Recipes from 10 Gauge Outfitters
Here you will find some of the great recipes from the 10 Gauge Outfitters staff. These are some of the favorites that our clients always ask about after staying at our lodge. Take a moment to view these great recipes and check back for our continual effort in updating these.
Black Pepper and Garlic Venison Brine
- 1 ½ to 2 lbs. backstrap venison steaks cut about 1 in. thick
- 2 qts. water
- 4 Tbsp. salt
- 2 bay leaves
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
- Freshly ground black pepper (about 1/2 tsp.)
- 1 package bacon (applewood smoked or brown sugar flavored)
- In a gallon-sized, seal-able plastic bag, combine the venison, water, salt, bay leaves, black pepper and garlic powder. Seal and place in refrigerator overnight. Do not leave in brine for more than 24 hours.
- Prepare and preheat grill. Wrap venison steaks with a half or a full-sized piece of bacon, depending on the size of the steak. Secure bacon with a toothpick by stabbing it through the entire piece with a little toothpick piece sticking out both sides.
- Grill until bacon is crispy. As always, do not grill venison too long or it will dry out.
- Serve with your favorite barbecue or steak sauce.
Note: I prefer to grill these on a charcoal grill, and I add a small handful of applewood chips (pre-soaked in water for 30 min.) to the coals right before grilling to add a smokey flavor too.
KFP: (Kansas Fried Pheasant)
This recipe is an easy fix and wives and kids will love it. It works really well for those birds that may have some shot in the breast meat; as you slice the breast meat, you can check for any shot that still may be lodged in the bird. Remove those pieces of shot and trim areas of damaged meat, if any, wash again, and be sure to remove all feather remnants from the meat as that is the source of a gamey taste.
- 2-4 pheasant breasts
- Canola oil
- White flour
- Soda crackers
- 1-2 cups milk
- Freshly ground black pepper
- Sea salt
- Cavender’s® Salt Free All Purpose Greek Seasoning
Slice the pheasant breasts into strips about 3/4-inch wide.
Coat the bottom of a cast iron skillet with canola oil so that it is about 1/8 to 1/4-inch deep, and preheat on medium.
Pour one cup milk into a cereal bowl.
Combine one cup white flour, a handful of crumbled soda crackers and 1/2 teaspoon of freshly ground black pepper into a large bowl.
After skillet and oil are hot, dip pheasant strips one at a time into the milk and then into the flour mixture, coating it on all sides, and place into skillet.
Repeat until skillet is full.
Sprinkle Greak Seasoning and—if desired—sea salt onto the strips as they fry.
Turn strips over once after bottom side has turned golden brown. Add more oil as necessary to keep strips from sticking to skillet.
Make more flour mixture as necessary.
Remove strips from skillet and place strips onto a large serving plate covered with a couple of thick paper towels to absorb excess oil.
Note: If you desire a spicier version, substitute cayenne pepper for the Greek Seasoning. For a thicker batter, beat one egg per cup of milk. My kids like the Greek Seasoning version and will dip them into Ranch dressing or barbeque sauce.