TheRedNeckHunter.com

Outdoor Recipes

Home | Fouke Monster | Ultimate Guns | Catching Gurdons "Ghost Light" | Pelicans Invade N.E. Texas | The Gurdon Ghost Lights | Amazing Videos | One Bear, Extraordinare | Campfire Tales | Catfishmania! | Bass Masters | A Texas Tail | The Mountain Man | Turkey Hunting | Duck Hunting | State Hunting Seasons | The Knife Shop | Noodling | TheRedNeckHunter Store | Moutain Lion / Cougar | Animals in the News | Carp and Muscle | Crawfish Cajun Style | Red River Razorbacks | Trophy Deer | Alligators of Arkansas | Monster Catfish In Texas | BowFishing Extreme | Outdoor Recipes | Caving | Members Photos | Contact Us | Strange Creatures | Outdoor Survival | man vs wild | Snakes | The American Sportsman | Deadliest Creatures | Arkansas Record Black Bear | Tracking Basics

If you want to submit a recipe, or any  comments click our link on the contact page.

Lemon Catfish

Servings
Prep time: 15 min
Cook Time: 15-25 Minutes Ingredients:


6 Catfish Fillets
1 lemon sliced
Lemon pepper marinate
1 Tablespoon chopped chives
salt and pepper to taste


Backpacker taking a drink; Size=180 pixels wide
Taking a break from work

More to come!

More recipes coming soon!

Crawfish Pie

INGREDIENTS:

1 med. to large onion

3 stalks of celery

6 to 8 cloves of garlic

1 can of cream of mushroom soup

1 can light or regular evaporated milk

1 pound of crawfish tails

5 tablespoons of cornstarch

pie crust for 2-crust pie

1 med. to large onion

3 stalks of celery

6 to 8 cloves of garlic

1 can of cream of mushroom soup

1 can light or regular evaporated milk

1 pound of crawfish tails

5 tablespoons of cornstarch

pie crust for 2-crust pie

PREPARATION:

Preheat oven to 350°. Sauté onions, celery and garlic in butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick

Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shell and bake at 350° for 20 minutes

Country Breakfast Skillet

INGREDIENTS:

6 slices bacon, cut in 2-inch pieces

1/4 cup chopped green bell pepper

2 tablespoons finely chopped onion

6 cups cubed cooked potatoes

1/2 cup shredded sharp cheddar cheese

6 eggs, lightly beaten

salt and pepper, to taste

6 slices bacon, cut in 2-inch pieces

1/4 cup chopped green bell pepper

2 tablespoons finely chopped onion

6 cups cubed cooked potatoes

1/2 cup shredded sharp cheddar cheese

6 eggs, lightly beaten

salt and pepper, to taste

PREPARATION:

In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of dripping.

Heat the drippings remaining in the pan until sizzling

Add the bell pepper, onion and potatoes; cook, stirring gently, until the potato cubes are browned.

Sprinkle on the shredded cheese and stir until melted. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once. Serves 4 to 6.

Venison

Venison Chili

6 servings (aprox)

2 - 2 1/2 lbs. venison
1/2 cup flour
1 1/4 cups beef stock, divided use
2 tablespoons vegetable Oil
2 teaspoons chili powder
1 - 1 1/2 teaspoons ground cumin
1 7 oz can chipotle peppers in adobo sauce (chopped)
1 envelope dry onion soup mix
1 1/4 cups beef stock
1 cup whole kernel corn
Salt and pepper to taste

Place 1 cup stock, soup mix, corn, chipotle peppers and liquid, cumin and chili powder in slow cooker, turn on high.
Heat 2 table spoons oil in large skillet (medium-high). lightly flower meat. Cover bottom of pan with 1 layer of meat and brown until dark, it may take 2 batches depending on pan sizes. Add meat to cooker as it becomes browned. When last of meat is brown, place remaining beef stock to skillet, warm and scrape all contents of skillet to cooker. Reduce heat to low and cook for at least 6 hours. Salt and pepper to taste.

Venison Burrito

10 servings (aprox)
Cook Time: 6 hours Ingredients:


2 - 2 1/2 lbs. venison
1/2 cup flour
1 1/4 cups beef stock, divided use
2 tablespoons vegetable
2 teaspoons chili powder
1 - 1 1/2 teaspoons ground cumin
1 7 oz can chipotle peppers in adobo sauce (chopped)
1 envelope dry onion soup mix
1 1/4 cups beef stock
1 cup whole kernel corn
16 oz. Sour cream
1/2 head lettuce shreded
10 flour tortilla
1 tomatoe diced
8 oz. grated cheddar cheese (sharp, med, mild your choice)
Salt and pepper to taste


Place 1 cup stock, soup mix, corn, chipotle peppers and liquid, cumin and chili powder in slow cooker, turn on high.
Heat 2 tablespoons oil in a large skillet over medium-high. lightly flower meat. Cover bottom of pan with 1 layer of meat and brown until dark, it may take 2 or 3 batches depending on pan sizes. Add meat to cooker as it becomes browned. When last of meat is brown, place remaining beef stock to skillet, warm and scrape all contents of skillet to cooker. Reduce heat to low and cook for at least 6 hours. Salt and pepper to taste.

I like to serve buffet style with cups of cheese, sour cream, lettuce, tomato's. Add 3-4 tablespoons of meat mixture and add cheese, lettuce, etc. as desired.

Deviled Eggs

INGREDIENTS:

6 hard-boiled eggs

2 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 green onion, very thinly sliced (slice a little of the green and keep separate from white)

a few leaves of fresh flat-leaf parsley, finely chopped, optional

freshly ground black pepper

salt, to taste

paprika, optional

6 hard-boiled eggs

2 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 green onion, very thinly sliced (slice a little of the green and keep separate from white)

a few leaves of fresh flat-leaf parsley, finely chopped, optional

freshly ground black pepper

salt, to taste

paprika, optional

PREPARATION:

Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste.


Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
Makes 12 halves, 24 quarters. Recipe can be doubled.

Website hosted by Web.com