- 1 onion
1 green pepper
1 package of mushrooms sliced
1 small can of tomato sauce
1 lb ground deer meat
1 package mozzarella cheese
1 package of pepperoni
1 package pizza dough
Venison Sausage Cheeseballs
- 2 LB Sausage, Venison Sausage
- 3 cups shredded cheese
- 2.5 cups Bisquick
- 1 small red onion, chopped Diced Jalapeno peppers
- 1 tsp garlic powder, t.t.
- 1 TBsp crushed red pepper
- 1 tsp Chili powder
- Preheat oven to 375F
- Mix all ingredients in a large bowl
- Form into 1 inch balls
- Place on ungreased baking sheet
- Cook 15-20 mins until golden brown and cooked
- For firmer texture add more Bisquick and cheese.
Be a hit at this year’s holiday party and brag on your latest trophy kill with Grilled Venison Backstrap.
- 2 pounds venison backstrap, cut into 2-inch chunks
- 1 quart apple cider
- 1 1/2 pounds thick sliced bacon
- 2 (12 ounce) bottles barbecue sauce, your choice
- 1/2 clove of garlic
- Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
Venison Taco Soup
Kick off deer season with a bang. Try it today!
- 1 lb ground venison
- 1 large red onion , chopped
- 1 green bell pepper
- 1 red bell pepper
- 1 (1 ounce) package hidden valley ranch dressing mix
- 1 (1 ounce) package taco seasoning mix
- 2 (16 ounce) can beans (pinto or ranch style)
- 1 (16 ounce) can rotel
- 1 (16 ounce) can whole kernel corn
- 1 (16 ounce) can tomato sauce
- 2 chopped fresh jalapeno peppers (if you like it spicy)
Brown meat, onion, and peppers. Drain.
Mix ranch dressing and taco seasoning into meat.
Without draining, add all of the other ingredients.
Simmer 30 minutes.
Top with shredded cheese and sour cream if you like. Also Fritos make a yummy base!
Joined the hog hunt but don’t know what to do with all the meat? How about something the whole family will like - spicy breakfast sausage.
- 2 teaspoons dried sage
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried marjoram
- 1 tablespoon brown sugar
- 1/8 teaspoon crushed red pepper flakes
- 1 pinch ground cloves
- 2 pounds ground wild pork
- In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
- Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
- Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Love tacos? Love fishing? Well then this is the recipe for you.
- fish filets (whatever you were able to catch out of your drying up pond)
- lettuce or cabbage
- corn tortillas
- cook fish filets in skillet with very little oil
- seasoned with Tony Cachere’s and black pepper until done
- cook tortillas in same skillet with a little spray oil if necessary
- top with salsa or tarter sauce
Home-made Tarter Sauce
- 1 cup mayo
- 1 tbl chopped onion
- 1 tbl sweet pickle relish
- tony cachere’s to taste
- dash of garlic powder