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Recipes
Cajun Turkey Broccoli Alfredo 1 pound boneless turkey breast 2 cups macaroni pasta 2 cups broccoli florets 3 tablespoons Cajun seasoning 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, minced 1/2 cup dry white wine 2 cups heavy cream 8 ounces Parmesan cheese Salt and pepper In large pot, bring 4 quarts salted…
Whiskey-Glazed Wild Turkey • 1 wild turkey breast • 1/4 cup whiskey • 1/2 stick butter • Salt and pepper • 1 cup chicken stock • 3 tablespoons honey • 2 tablespoons orange juice Remove the turkey breast leaving the skin on. Make a brine from 1 cup of salt to one gallon of water.…
Get ready! Your family and friends will think you have become a professional chef! 2 venison tenderloins 6 slices thick bacon 1 carton mushrooms 2 pats of butter 2 teaspoons olive oil 1/4 teaspoon onion powder salt to taste black pepper to taste 3 1/2 cups whipping cream Preheat oven to 350 degrees. Cook bacon…
If you book a quail or deer hunt at Piney Woods Hunting Lodge in Eufaula, expect a breakfast fit for a king. This is the lodge’s signature dish. 3 lbs. quail breast filets 1 quart buttermilk No hindsight ip unit displayed. 4 cups self-rising flour 1 teaspoon garlic salt 2 teaspoons Tony Chachere’s Creole Seasoning…
This is one of the many recipes from the book Black Belt Bounty. This recipe is from Chris Blankenship, the commissioner of Alabama DCNR. 2 pounds red snapper, bass or any white, flaky fish 1 cup yellow mustard 1 box Zatarain’s Crispy Southern-Style Fish-Fri Vegetable or Canola oil Once filets are properly cleaned and cut…
Here’s a hearty venison soup guaranteed to wow. It can be made better with fresh kale out of one of your food plots! 2 lbs. venison sausage 2 large onions, chopped 6 cloves garlic, minced 12 cups chicken broth 8 Russet potatoes, diced 1 bunch kale 2 cups heavy cream 8 slices cooked bacon Red…
Here’s an ages-old recipe for fried squirrel. You’ll need: Three young squirrels 2 cups all-purpose flour 2 tablespoons salt 2 tablespoons black pepper 1 quart buttermilk 2 cups whole milk Bacon grease Skin and quarter the squirrels. Soak for two hours in one cup of salt to one gallon of water. Remove and pat dry.…
Chimichurri sauce is a staple of cooking in Argentina. Every cook there has their own version. It is traditionally served with beef, but I’ve become a fan of the easy-to-make sauce on venison. In true Argentina fashion, I tested several recipes and came up with a version of my own. Several recipes that I found…
I must admit, I first thought putting catfish in a taco might result in my man card being revoked. For me, fried or blackened catfish was the only way to go. I was pleasantly shocked just how good a catfish taco is. I plan to make my own next time when my buddies aren’t around…
Friday is catfish day at the Springville Cafe in my hometown. The catfish there is typically fried, and it is incredible, but I’m trying to stay away from fried foods. Those who arrive early to prepare for the day on Fridays know to set me a couple of fillets aside to be blackened. The cook…
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