Hi Mountain Chicken Wraps

From DeeDee Springfield, Hi Mountain Account Executive~

Hi Mountain Chicken wraps

Boneless, skinless chicken breasts pounded out until thin. Make spinach artichoke dip as per Hi Mountain directions. Place one thick slice ham on each chicken breast and with the Hi Mountain Jerky master squeeze equal amounts of the dip on each slice of ham. Top chicken breasts with mozzarella cheese and roll tight secure each breast with tooth picks or butcher twine. Pan sear in EVOO until all sides are just brown and finish in a 350 oven for 20 to 25 mins. Enjoy!

Hi Mountain Holiday Recipes

Hi Mountain Turkey

1 Fresh Turkey (preferably with pop up thermometer)

2 tbsp. Western Grill’n Rub

2 sticks butter

1 lemon

1 red onion

1 bunch fresh rosemary (divided)

1 bunch fresh thyme (divided)

1 bunch fresh sage (divided)

2 cans chicken stock

1 ½ cup white wine

In a turkey pan, add white wine and chicken stock in the bottom. Melt butter and chop up ¾ of the fresh herbs and bring to a slight boil.

Clean and wash turkey, pat dry. Salt the cavity, then stuff with halved lemon, halved onion and the rest of the fresh herbs whole, place on rack in turkey pan. Pour the melted butter with herbs on the turkey. Tie the legs and tuck the wings under to keep moist.

Cook according to the directions on the turkey.

Smokey bacon-biscuit dressing

Twelve biscuits cut into cubes

1 lb. apple wood smoked bacon

1 small yellow onion chopped

1 small red onion chopped

4-5 celery stick chopped

8-10 small white button mushrooms chopped1 tsb. Buckboard Bean Seasoning

½ cup chopped parsley

2 Tbs. fresh sage

2 Tsb. Fresh thyme

1 tsp Steak seasoning

Fresh ground pepper

5-6 cups chicken stock

Pre heat oven to 350 spread biscuits on cookie sheet on medium, toast until lightly browned, 20 minutes. Set aside and increase oven temp to 375.

Cook bacon crispy, remove and add onions, celery, mushrooms, parsley, sage and thyme. Transfer to a large bowel, crumble bacon, steak seasoning and pepper and biscuits. Transfer to a baking dish, cover with foil and bake for 30 minutes, uncover and bake another 20 minutes.

WIND RIVER CHICKEN

Cook 4 pieces of bacon crisp enough to crumble

Sauté 1 medium onion and one can of mushrooms

(or substitute fresh) in butter and the leftover

bacon grease, Sprinkle with Garlic Pepper Grillin'

rub and Steak Seasoning while sautéing.

In a sauce pan combine equal amounts of your

favorite Honey (We use the local Wind River

Honey in Riverton, they have a great product!)

and spicy brown mustard, along with 1

tablespoon of butter. Make enough to cover the

sautéed vegetables thoroughly and mix with

the vegetables.

Season 3 chicken breasts with the garlic pepper

rub and steak seasoning and cook thoroughly on

the grill.

On a cookie sheet, place the three breasts;

cover them with the honey mustard, and

sautéed vegetables. Place a slice or two of

pepper jack cheese over the top of each breast

and broil until the cheese melts to your desire.

Crumble bacon on top and enjoy!

ANTELOPE BURGERS--ITALIANO

ANTELOPE BURGERS-- ITALIANO

2 pounds ground antelope

1 pound ground Italian sausage-- (mild or hot)

1-2 Tablespoon Hi-Mountain Steak Seasoning

Hi-Mountain Buckboard Bean Seasoning (to be sprinkled on after cooking)

2 Tablespoons Worchester Sauce

1/2-3/4 teaspoon fresh ground pepper

1+ Tablespoon minced or crushed garlic (to taste)

4 Tablespoons finely diced onion (fresh or dried)

1 Large bowl for mixing meats and spices

1 Large frying pan with lid

2-3 Tablespoons Bacon grease or oil (for frying)

Antelope is a very delicate wild game meat that has virtually no natural fat. Since antelope is of the goat family, many say that prepared properly that it has a flavorful lamb/sheep flavor. Overcooked, and antelope burgers can be dry and tasteless as a ground up carboard patty. This recipe adds fat through the Italian sausage, great zest with the Hi-Mountain Steak Seasoning, and locks in all the mositure by using a hot, covered frying pan or skillet.

Mix all ingredients together thoroughly in a large bowl... except the Hi-Mountain Buckboard Bean seasoning and the bacon grease or cooking oil! Make sure all ingredients are blended well together. Cover, and put in refrigerator for a least 1-hour or all day to let everything rest and the flavors to come together.

Heat bacon grease or oil to medium high/hot in a large frying pan that has a lid. Mix your meat and seasonings together again thoroughly, one more time. Form meat into small palm sized balls and flatten no more than 1/2 inch thick. Make sure the pan and grease are hot before placing the patties in the pan. Secret is to cook/sear them at relatively high heat to sear and brown each side for approximately 2-3 minutes.... with the lid of the pan on tight! Cooking to Medium Rare is ideal, and cook to no more than Medium.

This keeps the burgers juicy and from drying out, and locks in all the moisture. Cooking at relatively high heat does /can cause some splatter, but puts a nice brown sear on the burgers quickly, and keeps them juicy and dripping. Once browned, remove from pan onto a paper towel and let rest before serving. Sprinkle very lightly with Hi-Mountain Buckboard Bean for a touch of smoke flavor.

Can be eaten as a hamburger on a bun, but equally delicious, just by themselves!

COOK UP SOME GARLIC PEPPER STEAK FRIES FOR A GREAT COMBO!

Andy Lightbody/Kathy Mattoon

COOKIN' ON THE WILD SIDE, Rocky Mountain Television/Productions