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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 …

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: 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: Venison roast (from shoulder or hind leg) 1 can of cream of mushroom soup 2 cans of water (use the soup can for measurement) 1 large onion (sliced) 1 package dry onion soup mix (optional, in place of fresh onion) Directions: Prepare the Venison Roast: Preheat your oven to 250-300°F (120-150°C). Place the venison roast in a large roasting pan or baking dish. Add the Soup and Onions: Open the can of cream of mushroom soup and spread it evenly over the top of the venison …

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: 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 …