WILD GAME RECIPE'S wild game recipes and more

2 cups chopped Smoke Pork

2- 8oz Packages cream cheese

1-16oz Sour Cream

1 cup Pepperjack cheese shredded

1 tbsp Burn Pit BBQ – Pop Smoke (Memphis style BBQ rub)

1 tbsp Brown Sugar

1 tsp Worcestershire Sauce

1 tsp Garlic Powder

½ tsp Smoked Paprika

¼ tsp Cayenne pepper

1 tbsp Dried Parsley

¼ cup Sweet Onion

¼ cup Sweet Peper (red or yellow)

Mix cream cheese, sour cream together until smooth. Add pop smoke rub, brown sugar, worcestershire, garlic powder, smoked paprika, cayenne pepper, dried parsley, mix until cream cheese and sour cream. Lightly mix in sweet onion and peppers. Add smoked pork and lightly mix. Next add the Pepperjack cheese and give it one last light mix. Chill overnight of for at least 2 hours and eat with your favorite chips, crackers or bread.

This is one of my favorite soups to make and with one of the oldest cheese houses 30 minutes for me its a bonus.  

Prep Times is 30 minutes

Cook Time is 1 hours

Ingredients

· 1 lbs. ground venison

· 1/4 cup diced celery

· 1/4 cup diced carrots 

· 1/4 cup diced yellow pepper

· 1/4 cup sweet onion chopped 

· 1 large garlic cloves chopped

· 2 cup sharp cheddar cheese 

· 1 cups whole milk

· 3 cups chicken broth

· 1 tsp Salt 

· 1 tsp fresh ground pepper

· 3 tbsp Butter (unsalted)

· 1 tbsp Fresh parsley 

· 1 3 medium potato's cooked and drained

Instructions

Sauté onion, celery, yellow pepper, carrots and garlic using 1 tbsp butter until tender, add slat and pepper. Brown venison ground burger and mix into the Sauté mixture. Next add remaining butter and flour to mixture, cook 2 minutes over medium low heat. Then add chicken broth and milk, bring up to a slow boil until mixture starts to thicken. Lower heat to low add cheese and continue to stir until cheese melts. Add parsley and potato's, simmer for 30 minute stir in occasionally to soup doesn't stick. 

This is some of the best mac and cheese I’ve ever made or eaten. The key to this mac and cheese is to not over smoke, it only takes 15/20 minutes of light smoke to achieve a good smoked flavor. Over smoking I feel give the mac and cheese a biter or burnt flavor. 

Prep Times is 30 minutes

Cook Time is 2 hours

Smoke Time 20 minutes

Ingredients

· 1 Box Macaroni 

· 7 Tbsp Butter un-salted

· 1 tbsp olive oil

· ½ Large sweet onion chopped 

· 4 Cups whole milk

· ¼ Cup Flour

· 2 large garlic cloves chopped

· 1 tbsp brown mustard

· 1 Cup sharp Cheddar cheese 

· 1 Cup Pepper Jack cheese

· 6 Slices of Gouda cheese

· 1 small container sour cream

· 6 Drops of Sriracha sauce or equivalent hot sauce

· 1 tsp Salt 

· 1 tsp fresh ground pepper

· 1 Cup panko breadcrumb 

  · Dipstix Sweet N’ Sassy Rub

Instructions

Cook pasta 2 minutes under what’s on the box (regular elbow pasta takes 8 minutes).

In a 12-inch fry pan melt butter over medium heat and sauté diced onions until soft, then add garlic. 

Add flour a little at a time whisking until everything is covered, cook 2 minutes. 

Reduce heat to low and slowly add milk whisking the mixture. 

You can now add the brown mustard, salt, and pepper. Turn heat back to medium until mixture is steaming but not boiling then remove from heat and add the cheese a little at a time continually stirring until it smooth. Now stir in the sriracha sauce and add the cooked macaroni. 

Spray 9 X 13 aluminum pan with nonstick spray (I prefer olive oil spray) and pour ½ of mixture into pan. Lay sliced gouda cheese over top, spread sour cream over cheese and add remaining mac n cheese mixture. smoke for 20 minutes take off heat. Now make the breadcrumb topping. Heat 2 tbsp butter and 1 tbsp olive oil over medium heat in medium fry pan, when butter is melted add panko breadcrumbs and roasted until they start to brown, remove from heat. Coat top of mac and cheese with breadcrumb mixture and sprinkle on some Sweet N’ Sassy Rub seasonings. Place in preheated oven for 30 minutes at 350°. You’re done! 

1 lbs. 80/20 ground lamb

1 lbs. straight ground venison

1 medium onion – chopped fine

4 garlic cloves chopped fine 

1 tbsp ground marjoram

2 tbsp ground oregano 

1 tsp ground rosemary

1 tsp ground thyme

2 tsp cumin

1 tsp salt

1 tsp ground pepper

Finely chop onion, place in towel to squeeze all moisture out of the onion, mix with lamb and venison and all other ingredients. A food processor using pulse 10 to 15 seconds works great to mix everything together. If you don’t have a food processer mixing by hand will work. Just make sure that all ingredients are mixed well. Place mixture in the refrigerator overnight.

Cooking

Pre heat oven to 325° take out of refrigerator and pack into bread loaf pan (spray pan with non-stick spray). Make sure the mixture has filled the corners of the loaf pan and packed in good. Place loaf pan in a larger pan filled with boiling water (water bath cooking method).  Cook 60 to 70 minutes or until internal temperature reaches 165° Cool slick thin and re-heat by frying in a lightly oiled pan. Serve on grilled peta bread with sliced onions, tomato and tzatziki sauce.