Cayla's Kitchen

Instructions

• Pour boiling water over lard until lard is dissolved. Then add flour and salt and mix.
• Cover and refrigerate for at least 3 hours.
• Combine all filling ingredients.
• Separate dough into 8 pieces, and roll out into circles.
• Fill with meat mixture. Dab 1 Tbsp butter in each pastie.
• Roll dough in half and seal the edges. Brush with egg/water mixture.
• Bake at 350 for 45ish minutes, then turn up to 425 for last 15 minutes

Instructions

In a medium bowl, combine duck meat, ¼ cup olive oil, red wine vinegar and salt and pepper. Marinate for at least 2 hours but can be as long as 24 hours.

Heat remaining olive oil in a skillet over medium heat. Add onions, peppers and garlic. Cook until lightly browned. Then add duck slices, cook for 2-3 minutes more.

Top rolls or buns with mixture and a slice of pepper jack cheese.

Instructions

• Combine olive oil, 2 tablespoons of lime juice, chili pepper and garlic salt. Marinate the fillets in this mixture for at least 30 minutes, up to 8 hours.
• Remove fillets from marinade and place in foil ensuring they’re still evenly coated with the marinade. Seal foil packets so they can be flipped on the grill.
• Grill for 10 minutes, flipping half-way through on medium high heat or until fish is white and flaky.
• Meanwhile, dice tomatoes, cabbage, red onion and cilantro. Mix with lime juice to make a pico de gallo.
• Combine sour cream, mayo, lime juice, garlic powder and hot sauce to make fish taco sauce.
• Serve fish atop tortillas with pico and taco sauce.

Instructions

Preheat oven to 400F.

Combine flour and Old Bay and set aside.

Beat eggs.

Combine breadcrumbs, parmesan and salt and pepper and set aside.

Dip fillets in flour mixture, then egg, then bread crumb mixture.

Place on baking sheet coated with cooking spray.

Spray the top of the fillet switch cooking spray and bake for 15 – 20 minutes or until golden.

Instructions

Lightly brown pheasant breasts on both sides.

Mix all ingredients in CrocPot EXCEPT lime juice and cilantro.

Cook on low for 4 hours.

Remove breasts and shred.

Return shredded meat to the pot, add lime juice and cilantro and cook 30 more minutes on low.

Crunch tortilla chips and cheese on top

Instructions

Whip together buttermilk, eggs and hot sauce for wet batter.

Dredge fillets in flour, then batter, then back in flour, then fry until golden brown

Let fillets dry on a wire rack

Mix spices and then add ½ c of leftover frying oil to create a spicy sauce

Dip fried fillets in the sauce and place on buns with desired toppings

Instructions

• Combine all ingredients, thoroughly mixing into the ground venison.
• Divide meat evenly, forming into patties based on desired size.
• Preheat grill to medium heat and add patties.
• Grill for 3-4 minutes per side, or until patty reaches a minimum internal temperature of 145 degrees F.
• Remove from grill, add to bun, top with your favorite fixings and enjoy!

Instructions

• Preheat oven to 350 degrees
• Cook sausage in medium skillet until brown
• Cut or tear each biscuit into pieces and place in the bottom of a 9 x 9 baking dish sprayed with cooking spray.
• Add cooked sausage, then cheese and green chiles on top of biscuits.
• Whisk together eggs, milk, salt and pepper and pour over everything else.
• Bake 35-45 minutes or until eggs are cooked through.

Instructions

Put everything in the crockpot and cook on low for 10-12 hours until the meat falls off the tendons and bones.

Shred meat being careful to remove any sharp tendon or bone pieces then stir shredded meat and remaining juices to mix.

Serve on rice and top with corn, salsa, sour cream, cheese, or other preferred toppings.