Game Recipeshttp://cookshack.publishpath.comSun, 22 Nov 2009 09:03:03 GMTSmoked Rabbithttp://cookshack.publishpath.com/smoked-rabbit2Wed, 13 Feb 2008 16:18:18 GMTCookshack
  • 3½ pound rabbit
  • Salt and pepper
Cut rabbit into quarters or in half. Add salt and pepper to taste. Smoke-cook at 200F for 3½ hours.

Recommended wood: Hickory ]]>http://cookshack.publishpath.com/smoked-rabbit2Cayley's Balsamic Orange Backstraphttp://cookshack.publishpath.com/cayleys-balsamic-orange-backstrapThu, 20 Dec 2007 21:55:56 GMTCayley Armstrong
  • 2 pounds venison backstrap
  • 1/4 cup Kosher salt
  • 1/4 cup turbinado sugar
  • 1/4 cup orange juice
  • 1/4 cup balsamic vinegar
  • 1 quart water
  • 1 package bacon
  • Cookshack RibRub
    • Blend together Kosher salt, turbinado sugar, orange juice, balsamic vinegar, and water until there are no salt or sugar crystals remaining.

    Trim backstrap of all visible fat and silverskin and place in a large zip top bag. Pour marinade ingredients into bag, seal, and refrigerate for 2 - 4 hours.

    Remove from marinade and sprinkle lightly with RibRub. Wrap with bacon so that the backstrap is completely covered. This helps keep the moisture in the extremely lean deer meat.

    Smoke-cook with 2 ounces of apple wood at 225ºF for 1 1/2 hours, or until the backstrap reaches an internal temperature of 150ºF.

    Optional: I like to get a frying pan smoking hot, drizzle in just a little bit of Extra Virgin Olive Oil, and sear the outside of the backstrap once it is finished smoke-cooking.]]>    http://cookshack.publishpath.com/cayleys-balsamic-orange-backstrap    Drunken Venisonhttp://cookshack.publishpath.com/drunken-venisonThu, 20 Dec 2007 21:55:21 GMTCookshack
    • Venison meat
    Baste Mixture
    • Kosher salt
    • Black Velvet Canadian whiskey
    • White vinegar
    • Coca-Cola

    Pour kosher salt over venison meat. Rub into meat well. Cover with plastic and place in the refrigerator overnight.

    The next day, before smoking, wash all the salt off the meat. Mix together equal parts whiskey, white vinegar, and Coca-Cola. Place meat into smoker. Load wood box.

    Baste with Baste Mixture once per hour, making sure to coat all the meat completely. Smoke meat for 3 - 4 hours, or until done. This recipe will work just as well on any game bird.

    Recommended wood: hickory, mesquite, apple or cherry]]>    http://cookshack.publishpath.com/drunken-venison    Hickory and Tea Smoked Venison Tenderloin with Apple-Cilantro Salsahttp://cookshack.publishpath.com/hickory-and-tea-smoked-venison-tenderloin-with-apple-cilantro-salsaThu, 20 Dec 2007 21:54:57 GMTCookshack
  • ½ gallon water
  • 3 ounces kosher salt
  • 1 ounce curing salt
  • 4 ounces brown sugar
  • 2 ounces honey
  • 2 ounces soy or tamari
  • 2 garlic cloves, crushed
  • 2" ginger, peeled and crushed
  • 1 tangerine peel, pith removed, dry
  • 1 venison tenderloin
    • Combine first 6 ingredients, boil, and skim off impurities. Remove from heat and add garlic, ginger, and tangerine peel. Cool to 40F. Add cleaned and trimmed venison and cure for 24 hours.

    Remove from venison from brine, pat dry, and smoke at 250F with the below mixture in the woodbox until inside temperature reaches 125 - 130F.

    Smoking Mixture:
    • Hickory wood
    • Black tea
    • Garlic, crushed
    • Ginger, crushed
    • Brown sugar
    Combine wood, tea, garlic, and ginger in woodbox and sprinkle with sugar. Place woodbox in smoker.

    Apple-Cilantro Salsa:
    • 1 criterion apple, peeled, cored, ¼:" dice
    • ¼ cup chopped fresh cilantro
    • ½ Tablespoon sherry vinegar
    • 1½ Tablespoons good olive oil
    • Salt and pepper
    Combine apple, cilantro, vinegar, and oil. Season to taste with salt and pepper.

    Slice venison into 2 - 3 oz. noisette. Top with Apple-Cilantro Salsa. Serve with small rice cakes made from a 3 to 1 mixture of sticky white rice to wild rice and stir-fried Chinese broccoli seasoned with black vinegar and soy.

    Yield: 2 servings]]>    http://cookshack.publishpath.com/hickory-and-tea-smoked-venison-tenderloin-with-apple-cilantro-salsa    Venison Baked Beanshttp://cookshack.publishpath.com/venison-baked-beansThu, 20 Dec 2007 21:54:06 GMTCookshack
  • 4 slices cooked bacon, crumbled
  • 1 cup wild hog, cubed or 1 cup venison
  • 1 pound navy beans, cooked
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon prepared mustard
  • 1/2 cup Cookshack Chili Mix
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 1/2 teaspoon liquid smoke
    • Mix all ingredients thoroughly and pour in 9x13 baking dish.

    Bake 2 to 4 hours at 225F in your Cookshack smoker oven, with NO wood (the seasoning in the smoker gives these beans a delicious flavor).

    Yield: 8 to 10 servings]]>    http://cookshack.publishpath.com/venison-baked-beans    Venison Salamihttp://cookshack.publishpath.com/venison-salamiThu, 20 Dec 2007 21:53:41 GMTCookshack
  • 8 pounds lean venison or elk
  • 2 pounds pork fat
  • 1 pint Water
  • 10 teaspoons chopped garlic
  • 5 teaspoons salt
  • 2 teaspoons cure
  • 3/4 ounce red pepper
  • 1/2 ounce crushed black pepper
  • 1 tablespoon nutmeg
  • 2 cups soy protein concentrate
  • 6 tablespoons corn syrup
  • 1 tablespoon crushed juniper berries
  • 2 tablespoons powdered dextrose
  • 4 tablespoons onion powder

    • Grind venison and combine with remaining ingredients, mix well by hand. Let season overnight in refrigerator.

    Stuff into casings and link to desired size. Hang on to or Cookshack Jerky Rods or RibHooks, do not allow sausage to touch.

    Dry at 130° for 1-1/2 hours or until casings feel dry to the touch. Smoke-cook over hickory wood at 200° To internal temperature of 150F.

    Cool under cold water spray to internal temperature of 110°. Let sit at room temperature for 1 hour. Refrigerate overnight before using.]]>    http://cookshack.publishpath.com/venison-salami    Wild Game Chilihttp://cookshack.publishpath.com/wild-game-chiliThu, 20 Dec 2007 21:53:13 GMTCookshack
  • 3 slices bacon, chopped
  • 1 large onion, finely chopped
  • 3 pounds venison or wild hog or 1 1/2 pound each, ground or in small cubes
  • 1 quart beer or water
  • 4-ounce can chopped green chilies
  • 1 Tablespoon cumin seeds, crushed
  • 1 quart tomato juice
  • 1 Tablespoon hot pepper sauce (optional)
  • 2/3 cup Cookshack Chili Mix
  • 1/2 cup white cornmeal or masa flour
    • Saute bacon and onion in skillet until onions are transparent and bacon is slightly browned. Add meat and sear.

    Mix in saucepan 1-1/2 cup beer, green chilies, cumin and Cookshack Chili Mix. Simmer until it reaches gravy consistency. Add remaining beer, tomato juice, and hot pepper sauce. Pour in pan and place in smoker. Smoke-cook for at least 4 to 6 hours at 225°F.

    Before serving stir in cornmeal or masa flour to thicken and simmer for 20 minutes. Serve with pinto beans and flour tortillas.]]>    http://cookshack.publishpath.com/wild-game-chili    Wild Game Sausagehttp://cookshack.publishpath.com/wild-game-sausageMon, 03 Dec 2007 17:47:14 GMTCookshack
  • 12-1/2 pounds deer or caribou
  • 12-1/2 pounds pork butt
    • OR
    • 10 pounds moose
    • 15 pounds pork butt
    All sausage recipes are for 25 pounds.

    Coarsely grind meats and mix with the following spices:

    Deer and Caribou
    Old Plantation Pork Seasoning (follow bag for weight per pound) add 2 teaspoons garlic powder
    2 teaspoons oregano
    1 teaspoon fine ground black pepper
    1 dry ounce saltpeter/sodium nitrate.

    Moose
    Old Plantation Seasoning as above + 3 tablespoons garlic powder,
    4 tablespoons oregano
    2 teaspoons black pepper
    1 ounce saltpeter/sodium nitrate.

    Leave in bulk for breakfast sausage patties or stuff in medium sausage casings to size of kielbasa link (11 pounds).

    To Smoke-Cook
    Prepare smoker as usual with 8 ounces mesquite or hickory. Preheat smoker to 160°F.

    Perforate links with fork on outsides and bottom. Hang links on rods between to 2 racks 2-inches apart, 2 - 3 per level.

    Smoke-cook for 12 hours. Reload smoker's wood box after 6 hours.

    Remove when done. Wrap and freeze or allow to air dry until firm but not hard.

    If freezing fresh be sure to cook before eating.

    Variations
    (To be added when mixing with spices)
    For Italian hot sausage, use instructions as above but add 2 Tbs. dried peppers (same as you put on pizza).
    Add 1 c. chopped canned jalapeno peppers and 5 c. grated/cubed Monterey Jack cheese for Jalapeno Cheese Sausage.]]>    http://cookshack.publishpath.com/wild-game-sausage