Full Freezer? Here Are Some Of Our Favorite Recipes!
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — hunt to eat

    Morel Game Burgers with Charred Scallion Butter

    Morel Game Burgers with Charred Scallion Butter

    Photo and Recipe by: Ambassador Molly Elliott @elliotmo


    Ingredients

    • 6 oz fresh morel mushrooms
    • 2 cloves garlic, minced
    • 1 large egg, beaten
    • 20 oz ground game meat, 10-15% fat (antelope is pictured)
    • Rubbed sage
    • Avocado oil
    • Kosher salt
    • Fresh ground pepper
    • 1 bunch fresh scallions
    • 1 stick butter, room temp
    • 4 soft kaiser buns (or gluten-free substitute)
    • Head of romaine and other toppings

    Instructions

      1. Prepare the mushrooms. Clean any stems with dirt or debris, and discard. Put mushrooms in a deep bowl, fill with cold water, and gently agitate mushrooms, allowing dirt to fall to the bottom of the bowl. Lift mushrooms out of the bowl and place in a colander (this leaves all the dirt at the bottom). In small handfuls, quickly rinse a second time, under gently running water, and place mushrooms on a kitchen towel.
      2. Cut larger mushrooms in half, lengthwise, and gently pat with a towel to remove excess water.
      3. Heat a 10 inch cast iron skillet on high heat. Add the mushrooms to the dry pan. Gently stir with a spatula, allowing the water to quickly escape.* Keep stirring gently until all water is cooked off, 5-7 min.
      4. Turn heat down to medium. Add 2 big glubs of avocado oil to the mushrooms, and the minced garlic. Stir to coat and to keep the garlic from burning, another minute or two of cooking, then remove the mushroom/garlic mixture into the bowl of a food processor fitted with a blade.
      5. Process the mushrooms until resembling the texture of ground meat, 3-5 quick pulses, 1 second long each.
      6. Spread the ground meat loosely into a shallow, wide bowl; add the mushroom/garlic mixture, and egg. Season with salt, pepper, and a pinch or two of sage. Fold the mixture into the meat until well incorporated.**
      7. Form the mixture into 4 even sized balls, and shape into tall patties, depressing a hole into the center for even cooking.
      8. Turn Traeger on to Smoke setting. Smoke burgers for 40 minutes.
      9. Add the scallions to the grill and remove the burgers. Turn temp up to 350 F. When grill come to temperature, put burgers back on, cooking an additional 5 min per side (10 more minutes total). Oil the buns, and place on grill, turning over after a couple of minutes.
      10. Remove the burgers, and tent with foil. Remove the scallions, and chop finely, including all the charred bits. Mix the softened butter with the scallions in a medium bowl.
      11. Smear the scallion butter onto toasted buns, add the smoked mushroom burgers, and your favorite toppings.

    Tips: *Pan must be very hot and dry to begin with. The mushrooms will release a large amount of water and without a hot enough pan, the water will accumulate into a steamy boiling mess. This causes the texture of the mushrooms to be rubbery and gummy, instead of having a pleasant bite.

    **Folding the meat mixture gently helps to ensure a tender finished burger, instead of a tough, packed dry version.



    Huevos Rancheros Scotch Eggs

    Huevos Rancheros Scotch Eggs

    Huevos Rancheros Scotch Eggs
    Mike Gostisha, @mikegostisha

    My Story:

    Over the last several years, I have become passionate about cooking. As I became more proficient in the kitchen, I became curious about the art of making sausage. I hated the idea of bringing my meat to the meat processor and paying an insane amount of money just to get a few brats and hot sticks made, so I started playing around with making my own sausages from scratch. I started with a few fresh sausages—breakfast sausage, gyro sausage, and chorizo. I was beyond pleased with the results.

    About five years ago, my brother and I started having an annual sausage party where we combine our grind piles from the previous season and spend a whole day making various sausages. Over the years, this event has grown to include extended family and friends. This has become an awesome way for us to extend some aspect of our hunting season together. Nothing beats the cold, dead Wisconsin winter like a day of meat, beers, and hunting stories with those closest to you.

    Over the last five years, I have perfected my chorizo recipe. It makes an incredible sausage when stuffed into hog casings, grilled, and topped with salsa. This year, I decided to put my chorizo to new use. Scotch eggs are one of my favorite pub foods, and Mexican cuisine contains some of my favorite flavors. This recipe is my attempt to combine two of my favorite things. I love to share my creations whenever I have a chance. I believe food is one of the best tools we can use to share the hunting lifestyle with those who don’t hunt.

    Ingredients

    For the Chorizo:

    • 2 lbs. ground wild game
    • ½ lb. Bacon
    • 3 cloves Garlic, minced
    • 2 Tablespoons Oregano
    • 1 Tablespoon Chili Powder
    • 1 Tablespoon Ancho Chile Powder
    • 1 Tablespoon Paprika
    • 1 Tablespoon Kosher Salt
    • 2 teaspoons Cumin
    • 2 teaspoons Chipotle Powder

    For the Eggs:

    • 4 farm fresh eggs + 1 egg for the egg wash
    • 2 cups Panko breadcrumbs
    • 1 cup all-purpose flour
    • 1 Tablespoon water

    For the Salsa:

    • 3 Roma Tomatoes, diced small
    • ½ medium onion, finely chopped
    • 1 clove garlic, minced
    • 1 Tablespoon fresh squeezed lime juice
    • 1 Sweet Banana Pepper, finely chopped
    • 2 Tablespoons Fresh Cilantro, chopped
    • Salt to taste

    For the Beans:

    • 2 15oz cans of black beans
    • 1 bottle Miller High Life
    • 1 Tablespoon fresh Oregano, chopped
    • 1 Jalapeno, finely chopped
    • 1 Tablespoon Chili Powder
    • 1 Tablespoon Cumin
    • 1 Tablespoon Brown Sugar
    • Salt to taste

    Instructions:

    Note: Steps 1-3 can be prepared a day in advance.

    1. Make the chorizo. Combine the ground meat and seasonings in a bowl. Finely chop or grind the bacon and add to the mixture. Mix just until all ingredients are incorporated. Overmixing will give the meat an undesirable texture. Place in the refrigerator for a couple hours or overnight.
    2. Fill a medium saucepan with enough water to cover 4 eggs, but do not add the eggs yet. Bring water to a boil. Add the eggs and boil for 8 minutes. Remove the eggs and place directly into an ice bath for 15-20 minutes. Once the eggs are cool, peel them carefully and place them in the refrigerator.
    3. Make the salsa. Combine all of the ingredients in a non-reactive bowl and place in the refrigerator for at least 30 minutes.
    4. Assemble the eggs. Press 4-5 ounces of the chorizo into a disc about ½ inch thick. Place a peeled egg in the center of the chorizo and carefully mold the sausage around the egg. Be sure to pinch any seams or gaps in the sausage shut. Set up a breading station with the all-purpose flour, extra egg and water (beaten), and panko breadcrumbs. Carefully roll the wrapped egg in flour make sure to coat all of the meat. Transfer to the egg wash and coat all surfaces. Transfer to the breadcrumbs and coat all surfaces. Once the eggs are breaded, place them in the refrigerator for at least 30 minutes. You will probably have about a pound of chorizo left over. Freeze it and save it for next time.
    5. Make the beans. Drain the beans. Place beans, jalapeno, and spices into a medium saucepan. Add ½ of the bottle of beer. Drink the other half. Stir until the sugar is dissolved. Bring the mixture to a boil over medium heat, then reduce to a simmer. Stir frequently to prevent any beans or sugar from sticking to the bottom of the pan and burning. Cook uncovered until about ¼ of the liquid remains, 15-20 minutes. Smash the beans with a spoon, leaving about half of the beans intact. Remove from heat and let stand for 10 minutes.
    6. Cook the eggs. Heat frying oil to 375 degrees. Place an egg in the oil and maintain an oil temperature of 350 degrees. Turn the egg periodically to make sure it browns evenly. Cook until the chorizo is cooked through and the breading is golden brown, about 5 minutes. Remove from the oil with a slotted spoon and place on a plate lined with paper towels.
    7. Enjoy! Cut the eggs in half and serve with the beans and salsa. The yolks in the eggs should still be slightly soft. Add rice, sour cream, hot sauce, avocado, or whatever other condiments you prefer.

    Fried Squirrel and Waffles

    Fried Squirrel and Waffles

    Fried Squirrel and Waffles
    Jamie Carlson @youcookitright

    My Story:

    A number of years ago my mother had asked if I would take her hunting for the first time. At the time she was in her late 50’s and had never been out hunting. I decided I would take her out squirrel hunting. I wanted to take her squirrel hunting because I feel like it is an easy avenue into hunting and also has many of the same elements as deer hunting, just on a smaller scale. The other reason is that when my grandfather died he left me his dad’s old Marlin .22 lever action. My great grandpa Jim, who I had never met but was named after was my Mom’s favorite and for her to go out hunting using his old gun that she never even knew existed was pretty special for her.

    I wanted to make something with the squirrels we got that day that would be equally as special so I came up with this fried squirrel and waffles recipe. It was a big hit and now every year on the opener if I get a squirrel this is my first wild meal of the season.

    Ingredients

    For the Fried Squirrel:

    • 4-6 squirrels cleaned and quartered
    • 1 cup buttermilk
    • 2 tablespoons sriracha
    • 1 tablespoon fresh thyme
    • 1 egg
    • 1 cup flour
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • ½ tsp white pepper
    • 1 tsp smoked paprika

    For the Waffles Mix:

    • 2 cups buttermilk
    • 2 eggs
    • ¼ cup maple syrup
    • 1 cup cornmeal
    • 1 cup flour
    • 2 tsp baking powder
    • ½ tsp baking soda

    For the Rum Maple Syrup:

    • 1 cup pure maple syrup
    • 2 tablespoons rum
    • 1 tsp crushed red chili flakes

    Instructions

    For the Fried Squirrel:

    1. Mix the buttermilk, sriracha, egg, and thyme together with a whisk and soak the squirrel for at least an hour.
    2. Dredge the squirrel pieces in the flour mixture and fry in canola oil at 300 degrees for 7-10 minute per side or until perfectly gold brown

    For the Waffles:

    1. Mix the wet ingredients together, and then mix the dry ingredients separately. Pour the wet into the dry and mix together. Cook on a waffle iron until golden brown and slightly crisp.

    For the Rum Maple Syrup:

    1. Heat in a saucepan until well combined.

    To assemble the dish, place a waffle in the center of a plate and top with fried squirrel. Cover with syrup and enjoy.