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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 red bell pepper (sliced) 1 yellow bell pepper (sliced) 1 green bell pepper (sliced) 1 medium onion (sliced) 1 zucchini (julienned or sliced) 1 cup mushrooms (sliced) 1 cup snow peas 1 lb venison steak or backstrap (sliced into thin strips) 2 tbsp olive oil or sesame oil 2 tbsp soy sauce (plus more to taste) 1 tsp garlic (minced) 1 tsp fresh ginger (grated) ½ tsp black pepper ½ tsp red pepper flakes (optional, for heat) 1 tbsp cornstarch (optional, for thickening) Co …

Ingredients: 20 lb chicken thighs with bones and skin 4 lb combined chicken hearts and gizzards 1 pint chicken livers 4 teaspoon Lite Salt with iodine Directions: Place the small grinding disk on your LEM grinder. You want to grind the bone as fine as possible. (NOTE: LEM only recommends using LEM Big Bite Grinders #'s 12, 22 or 32 to grind bones. Using any other LEM meat grinder to grind bones WILL VOID your warranty.)< br> Take 15 lbs. of th …

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: Venison cube steak (from the hind legs) Salt and pepper (or other seasonings of your choice) All-purpose flour (for dredging) Cooking oil (for frying) 1 medium onion, sliced Water (for simmering) Directions: Prepare the Steaks: Start by cutting the venison from the hind legs into 1/2-inch thick steaks. Use a manual meat tenderizer to tenderize the steaks. Run each steak through the tenderizer once, then turn it 90 degrees and run it through again for extra tenderness. Season an …

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: 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 …