Venison Tips With Chili and Vegetables

Venison Tips With Chili and Vegetables
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  1. 2 lbs of venison back strap
  2. Hi Mountain Garlic Rub
  3. Hi Mountain Fajita
  4. Hi Mountain Trails Dust
  5. 1 red or yellow bell pepper
  6. 1 white onion
  7. 1/2 cup of sliced mushrooms
  8. 2 Roma tomatoes
  9. 1 stick of butter
  10. 1/2 cup of chili ( hot sauce )
  11. Flour or corn tortillas
  1. Cut meat into cubes. Melt butter in skillet . Add cubes of meat to butter and season with Hi Mountain Garlic Rub and Trails Dust. Let brown on both sides. Add vegetables and let brown. This may take 4 minutes or so right before you remove from heat add 1/2 cup of chili ( hot sauce ).
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Honey Butter Wild Turkey Biscuit

Honey Butter Wild Turkey Biscuit
Yields 12
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For the Biscuits
  1. 3 cups (about 15 ounces) all-purpose flour, plus additional for dusting work surface
  2. 1 tablespoon baking powder
  3. 1 tablespoon granulated sugar
  4. 1 1/2 teaspoons salt
  5. 1/2 teaspoon baking soda
  6. 1 stick (4 ounces) unsalted butter, chilled and cut crosswise into thin slices
  7. 1 1/2 cups buttermilk, chilled
For the Fried Turkey (or chicken)
  1. 8 cups peanut oil
  2. Turkey Breast cut in 2" strips (about 2 1/2 pounds)
  3. 1 cup buttermilk
  4. 1 1/2 teaspoons salt
  5. 2 teaspoons finely grated zest plus 2 teaspoons juice from 1 lemon
  6. 1 1/2 cups (about 7 1/2 ounces) all-purpose flour
  7. 1 1/4 teaspoons garlic rub
  8. 1 1/4 teaspoons trail dust
  9. 1 teaspoon pepper
  10. 1 teaspoon
For the For the Honey Butter and Assembly
  1. 6 tablespoons (3 ounces) unsalted butter, softened
  2. 2 tablespoons honey
  3. 1/4 teaspoon salt
  4. 30 dill or bread-and-butter pickle chips
  1. For the Biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Whisk together flour, baking powder, sugar, salt, and baking soda in large mixing bowl. Add chilled butter to bowl, and, using two dinner knives, cut into dry ingredients until mixture resembles coarse meal. Alternatively, toss butter slice in flour mixture and quickly press, one slice at a time, between thumb and forefinger.
  2. Add 1 1/2 cups buttermilk and stir with wooden spoon or sturdy rubber spatula just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive.
  3. Lightly flour a clean, dry work surface. Turn dough out onto prepared surface and gently knead just until it comes together, no more than 4 times. Pat dough out into a 10-inch rectangle and fold into thirds. Repeat procedure two more times, then, pat into a 1-inch thick circle.
  4. Flour biscuit cutter and stamp out—don’t twist— 6 biscuits. Arrange them about 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12 to 15 minutes. Transfer tray to cooling rack.
  5. For the Fried Chicken or Turkey: Heat oil in Dutch oven or large skillet with tall sides to 350°F. With a sharp paring knife cut into the chicken or turkey until you hit bone. Carefully cut around the bones; remove and discard.
  6. Combine buttermilk, salt, lemon zest, and lemon juice in medium bowl. Whisk together flour, garlic powder, onion powder, pepper, paprika, thyme, and cayenne in large plate.
  7. One piece at a time, dip meat in buttermilk, then dredge in flour. Shake off excess, then transfer flour-coated pieces to a second large plate. Cook in two batches, turning occasionally, until crisp and deep golden and an instant read thermometer inserted into the thickest part registers at least 165°F, about 8 minutes. Transfer fried pieces to paper towel-lined plate.
  8. For the For the Honey Butter and Assembly: Stir butter, honey, and salt in small bowl with fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken or turkey on 6 halves, then top with 5 pickle chips and biscuit tops. Serve immediately.
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