Deer Camp Dinner Diaries

Cajun-Style Venison Backstraps

Cajun-Style Venison Backstraps

By Tim H. Martin

Cajun-Style Venison Backstraps Recipe Ingredients:• 1 whole venison backstrap, Liquid Cajun injector seasoning, 1/2 bell pepper (finely chopped), 1/2 Vidalia or sweet onion (finely chopped), 1 cup mushrooms (sliced), Cajun rub or seasoning of your preference, to taste, 1 package of hickory smoked bacon, *You'll need toothpicks or wooden skewer... READ MORE

Off-the-Grid S’mores

Off-the-Grid S’mores

By Tim H. Martin

Making s'mores around a campfire should be a fun and simple activity, but the kids all too often end up with charred marshmallows, grit in their teeth and singed eyebrows. Raise your hand if you've ever gotten impatient and stuck your marshmallows too close to - or even worse - into the roaring flames. A couple of ants stuck to your char-mallow, bu... READ MORE

Creole Chicken & Okra

Creole Chicken & Okra

By Tim H. Martin

Sometimes I buy a cookbook just for one or two recipes. When I heard about "Cooking Up a Storm," I knew there would be dozens of recipes I'd like, which proved to be true. After Hurricane Katrina, there was risk of losing much of the old Louisiana food culture, including classic recipes. But The Times-Picayune of New Orleans became a place for peop... READ MORE

Tim’s ‘Mater Gravy

Tim’s ‘Mater Gravy

By Tim H. Martin

Before you country cookin' traditionalists look at these ingredients and start throwing tomatoes at me, I confess my recipe is a bit different than what most mawmaws make. Leave out the hot sauce, garlic, Worcestershire sauce and cayenne pepper to make it more like hers, or add something new to make it your own. Most Southern tomato gravy recipes, ... READ MORE

Alabama Red Beans & Rice

Alabama Red Beans & Rice

By Tim H. Martin

I've had a couple of friends from New Orleans ask me what made these "Alabama" red beans and rice. I reminded them that Louisiana isn't the only state with Cajun and Creole culture. Alabama has plenty of Cajuns, too, down in our own bayou country. In fact, the very first organized Mardi Gras was in Mobile, not New Orleans. Besides, this is my reci... READ MORE

Winter’s Day Etouffee

Winter’s Day Etouffee

By Tim H. Martin

Winter's Day Etouffée Recipe: Author's Note:• If you’re not a big fan of mudbugs, don’t fret — substituting shrimp is an excellent alternative. To Begin:• First, peel and de-vein 1 to 1 1/2 pounds raw shrimp and/or crawfish. Refrigerate until the final 10 minutes of cooking. Warm the following ingredients in a sto... READ MORE

Copyright 2017 by Buckmasters, Ltd.

Copyright 2017 by Buckmasters, Ltd