Big Game « Longleaf™ Grill

Hot Turkey Casserole

Combine the turkey, celery, soup, salt, onion, lemon juice, pepper, mayonnaise, eggs and pickles in a large bowl and mix well. Spoon into a greased baking dish. Sprinkle the potato chips over the top. Bake at 325 degrees for 20 to 25 minutes. Makes 4 to 6 servings.

Ingredients

2 cups diced cooked turkey
1 rib celery, chopped
1 …[Read More]

Cross Smoked Turkey

Brush the turkey with peanut oil and sprinkle with pepper. Place a piece of wide heavy-duty aluminum foil in a large roasting pan. Place turkey breast side up on foil. Pour the lemon-lime soda into cavity of turkey. Seal foil tightly. Bake at 300 degrees for 8 minutes per pound. Remove from the oven. Melt …[Read More]

Camp Stew

Coat the venison in flour combined with salt and pepper. Brown in hot oil in a large skillet. Remove from skillet. Cook the onions and mushrooms in skillet until onions are tender. Add the broth, wine, ketchup, Worcestershire sauce and salt and pepper to taste. Simmer for 45 minutes. Add the carrots and simmer for …[Read More]

Fruit and Sausage Shoulder Roast

Cut a long slit in the venison along the shoulder bone. Insert about a quarter of the onion slices into the slit. Insert some of the sausage slices into the slit with the onions. Place a large piece of heavy-duty aluminum foil into a roasting pan, leaving enough overlap to fold over roast. Arrange apples …[Read More]

Fried Wild Turkey Breast

Skin the turkey ad remove bones. Cut meat into 1-inch cubes. Combine with the milk in a large bowl and let stand for 30 – 45 minutes. Combine the baking mix, beer and sugar n a large bowl and mix to form a thin bater. Heat oil in a skillet to 375 degrees. Remove the …[Read More]

On-the-Grill Venison Pot Roast

Make 8 large slits all the way through the roast with a large knife. Push some of the bacon an all of the garlic into the holes. Wrap bacon around roast and secure with wooden toothpicks. Place roast, onions, potatoes, celery, carrots, soy sauce and Worchestershire sauce in heavy-duty aluminum foil and wrap securely. Place …[Read More]

Venison - From Field to Table

Venison is delicious when properly processed in the field. High hunting season temperatures in the SOuth mean extra care must be taken to dress and cool the animal quickly as possible. When processing, be careful not to get either foreign matter or urine on the meat. Remove any excess blood from the body cavity and …[Read More]

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