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Ingredients: ½ cup sea salt 1 tablespoon LEM liquid smoke (hickory flavor) Directions: 1. Preheat the Oven: Set your oven to 200°F (93°C). 2. Mix the Ingredients: In a small bowl, combine the sea salt and liquid smoke. Stir until the mixture reaches the consistency of moist brown sugar. If needed, adjust by adding more salt or liquid smoke. 3. Spread & Bake: Line a baking sheet with parchment paper or foil. Evenly spread the salt mixture over the sheet. Bake for 30 minu …

Ingredients: 8 lbs venison trimmings (remove all deer fat for the best flavor) 2 lbs pork fat (for moisture and texture) 1 sausage seasoning packet (for 10 lbs of meat) Cold water (optional, for easier mixing) Directions: 1. Prepare the Meat: Trim all deer fat and sinew from the venison to avoid any gamey taste. Cut venison and pork fat into small chunks for easier grinding. 2. First Grind: Using a 3/8" grinder plate, grind the venison and pork fat together. If you prefer a finer sausage, y …

Ingredients: 1 ½ lbs venison (cut into thin strips) ½ tsp salt ¼ tsp black pepper ¼ cup minced onion 1 cup sliced fresh mushrooms 3-5 tbsp butter 2 tbsp flour 2 cups beef broth 3-4 tbsp sherry wine 2 tbsp tomato paste 1 tsp dry mustard ⅔ cup sour cream Cooked noodles, rice, or potatoes (for serving) Directions: 1. Prep the Venison: Season venison strips with salt and black pepper. Cover and refrigerate for at least 2 hours to allow flavors to develop. 2. Saut&eacu …

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: 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: 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: 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: 4 6 oz Venison filets 2 tablespoons Wild Game Seasoning & Rub 1 tablespoon Olive oil, divided 2 whole Portobello mushrooms, stemmed and sliced 1 tablespoon Balsamic vinegar 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions: Prepare the Venison: Pat the venison filets dry with paper towels. Rub both sides of the filets with wild game seasoning and olive oil. Cover and refrigerate for at least 4 hours, or overnight if possible, to marinate and let the flavors d …

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 …