Quick view Cajun Risotto with Sausage Makes 4-6 Servings Ingredients: 1 quart vegetable stock, warmed ½ cup white wine or white cooking wine 1 medium shallot, chopped (about ½ cup) 3 Tablespoons unsalted...
Quick view Smoked Turkey Wraps Makes 4 servings Ingredients: 3 to 4 thin slices of smoked turkey breast per wrap (16 total) 2 slices of cooked bacon per wrap (8 total) 12 Tablespoons of Hi Mountain Guacamole Dip, prepared 1...
Quick view Tips for Delicious Smoked Barbecue Ribs The tang of the seasoning and sauce hit your tongue as the juicy meat falls right off the bone. The secret to succulent ribs is perfecting time and temperature. The following tips should help you...
Quick view Blue Fish Jerky Blue Fish is great if eaten fresh, but once you freeze it, the flavor intensifies. We're always looking for new ways to cook strong-flavored fish like blue fish or mackerel. So we decided to make...
Quick view Brined & Smoked Venison Roast The secret to a fantastic smoked wild game roast is to brine it before smoking, removing it from the heat once it reaches the desired internal temperature and resting it before slicing. Makes...
Quick view Brined and Smoked Blue Fish Filets Blue fish is a popular saltwater game fish that are often caught in great quantity. Cooked up fresh they are delicious, but after freezing they tend to get a fishy flavor from the oils in the fish...
Quick view Cured and Smoked Venison Ham If you are looking for a different and delicious venison recipe this is it! This will be one of the best tasting venison hams you ever tasted! Ingredients: 3 to 4 lb boneless venison...
Quick view Quail with Citrus The quail are first brined for 2 to 3 hours using Hi Mountain Game Bird and Poultry Brine Mix. Then pat dry and follow the recipe. Hi Mountain Brines add flavor, moisture and speed up cooking times...
Quick view Venison Snackin’ Sticks Venison Snackin’ Sticks are delicious and make a great snack to take out hunting and fishing. It’s important to keep the venison and pork very cold while cutting, mixing and grinding...
