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    Fried Turkey Tenders
    Our Southern Roots

    May 03, 2013 at 4:36pm
    http://our-southern-roots.com/fried-turkey-tenders/

    Simple, easy and good!
    -Pete
    Duplin County Bowhunter
    Looks Delicious!! Will definitely have to try it out sometime....

    May 13, 2014 at 7:41am

    Reply
    Best Deer Roast Recipe
    Diane00

    March 13, 2013 at 6:57pm
    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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    Tagone
    Diane.. that looks tasty!!! Makes me wish I had a bowl full right now.

    March 13, 2013 at 8:29pm

    Reply
    Quail Breast Stroganoff
    Jeff Dennis

    March 10, 2011 at 9:53am
    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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    Viperx4
    Recipe looks good. Nice to see your name here! Hope you have been doing well.

    August 24, 2014 at 8:26pm

    Reply
    Fried Turkey Tenders
    Our Southern Roots

    May 03, 2013 at 4:20pm
    http://our-southern-roots.com/fried-turkey-tenders/

    Simple, easy and good!
    -Pete
    Reply
    What do do with a little Quail and Venison Sauasge
    Brian Carroll

    April 08, 2013 at 12:44pm
    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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    Louisiana Shrimp and Corn Soup!
    Our Southern Roots

    February 04, 2013 at 10:30am
    http://our-southern-roots.com/lousiana-shrimp-and-corn-soup/

    This a great recipe you just have to try! One of my favorites!
    -Pete
    Reply
    Country Fried Venison and Gravy
    Our Southern Roots

    January 27, 2013 at 4:13pm
    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
    Reply
    Fried Rabbit- Simple and Good!
    Our Southern Roots

    January 09, 2013 at 10:06am
    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!
    Reply
    Hoppin' John for New Years
    Our Southern Roots

    December 28, 2012 at 11:09am
    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!
    Reply
    Hunter's Style Duck - great hearty recipe!
    Our Southern Roots

    December 22, 2012 at 9:59am
    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!
    Reply
    Ray's Mosquito Free Venison Loin
    Brian Carroll

    November 09, 2011 at 10:55pm
    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 sides…
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    Carolina Cornbread Spadefish
    Jeff Dennis

    June 23, 2011 at 9:44am
    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
    Jeff Dennis

    June 23, 2011 at 9:37am
    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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    Lowcountry Shrimp and Grits
    Jeff Dennis

    June 16, 2011 at 3:33pm
    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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    Lowcountry Shrimp and Grits
    Jeff Dennis

    June 16, 2011 at 3:30pm
    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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    Grilled Duck Fajitas
    Jeff Dennis

    May 09, 2011 at 10:06am
    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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    Grilled Duck Fajitas
    Jeff Dennis

    May 09, 2011 at 10:04am
    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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    Asian Duck Breast
    Jeff Dennis

    April 12, 2011 at 12:07pm
    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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    Asian Duck Breast
    Jeff Dennis

    April 12, 2011 at 12:05pm
    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 of…
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    Saltwater School Cooking Class
    Jeff Dennis

    March 21, 2011 at 10:43am
    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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    Saltwater School Cooking Class
    Jeff Dennis

    March 21, 2011 at 10:21am
    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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    Reply
    Wild Game Cooking Tips
    Jeff Dennis

    March 10, 2011 at 3:02pm
    Winston Greely shares some wild game cooking tips.
    Reply
    Chef Tony Cooks 'em Up
    Jeff Dennis

    March 10, 2011 at 2:59pm
    Roasted Duck cooking video by Chef Tony
    Reply
    Cooking on the Wild Side
    Jeff Dennis

    March 10, 2011 at 10:58am
    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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    Cooking on the Wild Side
    Jeff Dennis

    March 10, 2011 at 10:57am
    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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