Backwoods Mustard Sweet & Spicy Wings

backwoods-mustard-wings

Courtesy of JPT Outdoors

Ingredients 

2 pounds of chicken wings, trimmed of excess skin & fat

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of garlic powder

1 teaspoon of paprika

½ cup (OR MORE!) of Backwoods Sweet Jalapeno Mustard

 

To Do

 Preheat oven to 425 Degrees. Toss wings in salt, pepper, garlic powder and paprika then place wings on a rack over a cookie sheet. Roast in the oven until the internal temperature reaches 170 degrees, about 25-30 minutes. Skin should be crispy and golden brown. Toss in a large bowl with Backwoods. Serve immediately. Great with a fresh salad on the side (with Backwoods & olive oil dressing).

Venison Chili

backwoods-mustard-venison-chili

1 pound ground venison
1 cup chopped sweet onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon tomato paste
1 (15-ounce) can red kidney beans, rinsed and drained

 

Preparation

  1. Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
  2. Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
  3. Add a heaping spoonful of Backwoods Mustard – Sweet Jalapeno to your bowl and enjoy!

Spicy Baked Beans

backwoods-mustard-spicy-baked-beans

1lb hot spicy sausage
1 cup chopped onion
2-28oz can baked beans
1-15 oz can black beans
1-cup bbq sauce
1/2 cup brown sugar
¼ cup BACKWOODS MUSTARD
1 tsp garlic powder
1 tsp black pepper
1/4 tsp crushed red pepper

crumble sausage and cook in large skillet, over med heat. ( drain)
add onions and saute untill tender. add remaining ingredients in slow cooker
cook on high for 3 hours

Backwoods Mustard Venison Kabobs

As seen on Michigan Out-of-Doors

Backwoods Mustard Sweet Jalapeno Venison Kabobs

1-2 lbs Venison Steak (trimmed)

1 Green Pepper

1 Red Pepper

1 Large Red Onion

10-15 Mushrooms

Fresh Pineapple

6 Tbs Backwoods Mustard

2 Tbs Soy Sauce

1 Tbs Honey

Italian Dressing

 

Preparation:

1.  Combine Backwoods Mustard, soy sauce, and honey into a bowl and whisk until smooth.

2.  Marinade raw venison steaks in mustard sauce for a minimum of 30 minutes.

3.  Chop peppers and onions into large (approx 2″) pieces for skewering onto kabob sticks.

4.  Combine peppers, onions, and mushrooms into a large container and cover with Italian dressing and refrigerate for a minimum of 30 minutes.

5.  Add all ingredients to kabob skewers, alternate between venison, peppers, onions, mushrooms, and fresh cut pineapple.

 

Cooking:

1.  Preheat your gas or charcoal grill (preferably to around 350 degrees).

2.  Place the kabobs on the grill and baste with mustard marinade.  Cook about 8-10 minutes.

3.  Flip kabobs, baste again with mustard marinade, and cook another 8-10 minutes (or until venison is done to your liking).

Enjoy!

Here’s the segment from Michigan Out-of-Doors

The “Uncle Ted” Breakfast

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After the morning hunt, Uncle Ted made a breakfast of venison sausage, eggs and potatoes and accompanied his meal with our very own Backwoods Mustard “Sweet Jalapeno”.  As you can see in the photo above, we got a “thumbs up”.  [Read full story here]

Thanks Ted for supporting fellow hunters and Michigan small business.  We REALLY appreciate it!

The Uncle Ted Breakfast (Inspired by Ted Nugent)

Venison Sausage Scrambled Eggs and Potatoes.

Ingredients

§  6-7 Red Skin Potatoes (about 5 cups chopped)

§  4 cloves Garlic, Minced

§  1 whole Onion, Peeled And Roughly Chopped

§  2 whole Green Bell Pepper, Seeded And Roughly Chopped

§  2 whole Red Bell Pepper, Seeded And Roughly Chopped

§  1/4 cup Olive Oil

§  1/4 cup of Backwoods Mustard “Sweet Jalapeno”

§  1/2 stick Butter, Melted

§  1 teaspoon Seasoned Salt

§  1/2 teaspoon Cayenne Pepper

§  Kosher Salt And Freshly Ground Black Pepper

§  Venison sausage, diced

§  8 eggs

Preparation

1.      Dice the potatoes with a sharp knife

2.      Using a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper

3.      Heat a deep skillet up over medium high heat. Add 4 tablespoons of butter to the pan. Allow it to melt down.

4.      Add your contents from bowl to the skillet

5.      Cover the skillet and let the potatoes cook through. Should take about 15 minutes.

6.      Check and stir potatoes. Make sure you check the potatoes periodically to make sure they don’t burn.

7.      When the potatoes are soft on the inside, transfer to bowl and mix with 1/8 cup of Backwoods Mustard

8.      Using the same skillet and without cleaning,  add diced sausage and let simmer for 3-5 minutes.

9.      Break open eggs and add to skillet

10.  Scramble eggs with venison sausage until eggs are cooked.

11.  Transfer eggs to bowl and mix with 1/8 cup of Backwoods Mustard

Serve and enjoy