Okay, as a person who measures ingredients with my heart—opposed to spoons and cups—I did my best to replicate one of my family’s favourite recipes. I never make the recipe the same way twice because I’m always using what I have on hand. Depending the season I could be using any sort of game or jam/jelly and have made this with raspberry, blueberry, Saskatoon, strawberry, haksap, apple butter, marmalades, etc. They all came out fantastic with no complaints from my children. So experiment & have fun with it! Meatballs 1 pound ground elk/moose/deer ½ medium white onion, finely diced 4 garlic cloves, finely minced 1 egg 2 teaspoons Worcestershire sauce 1 teaspoon bacon grease/tallow or mayonnaise 1 teaspoon kosher salt 1 teaspoon coarse black pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dried parsley Sweet & Sour Sauce 2⁄3 cup preserves (jelly or jam and any fruit) 2⁄3 cup BBQ sauce OR chili sauce (or combine 1/2 cup ketchup with hot pepper sauce to your taste) 1. Line a baking sheet with parchment paper or a silicone mat. Then, combine the ingredients for the meatballs in a large bowl, careful not to over-mix. 2. Preheat the oven to 350℉ (17℃). Roll mixture into 1-inch balls. Arrange them onto the baking sheet. 3. Bake for 25-30 minutes (depending on the strength of your oven), flipping the meatballs halfway through. 4. If you want them browned further, switch oven to broil and watch closely until they reach desired browned. Lower temperature back to 350℉ 5. Combine jelly and BBQ/chili sauce in a bowl and mix well before pouring onto meatballs and stirring. Cook until the sauce thickens a bit. Pull from oven and let sit 10 mins and the sauce will thicken further. Stir before serving.

Happy Thanksgiving breakfast! Hell of a way to start the day. Jalapeño Venison Breakfast Sliders Ingredients •Two small venison tenderloins (Meat volume depends on the animal your working with as you know. You can also use back strap and or roast meat. Again volume will dictate how much you have to cook.) •Coarse Kosher salt •Coarse Pepper •Meat Church Blanco •Meat Church The Gospel All-Purpose Rub •Farm Fresh Eggs (one per slider) •Vermont Sharp White Cheddar Cheese - One large Jalapeño - One Clove of Garlic - Fresh Rosemary - 2 Sticks of Unsalted Butter - Virgin Olive Oil Biscuits You can go two directions here. You can make biscuits from scratch and that will set the stage for really tasty sliders. With that said I often use Pillsbury Grands! Buttermilk Biscuits and they are really good. You have to decide how much time you want to invest especially if your cooking in hunt camp. Timing is up to the cook so biscuits are hot when you dress them so the cheese melts. Preparation Prep the tenderloins the night before by cleaning them of all silver skin. Pat dry and rub salt, pepper, on all sides and place in dish. Sprinkle with a pretty heavy hand on all sides with Meat Church Blanco and Gospel All-Purpose Rub. Crush rosemary sprigs and press into top of tenderloin. Cover dish and let sit overnight in ice box. In a deep cast iron pan like a dutch oven, heat olive oil and 1-1/2 sticks of butter and a few sprigs of crushed rosemary and crushed garlic. When the oil is hot enough to be almost at smoke point, flash sear the tenderloins on all sides. True tenderloins are 3 sided usually. Brown the outside without over cooking them. Heat and time will depend on the size of the tenderloin. Use our best judgement but don’t over cook. As the tenderloin comes off the heat, sit aside and let rest for 10 to 15 minutes. Prep a cast iron fry pan and hard fry your eggs. One per slider. Slice cheese, enough to cover the top of each slider. Slice jalapeño and remove seeds unless you like it really hot. Place jalapeño slices on top of cheese.

A fav in our home which can be used as well for Venison 🌯 burritos with some Monterey Jack Cheese and garnishes! 🌿 🧀 🍅 Grants Venison Chili This is a combo version of a ground black bear chili had as a kid and my father's chili recipe. 🐻 I am a big fan of using at least two varieties of fresh chilies if you have them- as well as cilantro to season and garnish. 🌿 It adds a fresh taste and sassy taste that cannot be beat. 🍃 I am using canned beans for this, but those brave patient souls that want to can also soak beans overnight if they wish. I’ve made this recipe with whitetails, bear, moose and some older freezer burnt elk a friend gifted me and it turned out great on every occasion. This is a great winter cold weather recipe and is a crowd pleaser at hunt camps. 🫎 🦌 🐻 - 3-5lbs of Venison Chili 🦌 - 6-8 Chillies (your pick- but two varieties) 🌶️ - 1 Large Spanish onion 🧅 - 2 Large Cans of thick tomato sauce 🍅 - 2 Cloves of garlic diced fine 🧄 - 3-4 Tablespoon of chili powder 🌶️ - 2 Large Cans of black beans 🫘 - 2 Large Cans of red kidney beans 🫘 - 2 Tablespoons of Molasses - 1 Tablespoon of brown sugar (if no molasses) - 1 Tablespoon of chili seeds 🌶️ - 1 Fresh Tomato (large) 🍅 - Lime Corn chips 🍋‍🟩 - Plain Yogurt 🥛 - 1 Avocado 🥑 - 1 teaspoon olive oil 🫒 - Cilantro bunch 🌿 - 1 cup of Monterey Jack cheese 🧀 Start by browning your venison and adding the spanish onion to this process. Set aside the meat and combine the chilies finely chopped up with the garlic, some cilantro, and half cup of drained red kidney beans from one of your cans. Heat this up fast and add to the meat. Chop up the tomato and add a half cup of chopped cilantro to this and add to the meat and chili mix. Start to heat this in a skillet together. While that is heating, combine the tomato sauce, chili powder and the rest if the cans of beans (drain and rinse first) in a slow cooker, or stew pot, if you are outdoors a dutch oven works well! Add the brown sugar and/or molasses and once heated add the venison/meat mix and blend well.

First time making biscuits on the stovetop so simple and good.

First try at making it pretty happy with it but I’ll not make it as spicy the next time,the corn bread was perfect