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.

Game On! Prep to Plate in 30 Minutes

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.
Game On! Prep to Plate in 30 Minutes

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).

Game On! Prep to Plate in 30 Minutes

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.

Game On! Prep to Plate in 30 Minutes

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