Savory Venison Meat Pie (can substitute with beef)

This is one of my favorite game dishes! Great on a cold winters night....

Note: Ingredients are in order to the recipe....Makes 6 servings

2 medium potatoes, peeled & quartered
1lbs ground Venison
3/4 cup sliced green onions
1 large carrot finely chopped
1 clove garlic minced
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
pastry for double crust pie (9in)
1tablespoon dijon mustard
1 tablespoon milk

- In a sauce pan boil potatoes in water until tender; mash & set aside
- Brown venison
- Stir in next nine ingredients & simmer 5 min
- Stir in potatoes, parsley & chili sauce remove from heat
- Place bottom Pastry in a 9in pie plate & brush with mustard
- Add meat mixture
- Top with remaining pastry; seal edges
- Cut slits in top crust & brush with milk
- Bake @ 450 for 10 min
- Reduce heat to 350; bake 25 min or until golden brown
- Enjoy with a salad & cold beer

Deer Camp Goulash (In Pressure Cooker)

Here's a recipe from the Camp Guthalot cook book.

1 1/2 lbs Stewing Steak (You can use any type of stewing steak...I like venison best:)
2 Onions
Cooking oil
Garlic
Paprika pepper to taste
1/2 pint beef stock
1/4 pint tomato juice (Spicey V8 for me)
4 potatoes
Salt/Pepper to taste

- Heat Cooking oil in cooker and lightly brown sliced onions & crushed garlic.
- Add the steak cut into small pieces and brown well.
- Add all other ingredients except potatoes & cook for a few minutes stirring continously.
- Close cooker and cook for 15 minutes.
- Cool quickly & open cooker...add potatoes cut into large pieces
- Close cooker and cook for another 5 minutes.

Serve over egg noodles with a bit of sour cream.

Ohhh...& don't forget your BEER!

Venison & Pork Breakfast Sausage

Not to toot my own horn or anything:)  Here's my recipe for bulk breakfast sausage & it's awesome!

6 pounds ground venison

4 pounds ground pork

5 tablespoons salt

1 tablespoon ground white pepper

2 tablespoons rubbed sage

1 teaspoon ginger

1 tablespoon nutmeg

1 tablespoon thyme

1 tablespoon crushed red pepper

1 pint ice water

Combine all ingredients and mix well.  This can be placed in natural casings or used as patties.

If you decide to make it please let me know what you think.

Chef Kenny Hinline Spices (Order Form)

For those who were interested in my review of Chef Kenny's spices here's his order form.

Order Form

Quantity

______Kenny’s Original “Camp Stew”
______ Kenny’s NC Bourbon Molasses Rub & Grill
______ Kenny’s World Famous Chicken Seasoning
______ Kenny’s Raspberry Chipotle Chicken Rub
______ Kenny’s Mesquite Rub & Grill
______ Kenny’s Game and Meat Rub
______ Kenny’s North Carolina Hickory Rub & Grill
______ Kenny’s Southwest Santa Fe Seasoning
______ Kenny’s NC Apple Butter Chop Rub w/ Brn Sugar
______ Kenny’s Deep South Tangerine Pepper Seasoning
______ Kenny’s Curried Pineapple Chicken Rub
______ Kenny’s Bayou Cajun Blackening
______ Kenny’s Gingered Teriyaki with Wasabi
______ Kenny’s Lemon Pepper, Garlic, & Herb Seasoning
______ Kenny’s Old Coast Key Lime Seafood Seasoning
______ Kenny’s Caribbean Jerk Seasoning
______ Kenny’s Deep South Mango Magic Seasoning
______ Quantity of Spices

 x $5 (price each bottle)

______ Spice Order Amount

Quantity

______ Super Swiss Peelers (carbon steel blade)
______ Super Swiss Peelers (stainless blade)
______ Soft Skin Peelers (serrated & stainless)
______ Julienne Peelers (stainless)
______ Quantity of Peelers

 x $7 (price each peeler)

______ Peeler Order Amount

Totals

______ Spice Order Amount
______ Peeler Order Amount
______ Total Order Amount

 + $4 (shipping and handling)
______ Grand Total All Items

Ship to:

Name:_____________________________________

Address:___________________________________

Address:___________________________________

City:______________________________________

State: _____________________________________

Zip:_______________________________________

Phone:_____________________________________

Email:_____________________________________

Note: orders shipped via United States Post Office

Send this order form along with a
check or money order for the Grand
Total to:

Kenny Henline
247 Henline Heights
Spruce Pine, NC 28777

Alternatively, you may email
chefkennyh@gmail.com with which
items you wish to order and receive a
PayPal invoice.

Dove Hunting With The Little Guy

Although we didn't shoot many... I wouldn't have traded the day for anything:)

German Schwank Steak Sandwich

With October Fest just around the corner here's a recipe I'm sure you'll love!

8 bonless pork loin chops
1 cup veg oil
1 large onion sliced
4 cloves garlic crushed
1 tablespoon course ground mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon curry powder
1/2 tablespoon cayenne pepper (Optional)
1 tablespoon ground black pepper
8 good bread rolls

Place chops in large zip lock bag

In a large bowl place the onion and crush it a bit.

Add the remaining ingredients and mix well.

Place the mixture in the zip lock bag with the chops and refrigerate for 24 hours.

These are traditionaly cooked over wood coals; however, a gas or charcoal grill will work fine.

Enjoy with a cold beer!

Raspberry Chipotle Chicken Rub

If you're one who likes grilled chicken you must try Kenny's Raspberry Chipotle Chicken Rub!  I picked this up at the Dixie Deer Classic along with several other of Kenny's seasonings & I must say this guy knows what he's doing.

His spices can be ordered @:

Kenny Henline Spices
247 Henline Heights
Spruce Pine, NC 28777
(828) 766 5278

Broiled Cod with Paprika

This is by far one of the best cod recipes!

1 1/2 pounds cof fillets
2 teaspoons paprika
1/2 cup butter
1 onion
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon parsley leaves

In pan, melt 2 tablespoons of butter & saute' onion until soft.

Add the paprika & cayenne pepper cook gently for 2 minutes longer.

Add salt, lemon juice and remaining butter...heat until melted.

Set fish on broiler rack and brush with the paprika mixture.

Broil about 2 inches from the heat for 4-5 minutes, brushing with more of the paprika mixture.

Turn; brush with remaining butter and broil 4-5 minutes...Fish should be browned and flake easily.

This should yield about 4 servings.

Enjoy!

Honey update

Well it doesn't look like i'll get to harvest any honey this year:(  I started this year with two new hives & had hoped that I might be able to harvest some honey.  The bees did a real good job filling a 8 frame deep and medium super but they now seem happy to hang out on the front porch and wait for winter.  I'm sure i'll have honey next year:)

Above: Capped Honey

Dove Links

With dove season just around the corner here is a good one for the folks that make their own sausage.

Since the usable meat on a single dove is just a couple of onces, this sausage is more of a appetizer rather than a meal.

1 pound fresh dove meat (8-10 dove)
1/4 pound chicken fat
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme

Freeze the dove meat & chicken fat for 15 minutes.

Grind the meat & fat through a fine disk meat grinder.

In a medium sized bowl, combine the meat, salt, ginger, pepper, sage and thyme. Mix well using your hands.

Grind the seasoned mixture through a fine disk of the grinder

Wet your hands with cold water.  Taking about 1 tablespoon of meat at a time, form little rolls of sausage.

Refrigerate the links until firm, about 30 minutes.

Pan fry and enjoy!

My Hiatus

I case you're wondering where heck i've been for the past month!  I have been hitting the great trout streams at my camp  in Beecher Wisconsin.   I have been cooking & smoking alot of fish, so when I get back to NC I'll post some of recipes I tried and a tale of two from the stream. 

Kentucky Bourbon Ribs

Choose slabs of baby back ribs with good meat coverage over the bones & no large areas of surface fat.  Also avoid enhanced ribs; these are ribs that have had water, sodium phosphate and natural flavors added. 

Rub: (will cover 3-4 whole racks)
4 Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons dry mustard
2 Tablespoons salt
3 Teaspoons cayenne pepper
3 Teaspoons ground cardamom
3 Teaspoons ground cinnamon

Be sure to remove the membrane from the bone side of the slab!!!!!  Smoke & seasoning will not penetrate the tough membrane & leaving it intact will make for tough eating.

Mix dry ingredients in a medium bowl.  Arrange ribs on a large baking sheet & rub spice mixture on both sides of the rib racks.  Cover with plastic wrap & refrigerate overnight.

Sauce:
1 tablespoon vegetable oil
2 bunches green onions chopped
2 cups chopped white onions
8 cloves garlic chopped
2 cups packed brown sugar
1 cup ketchup
1 cup tomato paste
1 cup whole grain Dijon mustard
1 cup water
1/2 cup worstershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
2 large dried Anchio chilies, stemmed, seeded, cut into small pieces
1tablespoon ground cumin
1 1/2 cups bourbon (Not rot-gut bourbon!!!! only use bourbon that you'd want to drink:)

Heat oil in large pot over medium - low heat. Add green onions and garlic and sauté' until tender.  Mix all remaining ingredients, adding the bourbon last.  Simmer sauce until thick reducing to about 7 cups, stirring occasionally.

Cooking the ribs:
Prepare BBQ grill medium heat. Grill the ribs until meat is tender, turning them occasionally with tongs, for about 40 minutes. The best way to tell whether your ribs are done is the "tear test". Take hold of the adjacent bones toward the middle of the slab and give them a pull.  If the meat offers a bit of resistance but then tears easily, you know your ribs are done just right. Using tongs transfer them to a work surface. Cut the ribs between bones into individual ribs. Arrange on a clean baking sheet. Transfer 3 cups of sauce in a small bowl; place remaining sauce in a small sauce pan and reserve.  Brush ribs with sauce from bowl and return ribs to grill for 10 minutes or until the ribs are brown and crisp on the edges. Continue brushing on the sauce until their ready.  Serve with warm sauce on the side.

Enjoy!

Shrimp Stuffed Trout

With the weather warming & more folks hitting the streams I thought I'd share my favorite trout recipe...Enjoy


2-3 lbs trout (whole)
1/2 lbs shrimp (peeled)
Fresh chopped parsley
2 cloves garlic, chopped
1 Tbsp butter
Rinse & dry the fish with a paper towel
Melt the butter in a sauce pan
Add shrimp, parsley & garlic
Saute' for about 5 min
Stuff trout with shrimp mixture
Bake @ 350 in oven for 30 min
Serve with steamed vegetable & rice

Dr Pepper BBQ Sauce

I must admit….I was a little worried to how this would turn out!  After all I was cooking this and a chicken for Mother’s DayJ

I cooked the chicken on the grill whole (Beer Butt Style).  Did a basic rub with Kenny’s North Carolina Bourbon Molasses Rub.  I also injected the bird with some good ole PBR (Pabst) & Kenny’s Rub.

As for the BBQ sauce goes… I was pretty amazed how well it turned out!  It was sweet & tangy with a little back heat.  I pulled the meat from the chicken and placed it on some fresh toasted dinner rolls topped with the BBQ sauce.  Here’s what it consisted of:

24 oz Dr Pepper

1/2 Cup lemon juice

½ Cup vegetable oil

2 teaspoons kosher salt

½ teaspoon black pepper

½ teaspoon basil

1 cup ketchup

1/3 cup Worcestershire sauce

1 teaspoon crushed red pepper flakes (Can add more if desired)

2 teaspoon chili powder

1/3 cup minced onion

2 cloves garlic

½ cup brown sugar

¼ cup molasses

-          Place all ingredients in blender except for 12 oz of Dr Pepper

-          Blend well

-          Empty blender to sauce pan

-          Add remaining 12 oz Dr Pepper

-          Heat to a simmer & reduce by 1/3  or ½ for a thicker sauce

-          Cool & store in a mason jar

Honey Herb Salad Dressing

Here's another easy little recipe using honey:

1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons chopped fresh mint or basil
1 tablespoon minced green onion
salt & pepper to taste

Combine all ingredients together & whisk until it's mixed well.

Sanford Tornado

Here's a little clip of the devistation here in Sanford NC.  Many people have lost everything and many no longer have a place to go to work.  Fortunatly the storm touched down just north of our subdivision and I only had a tree fall in my yard. Sara & I along with Grady spent the day helping neighbors clean trees from their properties & met many new people & made many new friends. 

Grilled Honey Garlic Chops

With the honey flow just begining here in NC here's a recipe that calls for some liquid gold:

1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
4 boneless pork chops

Combine the lemon juice, honey, soy sauce, sherry, and garlic in a bowl and mix together.
Place the chops in a large ziplock bag and add the marinade and refrigerate for a minimum of 4hrs.
Remove pork from the plastic bag & simmer the remaining marinade on the stove top in a small saucepan.
Grill the pork over medium heat (gas or coals) for 12-15 minutes, turning once during cooking & basting frequently with the marinade. Use a meat thermometer and make sure that it reads 155-160 when inserted in the chop.

Enjoy with a cold PBR!

My bees are doing some work!

I checked my hives out yesterday and i'm happy to post that my bees are doing awesome!   I should be able to add another super (box) to each hive next week. Here's a few pictures from my visit...

Bacon Weaved Venison Back-Strap

Here's how it looked:

Marinated meat with Allegro Hickory Smoke Marinade
Let chill for about 6 hrs
Placed my bacon weave on the meat

Cooked on low-med heat on grill until meat reached 160 degrees
Let meat rest for about 5 min (hardest part!)

Enjoyed with a fresh salad and a good dark beer

Easy Salsa

This stuff is pretty darn good!

1 (14.5 ounce) can tomatoes & green chilies
1 (14.5 ounce) can whole tomatoes (plus the juice)
4 teaspoons jalapeno (canned, diced... NOT pickled!)
1/4 cup yellow onion diced
3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

In a food processor place jalapenos & onions.
Process for a few seconds.
Add both cans of tomatoes, salt, sugar and cumin.
process all ingredients until well blended...DO NOT puree.
Place in covered container and chill for a couple of hours.
Eat with some Tortilla chips!
Oh...don't forget the BEER!

Hot Italian & Breakfast Sausage

With my trusty Guide Series #12 grinder & my Food Saver V2830 my wife and I decided to give making Hot Italian sausage a try along with some breakfast sausage.  The Hot Italian turned out AWESOME!  The breakfast sausage turned out well also but I’d like to add a little more heat to it next timeJ

The best part about it is that I saved a quite a bit of money making it myself.  As for a good gourmet Italian sausage can cost $6-$8 per pound and breakfast can cost $4-8 per pound. I bought the 20 pound pork butt for $29 and spent about $10 in seasonings/packaging.  After trimming/grinding I had 17 pounds of sausage for $39.  That’s $2.24 per pound!!!!!  Not only is this a great savings but I know what went into the sausage I’ll be eating.  Many companies place a lot of trimmings & bi-products in their product to yield a higher profit!

My new hobby.....Bee Keeping

Thanks to the fine folks at Busy Bee Apiaries in Chapel Hill for helping me get started!  Here are my two hives that will hopefully be providing me with liquid gold.

I should receive my new family members within the next couple of weeks:)

Meat Loaf everyone will love!

1 Egg
3/4 cup Milk
1 Cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound ground beef (it's also good with ground venison)
2/3 cup ketchup
1/2 cup packed brown sugar
1 - 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add meat and mix well. Place into a greased loaf pan. Combine, ketchup, brown sugar and mustard; pour over loaf. Bake uncovered, at 350 for 45 min or until a meat thermometer reads 160.

This will make about 8 servings
Enjoy!

Beer Of The Month

My Brother-In-Law from "Way Up North Wisconsin" was kind enough to send a case of brew from a small brewery in Pembine Wisconsin.  The beer I chose as my beer of the month is....the Black Husky Milk Stout.  If your into stouts this is a must try!  This beer is great on a cold night when you want to sit next to the fireplace and keep toasty.  If your ever in northern WI pick up some Milk Stout from Black Husky!
http://blackhuskybrewing.com/

Venison Stroganoff

 

 

1 pound ground venison
1/2 cup onion, chopped
1/2 cup celery, sliced thin
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 pound fresh mushrooms, sliced
1 can cream of mushroom soup
1/2 cup water
1 cup dairy sour cream
1 tablespoon parsley

In a large skillet brown the ground venison meat, onions, celery and garlic until ground venison is no longer pink in the middle. (I make it into meat balls) Drain off excess fat and return to heat.
Add the salt, black pepper and sliced mushrooms to the venison meat mixture. Cook until mushrooms are tender.
Add undiluted soup and water, then cook over medium heat for 10 minutes uncovered.
Cover and simmer for 15 minutes longer.
Stir in sour cream and heat through.
Transfer venison stroganoff to a nice looking serving dish and garnish with chopped parsley.
Serve this venison stroganoff recipe over hot cooked rice or noodles.

Recipe Serves: about 6

Venison Jaeger (Hunter) Schnitzel

4-5 Venison steaks pounded or cubed (Pork loin will also work)
salt
pepper
1 cup flour in bowl
1 beat egg in bowl
1 cup bread crumbs in bowl
1 pkg. McCormick mushroom gravy
small can of mushrooms stems & pieces I prefer Fresh:)

- Salt & Pepper steak
- place steak in flour
- place steak in egg
- place steak in bread crumbs
- Pan fry in oil

- prepare 1 pkg. McCormick mushroom gravy ( I use milk instead of water & add a little bacon drippings)
- add small can of mushrooms stems & pieces if desired

-Plate Schnitzel & cover with mushroom gravy....Now it's Jeager style!

-Enjoy!

Venison Back-Strap

Simple but delish!

marinade:
1/4 cup Worcestershire Sauce
1 Table Spoon Brown Sugar
2 Table Spoon Olive Oil
2 Table Spoon Lemon Juice
1/2 Teaspoon Black Pepper

Back-Strap slice into steaks about the width of bacon
Place marinade & steak in zip-lock bag & place in fridge overnight
Remove steak from marinade & set aside marinade for grilling
Wrap steaks with bacon & cook on grill.
While cooking continue basting the steaks with the left over marinade.

Enjoy with a nice salad and cheap Beer!

Venison Brats

Things You'll Need:
2 pounds of venison deer meat
1 large onion
Hog Casings
1/2 teaspoon of salt
1/2 teaspoon of ground sage
1/2 teaspoon of sugar
1 teaspoon of caraway seed
1 teaspoon of pepper
1 teaspoon of ground allspice
1 small bowl
1 medium bowl

1-Soak hog casings in room-temperature water for at least three hours. This works best if done in a sink.

2-Remove from water and rinse casings with cold water.

3-Mix together ½ teaspoon of sugar, ½ teaspoon of salt, 1 teaspoon of pepper, ½ teaspoon of ground sage, 1 teaspoon of allspice and 1 teaspoon of caraway seed in a small bowl and set aside for future use.

4-Mix together 2 pounds of deer venison and 1 large chopped onion in a medium sized bowl and set aside.

5-Add the seasonings from the small bowl created in Step 3 to the medium sized bowl of venison and onion mix. Stir these contents around until mixed evenly.

6-Put a casing over the tube on a grinder and hold it snugly in place. Add mixture of meat and seasonings to the grinder and turn on the switch.

7-Use a cooking utensil such as a spoon to press the meat up against the casing to forcefully fill it with meat. When the casing is ¾ of the way filled tie it on both ends. Repeat this process until all of the casings have been used or until all of the meat is gone.

8-Cook on either a charcoal or gas grill for 30 minutes, flipping the brat halfway through the cooking time.

9-Place on a hoagie bun with your favorite toppings.

10-Enjoy with a cold beer!