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 Grilled Wild Turkey Deboning and brining the wild turkey allows the white and dark meat cook at the same time. The three different marinades makes this a real crowd-pleaser for family and friends...
Quick view Smoked Sea Trout with Trout Dip Save 8 ounces of the trout when you made this recipe. Use this to make the great dip recipe below. Ingredients 1 package Hi Mountain Alaskan Salmon Brine 1 gallon ice water 1 large whole...
Quick view Stuffed & Smoked Wild Turkey Breast Ingredients: 2 skinless wild turkey breasts 1 packet Hi Mountain Seasonings Game Bird and Poultry Brine Kit Hi Mountain Seasonings Rib Rub 1 apple, peeled and cubed 1 onion, peeled...
Quick view Wild Turkey Bacon Because wild turkey is really lean, we recommend cooking wild turkey bacon with pork bacon fat. Ingredients: 1 wild turkey breast, trimmed and cleaned Hi Mountain Buckboard Bacon Cure 1/4...
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 Bourbon Glazed Holiday Turkey Ingredients: 1 turkey (12-18 lbs), fresh or defrosted 1 Hi Mountain Seasonings Game Bird and Poultry Brine 1 large turkey brining bag 1 cup bourbon 8 tbs unsalted butter 1 cup brown sugar 2...
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 Antelope Ham If you are looking for a different and delicious antelope recipe this is it! This will be the best antelope ham you ever tasted! Ingredients: 2 to 3 lb. boneless antelope hindquarter...
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 Smoked Venison Hindquarter Roast with Dip Note on smoking: a mild wood like apple wood is best for this venison recipe Ingredients: 1 hindquarter venison roast (2 to 3 lbs) 1/2 packet Hi Mountain Gourmet Fish Brine 4 cups water Hi...
Quick view Smoked Venison Shoulder Roast Something delicious to try with a venison shoulder roast. Ingredients: 1 bone-in venison shoulder roast 1 packet Hi Mountain Gourmet Fish Brine Hi Mountain Venison Rub Directions: Prepare...
Quick view Smoked Wild Turkey Breast Ingredients: 1 Boned Wild Turkey Breast Hi Mountain Seasonings Game Bird and Poultry Brine Kit Hi Mountain Seasonings Rib Rub Olive Oil Optional: Wireless Thermometer Directions: 1. In a...
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...
