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Studio Location:
1830 Shadowlawn Drive
St. Marys, GA 31558

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(912) 674-0561

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Recipes

                          Venison Meatloaf

  2 lbs. ground venison
  1 lb. ground beef
  1 box  Stovetop stuffing--sage flavored
  3 eggs
  1 red onion--chopped fine
  2 cups  brown gravy--divided
  1/4 cup  Worchestershire sauce
  3 cloves  garlic--minced
   salt--to taste
   black pepper--to taste

Preheat oven to 350 degrees. Combine all ingredients. Let stand for 15 minutes. Press into a loaf pan or form into a loaf. Top with more brown gravy. Bake for 1 hour and 15 minutes or until done.

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                  Venison Sausage Burgers

  1 lb. ground lean venison
  1 lb. fresh pork sausage--removed from casings
  1/4 c. chopped green onions
  2 tsp. minced garlic
  2 tsp. Worcestershire sauce
  1 tsp. salt
  1/2 tsp. freshly ground black pepper
  6 hamburger buns
  Condiments--for serving

Preheat the grill to medium-high. Combine all ingredients in a bowl, mix gently, but thoroughly. Divide mixture into 4 equal portions and form into patties. Grill burgers for 4 to 5 minutes on each side, or until all pink disappears. Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. Garnish with condiments and serve immediately.

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                          Alligator Jambalaya

  1 lb. marinated alligator fillet -- cut in small pieces
  1 lb. hot Italian sausage -- cut into chunks
  3 tbl. oil
  2/3 c. chopped bell peppers
  2 garlic cloves -- crushed
  1 c. chopped fresh parsley
  1 c. chopped celery
  2 cans tomatoes - (16 oz ea)
  2 c. chicken stock
  1 c. chopped green onion
  2 tsp. oregano
  2 dashes Red hot sauce -- (optional)
  Cajun spices--to taste (blackened or Cajun King herbed spice)
  Salt -- to taste
  2 c. raw white rice

In deep frying pan (cast-iron preferably) saute the bell pepper, garlic parsley and celery.  While this is cooking, add tomatoes and their liquid, chicken stock and green onion to a pot that can cook both on the stove and in the oven (corning-ware).  Stir in spices, sauteed vegetables, raw rice, sausage and alligator fillet pieces.  Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn't burn on bottom) and then bake covered in the oven for 25 minutes.

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Baked Dove Breasts

  12-24 ea. dove breasts
  Salt and pepper
  Flour
  1/2 c. butter or margarine
  1/4 lb. fresh mushrooms -- sliced
  1 medium onion -- sliced
  1 can (10-3/4 oz) cream of chicken soup
  Prepared brown rice

Salt and pepper dove breasts, lightly flour.  Brown in skillet  with butter. Arrange in glass baking dish, drizzle pan drippings on top.  Place sliced mushrooms and onions on top of breasts. Top with soup. Cover baking dish with aluminum foil. Bake at 350 degrees F for 25 minutes.  Uncover and continue baking for 15 minutes longer. Serve in baking dish with brown rice.

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Venison Chops

  1/4 tsp. onion salt
  1/2 tsp. salt
  1/4 tsp. freshly-ground black pepper
  3 tbl. flour
  4 venison chops or steaks = (1 1/2 to 2 lbs. total)
  4 tbl. oil
  1/2 c. ketchup
  1/2 c. vinegar
  1/2 tsp. garlic salt
  1 tsp. Liquid Smoke
  1 tbl. Worcestershire sauce
  1 dash Tabasco sauce

In a small, shallow bowl, mix together onion salt, salt, pepper and flour.  Dip chops or steaks in mixture and coat on all sides.  Fry meat in oil until brown. Mix remaining ingredients in another small bowl.  Pour misture over browned meat and simmer until meat is tender -- about 1 1/2 hours. This recipe yields 4 servings.

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Blackened Catfish

  10 catfish fillets - (6 to 10 oz ea)
  1 lb. unsalted butter (4 sticks) -- melted, kept warm

                        === BLACKENING SPICE ===
  2 tbl. paprika
  2 tbl. salt
  2 tsp. onion powder
  2 tsp. garlic powder
  2 tsp. cayenne pepper
  1 1/2 tsp. freshly-ground white pepper
  1 1/2 tsp. freshly-ground black pepper
  1 tsp. dried thyme
  1 tsp. dried oregano

Heat a large cast-iron skillet until it is almost white hot.  Dip each piece of fish in melted butter, then sprinkle some blackening spice mix evenly on each side.  Immediately place the fish in the hot skillet, cooking one piece at a time. Pour a teaspoon of melted butter atop the fish.  (Be careful; the butter may flame up.)  Cook about two minutes, turn, and pour another teaspoon of butter on top.  Cook two minutes more.  When the fish is done, it should be flaky, white and still very moist inside. Serve each piece, while piping hot, with more hot melted butter on the side for dipping.

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Cajun Crappie

  4 crappie fillets about 10" long
  2 tbl. butter
  1 pinch  cayenne pepper
  3 tsp. paprika
  3 oz. cognac
  1 c. heavy cream
  4 tbl. brown sugar
  4 cloves garlic -- crushed
  1 tsp. cornstarch
  Ground or fresh thyme -- to taste
  Ground or fresh basil -- to taste
  Ground or fresh parsley -- to taste

Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika. Sprinkle over fish in a shallow bowl. Melt 1 tablespoon butter in a skillet. Add fish, cooking fish until soft but not hard.  Cook for 2 minutes per side.  The idea is to not dry out the fish by overcooking. After all fish has been cooked on both sides, remove fish and add brown sugar to pan. Then add remaining butter and return the fish to the pan once the sugar is melted.  This will glaze the fish and finish cooking them. Remove fish to serving plate and deglaze skillet with cognac immediately, adding heavy cream once cognac is boiling.  Reduce by 25 percent. Combine a small portion of liquid with corn starch and add to sauce.  Allow sauce to boil for about one minute.  Pour sauce on top of fish and garnish with fresh parsley. This recipe yields 4 servings.

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Cajun Wild Duck

  2 Mallard ducks -- prepared to stuff
  Butter -- as needed
  1 onion -- sliced thin
  3/4 c. minced celery
  1/4 c. minced parsley
  18 pitted ripe olives -- (18 to 20)
  2 cloves garlic -- minced
  1 c. fresh bread crumbs
  1 tsp. freshly-ground black pepper
  3/4 tsp. salt
  1/4 c. Armagnac
  1/2 c. Claret wine
  1/2 c. duck or chicken stock

Saute onion, celery, parsley, olives, and garlic in 4 tablespoons melted butter until onion is soft.  Stir in bread crumbs, pepper, salt, and Armagnac;  use mixture to stuff birds.  Rub birds well with butter and put on a rack in a roaster with claret and boiling stock.  Roast at 400 degrees, basting every few minutes, for 30 minutes.  If you want them more well done, cook for an additional 10 minutes, basting.  Serve hot or cold:  If cold, remove stuffing and serve it on the side.    This recipe yields 2 servings.

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Key Lime Cookies

1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons grated lime zest
1/2 cup confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.