Recipe – Swordfish Steaks

Swordfish can be found in oceans all over the world, even in our little Gulf of Mexico. Sword fishing is something that is more commonly done at night but can also be done deep dropping in the day time. There are a handful of tournaments that fish Swordfish for sport. One of which happens to […]

Read More » | May 27, 2013 | Category: Blog, Recipes | Comments: none

Making Maple Syrup

In my last blog I spoke about the things that we do with our family that enrich our lives.  I was fortunate enough to have my first experience with making maple syrup about a month ago. – We own about 400 acres in the Adirondack park.  Our property has a wide variety of plants, animals, […]

Read More » | May 24, 2013 | Category: Blog, Recipes | Comments: 1

Venison Jerky

I spend a lot of time living out of a daypack or backpack. When I’m not out hunting, I am often backpacking, goat packing, or hiking. On these outings, it is important to have some snacks along that are lightweight and nutritious. Jerky is a perfect snack to fit the bill. It is easy to make your own jerky and in my opinion, it is better than the store bought versions. This recipe can be made with venison, elk, or beef. Enjoy!  – 1 lb. venison roast ¼ c. brown sugar 4 tbsp. soy sauce 4 tbsp. Worchestershire sauce 2 tbsp. liquid smoke 1 tbsp. ketchup ¼ tsp. black pepper ½ tsp. red pepper flakes ¼ tsp. garlic powder ¼ tsp. onion salt ½ tsp. salt  – Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large ziplock bag, combine remaining ingredients. Place meat in bag and seal. Knead to distribute marinade. Refrigerate overnight and knead occasionally.  – Jerky can be dried in either the oven or food dehydrator. In oven, preheat oven to 160 degrees F. Place a pan on bottom of oven to catch drips. Place meat strips on rack so they do not touch each other. Dry in oven for 6-8 hours or until desired consistency is achieved.  – In food dehydrator, set temperature to 145-150 degrees F or follow manufacturer instructions. Lightly oil dehydrator trays. Place meat in a single layer on trays so strips do not touch. It can take from 2-12 hours or more to dry, depending on the thickness of the meat and your dehydrator. Check often until meat reaches desired consistency. Jerky is done when the meat is dark and still pliable.  – Store jerky in ziplock bag. Can be refrigerated or frozen as well.  – 1.Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.  – 2.Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved

Read More » | May 23, 2013 | Category: Blog, Recipes | Comments: 3

Caribou Bourguignon

I have written about my hunting trip with my Dad to Canada before.  One thing that really stood out to me on the trip was the meals prepared by the camp chef.  She was the wife of our guide and they are both native to northern Canada.  This is a recipe that she prepared for […]

Read More » | May 22, 2013 | Category: Blog, Recipes | Comments: none

Duck Gumbo

Waterfowl Hunting is one of my favorite types of hunting. So far I have only hunted them from ponds around the Choke Canyon area and the bay marsh lands of South Texas. Teal are my favorite type of duck to hunt and eat! Teal are fast and sneaky, you have to be ready to shoot fast…..defiantly have to be on “A” Game for Teal! They are also my favorite ducks to eat. They have a lighter taste to them. I usually bacon wrap them and cook them on the grill using my dove recipe.  The other ducks species we shoot in  – abundance down here are, pintail, widgeon, buffleheads and redheads. Some of these other ducks have a stronger game taste to them. In my opinion these gamier ducks taste best in dishes like gumbo! Below is a great duck gumbo recipe! Enjoy!  – ●2 wild ducks, cut up and lightly browned on the out side ●1/2 cup olive oil ●2/3 cup all-purpose flour or rice flour for a Gluten free option ●1 pound smoked sausage, sliced ●2 cups chopped onion ●1-1/2 cups chopped green bell pepper ●1-1/2 cups chopped red bell pepper ●2 tablespoons minced fresh parsley ●1 tablespoon minced garlic ●1 can (14-1/2 ounces) stewed tomatoes ●1 can Rotel mild ●2 bay leaves ●2 tablespoons Worcestershire sauce ●1-1/2 teaspoons pepper ●1 teaspoon dried thyme ●1/4 teaspoon cayenne pepper ●2 quarts water ●Hot cooked rice – Directions In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. This part is called the Roux of the Gumbo and it is very important not to burn this mixture. Be sure to watch it very close when cooking it. Next add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.Stir in the next ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Now remove duck, let cool, and cut into even smaller chunks, then return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve over a bed of rice. Don’t forget the Louisiana Hot Sauce for those who like extra spice! Enjoy!

Read More » | May 17, 2013 | Category: Blog, Recipes | Comments: none

Recipe – Venison Fajitas

Here is another simple, quick and delicious recipe that works well with venison or almost any meat you choose. Fajitas are a tasty and healthy way to get your veggies in, too! I usually serve them with guacamole, sour cream, chopped cilantro, and salsa. Enjoy!! – 2 tsp. seasoning salt ¼ tsp. garlic salt ½ […]

Read More » | May 11, 2013 | Category: Blog, Recipes | Comments: none

Recipe – Snapper Ceviche

I am a fan of Mexican food and bottom fishing! Yes that is a very random statement! I am from South Texas and we are heavily influenced by Hispanic culture which includes celebrations, superstitions, and best of all food! I love Mexican style seafood! The best seafood I have ever had the pleasure of eating […]

Read More » | May 3, 2013 | Category: Blog, Recipes | Comments: none

Recipe – Glazed Venison Meatloaf

I am always on the lookout for recipes that are simple to make, hearty, and of course, delicious.  I also love recipes that make great leftovers. This recipe for meatloaf fits that bill perfectly. It can be made with ground venison, elk, or beef. Pair it with your favorite starch (like honey roasted potatoes) and […]

Read More » | May 2, 2013 | Category: Blog, Recipes | Comments: none

Recipe – Tasty Fish Tacos… Yum!

Fishing season is here and I am in desperate need of some sun on my skin and fish in my freezer! I do love my venison but lately I have been craving some fish. The weather has been very windy this spring and I haven’t been able to break in my sea legs for 2013 […]

Read More » | April 30, 2013 | Category: Blog, Recipes | Comments: none

A Weekend Trout Adventure! (And Recipe!)

After a relaxing Saturday hanging out and watching The Masters I set my alarm for 6:00am so that I could go fishing with my dad and my boyfriend.  I love fishing and it is always more fun when you get to go out with good company.  I find that whenever I am doing something in the wilderness […]

Read More » | April 26, 2013 | Category: Blog, Recipes | Comments: none