These venison lettuce wraps rival any lettuce wraps found at all the popular restaurants. 


You will need approximately a 1 1/2 pound venison roast.
  
Slice the roast thinly when it is partially frozen to get uniform slices.  Cut the roast roughly to these dimensions: ~1/4" thick x 1/2" wide x 2" long strips.

Marinade the meat in a resealable bag with the following ingredients:
1/2 cup soy sauce
1/2 cup Lawry's - Sesame Ginger Marinade
3 Tbsps white wine vinegar
1 Tsp sesame oil (Oli...
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Now that the trout season is underway throughout the whole state,  I will share my absolute favorite herb grilled baste. It was originally intended for grilled salmon fillets, but I have used it with trout and dense fleshed ocean fish with equal success.  

You will want to leave the skin on the fillets for this delicious treat.  Squeeze lemon juice onto the meat side of the raw fish.  Refrigerate the fillets to keep them cold.  Prepare this mixture for each pound of fish you plan...
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This flavorful, thick and creamy chili not only satisfies your belly, it offers the surprise hint of cinnamon that excites your senses and leaves you wanting more.

~ 1 lb cooked venison roast - after cooking dice into 1/2 inch cubes  (You may grill, bake, boil, or roast it.  My favorite is grilled.  Whatever method you chose, cook on a low temperature for a longer period of time.  The meat will be sauteed and simmered again, so even if it is rarer than you prefer, it will end up ...
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I would like to thank my mother-in-law for the original version of this recipe. While the cooking process takes a while, the rest is relatively simple to do and it provides a large quantity of meat that partygoers will love.

3-4 pounds thawed roast: venison, elk, or moose (beef if you're a bad shot)

Dry rub

4-5 fresh pressed garlic cloves 

3 tsp ground oregano

2 tsp ground thyme

1 tsp basil leaves

1 tsp parsley flakes

1/8 tsp celery salt

1 package Good Seasons Zesty salad dressing and recipe mix

1/...

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The original and a classic! I will be sharing many versions of this delicious recipe. It is one of my favorites, both at home and in the field.  It has converted many people into becoming duck eaters. You can find all my wild game recipes in my upcoming cookbook, currently a work in progress!



2-3 medium duck breasts per person
Sliced Green peppers or Jalapenos
Bacon
Round Toothpicks

Marinade:
1 can Coke
1 cup of your favorite Italian salad dressing
1 cup red wine
1/2 cup Wor...
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