In The Kitchen

Venison Steak in Ritz Crackers

Venison Steak in Ritz Crackers

By Steve Hall

Venison Steak in Ritz Crackers will melt in your mouth. All I ever tasted was venison steak cooked the same ol’ way in flour and onions and well done. The taste was a cross between liver and shoe leather. Then, Mike McDonald from Sheldon, Iowa, fixed me some Venison in Ritz Crackers. It was the most tender, delicious venison steak I ever ate! I said, "You corn-fed th...

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Venison Spaghetti Sauce

Venison Spaghetti Sauce

By Steve Hall

If you like meaty spaghetti sauce that stays on top of your spaghetti and doesn't run down to the bottom of the plate, this is the venison dish for you. Yum Yum! Ingredients: • 1 1/2 lb browned venison burger • 2-28 oz cans of peeled tomatoes • 1 can Ro*Tel diced tomatoes and chilies • (Ro*Tel medium heat) • 13.5 oz can of mushrooms &bull...

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Country@Heart Dinner Diaries

Buckmasters Big Red Chili
Buckmasters Big Red Chili

By Tim H. Martin

Winner of 2010 Buckmasters Cook-off has layers of sausage, beef, spices and one not-so-secret ingredient. Ingredients: • 2 lbs. ground pork sausage (I use 1 lb. Jimmy Dean Sage & 1 lb. Jimmy Dean Hot) • 1 1/2 lbs. beef stew m... READ MORE


Blazing Saddle Cowboy Beans
Blazing Saddle Cowboy Beans

By Tim H. Martin

This mighty meaty medley of beans is a side dish tailor-made for hunting camps, tailgates, family gatherings and church functions. An improved version of chuck wagon beans, this hearty recipe will steal the show at any potluck dinner. It pa... READ MORE


Crescent City Shrimp Creole
Crescent City Shrimp Creole

By Tim H. Martin

New Orleans’ prodigal son re-creates signature dish. — Recipe by Tim H. Martin Preliminary Directions and Ingredients: First, peel and devein 2 1/4 pounds raw shrimp. Also, finely chop 1⁄4 cup green onions (green stems fo... READ MORE


Cajun-fried Largemouth Bass
Cajun-fried Largemouth Bass

By Tim H. Martin

Catch and Release, Into Hot Grease! Ingredients and Directions: In a lidded container, combine 1/4 cup hot sauce with 1 cup buttermilk. Soak up to a dozen hand-sized bass fillets in the liquid for a minimum of two hours, preferably overnigh... READ MORE


Grits ’n Greens
Grits ’n Greens

By Tim H. Martin

What’s more country than grits? What’s more country than greens? Put them together and you’ve got yourself the hit of the hoedown! On a steamy Southern night in 2018, I was introduced to Grits ’n Greens for the very ... READ MORE


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Copyright 2020 by Buckmasters, Ltd