Your Obsession

Early season hunters need to beware of ticks! Besides carrying lime disease the “Lone Star Tick” has been conveying a meat allergy to its victims throughout the southeastern United States. What could be worse to a hunter than not being able to partake in the luscious back-straps they’ve just harvested? People who acquire this new allergy cannot eat any meat that comes from mammals (like beef, pork and venison)! Patients have reported suffering from nasty

TIP: Catch Fall Army Worms Early

An early and warm spring followed by a hot and dry summer has led to ideal conditions for army worm outbreaks this fall. Army worms are the larvae of tropical moths that migrate into the U.S. Larvae are laid by the moths on blades of grass in pastures as well as crop lands. Outbreaks are usually worst in the Gulf Coast states, but tropical storms often increase a surge further north into the Midwestern states.

Conservation

Video Tip: Mistakes New Elk Hunters Make

Mossy Oak Pro Staff Member Parrey Cremeans shares some of the mistakes first time Elk hunters make.

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Big Game, Deer, Video, Mossy Oak

Video Tip: How to Call Ducks with Mossy Oak ProStaff Mario Friendy

Mossy Oak ProStaff member Mario Friendy goes through the different steps and sounds he uses to call ducks into range.

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Small Game, Waterfowl, How-To, Video, Mossy Oak

TIP: Peeeuww…Is That You?

A whitetails’ mind-boggling olfactory offense is a well documented detail. It’s said that the olfactory region of their brain is over 1,000 times larger than a humans’! Reducing human odor on you and around your ambush location is extremely important. You’ve probably heard that the first time you hunt a buck is the best chance you’ll have at killing him

Big Game, Deer, Conservation

Video Tip: How to Call in a Hung Up Bull Elk with Mossy Oak ProStaff Parrey Cremeans

Mossy Oak ProStaff Member Parrey Cremeans discusses tactics to help call in a Bull Elk that has hung up out of range.

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Big Game, Deer, How-To, Video, Mossy Oak

Backstrap App's by BeckyLou

Great Appetizers!!! This recipe is made for 1 lb of chunks. Cut the meat into 1 inch squares. Marinate in Zesty Italian dressing at least 1 hr, I like to leave them in the Frig overnight. Pour off "ALL" marinade!! Season to taste with cajun seasoning to taste, choose one that is less salty, as the Worcestershire & Soy sauce provide a LOT of SALT! Add Onion Powder and Garlic Powder.

Big Game, Deer, Wild Game Recipes, Ingredient Wild

Country Fried Venison Steak

Country fried venison steak is as good as it sounds. Use your deer backstrap to make these fried steaks, and don't forget the gravy.

Big Game, Deer, Wild Game Recipes, Ingredient Wild, Mossy Oak Gamekeeper Butchery

Stuffed Venison

Soak meat over night in a bag with salt water and milk mix. Slice a hole in the bottom of the roast almost to the other side. Stuff with the bell pepper, carrots, sliced onion, and sliced mushroom. Coat the meat with oil. Combine the spices with the chopped mushrooms and roll the meat in it. Loosely wrap the roast in foil and place on a pan. Bake on 350 for about 45 minutes to

Big Game, Deer, Wild Game Recipes, Ingredient Wild

Venison Fried Rice

Cook rice and set aside. Heat large skillet until hot. Add oil and soy sauce. Sauté onion lightly. Add venison, peas and eggs and toss lightly. Add cooked rice and stir until mixture is hot, adding soy sauce as needed.

Big Game, Deer, Wild Game Recipes, Ingredient Wild

Savory Pepper Elk Steak

Combine flour, salt and pepper. Dredge steak strips in seasoned flour. Heat shortening in large skillet and brown strips over medium heat. Drain tomatoes, reserving the juice. Add tomato juice, water, onion, garlic and gravy base to skillet. Reduce heat; cover and simmer for 1 1/2 hours until meat is tender. Add sherry, Worcestershire sauce and bell pepper strips. Simmer another 5 minutes. (If gravy is too thin, thicken with flour/water and cook until thick

Big Game, Deer, Wild Game Recipes, Ingredient Wild

Elk Chili

In skillet, brown elk in vegetable oil, stirring to break up. Add onion, bell pepper, celery and mushrooms; continue cooking until vegetables are tender. Mix meat and remaining ingredients to soup kettle and simmer about 2 hours, stirring often.

Big Game, Wild Game Recipes, Ingredient Wild

Venison Stir-Fry

Mix sugar, dill and soy sauce in bowl. Coat venison with sauce mixture and set aside. Heat oil and butter in skillet on high. Add venison and sauce and cook about 5 minutes. Remove venison from sauce and add broccoli and onion to sauce. Cover and cook until tender. Add back venison and apples and mix together. Serve over rice.

Big Game, Deer, Wild Game Recipes, Ingredient Wild

Frog Legs in Cream Sauce

Salt & pepper frog legs and parboil them for about 15 minutes. Then place in baking dish and preheat over to 350°. Combine mushroom soup with heavy cream and heat. Add about 35 grapes. Pour soup mixture over the frog legs and bake 1 hour. Mix in 2 ounces of bandy before serving.

Small Game, Wild Game Recipes, Ingredient Wild

Dove and Beans

Cook beans in large pan until fully cooked; Add tomatoes, jalapenos, onion, salt, garlic, ground beef and dove. Simmer 10 minutes to heat thoroughly. Place broken tortilla chips in bowl and spoon beans over chips. Serves 8.

Small Game, Wild Game Recipes, Ingredient Wild

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