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Ingredients: 1 tablespoon olive oil 1 yellow onion, chopped 3 cups tomato sauce (or canned whole tomatoes with their juices) 1 cup distilled white vinegar 1/2 cup honey or brown sugar 1 teaspoon dry mustard 1 teaspoon ground cinnamon Pinch of ground cloves Salt, to taste 2 celery stalks (with leaves), cut into 8 pieces 3-4 tablespoons chipotle hot sauce Directions: 1. Sauté the Onion: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and li …

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: Backwoods Sweet Italian Sausage Seasoning (follow package instructions) Natural hog casings (soaked and rinsed) Red and yellow bell peppers (sliced) Onions (sliced) Directions: 1. Prepare the Sausage Mixture: Mix ground pork or a venison-pork blend with Backwoods Sweet Italian Sausage Seasoning according to package instructions. Knead thoroughly until the mixture becomes tacky for even seasoning distribution. 2. Prepare the Casings: Rinse natural hog casings under cold water, t …

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: 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 …