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Seasoned trout is stuffed with green peppers, then rolled up in foil and cooked in the hot coals of a camp fire. My dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid. I always loved the buttery flavor and melt-in-your-mouth texture!

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Venison Jerky

Submitted by: LANDRO23

Make your own venison jerky with ground venison in your dehydrator. This is the best jerky recipe I have found! You can use either ground venison or beef!

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Fennel in Wine and Honey

Submitted by: shari p.

A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.

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Honey Glazed Stuffed Chicken

Submitted by: CORRINA13

Chicken breasts stuffed with soft cheese, wrapped in bacon, and drizzled with honey. Very easy and tastes amazing.

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The Humble Shepherd

Submitted by: Amanda Fetters

A twist on the original Shepherd's pie using ground turkey in place of beef.

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Roasted Duck

Submitted by: Rhonda Brock Fuller

Living In: Empire, Alabama, USA

A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter.

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Buckshot Duck with Wild and Brown Rice Stuffing

Submitted by: CHEF FABULOUS!

Home Town: New York, New York, USA

Roasted duck is stuffed with a seasoned rice stuffing mixture.

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Catch of the Day

Submitted by: Emily B.

Never go camping without your fishing pole. The fresher the trout, the better the flavor.

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Perfect Baked Potato

Submitted by: CURLEEGIRLEE

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

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Venison Schnitzel

Submitted by: Clint Wigen

I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.

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Deer Jerky

Submitted by: MIKE SHELTON

A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

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Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Submitted by: Nikki Miller

A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.

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Easy Venison Stew

Submitted by: GCKS

An easy slow cooker stew made with venison and cream of mushroom soup.

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Slow Cooker Venison Roast

Submitted by: sal

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

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Beef or Moose Jerky

Submitted by: Richard Sasseville

A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.

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Oven Baked Potato Wedges

Submitted by: Sue

Oven baked potatoes with seasoned bread crumbs!

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Montana Tonic

Submitted by: Scott Cole

A refreshing cooler on a hot day! If possible, use sun brewed tea. When raspberries are in season, squeeze 2 pints of raspberries and discard the pulp and seeds.

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Coaled and Tinned Trout

Submitted by: Josh Bodyfelt

Trout is wrapped in foil and baked in the coals after the steaks are done. The seasonings are lemon, pepper and honey.

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Cracked Black Venison

Submitted by: Mark

Tasty and spicy, this is a simple venison steak dish that is easy to make.

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Couscous with Dried Cherries

Submitted by: STEPHNDON

My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.