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  • Looks Delicious!! Will definitely have to try it out sometime....


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    Take a big deer roast from past season out of the freezer,put in crock pot with veges,water,salt and pepper set ur timer,put on your boots and go turkey scouting for 4 or 5 hours. Come back tired and cold,walk in the door and smile when you think of how smart you were for thinking to do this…
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    Diane.. that looks tasty!!! Makes me wish I had a bowl full right now.


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    This recipe comes from the old Quail Unlimited: Wild Game and Country Cooking cookbook by Timothy Manion.

    Quail Breast Stroganoff

    10 - 14 Quail Breasts
    1 chopped onion (medium)
    1 (10 3/4-ounce) can condensed cream of celery soup
    1 (4-ounce) can of mushrooms
    1/2 teaspoon oregano
    1/2…
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    Recipe looks good. Nice to see your name here! Hope you have been doing well.


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    This is DELICIOUS! Take some fresh critters from your freezer put them together and VOILA!

    Quick fry a quail in the seasonings and drippings from some venison sausage and make a super size helping of cheddar cheese grits. Together the flavors will mix and make your mouth tingle for more. It's…
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    2+
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    http://our-southern-roots.com/lousiana-shrimp-and-corn-soup/

    This a great recipe you just have to try! One of my favorites!
    -Pete

    http://our-southern-roots.com/country-fried-venison/

    Many of ya'll prob. already make country fried venison - but here's an easy step by step recipe and pics. for those that haven't tried it yet. Prob. my favorite way to use venison!
    -Pete

    http://our-southern-roots.com/fried-rabbit-meal/

    Rabbit - use it like you would chicken. We cook it here with a simple recipe that is aweome. Rabbit may be the best tasting game meat!

    http://our-southern-roots.com/black-eyed-peas/

    Great recipe here we'd like to share for black-eyed peas, field peas or hoppin' johns. Got to start the New Year off right!

    http://our-southern-roots.com/category/eat/

    pics and step by step guide of how to prepare this dish! perfect after a cold day in the duck blind!

    Ray’s Mosquito Free Venison Loin~

    You start with a clean shot on a 100-pound doe, making an instant kill. Process quickly and hang the meat until ready for cutting. Take out the backstraps (loins) and cut them into three sections, seven to eight inches long. Trim the loins clean on all…
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    Carolina Cornbread Spadefish
    From Cooking on the WIld SIde Cookbook
    Order here: http://www.shop.lasmag.com/Library_c7.htm

    By Ty Conti

    8 boneless and skinless spadefish filets (3/4 to 1-inch thick)
    1 tablespoon cooking oil
    salt and pepper
    4 tablespoon butter or margarine
    1 cornbread…
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    Carolina Cornbread Spadefish
    From Cooking on the Wild SIde Cookbook
    Order here: http://www.shop.lasmag.com/Library_c7.htm

    By Ty Conti

    8 boneless and skinless spadefish filets (3/4 to 1-inch thick)
    1 tablespoon cooking oil
    salt and pepper
    4 tablespoon butter or margarine
    1 cornbread…
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    This recipe come from Guy Harvey's Island Grill and serves two.

    Grits
    ½ c grits
    1 c heavy cream
    1 c water
    3 tblsp. unsalted butter
    salt and pepper to taste

    Shrimp
    2 tblsp olive oil
    8 lg. shrimp
    ¼ lb. Andouille sausage sliced and grilled
    ¼ c. Vadalia onions
    ¼ c fresh peppers
    1…
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    This recipe come from Guy Harvey's Island Grill and serves two.

    Grits
    ½ c grits
    1 c heavy cream
    1 c water
    3 tblsp. unsalted butter
    salt and pepper to taste

    Shrimp
    2 tblsp olive oil
    8 lg. shrimp
    ¼ lb. Andouille sausage sliced and grilled
    ¼ c. Vadalia onions
    ¼ c fresh peppers
    1…
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    This recipe submitted by James Anderson of DU and serves six.

    Ingredients:
    1 ½ pounds boneless skinless duck breasts
    ½ cup fresh lime juice
    3 tablespoons finely chopped onion
    1 large garlic clove, minced
    ¼ cup golden tequila or dark rum
    3 tablespoons vegetable oil
    2 large red bell…
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    This recipe submitted by James Anderson of DU

    Ingredients:
    1 ½ pounds boneless skinless duck breasts
    ½ cup fresh lime juice
    3 tablespoons finely chopped onion
    1 large garlic clove, minced
    ¼ cup golden tequila or dark rum
    3 tablespoons vegetable oil
    2 large red bell peppers, cut into…
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    This dish serves serves 4 and came from Cliff Russell of DU.

    Ingredients
    ¼ cup olive oil
    ¼ cup soy sauce
    2 tablespoons lemon juice
    2 tablespoons hoisin sauce
    ½ teaspoon dry mustard
    3 or 4 drops of sesame oil
    1 garlic clove, crushed
    1 tablespoon honey
    1 teaspoon crushed red…
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    This dish serves 4 and came from Cliff Russell of DU.

    Ingredients
    ¼ cup olive oil
    ¼ cup soy sauce
    2 tablespoons lemon juice
    2 tablespoons hoisin sauce
    ½ teaspoon dry mustard
    3 or 4 drops of sesame oil
    1 garlic clove, crushed
    1 tablespoon honey
    1 teaspoon crushed red pepper
    breasts…
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    Ty Conti, author of Cooking on the Wild Side, gave a cooking demo at the Sportsman Saltwater School - and this video is the introduction of the recipe listed here:

    Pan-Fried Pistachio-Kissed Triggerfish

    8 Triggerfish Filets (3 to 4 ounces each)
    2 cups whole milk (divided into one cup…
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    Ty Conti, author of Cooking on the Wild Side, gave a cooking demo at the Sportsman Saltwater School - and this video is the introduction of the recipe listed here:

    Pan-Fried Pistachio-Kissed Triggerfish

    8 Triggerfish Filets (3 to 4 ounces each)
    2 cups whole milk (divided into one cup…
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    Winston Greely shares some wild game cooking tips.

    Roasted Duck cooking video by Chef Tony

    Cooking on the Wild Side
    The publisher for North Carolina Sportsman, Ty Conti, published this cookbook just last year.

    Mustard-Baked Spanish Mackerel

    8 Spanish mackerel filets (about 4 to 6 ounces each) boned and skinned
    1/2- cup Dijon mustard
    1 teaspoon paprika
    1 tablespoon minced…
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    The publisher for North Carolina Sportsman, Ty Conti, published this cookbook just last year.

    Mustard-Baked Spanish Mackerel

    8 Spanish mackerel filets (about 4 to 6 ounces each) boned and skinned
    1/2- cup Dijon mustard
    1 teaspoon paprika
    1 tablespoon minced onion
    1 tablespoon ketchup
    1…
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