By the time the 4th of July rolls around, the winter rust that might have set in on your grilling skills should be long gone. If Memorial Day Weekend is the warm-up toss for grilling season, the 4th of July is game seven of the championship series. You better bring your “A-Game” to the party as your guests will expect nothing less. And for the outdoor enthusiast, there’s even more pressure as you might have an unconverted newbie that married into the family, inching up to the table, to sup on wild game for the first time — you want that first bite of venison or duck to be so good they’ll come back for more.
To help you with your grilling efforts, we enlisted some of the top names and recipes from the Sportsman Channel, which kicks off 22 new series and 75 season premiers this week. From The PigMan to the MeatEater to Haley Heath — we’ve got your Made in America Sportsman Channel Recipes right here…let’s dig in!
Bacon Basket // Ultimate Square Venison Burger // MeatEater Venison Ribs // Bacon Wrapped Venison Rolls // Back Strap Fever // “Rusty” Grilled Whitefish // Spicy Bacon Wrapped Duck // Walleye With Cajun Rub // Santa Maria BBQ // Venison, Mushroom and Blue Cheese Burger // Eichler Big Game Marinade // Crawfish Stuffed Bell Pepper // Family Traditions Ribs // Wild Game Teriyaki Marinade And Grilling Sauce // Riggo’s Grilled Striped Bass
Bacon Basket (The 10 Step Program) - The Pig Man
Call your doctor to pre-arrange a post eatin' visit… just sayin.
2 lbs. PORK sausage, Johnsonville 1lb packs works perfect...sage is best.
1 package PORK bacon, pre-sliced.
1 small package of pre-cooked shredded potatoes or potatoes o’brien for an extra kick
1 small can of diced jalapenos
1 small block of cheddar cheese or grated cheese, smoked cheese is the best
1 bottle of Green Mountain Grills Cherry Chipotle BBQ Sauce
- Lay down strips of bacon with a bacon strip gap between each piece of bacon, half the package. Then lay down the next bacon piece perpendicular to the previous half package of bacon covering the gaps. Then intertwine each piece of bacon ultimately resembling a Basket Weave.
- Spread 1lb pork sausage out flat from side to side in one direction and centered in the other on the bacon weave. (sausage should go to the end of 2 of the 4 sides of the bacon)
- Lay down the potatoes covering all but 3/4 from the side of the sausage.
- Lay down the chipotle peppers or jalapenos over the potatoes
- Cover the peppers with cheese.
- Spread the last 1 lb of pork sausage flat and transfer over the mixture on top of the existing 1 lb of PORK sausage. Using the ¾” of exposed previous Pork (see step 3 above) seal the edges pork to pork.
- Roll the remaining exposed bacon over the pork loaf making your Bacon Basket.
- Set the grill to 350°F.
- Cook for about 1 hour until internal temperature reaches 165°F or higher.
- I like to Baste with Green Mountain Grill Cherry Chipotle for the last 15 – 20 minutes.
Recipe courtesy of The Pig Man
The series is the story of Brian “Pig Man” Quaca, a true-blue original and a character at the core, given to a rough and tough hunting lifestyle aimed at entertaining the masses with his different take on traditional hunting television. Tune in Sunday nights at 10:00 pm E/P exclusively on Sportsman Channel.
Ultimate Square Venison Burger - North American Whitetail
Hamburgers are a 4th of July staple for many grill feasts. This year, knock the socks off friends and family with this incredible burger that includes a secret sauce that'll have your loved ones snooping around your recipe box. They'll be stumped though, because a recipe like this is best kept locked away in the steel cage you call your brain. It'll take some time to make, but it's worth it.
2 Pounds ground venison
2 tbsp Worcestershire sauce
1 tbsp kosher salt
1 tbsp freshly cracked pepper
1 yellow onion, sliced thinly
4 jalapenos, pith and seeds removed, sliced lengthwise thinly
8 ounces cremini mushrooms, slices thinly
1/4 cup ketchup
1/4 cup mayonnaise
1/4 cup finely diced bread-and-butter pickles
2 tsp distilled white vinegar
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp Old Bay Seasoning
Thickly sliced bacon
Sliced avocado or guacamole
Thoroughly mix the ground venison with Worcestershire sauce, salt and pepper with your best mixing tools available…your hands. Instead of salt and pepper, you could also use your favorite steak seasoning or seasoned salt. Don't over do it though on the salt as you'll pick up plenty with the bacon.
Once your ground has been seasoned, grab a 13x9 inch sheet cake pan and press the ground venison into the pan, making a nice smooth, flat layer of meat that presses flush against the edges, covering the entire pan.
Using a dull butter knife or a heavy plastic spatula, cut out your square hamburger shapes by cutting right down the middle lengthwise and then three times across the middle widthwise at equal intervals. It should leave you with six, square burgers. Let stand at room temperature while you're preparing other items.
Now that your burgers are formed, get out a big frying pan and start frying your bacon over medium high heat. Once your bacon is cooked, pour off most of the oil and add the sliced onion, jalapeno, and mushrooms to the pan and sauté until softened and cooked through. Remove from heat and set to the side.
For the secret sauce, combine the ketchup, mayonnaise, bread-and-butter pickles, vinegar, dry mustard, cayenne pepper, garlic powder and Old Bay Seasoning. Mix well.
Fire up the grill to a high heat, making sure to leave yourself a "safe zone" for flare ups. Add your square burgers and grill until done (this will depend on grill temp). I usually grill at 400-450 degrees and flip after four minutes. After another four minutes, I flip again, turning the burger 90 degrees for those awesome criss-cross grill marks. I then grill an additional 2-3 minutes on each side. The burger will have been flipped four total times.
A minute before you pull off your burgers, add the cheddar cheese and toast your buns.
Build your burger like this:
- secret sauce
- square burger w/ melted cheese
- Sautéed onion, jalapeno, mushroom mix
Tell your friends and family that the sauce already has the ketchup, mustard and mayo in it. Make em' take a bite as you prepare it…trust me…they won't regret it!
Recipe courtesy of Aaron Decker, online editor for North American Whitetail TV
On North American Whitetail, co-hosts Stan Potts and Gordon Whittington join renowned deer researcher, Dr. James Kroll, NAW magazine editor Patrick Hogan and fellow expert hunters Mike Clerkin and Brent Beimert in sharing amazing hunts with bow and gun. Among each week’s special segments are viewer-submitted videos and photos, tips on whitetail behavior and management and profiles of all-time legendary bucks.
Airs Wednesdays at 9 p.m., Thursdays at 12 a.m. & 12:30 p.m. and Saturdays at 6 a.m. on the Sportsman Channel. All times Eastern.
MeatEater Venison Ribs - Steven Rinella
Here’s the best way I’ve ever found to do venison ribs, a cut of meat that is often underutilized or simply ground into sausage meat. It’s based on a recipe stolen from Steven Raichlen’s very excellent The Barbecue Bible, though my brother Matt added a couple of key steps to make it the perfect preparation for summertime wild game grilling.
1/4 cup paprika
1 1/2 tbsp paprika
1 1/2 tbsp ground black pepper
1 1/2 tbsp dark brown sugar
1 tbsp salt
1 1/2 tsp celery salt
1 1/2 tsp cayenne pepper
1 1/2 tsp garlic powder
1 1/2 tsp dry mustard
1 1/2 tsp ground cumin
Step 1: Using a hacksaw or bone saw cut a rack of venison ribs perpendicular to the bones, so that you get three strips of connected rib bones that are about five or six inches long. Then cut these trips into pieces containing three or four ribs apiece. Plan on two or three pieces per person – say about five or six pounds of ribs for six folks. You want them to look like this:
Step 2: Place the ribs into a pressure cooker and add just enough water to cover them. Cook at full pressure for thirty minutes. By then, the ribs should be tender enough for the meat to fall off the bone.
Step 3: Remove the ribs from the pressure cooker, let them cool, and then give them a generous rub-down with your favorite dry rub (blends meant for pork ribs are ideal). Or if you’re feeling ambitious, make up a batch based on Raichlen’s recommended blend by combining the following ingredients.
Step 4: Combine the following to make a mop sauce for glazing: 1 cup cider vinegar 1/2 cup yellow mustard
Step 5: Fire up your outdoor grill and lay out the ribs in a single layer on the rack. Since they’re already cooked, you’re just looking to give them a light char and get them crisp. Flip often, and mop on a generous coat of the glaze each time they flip. Continue cooking until the bones start to blacken and the meat has acquired the color of ribby goodness – say about ten or fifteen minutes. Serve with dill pickles and you’ll be in heaven.
Recipe courtesy of Steven Rinella, host of the MeatEater
In MeatEater, author, hunter, and outdoorsman Steve Rinella will walk on the wild side where cliffs, claws and the culinary art all come crashing together in one nail-biting outdoors adventure. In MeatEater, Rinella will deconstruct and master any hunting technique; track and pursue prey; and procure his own food, which he will turn into a mouth-watering fireside meal. Far from trophy or sport hunting, Rinella stays true to our ancestral tradition of sustenance hunting- nothing he harvests goes to waste. Whether tracking black tail deer in the remote Alaskan Wilderness, or rooting out Javelina in Texas, Rinella will defer to his back-country roots, challenging himself at every corner while providing nail biting adventure along the way. Tune-in to MeatEater Sunday nights at 9:00 pm E/P exclusively on Sportsman Channel. Log on to www.themeateater.com or www.stevenrinella.com, for more videos, blogs gear and books.
Bacon Wrapped Venison Rolls - Jana Waller - Skull Bound TV
This is my favorite venison recipe. It also works great with antelope or elk meat! Itʼs fairly easy to prepare and is always a big hit with friends and family. Itʼs the perfect meal for the grill and goes great with your traditional summer side dishes like fresh salad, grilled vegetables, beans or fruit salad.
1 package of bacon
1 lb. Venison or 4 steaks/backstraps
8 oz. cream cheese
1 jalapeno or green Pepper
1 cup balsamic dressing
1 cup Worcestershire sauce
Thaw venison steaks or backstraps (if needed) and cut into thin strips approximately 3-4 inches long and soak in a mixture of 50 percent balsamic dressing and 50 percent Worcestershire sauce until coated. Let meat soak for a minimum of 1 hour.
Cut up jalapeno or green pepper into small nickle-sized pieces.
Cut bacon into 1/2 stripes. Individually place bacon stripes onto cutting board. Place venison strip on bacon and add a dollop of cream cheese and a small piece of pepper. Roll tightly into a ball and place a toothpick through the middle to hold together. *The secret is to pierce the jalapeno or pepper with the toothpick to help hold the roll together.
Place rolls onto pre-warmed grill for approximately 15 minutes, turning every few minutes to cook meat thoroughly. Keep the heat down to a low-medium heat to avoid over cooking.
Make sure to remove toothpicks before consuming and ENJOY!
Recipe courtesy of Jana Waller and Skull Bound TV
Host Jana Waller travels the world in search of her next adventure. Her skull design business leads her to some of the most colorful and interesting characters that share her passion for hunting. Skull Bound TV returns to Sportsman Channel in 2013, don’t miss it.
Back Strap Fever - Michael Lee - Backwoods Life
1 venison backstrap
1 cup extra virgin olive oil
1 cup red wine vinaigrette
2 medium onions sliced
1 cup celery, chopped
1 clove garlic. Chopped
1 tsp. Kosher Salt
1 tsp. cracked black pepper
1 1/2 tsp. Worcestershire sauce
2 bay leaves
- Tenderize meat using a meat fork. Combine all ingredients and marinate backstrap overnight.
- Preheat grill on med-low heat.
- Place backstrap on grill 10 to 15 minutes, or until cooked to your liking.
Tip: Backstrap, a top choice cut of wild game, is located on the outside of the back and runs along each side of the backbone from the neck down to where the hindquarters join the rump area. Since wild game is so lean, it is best served medium-rare to maintain tenderness.
Recipe courtesy of Michael Lee of Backwoods Life
Since 2004, Michael Lee and Kevin Knighton have been blessed enough to bring outdoor television into the homes of millions of viewers each week. The guys work hard to bring their life, personalities, and experiences to the viewers that show what the average person goes through each year in search of the next adrenaline rush in the outdoors. In 2011, Michael and Kevin added their new co-host, Woody Sullivan to the mix for an even more entertaining cast. The guys have grown to new levels over the past years and are proud to say they are average folks living a dream. Welcome to a new show, a new adventure, and a new life...........the Backwoods Life airing exclusively on Sportsman Channel Sundays at 6:00 pm ET.
Canadian Whitefish On a Grill - Wild Fish Wild Places
There is one special recipe that stands out from the rest that we experienced while filming in the Northwest Territories that we would like to share.
The chief of Colville Lake invited us for a traditional whitefish dinner and what Chief Richard served we were not quite ready for…..
Species: Northern Canadian Whitefish
Preparation: Take the fresh caught whitefish and place in the freezer for approximately 3 hours with the head, mucus and some blood still present. This really seals in the flavor.
After the prep work is complete start a fire in your outside metal fire ring. When the fire is good and hot place the rusty metal grate on top of the fire ring (make sure it has a healthy coating of rust to ensure flavor, and a tetanus shot).
Place the partially frozen whitefish directly onto the rusty metal grate leaving the head, mucus and some blood still attached. As the fish starts to burn nicely on one side flip and repeat. It is very important not to add any seasonings what-so-ever to ensure the natural flavor of the rust and mucus. When the fish appears to be finished, grab it with leather gloves and place on a piece of cardboard to enjoy with some plastic forks and a nice cup of hot tea.
This way of cooking whitefish sounds and appears gross when viewing as an outsider but that old chief knew what he was doing, the fish was actually pretty delicious, or we were just really hungry.
Recipe courtesy of Wild Fish Wild Places
The Wild Fish Wild Places crew travels extensively throughout the world in search of great fishing. Within these travels we always seem to find a variety of wild fish recipes shared by the locals, from the exotic Piranha soup of the Amazon to Striped Bass of the Sacramento River. Catch Wild Fish Wild Places in 2013 on Sportsman Channel and make sure to tune in to Denis’ new series The Birdmen Saturday’s at 4pm ET.
Spicy Bacon Wrapped Grilled Duck - Chad Belding - The Fowl Life
10 oz. bottle of Banded Fusion Hot Sauce
13 oz. jar of Banded Fusion Gourmet Grill’in Rub
4 duck breasts
8 pieces of hickory smoked bacon
8 pepperoncini peppers
4 oz. of Cream Cheese
- Slice the Duck Breasts in half from the edge. Using a meat mallet, pound each Duck Breast piece until about 1/4-inch thin.
- Marinate the duck breasts in the Banded Fusion Hot Sauce in a plastic bag overnight
- Remove each duck breast piece from the marinade and place each piece on your prep area
- Set the marinade aside for later use.
- Moderately sprinkle the Banded Fusion Gourmet Grill’in Rub on each side of the duck breasts.
- Remove the stems and slice the Pepperoncini Peppers in half and place 2 or 3 pieces on the end each of the Duck Breasts.
- Roll the Pepper up in the Duck Breast about 1/3 the length and then place 1/2 oz of the Cream Cheese on the Duck Breast and finish rolling it up.
- Take one piece of bacon and completely wrap the rolled-up Duck Breast and secure with toothpicks. Use two pieces if needed.
- Be sure the bacon is very tight around the entire Roll.
- Sprinkle all of the Rolls with the Banded Gourmet Grill’in Rub.
- Place the Rolls on your Medium Hot Grill and brush on some of the marinade. Watch it closely, the bacon drippings will make it flare up and burn.
- After the internal temperature reaches about 100 degrees, turn the Rolls over to cook the other side.
- Brush on some more marinade and cook until the internal temperature is around 155 degrees.
- Remove Rolls from grill and let rest for 5 minutes before serving. Serve with Banded Fusion Hot Sauce.
Recipe courtesy of The Fowl Life with Chad Belding
The Fowl Life is a journey into the lives of Team Maniac as they keep the pressure on waterfowl. Watch Chad Belding this fall on The Fowl Life at 10:30 pm E/P Sundays and catch the rest of the Banded Nation on Dead Dog Walkin’ and an all-new series The Syndicate every Sunday at noon ET.
Walleye With Cajun Rub And Cilantro Lime Relish - Randy Newberg - On Your Own Adventures
Ingredients for rub
4 tsp salt
1 tsp cayenne (or to taste)
2 tsp white pepper
4 tsp thyme
2 tsp dry basil
1 tsp garlic powder (or to taste - may add up to another 2 tsp.)
1 tbsp paprika
1 to 1 1/2 cups flour, depending upon desired spiciness
4 -8 walleye filets
2 tbsp butter
- Combine all the herbs and spices. Add the flour and mix thoroughly.
- Lightly pat each walleye filet dry with paper towels. Dredge each filet in the flour mixture and shake off the excess.
- Prepare the grill by placing foil over the grill grates, then paint the foil with a light layer of butter.
- Grill the filets over medium heat (350 degrees) until golden brown (3-4 minutes). Then flip the filets and grill the other side, until done (fish should flake easily). While cooking the last side, place thinly sliced lemon wedges on top of the filets, until fish is done.
- Place on a plate and top with Cilantro Lime Relish (recipe follows). Serve with oven roasted potatoes, if desired.
Cilantro Lime Relish
1/2 cup sour cream
4 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, finely minced
2 cloves garlic, finely minced
Zest of 1 lime, (zest should be finely chopped)
Juice of 1 lime
Salt and pepper to taste Large dash Tabasco
Combine all ingredients.
Recipe Courtesy of On Your Own Adventures
Extreme hunting, in rugged conditions, with the challenges of public lands and public hunters. This is what On Your Own Adventures with Randy Newberg is all about. Tune in Thursday nights at 9:00 pm E/P exclusively on Sportsman Channel.
Santa Maria BBQ - Kevin Steele - Petersen's Hunting Adventures
This recipe comes down to us from early California Vaqueros and is a traditonal recipe along California's Central Coast cattle areas. If you've ever spent any time hunting California feral hogs or blacktails, you'll be familiar with the recipe. If not, then enjoy!
2-3 lbs, 1 1/2-inch thick slab of any big critter (elk, moose, Cape Buffalo, Angus)
- Rub your meat with the olive oil. (yeah, I know but this really is a recipe) Mix equal parts black pepper and granulated garlic. Rub into both sides of meat
- Burn down oak wood(white, blue, red etc) to 6-inch base of hot coals
- Place meat on grill. Sear on both sides at high heat (hand can't be held over grill for more than 3 seconds)
- Adjust grill height so that meat cooks at medium high heat but does not char.
- Cook for 20 to 30 minutes or until medium rare.
- Remove from grill and cut into 1/4" slices
Traditionally served with garlic bread toasted on top of grill, pinto beans, salsa and salad with Italian dressing.
Recipe courtesy of Kevin Steele, Executive Producer and co-host of Petersen's Hunting Adventures
Travel the globe with hosts Craig Boddington, Kevin Steele and Mike Schoby as they pursue the world’s most sought-after big game species from the Colorado Rockies to the dark forests of Hungary and just about everywhere in between. Featuring high-adrenalin hunts in North America, South America, Africa and Europe. Join their chase for elk, pronghorn, red stag, Eurasian boar, eland, nyala, mule deer, gators, ibex, javalina, predators and more on this season’s exciting new episodes.
Airs Friday 11:00 a.m., Saturday 6:30 a.m., Sunday 8:30 p.m. and 11:30 p.m. on the the Sportsman Channel All times eastern.
Venison, Mushroom and Blue Cheese Burger - Scott Leysath - Dead Meat
Some folks complain about the bland flavor of ground venison, but I usually attribute that to mishandling of the meat either in the field or kitchen. The meat is very lean and can suffer miserably from overcooking. I usually add about 20 percent ground fatty pork or beef to my ground venison to add flavor and moisture. In this instance, I use a creamy cheese, onions and mushrooms to compensate for the lack of natural fat.
1 1/2 pounds ground venison
2 tbsp butter
2 cloves garlic, minced
1 medium onion, finely diced
2 cups mushrooms, coarsely chopped
1/2 cup blue cheese crumbles
2 tbsp breadcrumbs
Salt and pepper
4 burger buns
4 lettuce leaves
4 slices tomato
Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook until onions are translucent. Stir in mushrooms and sauté until soft. Transfer to a medium bowl and allow to cool.
Add ground venison, blue cheese, breadcrumbs, salt and pepper and mix well with your hands to blend. Form into 4 large patties. Grill, pan-fry or broil patties until browned. Add to bun with lettuce, tomato and your choice of other condiments.
For hundreds more fish and game recipes, visit Scott’s website, HuntFishCook.com
Recipe courtesy of Scott Laysath of Dead Meat
Join, Scott Leysath, one of America’s premier wild game chefs as his journey reveals how others harvest and cook some of the country’s least desirable creatures with fur, fins, feathers, spines and slime. Meet interesting people who claim to transform far-from-the-mainstream critters into delicious table fare, or maybe not. From Alaska to south Florida, Chef Leysath is the guest on this quest to hunt, fish, trap and grab some animals you might not think of eating, but he does. Find More of Scott’s great recipes on thesportsmanchannel.com
Grilled Wild Game with Eichler Marinade - Michele Eichler - Muzzy's Bad to the Bone Bowhunting TV
This recipe works great with Elk, Deer, Antelope or Beef
1 cup soy sauce
1/2 cup olive oil
1/2 cup A-1 steak sauce
4 large cloves of garlic chopped
1/2 cup chopped onion
1 tbsp season salt
2 tbsp Montreal steak seasoning
In a non-metallic container combine all ingredients. Add meat. Make sure the marinade coats the meat and marinate overnight. Discard leftover Marinade. Grill to desired doneness. Slice across the grain into 1/2 inch thick slices. Game should never be overcooked and is best medium rare. Allow 6-8 ounces per serving.
Enjoy, Michele Eichler
Recipe courtesy of Michele Eichler and Muzzy's Bad to the Bone Bowhunting TV
For the baddest, bone-crunching Bowhunting show on television, tune into Muzzy Bad to the Bone Bowhunting TV, hosted by Muzzy’s own Michelle Eichler. Tune in Fridays at 8:00 pm E/P.
Crawfish Stuffed Bell Pepper - Marsha Schearer - Shoot Straight with Chad Schearer
6 red bell peppers
1/2 lb. ground venison
1 large yellow onion (diced)
1/3 cup diced celery
1/3 cup diced bell pepper
1 tsp Cajon seasoning
1 tsp salt
1 egg, beaten
1 lb. cooked crawfish tails
1 cup venison sausage (diced)
3 cups cooked rice
2 cup chicken broth
3/4 cup bread crumbs
1/4 cup Realtree Bacon (cooked and diced)
- pour 1 inch water in medium size aluminum pan
- cut Tops off Bell peppers and remove seeds
- Brown Ground Venison in Skillet
- add Trinity ( diced -Celery, Onions, Bell Peppers) cook till tender
- add Crawfish tail meat and seasonings
- add Venison Sausage, rice , Broth and Bread Crumbs and Egg and mix and heat thoroughly
- remove from heat ( you may have to add more broth or bread crumbs or egg- you are working to get a good solid mixture that holds together)
- stuff Bell peppers with mixture and place in baking dish
- Cook on bbq @ 350 for 30 minutes ( or until peppers are tender)
- sprinkle diced Realtree Bacon on top and serve
Recipe courtesy of Marsha Schearer, co-host of Shoot Straight with Chad Schearer
Shoot Straight with Chad Schearer is a new and progressive hunting show. Each week Chad, Marsha, Walker and Wyatt Schearer will hunt with a variety of weapons from archery, muzzleloader, and shotgun to centerfire rifles in destinations around the world. Tune in Monday nights at 7:00 pm ET exclusively on Sportsman Channel.
Family Traditions Ribs - Haley Heath
This year like almost every year, the Heath family will be eating ribs and baked beans! This year our ribs come from a hog that Gunner, our 8-year-old, took this spring!
Wild Boar Ribs (you can remove the membrane on the backside of the ribs
1/4-cup apple cider vinegar
1 cup of brown sugar
1 can of Coke classic
Black pepper and salt
- Mix all the ingredients and marinate the ribs for at least four hours. Overnight is best.
- Remove ribs from marinade and discard remaining marinade .
- heat up on the grill to 340-350 degrees
- Grill for 30-45 minutes over indirect heat. Checking ribs through grilling process When ribs get tender on the grill pull them off and enjoy.
Recipe courtesy of Family Traditions with Haley Heath
Family Traditions with Haley Heath is an action-packed hunting show hosted by a young woman that travels and hunts the world with her husband, G.O. and two young children in search of big game. Tune in Wednesdays at 10:00 pm E/P. This year like almost every year, the Heath family will be eating ribs and baked beans! This year our ribs come from a hog that Gunner our 8 year old took this spring!
Marsha's Wild Game Teriyaki Marinade And Grilling Sauce - Heartland Bowhunter
1 cup soy sauce
1 cup water
3/4 cup brown sugar
1 tbsp white vinegar
3 tbsp vegetable oil or olive oil
1/2 small onion
2 tsp fresh garlic
2 tsp freshly peeled ginger
Combine all ingredients in blender or food processor and blend just until onion, garlic and ginger are finely minced. Use this to marinate meat overnight or for as long as possible, reserving some liquid for use on cooked meat before serving. Cut meat into small chunks prior to marinating, after marinating wrap meat with bacon strips and secure with toothpicks. Also soak toothpicks in water prior to using. Grill until meat is still red inside. Do not overcook! Especially good with duck. Enjoy!
Recipe courtesy of Heartland Bowhunter
Heartland Bowhunter documents the adventures of the team as they bowhunt all over the midwest for anything from whitetail deer to Canada geese. Join the team throughout Season four for some incredible bow hunts from Missouri, Kansas, Iowa, Nebraska, Illinois, South Dakota, and North Dakota. Tune in Friday nights at 8:30 pm E/P to watch Heartland Bowhunter which is part of the FULL DRAW Friday the only primetime block on TV dedicated to bowhunting on The Sportsman Channel
Riggo's Grilled Striped Bass - John Riggins - Riggo on the Range
Coarse fresh black pepper
Quality cold pressed olive oil
Bamboo skewers soaked for an hour prior to grilling
Large striped bass- 15 lb. minimum. Bigger is better, and just off the boat if you can, scale fish very important, then fillet, after filleting cut fillets into 11/2 inch strips paralleling the rib bones and work each successive strip towards the tail, keep on ice until ready to use
Start coals then take bamboo skewers center them in the fillet strips and run them through the fillets longitudinally, coat them in the olive oil, now over hot coals (should be able to hold palm of hand over coals for 4 sec. from 6 inches away) place the strips over coals depending on your heat and size of strips they should take about 4 to 5 minutes per side(make sure you've preheated the grill that the fish lies on), when you turn them sprinkle the grilled side with salt and pepper, and when you lift them from the grill to serve sprinkle the other side with salt and pepper, get them in front of your guests immediately!
Recipe courtesy of John Riggins, host of Riggo on the Range
Riggo on the Range will treat viewers to a culinary twist on hunting, featuring guest celebrities from food, entertainment, music and sports worlds. Each segment will follow Riggins around the world in pursuit of extraordinary hunting, outdoor and cooking adventures. Debuts on the Sportsman Channel in January 2013!