RECIPES

RECIPES
Featured Posts

Redneck Know How Blog

Let's fry up some crappie cakes!
By Donald Matthews 03 Jun, 2022
The weather is warm and folks are crappie fishing. Here’s a fried crappie cake recipe that I enjoy. You can eat them plain with some fried taters, or slide them in a bun with some tarter sauce.
01 May, 2016
This species of bream are easy to catch and very plentiful. This makes them perfect for this recipe. This is also a versitale bream recipe as you can also use bluegill bream. If you’ve been looking for different bream recipes, this is one you’ll love. Shellcracker and jalapeno appetizers will delight everyone.
03 Jan, 2016
The wonderful taste of the venison round steak can be enhanced by tenderizing it the night before you cook it and marinating (soaking) it in buttermilk. Just crush 2 to 3 cloves, add that to the buttermilk a long with ½ tablespoon of Cavender All Purpose Greek Seasoning Stir to mix. Then add the venison round steak making sure all the meat is submerged in the buttermilk mixture. Cover and place in the fridge overnight. Then prepare as the recipe that follows. For more information about soaking wild game, please read my article, Wild Game Meat Soaking.
02 Aug, 2015
Tents, Backpacks, Sleeping Bags & More! CampingMaxx has the gear you need for your next outdoor adventure!
08 Jun, 2015
Part One: Lemon/Butte r Sauce In sauce pan place the following: 1 pound of real butter 1 medium onion diced 3 to 6 cloves of crushed garlic creole seasoning or salt and pepper to taste Tabasco sauce to taste (six to eight drops minimum) -Do not omit the Tobasco 1 tablespoon of Lea & Perrins Worcestershire sauce Juice of 3 lemons Place over low heat and let simmer for 30 minutes, stir occasionally. Part two: Stuffing In a large mixing bowl place the following: 2 Bell Peppers diced 4 stalks of celery chopped 3 cans of small cocktail shrimp drained 3 cans of lump crab meat (do not use imitation) Tabasco brand red sauce( 6 to eight drops minimum) 1 tablespoon Lea & Perrins Salt & Pepper Very easy on the salt 3 cloves of crushed garlic 1 large onion diced 2 cups bread crumbs Add approximately half the lemon butter mix created above and combine until uniform. Thin slice 1 lemon and 1 onion Clean the fish well (the head may be left on if you wish for presentation) On a double thickness of heavy duty aluminum foil place half the lemon and onion slices. Place the fish on top, stuff the body cavity with the mix, put the rest of the lemon and onion on top the fish. Pour on the remaining lemon butter sauce then close the foil to seal. Place on grill, cook with lid closed for about 10 to 15 minutes per side. Slit foil for last few minutes to add a little smoke flavor. Test doneness with fork. Meat should remain slightly firm but flake easily. This recipe can be shared among individually wrapped smaller fish if you wish. Serve the Stuffed and Grilled Red Snapper with home fries or grilled corn on the cob and enjoy!
07 Jun, 2015
Southern Style Cider Squirrel Ingredients: 4 lg Squirrels (gray, fox, or black), or 2 rabbits Flour Salt and pepper 1/4 teaspoon Powdered sage 1/4 teaspoon Powdered rosemary 3 tablespoon Bacon or sausage fat 1 quart Dry cider 4 tablespoon Butter 1 cup Heavy cream Southern Style Cider Squirrel Instructions: Skin, eviscerate, and disjoint the squirrels, making sure to remove the small scent sacs from beneath the forelegs. If these glands are not removed, a bitter taste will be imparted to the dish. Skin, eviscerate, and disjoint the squirrels, making sure to remove the small scent sacs from beneath the forelegs. If these glands are not removed, a bitter taste will be imparted to the dish. Soak the pieces for one hour in cold water to which 1 teaspoon salt has been added. Remove, drain, and pat dry. Roll the pieces in flour seasoned with salt, pepper, sage and rosemary. Heat the bacon fat in a deep skillet and brown the squirrel pieces on all sides. Add the cider and simmer until the meat is alnost tender. Remove the cover and continue cooking until the meat is tender and most of the liquid absorbed. Remove the squirrel pieces and put aside to cool. Reserve any pan liquids for the gravy. Roll the squirrel in the seasoned flour again, heat the butter in another skillet, and rebrown the squirrel until golden and crisp. Put the squirrel pieces on a heated platter, and keep warm, while you add all juices and scrapings to the skillet. Make a paste of a tablespoon of flour and the heavy cream. Pour this slowly into the pan juices, stirring constantly, until the sauce is smooth, hot, and slightly thick. Ladle the gravy over the squirrel pieces and serve
17 Apr, 2015
If you're acquainted with preparing wild game meat such as deer, elk, squirrel, rabbit, or other so called exotic meats, then you are aware that these meats can have a bit of a Gamey flavor. For wild game that is gamey and tough in taste and texture try soaking in a ziplock bag with: Mountain Dew (works great for wild hog if BBQing, tenderizes meat) Coke (gives meat a sweet taste and tenderizes) Beer Red wine Pineapple juice Buttermilk ( In the buttermilk soak, add minced garlic, black pepper, paprika, cardamom, or other spices to suit your taste.) This is called a soak or marinade. Many of the meats mentioned above are far more prone to being tough and dry if not properly soaked before cooking your recipe. One thing you do not want to do is add extra salt to whatever your soak maybe. This will turn your wild game meat into jerky; tuff and dry as leather.Some salt is good, but avoid excesive amounts. In the good old days of pioneering the country, before refrigeration; Deer, elk, and other wild game meat as well as beef were salted to preserve the meat and keep it from spoiling. The idea being to dehydrate the meat, because dry meat won't rot as quickly as fresh meat with all the moisture in it; and it does not require refrigeration. This was the origins of beef jerky, deer jerky, and other meat jerkies. This worked great for the trails and lifestyles of the frontier, but not so good if you want a nice tender and juicy piece of deer. Anyone that has ever tasted jerky knows that while tasty, it's quite dry and tuff. So, unless you want deer jerky; avoid the extra salt before cooking, it WILL dry your wild game meat out.
20 Mar, 2015
But first you got to clean your smallmouth bass, and fillet them; this recipe calls for 2 pounds smallmouth bass fillets cut into four pieces. But the great thing about grilling recipes is that it’s easy to adjust. Just add or reduce amounts according how much bass you have, so get that done. A good fillet knife is your best friend when cleaning fish.I have used Rapala fillet knives for as long as I can remember when cleaning smallmouth bass or any other fish and game. It's what my father used and Pop just didn't buy junk when it came to knives. They served him well and have done the same for me over the years. If you don't have one, I highly recommend them. You can get them for a very reasonable price at RAPALA.com
11 Mar, 2015
Stuffed with sautéed onion and mushrooms pate'. The white wine with turkey and sautéed onion and mushrooms pate' for the stuffing make this turkey recipe a winner. And it’s pretty a pretty easy recipe to make too. Sautéed onion and mushrooms pate' ingredients: 1/4 cup butter or margarine 2 medium onions, chopped 1 cup chopped mushrooms (about 1/4 lb.) 2 qt. fresh white bread crumbs 1/4 tsp. pepper 1/4 cup finely chopped parsley 1 tsp. salt 1 tsp. dried thyme leaves 1 tsp. marjoram leaves 1 lb. chicken livers, finely chopped Wine with turkey ingredients: 1 tbsp. salt 1 tsp. pepper 1/4 cup olive or salad oil 1 small onion, sliced 1 clove garlic, halved length-wise 2 whole cloves 1 bay leaf 1/4 tsp. dried basil leaves 1 can (10 1/2 oz.) condensed chicken broth, undiluted 1/2 cup white wine
Share by: