Posted by
Chasing my tail
Member since Aug 2009
2080 posts

re: Outdoor Board Cookbook
Shrimp and Oyster Spaghetti

1 – 26 oz Hunts Spaghetti Sauce in can, various flavors available
1- can tomato paste to thicken because the seafood will create some liquid
1 – small can of tomato sauce
1 – can of Rotel, the original has plenty of spice
2 – small cans of sliced mushrooms
2 – onions diced to sauté with mushrooms in a little olive oil
Teaspoon of minced garlic
1 – pound of shrimp, fresh or frozen
1 – pint of oysters

This is a quick and easy dish, you will be surprise how well you can doctor up that cheap can of spaghetti sauce.

Saute your onions, minced garlic and mushrooms in a little olive oil
Add all your cans and let cook down for about 20 minutes
Bring your heat up and add your seafood and cook the last five minutes
Do not add any dry seasoning (salt & pepper) to this dish until you taste it. I don’t add any seasoning at all, it doesn’t need it.
I use angel hair pasta
Do not put the seafood in frozen

Chasing my tail
Member since Aug 2009
2080 posts

re: Outdoor Board Cookbook
Anyone who like ducks and gravy will like this one. It takes awhile and I did a lot of tweaking to it but it is great.

Pot Roasted Ducks


2 teal per person; 1 big duck per person (depends on the number of people eating)
4 Medium Yellow Onions. I usually cook 6-8 ducks so use that a rule of thumb for onions
3-4 Tablespoons of Garlic. Use same rule for onions.
2 cans of Mushrooms. Use the same rule for onions.
Olive oil/Bacon Grease. I prefer Bacon Grease.
2 Tablespoons of Sugar
3 Bell Peppers (I like the Tri-color)
Bundle of Green Onion Tops
Flour for Thickening Purposes
Red Wine
Worcestershire Sauce
Chicken Stock
2-3 Cans of Beer


Season ducks with Tony’s, Red Wine, and Worcestershire Sauce.


Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot you can find. It has to be big enough for all the duck to lay flat in. You do not want them on top of each other.

Sprinkle the sugar in the oil.

Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½ hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45 minutes into my 1 ½ hour. Remove ducks after final browning is done.

Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it will be easy to watch. Cook down until they basically turn to mush. I throw my Red Wine in once they start to stick and then just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour. Add you wine during this. A good splash every 30 minutes during the hour of cook down should suffice.

Place ducks back in pot with cooked veggies and brown for another 15 minutes.

Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat is splitting, thigh meat is falling, and the backs are breaking. You might have to add Chicken Stock throughout the cook down depending on you boil. Once the meat is done I always cook the gravy down half way below the ducks. You do not want too much liquid. Then I add a couple dashes more of Red Wine and thicken the gravy with flour and water/corn starch.

Throw in the Green Onion Tops 30 minutes before serving.

Serve over rice.

The whole process usually takes me 4-5 hours.

Baton Rouge
Member since Aug 2010
247 posts

re: Outdoor Board Cookbook
Ceviche Dip

Species of fish that I have used in the past are: speckled trout, red snapper, tuna, mahi, etc.

Fish of your choice
Fresh lemons
Fresh limes
1/2 purple onion finely chopped
1/2-1 cup cilantro finely chopped
6 roman tomatoes minced
2 table spoons butter melted
pinch of sugar
1/4 cup olive oil
few spalshes of hot sauce

Cut desired fish into 1/4 cubes and place into tupperware. Cover fish with lemon and lime juice(mostly lemon) in tupperware and place in refrigerator for 15-30 minutes stiring about every 7 minutes. Mix all other ingredients together in seperate bowl. After fish is "cooked" throw in all other ingredients into tupperware and serve with tortialla chips. Notice there is no cooking involved, the lemon and limes acid will cook the fish while in the refrigerator.

No fresh fish as of now. Waiting for duck season to be over with and seas to calm down a little before we can get back out to the rigs. Will post picts later.

Baton Rouge
Member since Aug 2010
247 posts

re: Outdoor Board Cookbook
fried oyster wrapped in bacon

just like i said wrap oysters in bacon with a toothpick and fry them hotter than hell to get crispyness and enjoy

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New Orleans Saints Fan
Member since Nov 2009
1075 posts

re: Outdoor Board Cookbook
Deer meatloaf that won't dry out

2 lbs ground deer meat
garlic powder
minced garlic
2 eggs
Swanson's chicken broth... 1 cup
mustard.... quarter of a cup
1 and quarter tbs brown sugar
bread crumbs about 1 cup
barbecue sauce half a cup
olive oil

coat bottom of pan with olive oil and heat on medium. throw in parsley, spoonful of minced garlic and onions once it gets hot. cook about 4 to 5 min,then put on simmer. Add 1 cup chicken broth and simmer for 10 minutes. Throw deer meat in a big bowl and put garlic powder, barbecue sauce, salt/pepper, mustard, brown sugar,eggs, and breat crumbs in it and get nasty on it with your hands mixing it up. Then pour in broth and onions from the pot and mix it up good again. Make sure bread crumbs draw most of the moisture out so you can form it like a meatloaf. You can throw carrots and potatoes around edges of loaf and put some italian dressing on them and preheat oven at 350. Cook about 30 minutes and take out and pour ketchup over loaf and graze across it with a spoon to cover meat. Put back in another 20-25 minutes. Of course everyone's ovens vary. I don't have a way to upload pictures but I will soon try. You can also dab some Worcheshire sauce on it before you add ketchup if you prefer.
This post was edited on 1/12 at 7:34 pm

Houma, LA
Member since Aug 2004
5505 posts

re: Outdoor Board Cookbook
CG has some nice recipes. No tomatoes in the jambalaya!

Where south of the Intracoastal? Grew up on the Intracoastal.

9 Dragon
Member since Oct 2008
13363 posts

re: Outdoor Board Cookbook
#1 recipe of choice for most in this thread so far----wrap something dead in bacon!

Member since Dec 2009
535 posts

re: Outdoor Board Cookbook

#1 recipe of choice for most in this thread so far----wrap something dead in bacon!

Haha, yea I noticed that as well.

Redneck's recipe for his duck, we use the exact same recipe with deer. And call them Buck Pucks...gonna have to try that duck, I bet it's awesome.

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Alabama Fan
Member since Jul 2007
14724 posts

re: Outdoor Board Cookbook
great thread neck. gonna be a long lasting classic

New Orleans Saints Fan
Los Suenos, Costa Rica
Member since Dec 2003
49380 posts

re: Outdoor Board Cookbook
hell yeah man the final edition is gunna be great. obviously bc its huntin season we have some badass deer/ duck recipies. once fishing kicks up again hopefully we will have some trout, redfish, flounder, snapper, grouper, tuna, amberjack, catfish, rest of fresh water, etc. so if yall have any fish combos throw em in!

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Lake Jackson, Tx
Member since Feb 2008
462 posts

re: Outdoor Board Cookbook
Charbroiled Oysters

1 dozen Louisiana oysters
1 Tbsp. butter garlic sauce (see recipe)
Parmesan cheese and Romano cheese
On outside grill, place dozen oysters (on the halfshell). Put 1 Tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.

20 ounces melted margarine or butter
2 Tbsp. black pepper, white pepper, granulated garlic
4 Tbsp. minced garlic

Lake Jackson, Tx
Member since Feb 2008
462 posts

re: Outdoor Board Cookbook

10 lbs de bone Pork
1 ea. Tablespoon Garlic
Paprika to Color
3 ea. Tablespoon Tonys
3 ea. Tablespoon Red Pepper medium heat (4 tbls Hot )
2 ea. Tablespoon Black Pepper
2 to 3 lbs. onion
4 ribs celery
8 ea. Knox Gelatin packet
2 ea. Green Onion Bunches

Cover pork with water (Best if you use Chicken Stock then water) and add all but gelatin and green onions. Cook until meat is falling apart. Drain liquid off meat (save liquid) Run meat through grinder once
(you don't have to run through grinder just makes it easier to slice when ready to eat.) .

Put meat back in pot add liquid slowly adding just enough where the meat looks wet, stir in gelatin and green onions. Pour in containers and refrigerate Overnight.
(Use the Disposable alum loaf pans. You can buy them at any grocery store I think they’re 4” x 8”)
You will need at least 4.
This post was edited on 1/13 at 7:39 am

Lake Jackson, Tx
Member since Feb 2008
462 posts

re: Outdoor Board Cookbook
Deer Sauce Piquante

4 to 5 lbs of meat cut stew size.
1 lb Smoked Sausage
4 Yellow Onions chopped. .
1 Bunch Celery chopped.
4 Cloves Garlic chopped.
1 Bunches Green Onion chopped.
2 8oz cans sliced mushrooms
1 stick of butter
2 Cans Rotel.
2 6 oz. Cans Tomato Paste.
1 12 oz. Cans Tomato Sauce.
4 Cups Chicken Stock
1/4 Cup Lea & Perrins.
1 Can cream of Mushroom soup.

Saute butter, Onions, Celery, Garlic, mushrooms & Green Onions.

Add Tomato Sauce, Paste, Rotel, chicken stock, lea & perrins and cream of mushroom.

Cook until blended then add deer meat.

Cover and cook till meat is tender (about 3 hours Slow and long is the best) add a little water as needed. Stir often and deep to keep from sticking

If it needs to be thickin up mix up a little tony roux mix 3 big tablespoons with about a ½ cup of hot water and add to pot.

About 30 minutes before your ready to serve add Sausage to pot.
spoon off excess grease before serving.

Natchitoches, La
Member since Oct 2008
1120 posts

re: Outdoor Board Cookbook
Here is my favorite. Never met anyone who did not like it so far. My daughter insists that I cook it every year for her birthday meal

Venison Teriyaki

Ingredients needed:
(recipe for 4-6 people)

2 lbs venison backstrap or hind quarter
1 bottle Teriyaki sauce
1 bottle red wine
3-4 large onions
1 lb fresh mushrooms
4-5 cups white rice
1 lb butter
Pam non-stick cooking spray

Prepare Meat:
1) trim meat of all tendons, “silver side”, etc
2) cut into ½” cubes
3) marinate for 24-48 hrs in Teriyaki in refrigerator. Use zip lock bag or Tupperware container. Use entire bottle of Teriyaki.

Prepare Gravy:
1) melt 1 lb butter in cast iron pot.
2) Peel and chop onions. Slice mushrooms.
3) Add to pot with melted butter and sautee until soft.
4) Add ½ to ¾ bottle of red wine.
5) Cook down on low-med heat until gravy is desired thickness (approx 1 ½ -2 hours, the thicker the better)

Cook Meat:
1) use cast iron skillet.
2) Spray skillet with Pam.
3) Heat using med-high heat.
4) Braise cubed meat quickly on all 4 sides. Place in separate bowl until all meat is ready. (Do not overcook venison)
5) Add meat to pot with gravy and bring to a boil. Boil for no longer than 1 minute.
6) Remove from heat and serve over cooked rice.

Chasing my tail
Member since Aug 2009
2080 posts

re: Outdoor Board Cookbook

No tomatoes in the jambalaya!

I put a can of Mild Rotel in there. This jambalaya is not a red jam. Its extremely brown and rich.

South of intracoastal is Grand Chenier. Where I hunt. Basically grew up down there 5 months out the year.

Chasing my tail
Member since Aug 2009
2080 posts

re: Outdoor Board Cookbook
Here is a fish recipe.

Redfish CourtBoullion

• 1/2 cup olive oil
• 1/2 cup all-purpose flour
• 1/4 cup chopped onion
• 4 cloves garlic, chopped
• 1/2 cup chopped celery
• 3 (16 ounce) cans stewed tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 4 pounds red fish fillets. Typically one fillet is about a pound. So I do four because that’s what fits in my black iron pot. Just eyeball it and you should be fine
1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a black iron pot over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer. I like to use bacon grease for my roux.
2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. I like to cook mine juices down for about 30 minutes. When most of the juices are cooked out remove liquids from pot. Then gently lay fish fillets in the bottom of the black iron so they sit in a single layer. Pour juices back on top of fish.
3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve over rice or angel hair pasta.

Natchitoches, La
Member since Oct 2008
1120 posts

re: Outdoor Board Cookbook
Here´s my favorite duck recipe

Cajun Pot Roasted Mushroom Teals

Ingredients needed:
(recipe for 4-6 people)

4 –6 whole teals (1 per person - plucked and dressed with skin left on)
2 cans brown gravy with mushrooms
2 large onions
2 cloves garlic
black pepper
cooking oil
4 cups white rice

1) peel garlic. Cut into 1/8 inch pieces.
2) Make small incision in each side of teal breast.
3) Insert 1 piece of garlic in each incision.
4) Thoroughly brown whole teals in cast iron pot.
5) Remove from pot.
6) Peel and chop onions.
7) Brown thoroughly in cast iron pot.
8) Add previously browned teals to cast iron pot
9) Add 2 cans brown gravy with mushrooms.
10) Add water to cover teals. Salt and pepper to taste
11) Cook on low-med heat until tender ( approx 1 ½ -2 hours)
12) Serve over cooked rice.

Natchitoches, La
Member since Oct 2008
1120 posts

re: Outdoor Board Cookbook
Here´s a great grilled redfish recipe , from the recently deceased Capt John L Taylor

Capt John L. Taylor’s World Famous


6-10 Fillets with skin and scales intact
Pat dry and apply a few drops of Tabasco to meat

In saucepan, melt ½ stick butter
2 cups Italian dressing
1 cup Thousand Island dressing
1 8oz. Bottle of Tiger Sauce
1 tbls. Tony Cacheries
1 tbls. Garlic powder
3 tbls. Lemon juice

Have grill hot and place halfshells on Pam-ed(cooking spray) grill skin side down. Sprinkle generously with Italian bread crumbs. Spoon on the mixture of the sauce or use a large turkey baster. Cook with lid closed for about 6-8 minutes or until a fork inserted in the thickest part of the fish can twist the meat apart. Do not overcook. Serve with skin and scales still attached and just eat off of the skin.

Member since Sep 2006
4635 posts

re: Outdoor Board Cookbook
Pan-Fried Venison Medallions

2 venison tenderloins, cut into medallions
2 cups seasoned flour,
NOTE:I season my flour with: garlic and onion powder, black pepper, mustard powder, cayenne, and salt
1 quart Buttermilk
1 tbsp creole mustard
oil of your choice
1 black iron skillet

Note: let the mediallions come to room temp before frying.

-Heat a few inches of oil to ~375 in a black iron skillet(you want the oil to be a little hotter than 350 so when you drop the medallions in the oil temp doesnt drop below 350)
-Mix together the buttermilk and mustard, dip the medallions in the mixture. Let excess liquid drip off meat, then dredge in the seasoned flour. Shake off the excess and drop a few medallions into the oil, but don't overcrowd the pan as this will drop your temp to below 350. Once the edges start to color, flip and fry other side.

NOTE: This shouldn't take very long if your oil is up to temp - don't over cook them! Keep in mind the meat will continue to cook after you remove it from the oil.

General Frying Tip: I don't judge the "doneness" of my fried foods by my watch or by color. Instead, i find the key to consistently good fried food is to maintain a steady temp and watch the bubbles. What i mean by this is when you initially drop something into hot oil it will bubble like crazy as the moisture escapes. After a few minutes you should notice the bubbling has toned down quite a bit. This means your food is done. If you let something fry till it is hardly bubbling at all then you have basically cooked all of the moisture out of it. Watch the bubbles and your medallions will come out fried to perfection every time!

I like to eat this with mashed sweet potatoes, greens and cornbread (yes i know) or on a biscuit/toast with a fried egg in the morning.

Member since Jan 2006
2347 posts

re: Outdoor Board Cookbook

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