My Paintball Gun

Thought I’d give you all this too, here is my paintball gun.

My Four-Wheeler

Here is my four wheeler:

It’s a 700 Twin

Winter is here, so we have a plow for it too:

Side view w/plow:

Yup:

American Shrimp

~ 1 lb American shrimp from Gulf region ~ 1 bottle liquid crab boil ~ several sticks of butter ~ 2 – 3 cloves garlic, crushed, more if desired ~ salt to taste if needed

Place the shrimp in a bowl or baking dish. Mix the crab boil in enough cool water to cover the shrimp and pour over shrimp. Soak at least an hour. Longer is better. Drain well. Melt the butter in a large skillet or pan over very low heat. Add the garlic and stir together. Continue heating over low heat so the garlic flavors the butter well. Important not to burn the butter. Add the shrimp in batches and simmer until done. Stir often and be careful not to overcook! Use some of the butter mixture as a dip if desired. Serve and enjoy.

My Tackle Box

The Box itself:

The Inside:

Now let’s get into it:

The Top:

Spoon Rack:

Misc. Compartment:

Top Drawer:

Middle Drawer:

Bottom Drawer:

I only took one picture of the side compartment containers because only one is full

Smoked Deer Ribs

~ deer ribs ~ Swansons beef broth, amount depends upon how many ribs you are cooking. ~ 1 can of water per can of broth ~ 1 onion, chopped ~ 5 cloves garlic, diced ~ 1 tsp pepper ~ 1 tsp cayenne pepper ~ 1 tsp parsley ~ 1 tsp basil ~ 1 tsp Old Bay seasoning ~ 1 carrot, chopped ~ 1 stalk celery, chopped

Place the ribs in a large pot. Cover with broth and water. Stir in the seasonings, onion, garlic, carrot and celery. Bring to a boil. Reduce heat, cover and cook until nice and tender. Place the ribs in a smoker with a pan of water. Smoke ribs for 1 1/2 hours. When ribs are smoked you can baste with barbecue sauce or eat the ribs like they are. Serve and Enjoy! Note: You can strain the broth and use it for deer stew or soup. Add fresh carrot, celery and onion when you are going to use it. Broth can be frozen until used.

Venison Stew

~ 2 lb’s venison, cut into bite size pieces ~ 1 tbsp olive oil ~ garlic powder ~ onion powder ~ cajun seasoning ~ 2 large onions, sliced into rings ~ 1 cup fresh mushrooms ~ 2 cans peas ~ 4 – 5 large potatoes, cut into wedges (skin on if desired) ~ carrots, as many as desired, skinned and cut into 2 inch pieces ~ 1 1/2 cups chopped celery ~ 3 tbsp browning sauce (Kitchen Bouquet) ~ 3 beef bouillon cubes ~ 1 cup red wine ~ 1 tbsp hot sauce ~ 2 – 3 cups water ~ 1 1/2 cups all purpose flour

In a skillet, heat the oil. Add the deer. Season with the garlic powder, onion powder and cajun seasoning to taste. Lightly brown the meat. Drain off oil. Place the meat in a large crock pot and add the other ingredients. Cook on high for 2 to 3 hours stirring occasionally. After the stew has cooked down after a few hours, slowly add the flour until the desired thickness of the gravy is achieved. Turn crock pot to low and cook another hour. Stir every 15 minutes. Serve with fresh bread and butter. Enjoy! Note: Stew should cook most of the day.

Cheesy Walleye Casserole

~ 2 lbs. walleye fillets, cut into 3-4 inch pieces
~ 2 packages(10 oz.) frozen chopped spinach, thawed & drained
~ 1 medium onion, chopped
~ 2 tbsp. butter, melted
~ 1 can (10 oz.)can cream of shrimp soup
~ 1/2 cup milk
~ 1/2 cup shredded swiss cheese
~ 1/2 cup shredded cheddar cheese
~ 1/8 tsp. curry powder
~ dash of pepper
~ 1/4 cup grated parmesan chesse
~ 1/2 cup saltine cracker crumbs Spread the spinach in a greased 13 x 9 baking dish. Place the fish on top.

Saute the onion in butter until tender. Stir in the soup, milk, swiss cheese, cheddar cheese, curry powder, and pepper.

Cook over low heat, stirring until the cheese is melted. Spoon this over the fish.

Top with the cracker crumbs and parmesan cheese. Bake at 350 degrees for 30 minutes.

Serve & Enjoy!

Grilled Salmon

~ 4 salmon fillets ~ salt ~ pepper ~ 3 tsp fresh chopped thyme ~ olive oil ~ lemon wedges

Brush both sides of the fillets with olive oil. Season to taste with salt and pepper. Sprinkle on the thyme. Cover your grilling grate with foil if desired. Place the fillets on the grill and cook over medium heat for 8 – 9 minutes. Carefully flip over and cook another 8 – 9 minutes. Fish is done when it flakes easy. Serve with lemon wedges. Enjoy.

Game Dove

~ skinned dove breasts, amount depends upon how hungry you are
~ shallots, finely chopped or finely chopped onion
~ butter
~ salt
~ pepper
~ apple wedges, Granny Smith recommended
~ bacon
~ dry vermouth
~ cream or half and half
Put an apple wedge in each breast cavity. Wrap a small piece of bacon around each and secure with a toothpick

In a dutch oven or in a skillet you can put in the oven, saute the shallots/onion in a little butter. Salt and pepper to taste.

Put the breasts in the pan on top of the shallots. Bake at 350 degrees for 25 minutes or until the bacon is done.

Remove from the oven. Remove the meat and drain off some of the fat if there is a lot.

Over low heat, add a little vermouth to the pan and loosen the bits in the bottom. Add some cream and whisk together. Heat through.

Remove from heat and add the doves back to the pan.

Serve with rice or your favorite side dishes.

Enjoy.

Fried Bass Fillets

~ 6 bass fillets
~ 1 cup buttermilk
~ 1 tbsp lemon juice
~ 1/2 cup cornmeal
~ 1/2 cup instant mashed potatoes
~ salt and pepper
~ oil
In a glass dish, combine the buttermilk and lemon juice. Place fish in the buttermilk, cover and refrigerate overnight.

Combine the cornmeal and potato flakes. Salt and pepper to taste.

Heat oil in a large skillet.

Remove fish from buttermilk and dry. Roll the fillets in the cornmeal mix then add to the hot oil.

Cook until brown about 10 minutes per side.

Serve and Enjoy!