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Recipes
Ground Venison Stuffed Mushrooms Most Georgia deer hunters have an ample supply of ground venison on hand. This is tasty way to utilize just a small portion of that ground venison, and it makes a great appetizer or snack. 16 large portabella mushrooms 3 tablespoons butter 3 tablespoons red bell pepper 2 garlic cloves…
Juicy Lucy Venison Burgers The Juicy Lucy Burger originated in Minnesota, of all places, and is a matter of statewide pride. Here, the recipe has been adapted to the South by replacing ground beef with venison. Be sure to use venison with at least 20 percent beef fat for best results. This makes four burgers.…
Slow Cooker Venison Stroganoff When it comes to wild game cooking, way too many hunters only have a few basic recipes. Deer chili. Venison spaghetti. Deer burgers. Digging the slow cooker out of the closet will open a whole new world. Try this easy recipe that will have your family and friends bragging on your skills.…
Eel Sauce One of my favorite restaurants has a dish I can’t resist, an Asian-inspired fried shrimp that is amped up with eel sauce and sweet chili sauce. Eel sauce is a sweet and salty sauce that is traditionally used in Japanese cuisine In my ignorance, I asked the chef where he got eels to…
Twelve-year-old Bryson McGlynn, of Opelika, Ala., was once again crowned a champion for his age-defying culinary skills. Last December, McGlynn won the Gordon Ramsay Master Chef Junior competition, which aired on Fox in May. Last weekend, McGlynn was crowned champion of the Alabama Wildlife Federation’s (AWF) Wild Game Cook-Off State Finals held in Millbrook, Ala.…
Crab-Stuffed Shrimp The dish that caused the judging to go into overtime at the 2024 AWF Wildgame Cookoff was a crab-stuffed shrimp dish prepared by the Hog Heaven team of Hartselle. Jody Wynn said he used 9-12 count (number of shrimp per pound) white shrimp to prepare the dish. 1 pound blue crab claw meat…
Smoke On The Water Red Snapper Another example of using prime Alabama Gulf Seafood landed the Jackson Volunteer Fire Department’s team in third place in the 2024 AWF Wildgame Cookoff competition that featured a plethora of delicious wild game, fish and fowl preparations. 6 fresh or frozen red snapper filets, preferably sliced into ½-inch-thick pieces…
Brennan’s Turtle Stew No trip to New Orleans is complete without breakfast at Brennan’s. I tried the restaurant’s iconic and strange breakfast dish, turtle stew, on my very first trip and have ordered it every visit since. By chance, I was able to hunt with one of the restaurant’s chefs, and I begged him for…
Poor Man’s Peking Duck Upscale Chinese restaurants offer peking puck, a famous dish dating back more than 400 years. The traditional method uses a specific rare duck, and it takes days to prepare. We’ll make our version using a mallard, and it will only take about four hours. 1 mallard plucked, cleaned 1 bunch green…
Easy Venison Pot Roast Every hunter needs a tender venison pot roast full of rich meaty flavor in their cooking arsenal. A venison sirloin is the perfect cut of meat for a roast. • 1 sirloin roast • Small red potatoes left whole • 1 small bag baby carrots • 1 large yellow onion, chopped…
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