Wild Turkey Stuffed Pepper

No one knows what to do with the turkey legs.  So a lot of hunters just breast out their turkeys and leave the less desirable legs behind because of the toughness. DONT!! They can be delicious  

Ingredients:

2 Wild Turkey legs thigh and drum stick
1 small Sweet Onion diced small
1 clove Garlic minced
1 or two Sweet Bell Peppers (depending on the size of your turkey legs)
Salt and Pepper
5 slices of American or Provolone cheese

Directions:

1.  Take turkey legs, de-bone and grind or chop meat very fine.
2.  Add salt and pepper to taste.
3.  Mix and place aside.
4.  Take one small onion dice very small and caramelize in a pan (cook slow on low heat until brown and soft, approximately 15 minutes).
5.  Add garlic around the 12 minute mark.
6.  Allow to cool for a bit then mix in with turkey meat. 
7.  Take red or green bell peppers cut top off, remove seeds, de-vein and cut into four pieces.
8.  Cut the fours in half to create eight equal flat small pieces.
9.  Lay out all eight pieces on a baking sheet, cover with nonstick foil. 
10. Take a small slice of American or Provolone cheese, place on pepper enough to cover bottom of the pepper.  
11. Take a spoon of turkey meat and place on top of cheese, push down so it stays in place make sure you cover most of the pepper.
12. Place in oven cook at 350 degrees for 10-12 minutes.
13. Remove and place another piece of cheese on top.
14. Put back in oven for one to three minutes or until cheese is melted.
15. Remove and serve hot with favorite BBQ sauce or hot wing sauce.

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Venison Bacon Meat Balls or Deer Balls

Ingredients: 
1 pound ground Venison
1/2 Onion diced small
1 Celery stalk sliced small
1 Clove garlic diced small
1 Egg beaten
1 cup Bread Crumbs 
Tablespoon Parmesan Cheese
Thin sliced Bacon cut in half

Directions:

1.  Add venison, onion, celery, garlic and egg in bowl; mix and add a little bread crumb (1/4 cup).

2.  Make small meat balls the size of a quarter. 
3.  Mix 1 cup bread crumbs with one tablespoon parmesan cheese. 
4.  Roll the meat balls in bread crumb mixture then wrap with bacon. Use only enough bacon to go around once.
5.  Put tooth pick in to hold bacon.
6.  Place in oven, bake at 350 degrees for 15 minutes and serve with favorite sauce.
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Summer sausage served with cheese and crackers

Use any kits you can buy at any outdoor store or grocery store. Just make sure it’s the complete kit with casings.  These kits are great as a starter but you can make them your own with spices and other ingredients. They can be done at home in the oven or in a smoker.

Here is the Game On! Kick it up recipe. 
 

Game On! Honey and Garlic - just add your favorite box mixture

1 1/2 cup Honey per batch of 5 lbs.
8 Garlic cloves diced up and mixed in before stuffing.

 

Game On! Hot Pepper and Leeks – just add your favorite box mixture

1 Tablespoon of hot pepper 
3 cups of high temperature cheese (specially made so that it will not melt when cooked under normal smokehouse/sausage making temperatures).
1 cup dried leeks (dry onion can be substituted).

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Stuffed Mushroom Caps with Steelhead Trout

Trout or Salmon Filling

Ingredients:

1 lb. ground  trout or salmon
1/4 cup diced celery
1 egg
1/4 cup Panko crumbs
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Directions:

1. Mix all spices first, then add the salmon or trout.
2. Mix the above ingredients together and refrigerate, for best flavor, make night before.

Mushrooms

Ingredients:
Package of favorite full mushrooms
Olive Oil
Salt & Pepper
Hoisin Sauce

Directions: 

1.  Stem the mushrooms leaving only the caps, rinse and dry with paper towel.
2.  Cover baking pan with nonstick foil.
3.  Place mushrooms on baking pan, drizzle with olive oil, add salt and pepper to taste.
4.  Take a spoon full on salmon/trout cake and place a mound on each mushroom cap.
5.  Place in oven, bake at 350 degrees for 12 minutes.
6.  Remove from oven, turn broil on high and allow to heat up. 
7.  Cover top of caps with Hoisin sauce and place under broil for one or two minutes (until sauce has caramelized).
8.  Serve warm.

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Scallops with foraged Walnut Pesto

Ingredients:

1 Pound Large Sea scallops 
Black walnuts
Parsley
Basil Leaves
Parmesan Cheese
Butter 
Olive Oil
Garlic Cloves
Salt & Pepper
 Directions:
Foraged Walnut Pesto

Makes about 3/4 of a cup

3/4 cup black walnuts
1 cup chopped parsley, loosely packed
2 cup fresh basil leaves 
1/2 Parmesan cheese
1/4 cup extra virgin olive oil
1/2 teaspoon salt
3 garlic clove, browned in a pan chopped
Black pepper to taste

1. Place 1/2 of the parsley and basil into food processor and drizzle with olive oil. Grind in to a paste and add the rest of the parsley and basil with olive oil as needed to make a mayo textured paste. Then add the black walnuts, garlic and parmesan cheese; pulse until the desired texture.

2. Add salt and pepper to desired taste. Remember you can always add more salt but you can’t take it out. 

 

 

Scallops
1.  Slice scallops in half.
2.  Place a teaspoon of pesto in between slices, place top back on. 
3.  Heat Frying pan and melt a teaspoon on butter and one teaspoon olive oil until butter is melted.
4.  Place scallops in pan, do not crowd, and cook for three to five minutes until golden brown.
5.  Flip and repeat (be careful when flipping not to let scallops come apart). 
6.  Sever warm and pour remaining butter over top.
7.  Garnish with dried parsley.

Scallops with foraged Walnut Pesto Game On! Prep to Plate in 30 Minutes

Foraged Black Walnut Pesto Brussel Sprouts

Foraged Walnut Pesto and Brussel Sprouts

 

Makes about 3/4 of a cup

3/4 cup black walnuts.

1 cup chopped parsley, loosely packed.

2 cup fresh basil leaves. 

1/2 Parmesan cheese.

1/4 cup extra virgin olive oil.

1/2 teaspoon salt.

3 garlic clove, browned in a pan chopped.

Black pepper to taste.

 

Place 1/2 of the parsley and basil into food processor and drizzle with olive oil. Grind in to a paste and add the rest of the parsley and basil with olive oil as needed to make a mayo textured paste.

 

 Then add the black walnuts, garlic and parmesan cheese; pulse until the desired texture.

 

 

Taste, add salt and pepper to desired taste. Remember you can

always add more salt but you can’t take it out.

Makes about 3/4 of a cup pesto. 

 Brussel Sprouts 

  

 

 

 

1lb of brussel sprouts cleaned and cut in half 

 

 

Place in pan with 1/2 cup of water cover with lid and allow to

steam from 3 to 5 min. Drain and place back on flame, add desired

amount of pesto, stir and heat 2-3 minutes. Serve hot. 

Pesto also makes a great salad dressing.

 

See more recipes and watch videos at

http://www.gameoncooking.com/

Chocolate Strawberry Wacky Cake

Video - How to Make a Chocolate Strawberry Wacky Cake

Wacky Cake gets its name from substituting normal cake ingredients for something different. In this case we are using mayonnaise instead of eggs. It is also called a Depression Cake because oil was initially used in place of eggs during the 1930’s when eggs were harder to get.

Dry Ingredients:

1 ½ cups of flour

1 cup of sugar

¼ cup of cocoa

1 teaspoon of baking soda

Mix all the dry ingredients in a large bowl.  

Preheat oven to 350 degrees.

Wet Ingredients:

To the dry ingredients add,

1/3 cup of mayonnaise

1 tablespoon of vinegar

1 teaspoon of vanilla

1 cup of cold water.

Stir all ingredients until you have a smooth batter with no lumps.

Grease or butter two 9 inch round cake pans. Pour the batter evenly into both cake pans.

Bake at 350 for 20 minutes. Check the cakes with a fork or toothpick after 15 minutes to see if they’re done.

For icing use any cream cheese based frosting recipe. Ice both cakes. For the top of the bottom cake mix fresh cut strawberries into the frosting. Garnish the top of the cake with strawberries and mint leaves.

Serve and enjoy!

How to Clean Fish

Something's fishy; it's your catch! Fresh caught fish can make a great meal but the first step starts at the stream. Properly preparing your fish for storage can make the difference between flavor and funk! This is Game On!

How to make Glazed Salmon and Wacky Cake

Shawn Bailey teams up with daughter to make salmon glazed with hoisin sauce, rice with chives, and steamed broccoli. Forget the fishy and think fantastic, you have never tasted salmon like this!
Maddy Bailey bakes a chocolate wacky cake with cream cheese icing, and fresh picked strawberries. Find out what unusual ingredients make this cake so wacky but taste so good. 

Video - How to Make Hoisin Glazed Salmon

How to Prepare Garlic

Garlic, the enforcer of flavor, the hit man of herbs, the muscle of main dishes. Shawn Bailey of Game On! gives tips on making the most of this power-house ingredient. https://vimeo.com/gameoncooking/garlic

Open-Faced Black and Blue Venison Burger

 

 

Ingredients:

 

 

1 lb. ground venison (makes 2 or 3 patties)
1 slice of bacon diced into small pieces
2 sweet onion, cleaned and sliced
1 container crumbled blue cheese
1 garlic clove
Salt and pepper to taste

 

Directions:

Before hand: On a covered frying pan, place the sliced onions on low and allow to caramelize (May take up to 30 minutes to bring the natural sugars out.) Then add garlic and remaining blue cheese until melted.

 

 

 

1. Mix burger with salt, pepper, bacon and two tablespoons of blue cheese. Make desired size patties (make them a little larger because it’s an open face – no top bun) Place on grill and cook until medium. Remove, cover and let rest for 5 minutes.

 

 

2. To keep burgers from falling apart while cooking, place thumb print in middle of burger to keep from shrinking as it cooks.

Follow Game On! Prep to Plate in 30 Minutes 's board Open faced Black and Blue Venison Burger on Pinterest.

Preserving Wild Leeks

Preserving Wild Leeks

If you plan on storing your leeks in the refrigerator, just knock off the excess dirt place them in a storage bag and that’s it. They will stay fresh for 2-3 weeks just like that. Prior to using your leeks, clean off the dirt, then trim off the leaves and roots and use in your favorite recipes.

Blanching your leeks the best way to preserve them long term.  Blanching is the process of preserving vegetables by boiling them quickly in water, without completely cooking them through. Although this process does take away a little from their freshness, it does lock in their color, texture, vitamins, but most important of all, the flavor.

Put a large pot of water on the stove and bring to a rolling boil. Remember a watched pot never boils, so cover it and use the time to prepare your leeks.

Clean wash and trim your leeks.

After water is at a full boil, remove pot from heat and put the leeks right into the water for no more than 2-3 minutes.  Remove the leeks from the pot and put them directly into an ice water bath to halt the cooking process. Leave them in there for a good 5-10 minutes to ensure they are chilled.

Vacuum seal or use a freezer bag to store your leeks in the freezer.

By freezing the leeks they can be stored for 2-3 months. Since leek season is so short this is a great way to enjoy nature’s wonderful flavor for month’s to come. Happy leeking!

Follow Game On! Prep to Plate in 30 Minutes 's board Preserving Wild Leeks on Pinterest.How To Find Wild Leeks

Salmon Burger

 

 

1 lb. ground salmon
1/4 cup diced celery
1 egg
1/4 cup Panko crumbs
1 tablespoon yellow mustard
1 table Worcestershire sauce

Wild leek cream cheese sauce:
1 cup diced leeks
4 oz. cream cheese
4 oz. sour cream
1 teaspoon garlic powder
Fresh chives, diced

 

Directions:

1. Mix all together and refrigerate. For best flavor prepare night before add the leeks last for best flavor.

 

2. Mix all spices first then add the salmon.

3. Make burger patties and grill on non-stick foil until medium, (do not overcook) remove and let rest.

4. Add sauce on toasted roll and place burger on top with a red onion and greens.  Enjoy.

5. Tip of the day - place thumb indent in center of patty to keep burger from shrinking on the grill.

 

Follow Game On! Prep to Plate in 30 Minutes 's board Salmon Burger on Pinterest.

Pheasant - Crispy Golden Brown

Pheasant - Crispy Golden Brown

Pheasant, perfectly cooked to a nice golden brown, glazed carrots, and Brussel sprouts.  Cut pheasant in half straight down breast, crack back bone so it lays flat, place rock salt on bird for 20-25 minutes, dab water as you go to take away moisture, this will help make skin crispy as it cooks, wipe off rock salt,  place oil in cast iron skillet, place skillet on high heat until it smokes, place pheasant breast down, (bone side add spice), place Himalayan salt block or brick on top of pheasant, place in oven for about 15-20 min on 425 degrees, take out, drain and flip, do not put brick back on pheasant, place back in oven for an additional 8 minutes or until top is a nice brown and crusty, take out and serve.

Orange glazed carrots, place carrots in skillet with tablespoon of butter, tablespoon brown sugar, let cook down, add orange zest on top, cook for an additional 5 minutes or until tender, then serve.

 

Follow Game On! Prep to Plate in 30 Minutes 's board Pheasant - Crispy, Golden Brown on Pinterest.