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 Dove Here's a great new way to cook your limit. Ingredients: 20 plus dove breasts, with the bone in 1 packet Hi Mountain Seasonings Game Bird Brine
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 B
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
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
Quick view Sweet and Tangy Venison Roast Ingredients: 1 3 to 5 lbs venison roast 1 packet Hi Mountain Brown Sugar Brine Hi Mountain Rib Rub 1/2 cup honey
Quick view Venison Corned Beef Have you tried making your own venison corned beef? It's easy and delicious! Ingredients: 1 3 to 5 lbs venison roast 3-1/2 quarts water
Quick view Venison Eye Round Ingredients: 2 Venison Eye Rounds 1/3 cup fresh-ground coffee beans 2 tbsps of Hi Mountain Seasonings Venison Rub 1/4 cup maple syrup
Quick view Venison Pastrami Have you tried making your own venison pastrami? It's easy and delicious. Ingredients: 1 2 to 3 lbs venison roast Hi Mountain Seasonings&n
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.
Quick view Wild Turkey Pastrami Have you tried making your own wild turkey pastrami? It's easy and delicious. Ingredients: 2 to 3 lbs wild turkey breast Hi Mountain Seasonings&
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 &
