The Super Bowl is here! For the 4th time in 5 years ?, the Kansas City Chiefs are in the Super Bowl! Go Chiefs!
Whether you like football, the commercials, or you're just here for Taylor Swift, everybody loves the food and drinks at a Super Bowl party.
What better time to share our love for the outdoors, hunting, and cooking wild game than during one of America's greatest sporting events?
Here are some of our favorite wild game recipes that also would be great for a Super Bowl party.
Dove seasons is one of the most fun and social hunting experiences; but if you are like us, you are probably sick of eating Dove Jalapeño Poppers.
Anthony Pozzi helps us expand our recipe book with a delicious and easy way to cook dove breast - Grilled Dove Breast Veggie Kebabs.
These are a delicious and nutritious way to enjoy your wild game harvest and are sure to be a hit at your Super Bowl party!
Who doesn't love a burger? Especially while watching football!
TPA Broker/Partner Jason Cleveland shows us how to make delicious and incredibly easy-to-make venison sliders!
This easy preparation will save you cooking time and freezer space - and can be done with any ground wild game or ground beef.
Anyone can cook ground venison, put it on a tortilla, and call it a taco... and don't get us wrong, we will eat it! But this recipe takes it up a couple of notches. We're sure this will not only become the hit of your party, but a regular staple in your wild game recipe book.
"Good things come to those that can wait" - Us making this goose recipe
Bust out the Sous Vide and blow your guests' minds with this Goose Breast recipe. The end result is on par with any roast beef that we've ever had. Anthony likes this recipe so much that he made it for his wedding!
If you're feeling generous enough to share one of the backstraps you have in the freezer and if you want to class the joint up a little bit and make your guests feel fancy, this is the recipe that will impress!
This is the recipe we serve to any of our friends and family who say they "don't like wild game." This will change their minds.
Some of the Trophy Properties and Auction team went down to New Madrid, MO for a few days of duck hunting in the Bootheel!
We were lucky enough to hunt with some of the members of the Banded Waterfowl team, as well as Kent Cullum, a 9x World Champion Duck Caller and the owner of Hobo Duck Calls.
Be sure to keep an eye on our YouTube channel later this year!
https://www.youtube.com/channe...
We sat down with Kent Cullum and recorded a 1+ hour duck calling masterclass video. He covers everything from how to hold a duck call, all the way to how to make sure you are able to get those ducks to finish. Kent is literally a world-class duck caller and you do not want to miss this video when it comes out.
If you want to buy one of Kent's calls, check out Hobo Duck Calls - http://www.hoboduckcalls.com/
Broker/Owner Jason Cleveland brought his dog, Stella, and she is definitely a good girl. A well-trained dog can be the most important tool a hunter has in their arsenal. There is nothing better than watching a dog do what it was made to do.
We are sad that duck season is over, but we are happy to have made the memories and harvested the ducks we did!
Now is a great time to start thinking about where you are going to be hunting this fall, and if you should make any changes. If you are wanting to make a change, whether it be making improvements to your current property, or selling what you have to buy something better. Give us a call! We have multiple waterfowl experts on our team to help you maximize the value of your current property, or help you find a hidden-gem duck hunting property.
- Venison Backstrap
- Soy Sauce
- Butter
- Brown Sugar
For this recipe, you will need a Sous Vide and a grill/some way to get a good sear on the backstrap. A Sous Vide, along with a vacuum sealer, is a kitchen tool that we recommend all outdoorsmen have in their kitchen appliance arsenal. It is the easiest and most consistent way to cook wild game in a way that will not overcook the meat that you've worked so hard to harvest. There are plenty of options, but here are a few we recommend:
- Overall Best - Anova Culinary Sous Vide Precision Cooker - LINK TO AMAZON
- Budget Friendly Option - Instant Pot Accu Slim Sous Vide - LINK TO AMAZON
1. Prep your venison backstrap by trimming off the silver skin and any connective tissue you do not want to remain on the meat. Leaving these on the backstrap can cause it to taste "gamey".
2. Prep your marinade/glaze by mixing equal parts butter, brown sugar, and soy sauce in a small pot over low heat. This will be used to marinade the meat during the sous vide and as a glaze while searing the meat.
3. Prep the water and sous vide, target a temperature of 120-125 degrees.
4. Place the prepped backstrap in a plastic bag with the marinade, just enough to coat all the meat, vacuum seal if you want to but it is unnecessary.
5. Place the bag in the water and let it cook for 1± hour, if it is not vacuum sealed, use a chip clip to keep the top of the bag out of the water.
6. After 1± hour, remove the bag from the sous vide and place the backstrap in the fridge for a few minutes to bring the temperature down before searing. 20 minutes should bring the temperature down enough.
7. Prep your grill with high heat for the sear. Remove the backstraps from the cooking bags, douse them in the marinade, and place them on the grill.
8. Keep turning and adding glaze to the backstrap until you achieve a good sear and internal temperature of 125± degrees.
9. Remove from the grill, slice, plate, serve, and enjoy!
We are huge fans of wild game cooking around here, but we'll be the first ones to admit that goose breast isn't the easiest wild game meat to cook. Well with the help of the Sous Vide and this recipe by Anthony Pozzi, you can make goose breast that tastes almost exactly like roast beef! Slice it thin, serve it hot or cold (we like it cold), and top it the way you want! Enjoy!
Everyone loves Lasagna and we love cooking a dish that gives you some flexibility! Well Jason's mom stopped by with a wonderful recipe for cooking Lasagna with wild game. This Wild Game Lasagna dish can work with Venison OR Wild Turkey Breast and is easy to make!
Trophy Agent, Joe Ogden, shows us how he sets up his Tactacam Reveal Cellular Trail Cameras in early October to get them moved onto scrapes!
Scrapes are the best way to get a good overview of the deer inventory you have on your property as the rut picks up and the weather cools off.
We are entering the best time of the year for deer hunting, so make sure to get your cameras moved to where they need to be! We recommend using a cellular trail camera like the Tactacam Reveal to minimize the pressure you put on the wildlife and the instant information that you need to know when you need to be in the field to try to harvest a deer and Feed the Family!
IF YOU ARE INTERESTED IN SELLING OR BUYING YOUR OWN HUNTING PROPERTY, GIVE US A CALL!
(855) 573-5263
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Trophy Properties and Auction practices #feedthefamily lifestyle through hunting and conservation.
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