Everyone has been asking for this awesome hushpuppy recipe, and here it is. We’d love to hear from you and see if you enjoyed them as much as we did!

• Autry’s hushpuppy mix
• Italian Rose Salsa
• chopped onion
• chopped Jalapeno
• 1/4″ cubed Red Snapper

Prepare hushpuppy mix as suggested, be sure to use salsa as half the suggested liquid! Ater your inital prep, let the hushpuppy mixture rise for a couple of minutes. Next, you’ll want to add the marinated fish, onions, and jalapenos to your mixture. Begin to spoon mixture into fryer with oil temp at about 350 degrees. Cook until golden brown, remove and drain well onto a paper towel. Season with Italian Rose dressing and you’re done! Finally, grab a plate, hit the couch, and watch another episode with Bob, life is good!!

Elk Tip Salad with Olives and Feta Cheese

• 1/2 head romaine lettuce, cut into bite-size pieces
• 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
• 1/2 red onion, thinly sliced into rings
• 3 cups fresh baby arugula or romaine
• 12 cherry tomatoes, halved
• 4 ounces Feta cheese, coarsely crumbled
• Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper
• 3 pound elk tenderloin tips  grilled and chilled

In a large bowl, combine the romaine lettuce, romaine, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Stuffed Venison loin with Smoked Gouda and spinach

• 1 bag of fresh spinach
• ½ cup of broken up Smoked Gouda Cheese
• Dash of salt and pepper
• Splash of olive oil
• 8 in of butcher string

Take about a foot long piece of venison loin/ back strap and trim off all of the silver skin. Next take one end of the loin and run a knife up through the loin length wise, cutting from side to side. Place in a Ziploc bag and pour a half jar of marinade in the loin; let it sit overnight in the refrigerator. Then the next day take the entire bag of spinach and quick cook with olive oil on a very hot pan. Keep the spinach moving around for about 5minutes. Lay out spinach on a plate and let cool. Pull out the venison loin from the bag; mix the spinach salt and pepper and Smoked Gouda together in a bowl. Take the spinach mix and stuff the loin evenly throughout. Tie the end off with a string, so the mix will not leach out. Preheat the pan on stove; do not put oil in until pan is extremely hot…otherwise you will burn the oil. Dump a splash of oil in the pan once hot, place loin in pan and sear. While that is going on, preheat oven to 400 degrees, remove loin from pan and place on a baking sheet and place in the oven for about 15- 20 minutes. Remove from oven, and let meat rest for about five minutes, then serve.

Three words: Venison + Bacon + Bourbon. Hope your stomach is ready! Here is a recipe for an awesome smoked roast of venison injected with your favorite bourbon marinade, wrapped in bacon with a side of sauteed squash. Mmmm mmmmm, buddy.

Smoked roast of venison wrapped in Bacon with sautéed squash

• 2 cups of your favorite bourbon marinade
• 1 Venison rear roast (Ball Roast)
• 1lb bacon
• ½ stick of butter
• 2 cups sliced squash or zucchini
• 4ft of butcher string

Pour 2 cups of your marinade into a bowl. Inject half of the marinade from the bowl into the roast. Pour the remaining marinade in a Ziploc with the roast and let sit for about 3-4 hours. Lay bacon out on a cutting board. Let it sit out for about 5-8minutes to make bacon more malleable and easier to use when wrapping. Lay out bacon and wrap roast and tie off spacing each string about 2inches apart. Smoke meat until desired temperature is reached. Next, sauté the veggies in the pan with a half a stick of butter and serve it with the venison.