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Mr. Culpepper’s Venison Fries

Ingredients:

• Venison steak (does NOT need to be choice cuts)

• Worcestershire sauce

• Black pepper

• Salt

• Flour

• Butter

Cooking Instructions:

Cut venison into long strips, creating a cut of meat resembling a “steak fry.” Marinate strips in Worcestershire sauce. Combine flour, salt and pepper in a bowl or plastic bag.

Fried Fish Soaked in Buttermilk

Ingredients:

• Boneless, skinned fillets of your favorite fish

• Buttermilk

• Black pepper

• Salt

• Zatarain’s Fish Fry

• Vegetable oil

Cooking Instructions:

Soak fish fillets in a bowl of buttermilk for at least an hour. Combine Zatarain’s Fish Fry with salt and pepper to your preference.

Pheasant (Chicken or Quail) and Fettuccini

Ingredients:

• Pheasant, quail, or chicken (boneless fillets of breast);

• Sportsman’s Gold Seafood Citrus marinade (www.sportsmansgold.com);

• Fettuccini (I keep it simple and use the pasta/sauce in a bag. I prefer the Publix brand Fettuccini with Butter & Herb sauce).

Instructions:

Place the pheasant, quail, or chicken in a skillet on medium heat.

Grilled Duck Breasts with Sportsman’s Gold Bourbon Essence

Ingredients:

• 2 duck breast fillets per person (all skin removed)

• Sportsman’s Gold Bourbon Essence

Instructions:

Marinate duck breasts in Sportsman’s Gold Bourbon Essence for one hour. Place duck breasts on grill over low heat and turn frequently to avoid burning. Baste duck breasts with more Bourbon Essence each time you turn them. Grill until medium rare, and let cool slightly before serving.

Badonkadonk Burgers

Ingredients:

• Ground, aged venison burger (I add no fat of any kind to my burger meat)

• Burger buns

• Condiments for topping burger

• Potatoes

• Vegetable oil

Instructions:

Form burgers a little larger than the buns, and make them 1-1/4 inches thick. Cook to desired temperature on grill over low heat, being careful to cook enough before turning so the burgers will not fall apart.