FML Outdoors.com

Pheasant Tango

Pheasant Tango

Ingredients:

• 1 cup tequila
• 1 cup chicken broth
• 2 tbs butter
• 2 tbs barbecue sauce
• 1 tbs lime juice
• 1 tbs brown sugar
• 1 tsp red pepper
• 1 tsp garlic
• 1 tsp thyme
• 1/2 cup Italian dressing
• 1 medium onion
• Salt & pepper

Instructions:

1. Thaw whole pheasant pieces. Place in crock pot w/1 cup tequila & 1 cup chicken broth. Dice 1 whole medium-sized onion. Add 1 tbs barbecue sauce, 2 tbs butter, 1 tbs lime juice, 1 crushed garlic clove, 1/2 cup Italian dressing, 1 tsp thyme & red pepper. Salt and pepper. Place seasoning, butter & onion in crock pot and cook on low for about 4 to 5 hours until tender.
2. Remove pheasant and cool slightly. Shred or dice pheasant into small bite-sized pieces. Place back into crock pot with reserve juices and cook for 5-minutes. Serve wrapped in soft flour tortilla with shredded cheddar cheese or over a bed of regular or Spanish rice.

Enjoy the Minnesota Wild with Game!

Leftovers: Sprinkle pheasant with cheese over nachos or favorite corn chips. Broil until cheese begins to melt. Score!

Leinenkugel’s® Hot Pickled Shrimp – Appetizer

Leinekugel’s Hot pickled Shrimp

This is a great appetizer to enjoy while sitting around the fire!

Ingredients:

• 1 cup beer (Leinenkugel’s)
• 1 bay leaf
• 1 tbs whole, mixed pickling spice
• 1 onion, thinly sliced
• 1 tsp whole peppercorns
• 1 tsp salt
• 1 Ib. fresh, raw shrimp, shelled and deveined
• 1 whole jalapeno

Instructions:

1. Combine all ingredients except shrimp in 1-qt. casserole; cover.
2. Microwave at high 1 minute. Stir in shrimp; cover.
3. Reduce power 50% (medium). Microwave 2-1/2 to 3 minutes, or until shrimp are opaque, stirring after half the time.
4. Refrigerate no longer than 2 days. Serve cold.

Dick Nelson’s Pickled Fish – Appetizer

Small Northerns are no longer a problem when you’re enjoying them with crackers, beer and friends.

Instructions:

Harvest 16″ to 18″ Northern’s and fillet them. Cut each fillet cross-ways into 1/2-inch pieces. Use cold water and make a salt brine strong enough to float an egg. Place fish in the brine; let soak in the refrigerator for 48-hours. Remove and rinse with cold water thoroughly. Place fish back into bowl and cover with white vinegar. Return to refrigerator for another 48-hours.

During this time prepare the following:

Ingredients:

• 2 cups white vinegar
• 4 bay leaves
• 1-1/2 cups white sugar
• 2 tsp. mustard seed
• 1 tsp. whole allspice
• 1 tsp. whole cloves
• 1/2 tsp. red & black pepper

1. Slice onions REAL thin
2. Slice lemon REAL thin and cut slices in half
3. Add layer of fish with onion in mason jars; add lemon piece every second layer.

Bavarian Pretzels with Honey Mustard Butter

Great on a cool October evening or while sharing homemade brew with friends!

Ingredients:

• 1 package active dry yeast (2 tsp)
• 1/8 cup warm water (105°f)
• 1-1/3 cup warm water
• 1/3 cup brown sugar
• 4-1/2 cups flour
• baking soda
• pot of water

Instructions:

1. Dissolve yeast in 1/8-cup warm water. Stir in 1 1/3 cups warm water, 1/3-cup brown sugar and flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so but it is not required.
2. Heat oven to 475°f / 245°c. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
3. Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise a few minutes.
4. Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted a cookie sheet.
5. Salt the top of pretzels with coarse ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.

Honey Mustard Butter Instructions

To make Bavarian Honey Mustard Butter, cream ½ cup butter with minced shallot, 2 tablespoons Dusseldorfer style mustard and honey. Spread the butter mixture onto a piece of waxed paper and roll up like a cigar. Refrigerate for at least 30 minutes or until firm.

Leinieiana’s Beer Keg Crawfish Boil

It doesn’t get any better then this!

• 5-7 pounds per person; live crawfish
• 1 (12-ounce) bottle Crystal Hot Sauce
• 1 to 2 (26-ounce) boxes of table salt
• 3 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate (3/4 of a 4-ounce bottle)
• 3 ounces cayenne pepper
• 8 to 10 Yukon gold potatoes
• 6 to 8 ears of corn-on-the cob
• 4 onions, cut in half
• 2 Lemons, cut in half

Instructions:

Rhubarb Rum Crusted
Butter Baked Cheesecake Bars

This recipe was slightly altered from Everyday Food

Ingredients:

• 2-1/2 cups Gold Medal® all-purpose flour
• 2 cups quick-cooking for old-fashioned oats
• 1/4 cup Captain Morgan® Spiced Rum
• 1 cup butter or margarine, softened
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 pkgs (8 oz. ea.) cream cheese, softened
• 3 eggs
• 3/4 granulated sugar
• 1 tsp vanilla
• 2 cups chopped rhubarb (1/2 inch pieces)

Instructions:

1. Heat oven to 350°. Grease and bottom and sides of pan, 9 x 13 inch, with cooking spray. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly. Press about 4 cups of the mixture in pan.
3. Beat remaining ingredients except rhubarb in large bowl with electric mixer until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
4. Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. Store covered in refrigerator.

Campfire Donut Holes

This recipe was generously provided by Betty Vandenheuvel.

Ingredients:

• 2 buttermilk biscuits in a can (the pop open type)
• 1 cup shortening
• paper bag with 1 cup powdered sugar
• paper bag with 1 cup of sugar/cinnamon mix

Prepared utensils: Large spoon and deep frying pan

Instructions:

1. On a clean working area, break apart biscuit cans and take each biscuit and break into fourths and roll each piece into a ball.
2. Melt shortening in the pan. Take each ball and fry in pan about 1-minute on each side. Try not to over crowed the pan by cooking all at once. It will be easier brown each side.
3. Spoon ball out and drop into the bag and shake

Makes about 20 donut holes.

Easy Campfire Hashbrowns

By Betty Vandenheuvel

Ingredients:

• 4 tbsp butter
• 3/4 tsp salt
• 2 tsp parsley
• 2-2/3 warm water
• 2/3 cup milk
• 3 cups dry instant potatoes

Instructions:

Put butter, salt, parsley and warm water into large bowl, mix in milk and potatoes, mix well. For firmer patties, omit up to 1/3 cup water. Make hamburger-sized patties and fry with butter in large skillet.

Makes 10-12 hashbrown patties. Great for camping!

Easy Plum Sauce for Fowl – Appetizer

Impress your guest at your next Holiday party!

Ingredients:

• 1 cup port wine
• 1/3 cup turkey/chicken drippings
• 1 large can of plums, drained and pits removed
• 1/8 tsp cinnamon
• dash cayenne
• 1 tbs cornstarch

Instructions:

1. Over low heat, in medium size saucepan, simmer wine about 4-minutes.
2. Add in drippings, cook 5-minutes, add crushed plums and cinnamon and cayenne. Simmer another 5-minutes
3. In a small bowl, mix together, cornstarch and 2 tbs water — making a paste.
4. Add to plum mixture, stir and bring to boil, then lower heat and simmer about 20-minutes.

Makes 3 cups.

From McCalls, Fish N Fowl Cookbook.

Easy to Make Biscuits

Ingredients:

• cups flour
• 1 cup nonfat dry milk
• 1/4 cup baking powder
• 1 tsp salt
• 1 cup shortening

Instructions:

1. Put all ingredients into a large sealable baggie.
2. Remove air and close. Mix by squeezing.
3. Store in a cool, dry place. (Good for 3-4 weeks).
4. When ready to use, mix 1/3 cup water with 2 cups mix.

Note: Pancake batter is made by adding 1 egg and 1-1/2 cups water to 2 cups of mix.

Borrowed from Cooking on a Stick/Campfire Recipes for Kids, By Linda White

Crumbed Ruffed Grouse on Baguette – Appetizer

Your guest will love this unique bite-size treat!

Ingredients:

• 2 whole grouse breast
• 1 pkg thick-sliced pepper bacon
• 2 chicken boullioun cubes
• french baguette bread (have your deli cut into 1/4-inch slices)
• olive oil
• green onion, thinly sliced
• 1 pkg, 8-oz cream cheese
• shredded mozzarella or cheddar cheese
• 1 tsp salt

Instructions:

1. Slow-fry the bacon; adding pepper to both sides as it be browns. Let cool, then dice into small pieces.
2. To keep the meat moist, add water and chicken boullion to steam cooker. Place chicken above and cook completely. This method helps retain the flavor of the grouse.
3. Once the grouse meat has cooled, pull or shred into small 1/4-inch pieces.
4. Cut or have your local deli slice the baguette into 1/4-inch pieces. Brush the sides lightly with olive oil.
5. Mix chopped green onion with cream cheese. Place one small drop onto each baguette.
6. Sprinkle grouse and bacon pieces over cream cheese. (Limit the bacon pieces — so not to over-power the taste of the grouse)
7. Sprinkle your favorite shredded cheese over the top.
8. Broil at 500° watching closely so not to burn.

You can experiment with this recipe by adding mushrooms and fine made cheese.

Serves: Makes a total of 30 Baguette appetizers

FML Outdoors had done it again! Award-Winning White Pheasant Chili Recipe

Special Note: This recipe will take days to create (6+ hours). 
I guarantee your friends and family will go wild over this chili!

Ingredients:

• 2 whole pheasants (You may substitute with chicken) about 4 cups
• 1 Ib. chorizo (hot) ground pork sausage
• 1 pkg thick-sliced pepper bacon
• 6 cups chicken stock
• 1 box chicken flavored stuffing mix
• 2 4 oz cans of chopped mild green chilies
• 1 medium onion
• 4 ribs celery, cut in 1/2, then chopped
• 3 whole cloves of garlic
• 2 tsp ground cumin
• 1 tsp colandar
• 1-1/2 tsp dried oregano
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 1/4 tsp cayenne pepper
• 1 tsp sugar
• 1 can of Great Northern beans
• 1 can red kidney beans
• 1 can black beans
• 1 can sweet potatoes
• 1 ripe avocado
• 1 14 oz. can artichoke hearts, drained and quartered
• 1 pkg Monterey Jack cheese
• 1 can white corn
• green onion, thinly sliced
• 1 pkg, 8-oz cream cheese
• 4 sprigs of cilantro
• shredded mozzarella or cheddar cheese
• 1 tsp salt
• 1 tsp pepper

Instructions:

The Meat

Bacon

1. Slow-fry the bacon; adding pepper to both sides as it be browns. Let cool, then dice into small pieces.

Pheasant

1. Bake or cook pheasant in crockpot.
To add more flavor, seasoned and cooked in a rotisserie oven (George Forman). Cook completely. This method helps retain the flavor of the pheasant.
2. Once meat has cooled, pull or shred into small 1/4-inch pieces.
3. Set aside in refrigerator.

Chorizo Sausage

1. Brown sausage; adding cumin, colandar and oregano in skillet.
2. Chop and saute onion. Add sugar to caramelize.
3. Combine sausage, onions and Chicken flavored stuffing
4. Spread over cookie sheet and cook at 425º until tops brown.

Why bake the stuffing? This adds an incredible flavor and texture to your chili!

The Rue

1. Add 6 cups Chicken Stock. I boiled the pheasant carcasses. Strain stock through a fine mesh strainer into another large stockpot
2. Roast garlic in oven – 3 whole cloves. Let cool.
3. Combine the following ingredients in a food processor: Red Kidney beans, black beans, garlic and green chilies. Blend — leaving small pieces of red and black beans (This will add thickness and great color to your chili).
4. Peel and dice avocado (will add later).

Combine all ingredients (meat, rue, artichokes, cream cheese, spices, etc.) into a one large crockpot. Simmer for 6 to 8 hours. Wait to add Great Northern Beans, sweat potatoes, green onion and avocado until your ready to serve, otherwise they will boil to mush.

Serves 12 or more hardy souls.

Venison Breakfast Swirls

Ingredients:

• 1/2 pound ground venison
• 1 pkg Hot Flavor Jimmy Dean® Pork Sausage
• 1 medium onion
• 1 can (8 0z) Pillsbury® buttermilk biscuits
• 1/3 cup shredded Colby cheese
• parchment paper
  

Gravy

• 1 stick butter
• 1 cup flour
• 1 qt milk
• salt and pepper to taste
  

Instructions:

1. Slow-fry bacon.
2. Mince onion.
3. Brown venison and sausage together.
4. Mix onion, venison, sausage and cheese in large bowl.
5. Roll-out biscuits into one large square sheet.
6. Sprinkle venison/sausage mixture in a line, one inch from leading edge.
7. Roll leading edge over mixture and continue to roll into one large log. (freeze overnight)
8. Next morning…cut into 1 inch pieces.
9. Bake at 325° on cookie sheet (Use parchment paper and watch closely so not to burn)

If you do not have parchment paper, double baking/cookie sheets one on top of the other for additional insulation. Allow the biscuits to cook the additional few minutes on the top of the range. Cooking spray only increases the burn opportunity. Should you burn them anyway, tear into small pieces, mix with more shredded cheese. Add gravy mixture together and pour over top.