Depending on where you live---

[Stumpjumper]

Springtime will be here sooner than you think--What better way to get ready for your summertime barbecue's by practicing your recipes now--I'm sure most of all the great folks that patronize the Cabelas store as well as the forum do indeed have great recipes to share--Of course the good ole summertime is not limited to bbq--How about those fish fry's--No-one cooks exactly the same--Everyone has their own lil tactics--Some you share, some you don't.

So come on, get off it and start posting some of the outdoor cooking recipes and tactics that you want to share with everyone, and don't forget to browse thru the Cabelas catalog for some great deals on cooking utensils and products

O.K. now---------I'm waiting-----------------

[Yooper]

I follow the rule of the 3 M's.
Marinate
Marinate
Marinate

I like to do my steaks in a mix of 6-pepper blend, a touch of soy sauce, a tiny drop of liquid smoke and some Worcestershire sauce. And then I cook 'em over a high flame so the outside burns but the inside is really pink.

Call me nuts, but it's good.

For salmon on the grill, I use a little salmon seasoning, and a touch of mayo, wrap in in foil and cook it up. The fresher the better.

I'll share more later. This is making me hungry.

[FishnFool]

A great recipe I use for lots of different fish is very simple and delicious.

Wrap your skinless filets in aluminum foil, sprinkle a little seasoning to personal taste, put several pads of butter and several slices of sweet onion on the filet and then cover with a little lemon juice. Wrap tightly and cook on a grill or in an oven for about 5 to 10 minutes depending on the thickness of the filets. Open the foil and brown top. Fish should be cooked through and flake easily with a fork.

FnF

[Stumpjumper]

Hummmmm---3-m's---steak--salmon--fish filets all on the grill huh?--Way to go fellows--Your recipes sound great and I for one will surely try them all---Don't stop sharing now, keep ya "cooks hats" on and keep a posting----Anyone else "care ta share"----Thx all--

[Rock Horn 1]

50 degrees in January? Global warming? What are you goin' to do? Grill Out!!
Last night we grilled Deer chops and Pheasant breasts along with some red and yellow peppers, onions, and mushrooms. Squished a couple avacados and made some Guacamole, chopped some olives, tomatoes, and lettuce. Awesome fajitas!! They went great with a Ceveza Cagauma and slice of lime.

Good Hunting
Good Eating,

Larry

[Stumpjumper]

R.H.1---I can see it and smell it--I know it was great--Ain't outdoor cooking fun, and tasty even in January----Keepa posting ya recipes----

[stalkingatrophybuck]

We have done a lot of grilling this winter -- too warm not to! Since about the only thing we have in our freezer at this point is venison -- we grill venison.

The simplest way we do this is to sprinkle on some Luhr-Jensen Smokehouse Venison Seasoning and some Masterbuilt Southern Secrets Sizzlin' Steak seasoning (both from Cabela's of course) and grill them up. We leave ours slighty pink so it is not too dry. Then, once inside, for my own steak -- my hubby prefers his as is -- I melt 2 T butter, add 2 T cream sherry and 1 T brandy in a small skillet. Add some thinly sliced green onion, and cook gently until it is slightly thickened. I pour that over the steak and enjoy!

Sometimes we have some dove breasts, which we cut into bite-size pieces and season to taste with salt, pepper and garlic. Then we wrap them in bacon and grill. I have a sweet and sour sauce I serve with these (on the side, so my hubby can eat his plain). The recipe for the sauce is:

Sweet and Sour Sauce for Dove Breasts
½ C packed dark brown sugar
¼ C butter or margarine
3 t white wine vinegar

Combine brown sugar, vinegar and butter in small saucepan over medium heat. Cook until butter is melted and sugar is dissolved, stirring constantly. Serve warm.

[bstester]

Deersicles are a favorite around our house. The recipe is super easy too.

Wrap a slice of bacon around a small piece of venison (we use slices of tenderloin.) Put a toothpick through the whole thing to hold the bacon in place. Grill or broil. Of course they are better grilled. If you like, you can put a little BBQ sauce on them when they are nearly done. As always with venison, cook pretty quickly.

The grease from the bacon keeps the venison from getting too dry on the grill and adds nice flavor.

Kids love them too.

[Yooper]

Deercicles?

Cute name. I like those too. Never called them that before. Of course, most guys on here would eat their own shoe if you wrapped it in bacon and tossed in on the grill.

I'll have to try that soon. I think I've still got some tenderloin in the freezer. Hope my wife likes them.

[beeell]

Man!...You guys are killin me here. My venison ran out in november. I'm so jelous. I've been having to get my fix from restaurants, and friends. I didn't have a good year in 05 as far as hunting goes. Wasn't able to get out much.
The other reason for this post is I wanted to know if you're actually talking about the Tenderloin or the loin? It doesn't make much difference as far as the recipe, I'm sure, but I was a bit suprised when yooper said he still had some tenderloin in the freezer. Those little morsals don't usually make it past the first day right after I dress the deer. If your making the same mistake some hunters make after dressing the deer, your missing out on the best, tenderest pieces of meet on the animal. The tenderloin is under the backbone toward the rear of the animal. Their exposed right after you dress the animal, and should be removed and cleaned imediately and cooked fresh that day. You can pull them out by hand usually. Anything over 170lbs will make a great deer camp dinner for four; with taters and veggies of course.

[Mark]

When I eviscerate a deer, I try to leave the kidneys and the surrounding fat in. This keeps the tenderloins from drying out. Too often with the kidneys and fat removed, I've lost more than half of the tenderloin due to dirt or drying out. Meat packers leave the kidneys in on beef, lamb, and veal for this very reason. With the trend away from hanging carcasses, and toward boxed beef, this is no longer the case, however, now there is Cryovac to protect the tenderloin area.
Mark

[beeell]

I always carry a couple of plastic zip locks in my hunting jacket just for that very reason. If I'm bow hunting, I'll take the heart, liver, and tenderloins and place them into the bags. Obviously, with a gun there's usually not much left of the heart and/or liver. Since I don't have a big enough freezer, my hanging of the carcass depends soley on the weather. Then I'll hang it for not more than two days or so.

[Yooper]

My last deer went from walking around to vaccum packed in the freezer in less than 24 hours. The tenderloins and steaks have been Mmm-Mmm tastey!

[Flatcoat1]

Wednesday starts Lent. As a kid I always liked Fridays because we almost always had fish of some kind. Looking forward to some smelt Friday. Want to try an easy recipe? Take some panfish filets and put them on a skewer. Place over some hot coals. Brush with a little butter (with or without seasonings) and cook until done. Takes just a few minutes. Serve with fries, cole slaw and some bread. Simple but tasty. (Too warm to ice fish, too late to hunt, just right for dreaming.

[stalkingatrophybuck]

Beeeell,

We too, carry plastic ziplocks with us when hunting -- one of my favorite parts is the heart! We leave the tenderloins in until we get home and hang the carcass. Then, while it is hanging, we strip those tender delicacies out. That night we have tender, juicy grilled or pan-fried tenderloin (we call it backstrap) for supper. Yummy! The rest of the carcass we leave hanging for a week or two in a cool, shaded area, wrapped up in a sheet. The heart we soak in saltwater overnight, then drain and freeze, or we slice it, bread it and pan fry it. I have also prepared the heart by breading it, pan-frying it and leaving it to simmer in burgundy wine.

[bluestang]

I was just reading through these posts and ran across stalkingatrophybuck's mention of Southern Secrets Sizzlin' steak seasoning and wondered if anyone has any imformation on where to get this seasoning? I got some several years ago and it is the single best thing I have ever cooked with. We've used it on fish, steak, chicken.... you name it. But the last time we were at Cabela's they said they no longer carried it. Help! I am desperate to find some more somewhere.

[stalkingatrophybuck]

Bluestang,

I wish I knew how to help -- I even went to the website (Masterbuilt makes it) and could not find it there. I have put a query into their customer service, but have not heard back. I was lucky enough to get the last bottles they had in both the Cabela's store in Sidney, NE, and the East Grand Forks, ND store, but I am down to my last sprinkles now. :( I guess we should all let Cabela's know we'd like them to carry it again, but it could be that Masterbuilt is no longer making it.

[bluestang]

stalkingatrophybuck,

Thanks for trying anyway! I had contacted masterbuilt too and they said some lady made it locally for them and quit. I asked if there wasn't some way she could get the recipe for me but she didn't know if they even had contact with her anymore so it's pretty much a dead end street. We used the last of ours on steak last eve. =( Let me know if you hear anything different from masterbuilt. maybe if enough people bug them they will do something about it!