How To make Frank's Sure Kill Venison Chili
3 lb Venison cubed/course ground
3 cn Kidney Beans as extender
3 cn Tomato Sauce
2 cn Tomato Paste
1 lg Onion
1/4 lb Butter
1 lb Fresh Mushrooms
6 Garlic wedges
1 cn Stewed tomatoes (optional)
1 c Barbeque Sauce
1/2 c Sugar-more or less to taste
1/2 c Water
3 tb Red Pepper
6 Jalapeno peppers - diced
3 tb Louisiana Hot Sauce
4 tb Worcestershire Sauce
2 tb Oregeno
1/2 Bell Pepper-finely chopped
1 Other spices that look good
1 That you have a mind to use
Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.
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How to Make Beef Hot Dogs/ How to Make Hot Dogs at Home.
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In this video I show you how to make beef hot dogs. How we make hot dogs in the shop anyways. You can use this recipe with pork chicken venison and beef or any combination.
Here is the Lean Beef Hot Dog recipe
Salt 15g/kg
White Pepper 2.5g/kg
Sugar 3g/kg
Paprika 1g/kg
Garlic Powder 1.5g/kg
Onion Powder 0.5g/kg
Sodium Erythorbate 0.5g/kg
Cure #1 3g/kg
Binder 10g/kg
Ice/water 200g/kg
(Optional) Phosphate 0.5g/kg
Dry 150f for 1 hr
Smoke 160f 1 hr
Cook at 185F to 200f and continue to smoke until internal temp hits 160f 71c
The Hot dogs are a lot of work but they are worth it! I hope you guys make them and enjoy some home made hot dogs!
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How To Make: Velveeta Rotel Dip - EASY cheese dip
This is how to make Velveeta Rotel Cheese Dip.
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Make Haunch Jerky with Mike Robinson and FORLOH
@ChefMikeRobinson is one of the UK’s most respected chefs. A champion of sustainable wild food and game for over 20 years, Mike has helped create and run some of the UK’s most iconic restaurants.
The Harwood Arms in Fulham, London, which Mike Co-Owns, has held a Michelin Star for 10 years – the only pub in London ever to hold that accolade.
Wild food is Mike’s passion – He runs and owns Deerbox.co.uk, which manages wild deer on over 60,000 acres of private land and supplies his restaurants and homes with amazing venison year-round. Mike was awarded Champion of Champions in the 2020 Eat Game Awards for his unparalleled contribution to sustainable wild food in the UK.
Mike stars in many outdoor TV shows, most currently Farming the Wild on the Outdoor Channel.
Here Mike gives us the perfect recipe for an Asian inspired jerky. This is a general recipe so feel free to add your own special touches to the marinade!
For the Marinade:
1/4 Flakey Sea Salt
Pepper to your personal taste (Mike recommends Loads
1/2 cup light soy sauce
1/4 cup honey
1/4 cup sweet red wine
Sriracha to your personal heat tolerance
1 1/2 tablespoons minced fresh ginger
1 heaping tablespoon Miso Paste
3 pounds haunch of any deer or beef will work here as well
Coat haunch strips with marinade and leaves covered for 4 - 6 hours.
Dry the Jerky:
Place strips on the rack, not touching each other if possible. You may use this recipe with a smoker, dehydrator, or conventional oven. Follow instructions on your smoker or dehydrator. For a conventional oven, heat in 250°F oven for 30 minutes, let cool, and heat for an additional 40 minutes at 175°F. Remove from oven and continue to let dry overnight in a cool room.
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Crazy Asian Chicken ~ What's Cookin' On The Pungo Prairie?
This delicious chicken recipe is Crazy Good! Steve Conrad's Crazy Asian Marinade makin' a Yard Bird Crow! Crazy Asian Marinade available at oceanxsauce.com .
Goose Poppers | Driven In The Kitchen
Nicole makes goose poppers with Janda Kuypers at Buck Country Outfitters right after a successful waterfowl hunt in Saskatchewan.
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Goodfellas - Dinner in Prison
We owned the joint.