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Ingredients: 1 egg white, lightly beaten 1/4 cup finely chopped onion 1/4 cup finely snipped dried apple (or 1/2 cup finely chopped fresh apple) 1/4 cup seasoned breadcrumbs 2 tablespoons fresh parsley, finely chopped 1/2 teaspoon sea salt 1/2 teaspoon ground sage 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper Dash of cayenne pepper 1/2 lb ground turkey breast Directions: 1. Prepare the Sausage Mixture: In a medium-sized mixing bowl, combine the egg white, onion, apples, breadcrumbs, pa …

Ingredients: 1 hind leg of venison (deboned) Worcestershire sauce or soy sauce Steak seasoning Directions: 1. Prepare the Venison Cuts: Start by removing the shank from the hind leg of the deer. Separate the leg into four distinct muscles: Top Round: The largest muscle (ideal for London Broil). Bottom Round: Great for roasts. Eye of the Round: A long, thin muscle perfect for roasts. Shank Portion: Best used for stew meat or ground venison. 2. Trim and Slice the London Broil: Select the to …

Ingredients: 1 lb beef tenderloin tips 3 tablespoons Lemon Ginger Seasoning & Rub 2 tablespoons olive oil 1 tablespoon rice wine vinegar 1 onion, cut into 1-inch squares 1 bell pepper, cut into 1-inch squares 8-10 button mushrooms Wooden skewers (soaked in water, if using) Directions: Marinate the Beef: In a bowl, combine 3 tablespoons of Lemon Ginger Seasoning & Rub, 2 tablespoons of olive oil, and 1 tablespoon of rice wine vinegar. Add the beef tenderloin tips to the marinade, ensu …

Ingredients: 2 racks baby back ribs (remove the membrane from the back) 4 tablespoons Honey BBQ Rib Seasoning & Rub 2 tablespoons Olive oil 2 (12 oz.) Beers (preferably light beer) 1/2 cup Honey 1/2 cup Water Directions: Prepare the Ribs: Begin by removing the silver skin (membrane) from the back of the ribs. This will help make the ribs more tender and allow the flavors to penetrate better. Use a paper towel to grip and pull the membrane off the ribs. Pat the ribs dry with paper towels …

Ingredients: Backwoods Fresh Cajun Seasoning (Generous amount) Butter or Olive Oil (For basting) Fresh Redfish fillets (Scales and skin left on; you can substitute with striper fish) Directions: Prepare the Fish: Start by filleting the redfish, making sure to leave the scales and skin on the fillet. This helps lock in moisture and allows for easy grilling. Place the fillets, skin-side down, on a clean platter, making sure the scales are facing up. Season the Fish: Baste the fillets with a …

Ingredients: 4 boneless, skinless chicken breasts (6 oz each) 4 tablespoons Blackening Kickin' Chicken Seasoning 1 teaspoon olive oil 4 tablespoons blue cheese, crumbled 1 teaspoon garlic, minced Directions: Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture. This helps the seasoning stick better. Drizzle each chicken breast with 1 teaspoon of olive oil. Rub the olive oil evenly across both sides of the chicken. Season the Chicken: Generously c …