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Ingredients: 4 duck breasts, skinned 4 tbsp Pecan Pesto Seasoning & Rub 2 tbsp Parmesan cheese, grated 3 tbsp olive oil Directions: Prepare the Duck: In a small bowl, combine Pecan Pesto Seasoning & Rub, grated Parmesan cheese, and olive oil to form a paste. Rub this mixture generously over both sides of the duck breasts. Cover and let them marinate in the refrigerator for 1 hour to allow the flavors to develop. Sear the Duck: Heat 1 tbsp of olive oil in a skillet over medium-high …

Ingredients: 1 venison roast (from the hind leg) Backwoods Mesquite or Hickory marinade 1 onion, peeled and quartered 4-6 peeled and quartered potatoes 1-2 cups baby carrots Cooking oil Salt and pepper (to taste) Water (enough to cover veggies) Directions: Prepare the Venison Roast: Take the venison roast and use a meat injector to inject the Backwoods Mesquite or Hickory marinade into the meat. Use about 1 ounce of marinade per pound of roast for optimal flavor infusion. After injecting, br …

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 tablespoons Olive oil 1 medium yellow onion, diced 1 teaspoon Ground cumin 1 teaspoon Dried oregano 1 teaspoon Paprika 1/2 teaspoon Ground black pepper 1 seeded jalapeño, minced (for a milder chili, use less or omit) 1 lb beef jerky (cut into 1-inch pieces if needed) 1 (14 oz) can Chili beans (drained and rinsed if preferred) 1 (28 oz) can Low sodium crushed tomatoes 1 (16 oz) bottle V8 juice Directions: Sauté the Aromatics: Heat olive oil in a large saucepan or …

Ingredients: 4 12-oz Rib eye steaks 3 tablespoons Garlic Hickory Seasoning & Rub 1 tablespoon Balsamic vinegar 1 tablespoon red wine 1 tablespoon Olive oil Directions: Prepare the Steaks: Pat the rib eye steaks dry with a paper towel to remove any excess moisture. Rub both sides of the steaks generously with Garlic Hickory Seasoning & Rub. Ensure the steaks are evenly coated for maximum flavor. Marinate the Steaks: In a resealable plastic bag or shallow dish, combine balsamic vineg …

Ingredients: 1/4 cup olive oil 1/4 cup Chipotle sauce (see page 80 for recipe) 3 garlic cloves, minced 1 teaspoon sea salt 1/2 teaspoon ground cumin 1 1/2 lb skirt steak Freshly ground black pepper, to taste 8 large flour tortillas, warmed 1 medium red onion, thinly sliced 1 ripe Hass avocado, pitted, peeled, and sliced (squeeze lime juice over slices to prevent browning) 1 cup sour cream 1/4 cup fresh cilantro, chopped Lime wedges, for serving Fire-roasted tomato salsa (see page 115 for recipe …

Ingredients: 2 1/2 quarts Water (divided) 6 tablespoons Morton Tender Quick (curing salt) 1/2 cup Brown Sugar 1 1/2 tablespoons Pickling Spice 1 tablespoon Garlic Powder 5 lb Venison (large solid cuts, deboned) Directions: Prepare the Brine: In a medium saucepan, combine 1 pint of water with Morton Tender Quick, brown sugar, pickling spice, and garlic powder. Heat over medium heat until the mixture comes to a boil, stirring constantly to dissolve the salt, sugar, and spices into the water. O …

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 …

Ingredients: 2 lbs ground venison (or beef) ½ lb bacon, finely chopped or ground ½ cup breadcrumbs or crushed saltine crackers 1 egg, lightly beaten 1 tablespoon Worcestershire sauce ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika (optional) Directions: Prepare the Bacon: If you have a meat grinder, grind the bacon to mix evenly with the venison. If not, finely chop the bacon i …

Ingredients: Venison backstrap (trimmed of sinew and fat) Backwoods Lemon Butter Garlic Marinade (1-2 oz per pound of meat) Salt and pepper, to taste Directions: Prepare the Backstrap: Trim any sinew and fat from the venison backstrap to ensure a tender final product. Marinate the Meat: Using a meat injector, inject the backstrap with Backwoods Lemon Butter Garlic Marinade. Use approximately 1–2 ounces of marinade per pound of meat to enhance flavor and tenderness. Brush the outside …