One of our favorite shows of the year, our Annual Recipe Show is tonight. If you have any recipes you'd like to share with other listeners feel free to call us 571-8484 or 1-800-444-8484. You can also email me with your recipes and I'll post them here on our site, jeremyevans@clearchannel.com.

Here's a few of the recipe's that we've already gotten:

 

From Mary Jo Timmerman:

Here is what you need---equipment-wise:
 
A very large kettle---mine is 12 quarts
 
A really big spoon
 
A potato masher
 
INGREDIENTS
 
2 lbs. ground elk or venison, browned, and drain off all grease
 
1 packet of McCormick or Kroger's chili seasoning.  (I use the mild form because our whole family has stomach "issues".--But I supply hot sauce at the table.)
 
1 can light kidney beans
 
Then I add: 
 
Celery
 
Onions
 
All chopped into large chunks, however much you want.  I use a whole bunch of celery for three batches, three large onions, three green peppers, and a  whole bag of carrots.
Green Pepper
 
Carrots
 
I add tomatoes that we have grown, chopped, peeled, and seeded.  (About a quart sized container, more if you like.)
 
2 Tbls. chopped/minced garlic
 
1 can of beer (the alcohol cooks off when the chili comes to a boil----if anyone has any objections to the beer)
 
This will be a very thick mixture.  So I add however much V-8, or store-brand vegetable juice, depending on how "soupy" I want the mixture to be.
 
Bring it to a boil, then simmer all day long, with the lid on the pot  This is part of the ritual----every time I walk past the kettle, I mash everything with the potato masher, then I stir the pot.
 
My kettle holds 12 quarts---three batrches.
 
I serve with spaghetti and sharp shredded cheddar cheese.  And corn-bread.

From Gregg Snyder:

Deep Fried Wild Turkey BBQ Chip Nuggets:
 
Slice up one or two halves (depending on how hungry you are) of wild turkey breast into 1 to 2 inch chunks.
Place all turkey pieces into a gallon zip lock bag and generously coat them with mayonnaise. 
Place the bag of mayonnaise coated turkey pieces in the refrigerator and let it sit at least six hours (or overnight is fine).
When you are ready to cook, take one or two large bags of your favorite BBQ Potato Chips, place them in a zip lock bag (in batches) and crush them finely with a roller pin.
Next, pour several inches of cooking oil into a pot for deep frying (or if you’re Jim Strader, use some of your favorite lard).
Bring the oil / melted lard to 350 degrees F.
Take several pieces of the mayonnaise coated turkey pieces and place them in the bag of crushed BBQ Potato Chips, and shake – completely coating the turkey pieces.
Then place the BBQ Chip coated pieces into the hot oil and allow it to cook for several minutes, until it turns golden brown.
Allow the oil to return to 350 degrees F before cooking each other batch.
Once cooled, they are great to eat plain or use some of your favorite honey mustard or favorite BBQ sauce to dip them in.
 
Gregg’s Teriyaki Wild Turkey Kabobs:
 
Teriyaki Sauce:
¼ cup of Vegetable or Canola Oil
½ cup of Soy Sauce
½ tsp of garlic powder
½ tsp of black pepper
4 Tbsp of Bullseye BBQ Sauce
2 Tbsp of Apple Cider Vinegar
 
Cut up a wild turkey breast into one to two inch chunks and place them into a gallon zip lock bag.
Take a regular size box of whole white mushrooms, thoroughly wash them and place them into the same zip lock bag with the turkey pieces.
Take a large green bell pepper, wash thoroughly and cut it up into one to two inch pieces, then place them into the same zip lock bag with the mushrooms and turkey.
Mix up the Teriyaki Sauce and pour it into the turkey/mushroom/green pepper bag, generously coating everything in the bag; then let it sit in the refrigerator overnight.
Before firing up the grill, take numerous skewers and build your kabobs, intermingling the marinated pieces along with large chunks of pineapple.
(you can also use other kabob ingredients like: small red potato chunks, cherry tomatoes, etc.)
Bring your gas grill to high temperature.  Before placing your kabob skewers on the grill, turn the heat down to medium low.  Cook the kabobs 10 to 15 minutes, turn over and cook another 10 to 15 minutes.
If you have a Green Egg Cooker, I prefer to use it, cooking at a temperature of 300 to 350 degrees F.  It adds a nice smoked flavor.
 
 
Red Wine Marinated Venison Loin:
 
Marinade:
½ cup of your favorite red wine (cabernet sauvignon, shiraz, pinot noir, merlot or even a hearty port wine work well)
¼ cup of olive oil
1 tsp of brown sugar
1 tsp of garlic powder
1 tsp of rosemary
1 tsp of ginger
1 tsp of salt
1 tsp of black pepper
1 tsp of ground mustard
1 Tbsp of Worcestershire sauce
1 Tbsp of Soy Sauce (or I prefer using Dale’s Marinade)
 
Take a whole venison loin and place into a gallon zip lock bag.
Mix all marinade ingredients and pour it over the loin, into the bag, then place the marinating venison loin into the refrigerator for at least 24 hours.
When ready to cook, fire up your grill on high, allowing it to reach maximum temperature.
Before placing the loin on the grill, sprinkle cracked black pepper on both sides of the loin.
Place the venison on the hot grill, searing  / cooking for approx. 4 minutes on each side (or less depending on the heat of the grill).
This keeps the loin on the rare, to medium rare side, which provides the best flavor.
When you remove the venison loin from the grill, allow it to rest for at least 10 minutes before slicing it into medallions.
 
From Doug Morgan:
 
Big-O's Coon Hash  
 
 
1 medium coon (approximately 5 lb of meat)
 
2 tbs. cooking oil
 
1 large onion diced
 
1 large green bell pepper diced
 
1 tsp. crushed red pepper
 
Salt and pepper to taste
 
3 tbs. pickling spice (Place pickling spice on a 5 inch square of white cotton cloth or cheese cloth, tie with string to make a bag.)
 
 
Clean and boil coon with pickling spice for about 45 minutes or until fully cooked. Chop coon meat up into hash size pieces. Sauté onions and peppers in oil. Add meat and red pepper to onion and bell pepper mixture and salt and pepper to taste. Add 1/4 cup of water to mixture and simmer in covered iron skillet or Dutch oven for about one hour. (Add more water if needed.)
 
 
 
Big-O's Squirrel Stew
 
 
4 to 6 squirrels
 
4 large potatoes peeled and cubed
 
4 or 5 large carrots cut into 1 inch pieces
 
2 onions cut into med size pieces
 
Salt & Pepper to taste
 
2 tbs. pickling spice (Place pickling spice on a 5 inch square of white cotton cloth or cheese cloth, tie with string to make a bag.)
 
 
 Place all vegetables in a large stock pot. Add salt and pepper to taste and cover with water. Bring to a boil and cook until tender.  While vegetables are cooking, place squirrels in pressure cooker with pickling spice. Add enough water to cover squirrel. Cook on 5 lb pressure for 10 minutes. Let cooker cool down. Drain squirrels and take meat off the bone. Add squirrel to vegetables and simmer.
 
And from Ron Snyder:
 
Hunters stew
 
1 1/2 lb. venison stew meat cubed
flour, salt & pepper
1 onion chopped
1 clove garlic
2 cups of water
3/4 cup dry red wine (6 ounces for cook;-)
6 carrots sliced
2 stalks celery sliced
1 cup cranberries
1tsp. sugar
1tbsp. steak sauce
2 tsp. Hungarian paprika
2 whole cloves
1 bay leaf
cornstarch, for thickening
 
Dredge meat in seasoned flour and brown in hot oil.
Add onion and garlic
Add water and wine
Cover and simmer 1 1/2 hour
Add other ingredients
Simmer covered for 45 minutes
Serves about 6. Great with biscuits or fresh bread and spinach salad.
 
Of course with it being the holiday season, there have been plenty of opportunities for some great hunting so here are some pictures from friends of the show.
 
 
 Here are Bill Evans (left) and Mike Timmerman (right) with some squirrels they took during a recent hunt with Jim.
 

Here's a good shot of Jim's brother Ted, his nephew Robert, and frequent guest of the show Cory Storch after one of their recent squirrel hunts.

Here's a picture of Wyatt and Gabriel Shirley after a squirrell hunt with their dad.

Finally, here's a picture of Ryan Morgan after his recent squirrel hunt.

For tonight's podcast click here: