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​​heavenly Recipes

Make sure to check in for Amber's favorite Wild Game Recipes! You won't want to miss out on these mouth-watering, finger-lickin, delicious, hearty recipes! Amber may even throw in a few heart healthy recipes as well. I mean, let's face it, we want to be around to live out our outdoor passions..right?! 
  • Venison Meatloaf
  • Venison Meatballs
  • Bacon & Cheese Stuffed Wild Turkey
  • ​Wild Boar Hot Sausage Gravy with Whole Wheat Biscuits
  • Venison Tenderloin
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​ 1 1/2 pd ground meat
 2 eggs
 1 can 8 oz tomato sauce
 1 med onion, finely chopped
 1 cup oatmeal
 1/8 tsp black pepper
 1 1/2 tsp salt
TOP SAUCE
 1/24 cup ketchup
 2 T brown sugar
 3 T Dijon mustard
 3 T apple cider vinegar
In a large bowl, lightly beat eggs then add the tomato sauce, onion, oats, salt and pepper.
Add ground venison and mix well with your hands. Press into an ungreased 9” x 5” x 3” loaf pan.
Combine the ketchup, brown sugar, mustard, and vinegar then pour over the top of the meatloaf.
Bake uncovered at 350 degrees F for 70-90 minutes. ENJOY!
Venison Meatloaf
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* 1 pd of ground venison
* 1 small onion
* 1 egg
* 1 tsp Worcestershire sauce
* 1/4 cup parmesan cheese
* 1 tsp salf
* 1 tsp pepper
* 1 tsp garlic powder
* 1/3 cup Italian seasoned dried bread crumbs

Preheat oven to 400 degrees.

In a medium bowl combine all ingredients. Mix well. Try not to squeeze the mixture through your fingers, but just combine, as "squeezing" will give your meatball a tough texture.
Roll into balls, place on aluminum lined jelly roll pan.
Bake for 14-18 minutes
​ENJOY!
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*1/2 cup of Dijon mustard
*2 tbsp. butter
*1/2 cup of honey
*1 cup (4 oz) shredded cheddar cheese
*4 1/2 tsp vegetable oil
*8 bacon strips, partially cooked
*1/2 tsp lemon juice
*2 tsp minced fresh parsley
*4 boneless skinless wild turkey breasts
*1/2 tsp salt
*1/8 tsp pepper
*2 cups fresh mushrooms

​In a bowl, combine the mustard, honey, 1 1/2 tsp of oil and lemon juice. Put 1/2 cup of marinade into a large resealed plastic bag with the turkey breast. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover & Refrigerate the remaining marinade. In a large skillet over medium heat, brown the turkey in remaining oil on all sides. Sprinkle with salt, pepper, and transfer to a greased baking dish. In the same skillet, saute the mushrooms in butter until tender. Spoon the remaining marinade over turkey, top with cheese and mushrooms. Place bacon strips in a crisscross pattern over turkey. Bake at 375 degrees F for 20-25 minutes. Sprinkle with parsley. (Cook time may vary depending on thick-ness of turkey breast halves. )
ENJOY! It’s so delicious!
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Whole Wheat Sausage Biscuits
*2 cups whole wheat pastry flour divided into 1 3/4       cups and 1/4 cup
*2 tsp baking powder
*1/4 tsp baking soda
*1/2 tsp salt
*6 Tbs grass fed cold butter cut into small pieces
*3/4 almond milk plus more if needed
*2 tsp apple cider vinegar or lemon juice

​Instructions:
*Preheat Oven to 450
*Mix milk with vinegar and let sit while making steps 3 & 4
*Combine 1 3/4 cups flour, baking powder, baking soda, and salt in a medium bowl. Whisk together.
* Add butter, toss with fingers to coat in flour and rapidly pinch and fluff butter into flour with your fingertips.
* Make a well in ingredients and add milk. Stir with fork until dough becomes one large lump.
*Flour a surface with the remaining 1/4 flour and put dough on surface. Roll dough to coat in flour and kneed about 6 times.
*Pat into rectangle and letter fold 2-3 times.
*Roll out into 1 inch thick and stamp out biscuits with a cutter re-rolling excess dough as needed.
*Place biscuits on ungreased baking sheet an inch apart.
*Bake 10-12 minutes.
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So this venison tenderloin is so TASTY!! So let's get started!
Ingredients:
  • 2 (1 to 1 ½ lb.) venison tenderloins or 1 backstrap
  • ¼ cup dry red wine
  • 4 cloves of garlic, minced
  • 2 Tbsp. soy sauce
  • 1 ½ Tbsp. red wine vinegar
  • 1 Tbsp plus extra spring for garnish of fresh rosemary, chopped
  • 1 Tsp. plus more for cooking of coarsely ground black pepper
  • ½ cup high quality extra virgin olive oil
  • Coarse sea salt as needed

  1. Trim any silverskin off of the tenderloins and transfer to a sturdy resealable plastic bag.
  2. Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified.
  3. Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
  4. When ready to cook, heat up a cast iron or oven proof skillet over the stove top and preheat the oven to 400 degrees.
  5. Remove the tenderloins from the marinade (discard the marinade). Season generously with Black Pepper, freshly ground and less generously with coarse salt.
  6. Arrange the tenderloins in the skillet and sear, turning with tongs as needed, until well-browned on all sides, 1 to 2 minutes per side.
  7. Once browned, transfer the skillet with the meat in it into the oven and cook 7-10 minutes total for medium-rare or until temperature reaches 135F on a meat thermometer.
  8. Let the meat rest for 10 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired. Enjoy!

​*Recipe adapted from Southern Fried Skinnyfied




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