How to make Mediterranean Grilled Goose

Recipe - Mediterranean Grilled Goose

Game On! How To Forage and Prepare Cattails

Just because it grows in a swamp doesn’t mean it’s not delicious.

Foodie Fact -  cattails were planned as supplemental
nutrition by the American forces in WWII.

Ingredients –

Cattails - Foraged

Butter

Salt

Pepper

Carrots

Onions

Preparation instructions –

1. Make sure you forage cattails from clean water source.  They are only as good as the water they grow in.
2. Cut cattail above the roots.
3. Cut cattail at bottom near green part of stalk, about 6-8 inches, keeping bottom white part.
4. Peel outer layer, keeping the soft white middle part of the stalk.
5. Saute’ cattails stalks, carrots, onions, and garlic in butter, salt, pepper.  Do not overcook.  Should be tender when eaten.
1. - Use your favorite spice or other ingredients

Game On! How to Fillet a Trout

There's always a ‘fish story’ at the Bailey’s camp.  This time Shawn Bailey learns how to fillet a fresh caught trout.

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www.gameoncooking.comHow to Fillet a Trout

Game On! How to Preserve Morel Mushrooms

Preparation instructions –

1. Cut morels in half.
2. Place in bowl with salt water.
3. Place paper towel on top.
4. Place bowl in refrigerator overnight.
5. Remove and drain water.
6. Coat morels with flour, you can season flour if with favorite seasoning.
7. Lay flour coated morels on baking sheet.
8. Place flour coated morels in freezer overnight.
9. Remove and place in freezer bag.
10. Freeze and enjoy year round.

Game On! How to Find Wild Morel Mushrooms

How to Make Venison Spanish Rice

How to Make Venison Spanish Rice

Venison Spanish Rice was always a great comfort food as I was growing up.  Still one of my favorites.  Mom says I never paid attention.  She might be wrong.  Shawn Bailey

Description –  Venison Spanish Rice, slow cooked and  topped with freshly shaved parmesan cheese.

Prep Time – 10 minutes
Cook Time – 20-25 minutes
Servings – 6-8 servings

Ingredients –

1- 1 1/2 cups uncooked rice

Package of diced mushroom

1 lb. ground venison

1 diced bell pepper

1 diced medium onion

4 cloves diced garlic

2 jars of favorite tomato sauce

1 cup grated parmesan cheese

Olive oil

Salt and pepper to taste

Preparation instructions –

1. In a large skillet brown venison.
2. Next cook the rice for 20 minutes in a separate pot.
3. Then sauté’ onion, pepper, mushroom and garlic in olive oil.
4. Now add cooked rice into large skillet with veggies and venison.
5. Add salt and pepper to taste.
6. Pour 2 jars of sauce into skillet, mix well, cook for additional 10 minutes.
7. Sprinkle with parmesan cheese cover with lid until cheese melts. (more cheese can be added if desired)
8. Serve and sprinkle with additional parmesan cheese.

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Pittsburgh Venison Sandwich

How to Make a Pittsburgh Venison Sandwich

The Pittsburgh Venison Sandwich. It’s not famous yet. But it soon will be. Shawn Bailey makes his version stacked high with delicious venison steak. The Pittsburgh Venison Sandwich is a result of host Shawn Bailey visiting the Steel City. He felt the urge to make this sandwich.

Description – Venison steak marinated in Jack Daniels, maple syrup, balsamic vinegar and brown sugar. Perfectly cooked, tender venison steak, coleslaw and French fries placed on a sandwich roll for a mouthwatering, finger-licking, and flavorful meal in every bite.

Servings – 1 sandwich per person

Prep Time – Marinade for 12 hours/overnight 

Cook Time – 5-10 minutes, depending on size of venison steak or roast

Ingredients –

Venison Steak or roast (can substitute)

2 shots Jack Daniels Whiskey

1 cup Maple Syrup

½ cup Balsamic Vinegar

1 cup Brown Sugar

Toppings-

1. Barbecue sauce (your favorite kind)
1. Tip: mix favorite flavor with hot sauce for more of a kick.
2. Coleslaw
3. French Fries

Preparation instructions –

1. In a bowl mix the Jack Daniels, maple syrup, balsamic vinegar and brown sugar to make the marinade.
2. Next put the venison in a resealable bag and pour the marinade on top.  Seal and refrigerate overnight.
3. Next day, remove from refrigerator, drain marinade and grill the venison.  Cook until medium rare (140° F). Take off grill, let rest for 5 minutes.
4. After resting slice thin.  Middle will still be raw/pink.
5. Place back on grill for approximately 30 seconds to a minute on each side. Remove once again.  

Building the Sandwich

1. Cut the sandwich roll in half.
2. Put barbeque sauce on bottom of roll.  
3. Place venison on roll.
4. Add a scoop of coleslaw on top of venison.
5. Then a layer of French fries.
6. Put top on roll and serve with a side of hot barbeque sauce for dipping.

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