End of Season Sale Extended

 

Our End of the Season Sale has now been extended to run through Memorial Day!

40% off all turkey decoys, turkey calls, blinds & seats

25% off all remaining deer stands & feeders

25% off all camo clothing & Rocky boots

10% off all knives

10% off all Browning safes

10% off all guns

 

Special gun sale on these three guns only!

gunsaleMay2016

Bar-B-Q’d Raccoon : Wild Game Recipes

  • 4 to 6 pounds of raccoon, cut into serving pieces
  • 1 cup red wine
  • 2 onion, sliced
  • 3 bay leaves
  • 1 tablespoon of salt
  • 1 teaspoon of pepper
  • 3 cloves garlic, sliced
  • 2 cups of your favorite barbecue sauce
  • 1 tablespoon of paprika

Place the raccoon pieces in a large pan. Add the wine, onions, bay eaves, salt, pepper and garlic. Add enough water to cover the meat.

Bring to a boil. Cover and simmer for 1 hour.

After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat.

Cook at 325 degrees for 50-60 minutes.

Serve and enjoy!

Comment below and let us know how your BBQ’d Raccoon turns out!

Do you have any wild game recipes you’d like to share with us? We’d love to see them! Email your recipe to tcoutdoors@frontier.com, and your wild game recipe could be featured on our blog! Please be sure to include your name so we can give you proper credit.

Easy Fried Fish Fillets : WIld Game Recipes

Use Haddock, Tilapia, Roughy, or other similar fish for this tasty fried fish recipe.

  • 1 pound of fish fillets
  • Oil for deep frying
  • 1/2 cup flour
  • Salt and pepper to taste
  • 1/4 teaspoon paprika

Pour 1 inch of oil in skillet; heat to 375 degrees.

Combine flour, salt, pepper, and paprika.

Dip fish fillets into flour mixture.

Fry fish for about 5 minutes on each side; remove to a platter.

Makes 3-4 servings

Comment below and let us know how your fried fish fillets turn out!

Do you have any wild game recipes you’d like to share with us? We’d love to see them! Email your recipe to tcoutdoors@frontier.com, and your wild game recipe could be featured on our blog! Please be sure to include your name so we can give you proper credit.

Sherry Roasted Duck : Wild Game Recipes

  • 1 (4 pound) frozen duck
  • 6 tablespoons of olive oil
  • 2 cups of dry sherry
  • 3 teaspoons dried oregano
  • 3 teaspoons dried rosemary
  • 3 teaspoons dried basil

1) Thaw duck in refrigerator until partially thawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping and stab  15 to 20 times. Make sure the holes go past the fat and into the meat. This is very important for the marinating process.

2) In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until  completely thawed (works best over night.)

3) Preheat oven to 375 degrees. Remove duck from marinade, and remove the neck bone and the giblets from the inside of the duck. Spread some of the marinades inside. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.

4) Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30-45 minutes.

 

Comment below and let us know how it turns out!

Do you have any wild game recipes you’d like to share with us? We’d love to see them! Email your recipe to tcoutdoors@frontier.com, and your wild game recipe could be featured on our blog! Please be sure to include your name so we can give you proper credit.

Deer Jerky : Wild Game Recipe

  • 2 pounds of lean ground venison or beef
  • 2 1/2 teaspoons of salt
  • 2 teaspoons monosodium glutamate (MSG)
  • 1 teaspoon hot pepper sauce
  • 2 teaspoons sugar-based curing mixture
  • 1 1/2 teaspoons barbeque seasoning
  • 2 teaspoons water
  • 2 teaspoons of hickory-flavored liquid smoke
  • 2 teaspoons of garlic powder
  • 1/2 teaspoon of pepper

1) In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.

2)Line food on dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufactures directions. Once the meat has firmed, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5-10 hours total depending on the machine.

3)When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Comment below and let us know how your deer jerky turns out!

Do you have any wild game recipes you’d like to share with us? We’d love to see them! Email your recipe to tcoutdoors@frontier.com, and your wild game recipe could be featured on our blog! Please be sure to include your name so we can give you proper credit.