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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Game On - Pennsylvania Burger

Game On! Host Shawn Bailey not only combines the flavors of Pennsylvania for another delicious burger. He also found the perfect grill to cook them on - the E-Z Over Grill (e-zovergrill.com).  Shawn gets his Grill-Mance on and shows you how the E-Z Over makes the perfect burgers on an open fire with just one flip.

Venison Halupki – Stuffed Cabbage.

Halupki –  Slovak for pigs in the blanket.

This is a 3 lbs. recipe.  Makes about 20 Halupkis

1 large foil pan or roaster pan.

2 lbs. ground venison.

1 to 1 1/2 lb. ground beef (to taste).

2 diced onions sautéed in pan with butter.

1 tablespoon of butter.

6 garlic cloves – diced.

2 cabbage heads steamed and deveined.

1 cup uncooked rice.  Rice must be cooked prior to mixing.   

2 cups beef broth or enough to cover 3/4 of halupkis in pan.

1 can diced tomatoes to top off. 

Place two cabbage heads in a pot with 2-3 inches of water with a lid.  Steam and peel layers of cabbage off as they soften. Then devein, place veins aside keeping to cover top.

Cook rice and set aside to cool. 

Saute onions in butter until soft and then add garlic at end, allow to cool.

Place meat, rice and onion in container, stir mixture together.

Take cabbage leaves, place a handful of meat mixture in cabbage leaf, roll cabbage to cover the meat completely.

Place in pan side by side until full. 

Then cover 3/4 of halupkis with beef broth, cover top of halupkis with a can of tomatoes. Then take the leftover veins and spread on top (nothing goes to waste.)

Cover with foil and bake at 350 degrees for around 45 minutes.

Remove foil and bake a final 10 minutes or until you have a

internal temperature of 160 degrees. 

 

Halupkis are cooked and ready to serve.

Game On! Prep to Plate in 30 Minutes