Deer Poppers

Deer Poppers Ingredients 1 pound venison steaks, cubed 1/2 teaspoon Greek seasoning, or to taste 1/4 teaspoon steak seasoning, or to taste 1 (16 ounce) bottle Italian salad dressing 1/2 cup jalapeno pepper slices 10 slices bacon, cut in half toothpicks, soaked in water Directions Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight. Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on … Continue reading Deer Poppers

Alligator Ribs

Alligator Ribs Ingredients 6 pounds alligator ribs 32 ounces your favorite BBQ sauce Wood chips, for smoking Directions Preheat oven to 300 degrees F. Brush alligator ribs with enough barbecue sauce to coat. Place ribs on a rack set in a baking pan. Cover with plastic wrap and then aluminum foil. Bake for 3 hours. Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes. Meanwhile, prepare a smoker with your favorite type of wood chips. Transfer the ribs … Continue reading Alligator Ribs

Alligator and Andouille Sauce Piquante

Alligator and Andouille Sauce Piquante Ingredients: 5 lb Alligator meat Cajun seasoning 1/4 c Olive Oil +1 tsp. 1 1/4 lb Smoked andouille sausage -diced 1 cn Tomato Sauce -10oz. 1/3 c Butter 1/3 c Dark Roux 1/4 c Chicken Base 4 c Spanish Onion -chopped 1 c Bell Pepper -chopped 1 c Celery -diced 1 ts Cayenne Pepper 2 tb Jalapeno Pepper -diced 1 ts Sugar 2 tb Garlic -chopped 3 c Fresh mushrooms -sliced 2 qt Water 1/2 c Green Onion Bottoms -chopped 1/2 c Parsley -chopped 3 c Rice -cooked Mixture of cornstarch and water for thickening … Continue reading Alligator and Andouille Sauce Piquante


PRAIRIE DOG STEW 2-3 prairie dogs 4-5 tbsp. grease Salt to taste Chili to taste 1 lb. pinto beans Some dried corn Tomatoes Onion, diced Brown dogs in grease, season with salt and chili. Fill another kettle with water and cook beans and corn. Add onions and tomatoes. Add dogs when beans are half cooked and finish cooking.Serve with corn bread or squaw cakes. Don’t laugh girls, this one is really good. Continue reading PRAIRIE DOG STEW


GOPHER STEW 6 lbs. gopher meat (a gopher is a land turtle) 1/4 lb. salt pork, cubed 3 Spanish onions, diced 5 stalks celery, diced 1 bell pepper, diced 3 (16 oz.) cans sliced tomatoes 10 c. water 2 datil peppers, whole Salt and pepper to taste 3 potatoes, cubes 5 tbsp. brown flour 1/2 c. water Clean gopher meat well and drain. Fry down salt pork in a large cast iron pot. Add meat and brown. Remove meat, drain on paper towels. Add onions, celery and bell pepper to salt pork grease and saute until tender. Add tomatoes and … Continue reading GOPHER STEW

Smothered Turtle Cajun Style

Smothered Turtle Cajun Style 2 lb Turtle steaks 1 Salt 1 Ground black pepper 2 lg Sweet onions 1 lg Sweet pepper 4 md Tomatoes 3 Bay leaves 1 Clove garlic, crushed 1 c Mushrooms 2 Lemons Trim turtle steaks into 1 1/2-inch squares, season well with salt and pepper, squeeze lemons over meat and let stand awhile. Add plenty of chopped onion, sweet pepper, chopped, 4 tomatoes cut into eighths, 3 bay leaves, crushed garlic clove and mushrooms. Moisten well with stock made by boiling salted turtle trimmings and smother very slowly in a tightly covered skillet until turtle … Continue reading Smothered Turtle Cajun Style

Mike’s Bait Shop’s Turtle Stew

Mike’s Bait Shop’s Turtle Stew Recipe By:Mike’s Bait & Tackle “Southern turtle stew made with potatoes and onions. Much like a clam chowder. Good, hearty and filling. Turkey may be used in place of chicken.” Ingredients 10 pounds turtle meat, without bones 8 pounds chicken meat with bones 8 pounds boneless pork roast 10 large onions, chopped salt and pepper to taste 6 pounds potatoes – peeled and cubed 2 cups butter 2 quarts half-and-half cream 2 gallons milk Directions Place the turtle, chicken and pork meat into separate pots with enough water to cover the meat. Bring each one … Continue reading Mike’s Bait Shop’s Turtle Stew

Antelope Goulash

Antelope Goulash Ingredients 1 pound ground antelope meat 1/4 cup chopped green bell pepper 1/4 cup chopped onion 2 tablespoons chopped fresh chives 1 (15.25 ounce) can whole kernel corn, drained 2 red potatoes, cubed 1 stalk celery, thinly sliced 1 tomato, chopped 3 (14 ounce) cans beef broth 1 cup water 1 cup elbow macaroni salt and black pepper to taste 1/4 teaspoon garlic powder, or to taste Directions Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. … Continue reading Antelope Goulash

Slow Cooker Squirrel and Liver

Slow Cooker Squirrel and Liver Recipe By:FREDPJONES “Winter in Mississippi means wild game and slow cooking! Try this delicious variation on squirrel. The beef liver brings out the amazing natural flavor of the squirrel, while repressing the ‘gamey’ taste. Serve with malt liquor.” Ingredients 1 tablespoon olive oil 2 squirrels – skinned, gutted, and cut into pieces 2 pounds beef liver, sliced into thin strips 2 large sweet onions, chopped 4 carrots, sliced 1 green bell pepper, seeded and sliced into strips 6 cloves garlic, minced 2 cups tomato juice 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon … Continue reading Slow Cooker Squirrel and Liver