Wild Game Recipes

Hawaiian Venison Burgers

​Peppercorn Ranch Venison Taco Chili

Peppercorn Ranch Venison Chili​ on the Fox 6 Real Milwaukee

 

1 ½ lb ground venison or ground chuck browned       
1 large onion chopped
3 -15 oz cans chili beans                  
1 -15 oz can corn, undrained
1 -14 oz diced tomatoes                    
1 -15 oz tomato sauce
1 – 4 ½ oz chopped green chilies
1 ½ cup beef broth or water
1 package Taco Seasoning
1 package Starla’s Peppercorn Ranch Seasoning
 
Simmer until all ingredients are tender. Top with shredded cheese and sour cream.

 

Warm Cheesy Crab, Chicken or Pheasant Dip with Bacon

Warm Cheesy Chicken or crab dip

Ingredients:
16 oz (2 bricks) softened cream cheese
½ cup mayonnaise
1 package of Buffalo Wing Ranch Seasoning Mix or your favorite Starla’s Seasoning or Dip Mix
1 cup shredded cheese
1 cup cooked shredded chicken, pheasant or turkey, lump crab-meat or one 6-ounce can crab-meat, drained, flaked, and cartilage removed.
1/2 cup cooked and crumbled Usinger’s bacon

​Directions:
Mix together all the above ingredients until well combined. Heat until bubbly in your oven, microwave or slow cooker.

Enjoy with Starla’s Garlic & Herb Beer Bread, chips, sliced baguettes, nachos or vegetables.

OVEN: Place mixture into an oven safe 16 oz baking dish and bake in a preheated 400 degree oven for 20 minutes or until warm and bubbly

MICROWAVE: Microwave until bubbly hot.

SLOW COOKER: This recipe is also easy to prepare in a slow cooker: add all ingredients to slow cooker and stir. Put on low for 2 hours. Keep on WARM, but watch and stir, so it does not overheat and dry out.

Grandma's Chicken, Turkey or Pheasant and Rice Casserole

Grandma's Cheesy Seasoned Chicken, Pheasant,Turkey or Pork Chops

 

 

1 packet of Starla’s Seasoning Mix
1½-2 cups shredded cheese
4 chicken breasts
2 cups sour cream

Grease 9”x11” baking dish.
Place chicken into baking dish.
Mix Seasoning Mix into sour cream and add 1 cup of shredded cheese
Cover tops of meat with mixture then sprinkle with remain cheese.
Bake at 375° for 25 + minute or until internal temperature reaches 165 degrees.

Venison Burgers

venison burger

 

In a bowl, sprinkle your favorite Starla’s Seasoning Mix to taste over ground venison or hamburger and mix well. Cover bowl and place in a refrigerator for at least two hours.
Form into patties and cook.(Optional: Flatten two patties, cheese in middle and seal sides)  

​Peppercorn Ranch Venison Beer Sliders

​Peppercorn Ranch Venison Beer Sliders

 

 

1/2 lbs. ground venison                         

1/2 lbs. ground pork or beef

3 tbs. brown sugar                                                    
1/2 package of Starla’s Seasoning Mix*             
3/4 cup of beer
 
Preheat oven to 400 degrees F. In a large bowl, combine ground venison and pork. Add 1/2 +/- package Starla’s Seasoning Mix, 1/4 cup of beer, brown sugar, salt and pepper to taste. With your hands, mix all
ingredients until well blended. Spray a big baking dish with non-stick spray. Form meat into 8-9 slider sized
patties. Lay patties in one layer into the baking dish. Optional, Sprinkle kosher salt over patties. Bake in a 400 degree F oven for 10 minutes. After 10 minutes, baste patties with 1/2 cup of beer. Continue to bake for 10-15 minutes, or until patties are cooked through. Take baking dish out of the oven, top patties with cheese and cover with aluminum foil. After about 5 minutes, the cheese should be melted. Top with bacon.

*Excellent with Glorious Garlic, Peppercorn Ranch, Buffalo Wing Ranch, Habanero, Mustard Horseradish, Twisted Tomato, Grandma’s Garden, or Pizza! 

Easy Venison Crock Pot Roast

Easy Venison Crock Pot Roast

 

1 (3-4 pound) roast 
1 package Grandma’s Garden, Glorious Garlic Seasoning or Peppercorn Ranch

Add roast to crock-pot, sprinkle with Grandma’s Garden, Glorious Garlic or Peppercorn Ranch Seasoning. 
Add onions, carrots, potatoes or other vegetables
Cover and cook on low for about 7 or 8 hours. 
Remove, and let stand before slicing. 
Also works great with pork, venison and chicken!

CHEESY VENISON BURGER PASTA

 

INGREDIENTS
1lb Ground Venison or Beef
1C Diced Onion
1Tbl Olive Oil
11/2C Mozzarella
1C Ricotta Cheese
3Tbl Grandma’s Garden Seasoning Mix
1C Zucchini
6C Pasta
28oz Spaghetti Sauce
1/4C Parmesan Cheese

*Excellent with Glorious Garlic, Peppercorn Ranch, Buffalo Wing Ranch, Habanero, Mustard Horseradish, Twisted Tomato, Grandma’s Garden, or Pizza! 

Jalapeno Cream Cheese Stuffed Venison Roll Ups

Jalapeno Cream Cheese Stuffed Venison Roll Ups

 

 

This is one of my personal favorites from our cooking shows!
VENISON ROLL UPS
1/2 pound venison or beef tenderloin 
1 package of your favorite Starla’s Seasoning Mix 
12 slices bacon 
1/4 cup cream cheese 
12 slices jalapeno peppers (optional)

Cut the tenderloin into 12 strips lengthwise. using a tenderizing hammer, pound the meat fairly thin.
Toss with 1/2 package of Starla’s Peppercorn Ranch, Glorious Garlic, Mustard Horseradish, Twisted Tomato, or Habenero Seasoning and allow to marinate for 1 hour in the refrigerator.
Mix the other 1/2 package of seasoning into cream cheese.
Place a teaspoon of cream cheese mixture and a jalapeno on the end of the venison.
Roll it up and wrap it in bacon and secure with a toothpick.
​Put on a preheated grill 6-10 minutes or until done.

Grandma's Venison Meatloaf

Grandma's Venison Meatloaf
​Sprinkle Grandma’s Garden or Glorious Garlic Mix to taste over ground venison or hamburger and mix well. Add your regular meatloaf ingredients. I like the Betty Crocker recipe, minus the ground mustard

Peppercorn Ranch Moose Roast

Peppercorn Ranch Moose Roast

 

1 (3-4 pound) moose roast*
1 envelope of onion soup mix
1 teaspoon of Peppercorn Ranch Seasoning, Grandma’s Garden  or Glorious Garlic
2 cans of Coca Cola

Add moose roast to crockpot, sprinkle with onion soup mix and Peppercorn Ranch, Grandma’s Garden or Glorious Garlic seasoning. 
Pour coke all around base of roast. 
Cover and cook on low for about 7 or 8 hours. 
Remove, and let stand before slicing. 

*Also works great with beef, pork, venison and chicken!

Peppercorn Ranch Scalloped Potatoes and Ham (or Wild Hog)

​Peppercorn Ranch Scalloped Potatoes and Ham (Wild Hog)

 

 

This dish is a crowd-pleaser with its creamy sauce, chunks of ham and
potato slices and a nice hint of garlic!
Ingredients:
•6 tablespoons butter, divided
•1/4 cup all-purpose flour
•1 teaspoon salt
•2 Tablespoons Peppercorn Ranch, Glorious Garlic or Grandma’s Garden  Seasoning Mix
•1/4 teaspoon pepper
•3 cups 2% milk
•6 cups thinly sliced peeled potatoes
•1-1/2 cups chopped fully cooked ham
•1 small onion, grated
Optional: 1/2 cup shredded cheese

• In a large saucepan, melt 4 tablespoons butter. Stir in flour, SeasoningMix, salt, and pepper until smooth. Gradually add milk; bring to a boil, add cheese. Cook and stir for 2 minutes.
• Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
• Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.

Sweet Seasoned Wild Turkey or Pheasant

 

1-½ pounds Wild Turkey Breast, Pheasant or Chicken
3 Tbsp. of Glorious Garlic Seasoning, Peppercorn Ranch or Citrus Dill Seasoning Mix
1 pound baby red potatoes, halved
1 pound small whole carrots, cleaned and pealed½ cup soy sauce
½ cup honey

In a medium bowl, combine the soy sauce, honey, and Seasoning Mix, and set aside
Place the potatoes, carrots and turkey breast in a 6-quart slow cooker. Season with pepper, and pour the sauce evenly over everything.

Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally, until done.
​*Also works great with chicken, pheasant, beef, pork, and venison.

Honey Seasoned Chicken or Pheasant

Honey Seasoned Chicken or Pheasant

 

 

Easiest honey Citrus Dill, Glorious Garlic, Peppercorn Ranch or Mustard Horseradish chicken recipe ever!
Spread a thin layer of honey over chicken, or pheasant, sprinkle it with your favorite Starla’s​ Seasoning Mix
​Mix and bake until done.  
Good and garlicky, yet sweeeet!

Crock-Pot Pheasant with Portabella Mushrooms and Leeks

 

Crock-Pot Pheasant with Portabella Mushrooms and Leeks
1 to 2 pheasants
4 tablespoons of butter
1 1/2 cups of flour
1 package of Grandma’s Garden or Glorious Garlic Seasoning Mix
1 leak
1 carrot
1 cup of smoked ham or cooked bacon
2 cups sliced Portabella mushrooms
1 can of cream of mushroom soup
5 ounces of chicken stock
5 ounces of cream or half-and-half

 

 

Drunken Pheasant

Drunken Pheasant

1/4 lb thick cut bacon, chopped into 1/2″ chunks
2 pheasants, quartered
1 medium onion, finely diced
3 tbsp. Glorious Garlic Seasoning or Peppercorn Ranch Seasoning
12 oz beer
1 tsp. sea salt
1 tsp. black pepper
1.5 Tbsp. flour

In a large saucepan, fry the bacon until crisp. Remove with slotted spoon to paper towels to drain.
Sprinkle pheasant pieces with Glorious Garlic Seasoning or Peppercorn Ranch Seasoning, then brown on medium heat in the bacon drippings, turning to brown all sides.
Remove to a plate when pheasant is done. Add onion to the pan and cook until tender. Sprinkle on the flour, pepper, salt, and stir in beer.
Cook over medium-high heat, stirring constantly, until thickened and bubbly. 
Place pheasant into large baking dish, pour pan ingredients over pheasant and sprinkle with bacon.
Cover and bake at 325° for 55 to 65 minutes, or until pheasant is tender.
Serve with rice, noodles or mashed potatoes.

Cranberry Garlic Wild Hog

Cranberry Peppercorn Ranch Wild Hog

 

Cranberry Garlic Wild Hog
1-2 Pounds Wild Hog or Pork
Olive Oil
1/3 cup Dry Red Wine or Orange Juice
1/4 cup Dried Cranberries
1/4 cup Chopped Onion
1/4 cup Chopped Sweet Peppers
1 1/2 cups Beef Broth
1 tsp Cornstarch
1 package of Starla’s Peppercorn Ranch Seasoning or Glorious Garlic
2 Tbsp. Butter

Add 3 Tbsp. Starla’s Peppercorn Ranch Seasoning to 3 Tbsp. Olive Oil.
Mix well to form a paste. Pat meat dry and rub with seasoning mixture. 
Add enough olive oil to coat pan.
Add meat to pan and brown, turn once, about 6 minutes total.
Reduce heat and cover. When meat reaches 145 degrees, remove from pan and cover with foil.
Add butter, onion and peppers to pan and cook about 30 seconds.
Add wine or orange juice and cranberries to pan. Deglaze over moderately high heat.
Stir and scrape up brown bits. Stir together broth and cornstarch, Add mixture to pan.
Simmer and stir about five minutes or until mixture has thickened.
​Mix in 2 Tbsp Starla’s Peppercorn Ranch Seasoning. Cut meat into 1/4 inch thick slices and serve with sauce. Serve over rice or noodles.

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

Fish and Seafood Recipes

Homemade Tartar Sauce

homemade tartar sauce

Homemade Tartar Sauce Recipe
1 cup Mayonnaise
4 teaspoons Sweet Pickle Relish or chopped dill pickles
1 tablespoon minced onion 
1/2 package Citrus Dill Seasoning Mix
2 teaspoons lemon juice (fresh or bottled)
salt and pepper to taste
Combine all ingredients together in a small bowl. Refrigerate for at least an hour before serving (overnight if you have the time!) to let the flavors combine. Serve with fish or mixed into your deviled eggs!

​Grilled Trout with Citrus Dill Seasoning Mix

​Grilled Trout with Citrus Dill Seasoning Mix

 

 

​Lightly coat trout with olive oil.
Sprinkle Citrus Dill Seasoning on both sides of fish.
Grill on both sides until trout flakes easily with a fork.

You can use salmon, swordfish, cod, tilapia, halibut, and tuna 

Pan Fried Salmon

Pan Fried Salmon

 

Citrus Dill Pan Fried Salmon
3 (6oz) wild salmon fillets
Kosher salt
Freshly cracked pepper
1/2 C. Sour cream
1 Tbsp. Fresh thyme – chopped
1 Tbsp. of Citrus Dill Seasoning

Rub salmon with olive oil. Spinkle with salt, pepper, and thyme. Cook over medium high heat. Add 1 tablespoon of olive oil to pan. Add salmon to hot pan skin side down. Cook 4 – 5 minutes till starting to brown. Flip over cook 3-4 minutes.
Mix together sour cream, 2 teaspoons thyme, Starla’s Citrus Dill Seasoning, 1/2 teaspoon of salt and pepper.
Serve sauce over salmon.

Served on a bed of arugula mixed with EVO, black pepper and Parmesan

* also outstanding with Mustard Horseradish, Grandma’s Garden or Glorious Garlic.

Smoked Salmon Dip or Spread

Smoked Salmon dip or spread

 

1/4 pound (4 ounces) smoked salmon, minced
8 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice  
3 tablespoon Citrus Dill Seasoning Mix
Salt and freshly ground black pepper

Cream the cream cheese with an electric mixer until smooth. Add the sour cream, lemon juice, Seasoning Mix, salt and pepper to taste. Add the smoked salmon and mix well. Chill and serve with crackers or as a sandwich spread.

Seasoned Beer Battered Fish

Seasoned Beer Battered Fish

 

 

BEER BATTERED FISH:
Preheat fryer to 365.
Wisk together 3 egg yolks, 12 oz beer, 1 1/2 cup flour and 1 package of Citrus Dill Seasoning until blended.
Refrigerate for 2 hours.
Wet fillets and cover well with flour.
Dip into batter until covered.
Fan into oil, so fillets do not stick. 
Fry the fish until golden brown, and they flake easily with a fork.
Use Batter for onion rings, chicken strips, pork tenderloin medallions and more.

Oven Baked Shrimp

Oven Baked Shrimp

 

 

I can thank my good friend Dan for this terrific new recipe!

Oven Baked Shrimp
1 pound medium Shrimp cleaned. Tails pulled if you like.
2 Tablespoons Olive oil
1 Tablespoons Starla’s Seasonings Citrus Dill or Pesto Parmesan Mix
2 Tablespoons butter halved
Feed 3-4 people. You can add more of the Starla’s Seasonings mix if you like a stronger taste. I found the one tablespoon plenty.
Mix Olive oil and seasoning and pour over shrimp in one gallon ziplock bag. Allow shrimp to rest, toss a few times over one hour. At the end of one hour preheat oven to 350 degrees. On a cookie sheet with sides pour shrimp mixture, make sure it is a single layer. Place cookie sheet with shrimp mixture into oven for 8 minutes. At the end of 8 minutes place butter into shrimp mixture and toss to coat shrimp with butter, then plate shrimp.
Add a bottle of Strongbow gold apple or a nice glass of Cedarburg’s Riesling and enjoy.

Bluegills with White Wine and Butter

Bluegills with White Wine and Butter
​This was the easiest recipe to prepare and so tasty! 
Directions: 
Freeze your tail off on the ice to get the bluegills. Drink coffee to warm up while you have your sweet husband clean them. 

Lightly greased a pan with edges, and placed a layer of bluegills* inside. 

Melt 1/3 cup butter and mixed it with 1/3 cup of white wine, and poured it over the fish. Sprinkle with Glorious Garlic Seasoning Mix or Citrus Dill Seasoning Mix

Bake at 350 degrees until they flake easily with a fork.
 
*Also good with cod, walleye, salmon, perch and more.

Pan Fried Walleye

Pan Fried Walleye

 

Recipe:
Combine 1/2+/- package Citrus Dill Seasoning, 1/2 cup flour, 1/2 tsp. salt.
Wet fish fillets with water and roll in Seasoning mixture.
Add 3+ Tbsp. of oil to skillet.
Fry fillets on medium heat (approximately 4 minutes each side) or until fish flakes easily with a fork.

 

 

 

 

Garlic Crusted Salmon or Trout

 

 

 

1 cup Mayo
3 tbsp Glorious Garlic Seasoning
Chopped fine 3 green onions or 1/4 white onion 
1-2 squeezes of lemon juice
3 shakes seasoning salt
Refrigerator 1 hour

Spread mixture on salmon or trout. Bake 350 for 15-20 minutes.

*This is also excellent with Peppercorn Ranch, Citrus Dill, Mustard Horseradish or Grandma’s Garden

Smoked Salmon Dip or Spread

Smoked Salmon dip or spread

 

Smoked Salmon Dip or Spread
1/4 pound (4 ounces) smoked salmon, minced
8 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
3 tablespoon Twisted Tomato Seasoning Mix or your favorite Starla’s Seasoning Mix
Salt and freshly ground black pepper
Cream the cream cheese with an electric mixer until smooth. Add the sour cream, lemon juice, Seasoning Mix, salt and pepper to taste. Add the smoked salmon and mix well. Chill and serve with crackers or as a sandwich spread