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Get Your Game on with Our Blue Cheese Buck Burger and Our Other Game Recipes

Get Your Game on with Our Blue Cheese Buck Burger and Our Other Game Recipes The start of hunting season is just around the corner. And anyone who loves hunting knows that the food is worth sporting for.
Many hunters use the same old recipe year after year. While we have our own tried-and-true recipes that we’ll always use, we still think that it’s important to change things up every now and then.
Below we have some great recipes for you to try out this hunting season!
Venison Bacon Wrap
1 cup Moore's Original Marinade
¼ cup lemon juice
1 lb. venison cut into 1-inch strips
1 cup red wine
1 lb. turkey bacon
1. Wash deer meat in cold water, and then soak in cold water for two hours.
2. Mix lemon juice, Moore's Marinade and wine.
3. Soak deer meat in this mixture for at least 3 hours.
4. Remove meat and wrap each piece with turkey bacon.
5. Place on grill over medium heat until thoroughly cooked.
6. Meat is typically done when bacon is done.
Blue Cheese Buck Burger
1-2 lbs. ground venison
2 oz. blue cheese
2-4 oz.  Moore's Original Marinade
Dash of Lemon Pepper
1. Thoroughly mix the ground venison and the desired amount of Moore's Marinade.
2. Blend in the Blue Cheese. Sprinkle with lemon pepper.
3. Grill or broil to taste.
Barbequed Quail
¼ cup Moore's Original Marinade
8 Quails, cut in pieces
¼ cup dark brown sugar
¼ tsp hot pepper sauce
3 tbsp. vegetable oil
1 tsp dry mustard
1 cup finely chopped onion
¼ cup white vinegar
½ cup ketchup
  1. Combine onions, sugar, vinegar, Moore's, mustard, pepper sauce and ketchup in a saucepan.
  2. Bring to boil over high heat.
  3. Reduce to low and simmer uncovered 5-8 minutes, until onions are soft.
  4. In separate pan, heat the oil over high heat (but not smoking) and add the quail.  Fry until brown, about 2-3 minutes on each side.
  5. Drain the oil from the skillet.
  6. Pour the barbecue sauce over the quail and cover skillet.
  7. Simmer over low heat for 15-20 minutes, spooning the sauce over the pieces frequently.