Pro Staff Article - Cousin Rick Say's "Just Because You're An Outdoors Hick Don't Mean..."

Cousin Rick Say's "Just Because You're An Outdoors Hick Don't Mean..."

Cousin Rick Say's "Just Because You're An Outdoors Hick Don't Mean..."

Cousin Rick's Say's "Just Because You're An Outdoors Hick Don't Mean You're Half Baked!" I was on air a few weeks ago talking with my good buddy Jim Ferguson on The Great American Outdoor Trails Radio Show. Jim wanted to know if I was still hunting with the same bunch of misfits I hunted with last year. I replied unfortunately yes. I told Jim that no matter how hard I tried; I could not get my hunting schedule close to my other good hunting buddy Uncle Ted's. Thus I was stuck with These Yahoo's. Oh they aren't all that bad. There's Carl who always smells like cheese, even when he is wearing cover scent. There is Crandal who always wants to borrow my Camp Chef gear and never returns it when he finished. There is Bayou Billy who is always looking at me. Really, every year when I wake up at hunting camp he is always awake looking at me? I must tell you, it's starting to freak me out. HA! Billy is a good guy he just ain't that smart. For example: A couple of years ago we were bear hunting and Billy got lost, so he did the standard survival procedure of firing three shots into the air. Every few hours, he repeats this. But no one comes. Finally after two days, Crandal and I stumble across him. "Boy am I glad to see you guys! He shouted, I ran out of arrows about three hours ago". Well enough about the hicks I hunt with. Let's move on to my topic for the day. Outdoor Baking. YES! Believe it or not, having a gourmet baked wild game meal is easier than you may think. Like I told my listeners on the show, Camp Chef and the new Outdoor Camp Oven makes it easy. It really amazed me on all the emails I received about this oven and baked wild game. So in the sprit of wild game outdoor cookery, here are a few of my favorite game recipes using the cooking method entitled BAKING. The Lonesome Dove Platter - This is a classic hunting cabin meal from my Deer Burger Cookbook. 2 pounds deer burger 1 chopped onion 1-cup wild rice 1 can cream of mushroom soup, undiluted 1 can chicken noodle soup, undiluted 1 soup can dark beer 1 soup can water 1/4 teaspoon cocoa powder 1/4 teaspoon cayenne pepper In a Lumberjack skillet, brown venison with onion until the venison is browned and the onion is tender; drain. Place in a large casserole dish. Add the remaining ingredients, and mix it up well. Cover, and bake in the Outdoor Camp Oven at 350 degrees for about 1-½ hours, stirring often. Boys, I got ta tell ya, don't let the sissy cocoa powder scare ya, these vittles are great, when you're done draggin' out that wal-hangin' buck! Wisconsin Baked Rabbit "Cousin Style" This is by far one of my most requested meals when I am on tour doing outdoor cookin' Enjoy! 2 rabbits, cut up 1/2 cup all purpose flour 1 teaspoon basil 1 teaspoon sea salt Fresh ground black pepper to taste 1/2 cup cooking oil 1/2 cup beer 1/4 cup red wine vinegar 1 tablespoon sugar 1 teaspoon honey 1 tablespoon chopped parsley 1 cup sour cream Combine the flour, basil, salt, and pepper and rub well into the rabbit meat. Heat the oil and sauté the rabbit meat until they are starting to brown; be sure not to over cook, you are just browning the meat. Dig it? Cool. Keep in mind if you over cook the meat, it will be as tough as your mother in laws panties. Over low heat, in a separate pan, combine the beer, vinegar, sugar, and honey and simmer on low heat for about 3 minutes. Pour over the rabbit and cover the skillet; cook in the 325-degree Outdoor Camp Oven for about an hour or until the meat is very tender. Stir in the sour cream and cook covered an additional 5 minutes to blend the juices and flavors. Sprinkle with chopped parsley. Serve it up with a good ice-cold Wisconsin brew! M2D Camo Elk Camp Pie This recipe has been used at elk camp going on 10 years now. I changed the name in honor of my good friend Sparky the cheese of M2D Camo. The official hunting camo of old cousin Rick. Check them out at www.m2dcamo.com M2D (Made to Deceive). Preheat the Camp Chef Outdoor Camp Oven to 350-degrees. 2 pounds elk burger 1 cup fine dry seasoned breadcrumbs - dry 2 teaspoons onion powder 1 teaspoon garlic salt 2 (9-inch) unbaked pie shells 6 sweet Italian sausages 4 tomatoes 2 cups shredded smoked Cheddar cheese 2 cups chopped mild canned chili peppers Salt and pepper to taste Combine the elk burger, breadcrumbs, garlic salt, and onion powder. Mix them up good and press the meat into the pie shells. Remove the sausages from the casings, and spread them evenly over the elk meat. Bake in the preheated Outdoor Oven at 350 degrees for about 45 minutes, or until the meat is cooked. Remove from oven. Slice up the tomatoes and place then around the edges of the pies. Sprinkle with cheese. Top the pies with the peppers and return the pies back to the oven. Bake the vittles for about 15 minutes longer. Serve hot with fried tatters after checking for seasonings. EM, EM, and a big cousin Rick EM! Hey Spanky, you know what's good about Iowa in January? ICE FISHIN' I'm outta here!