Permission Brownies Recipe

Recipe for Permission Brownies | How to Get Access to Hunt

David and I have been hunting together for over 25 years. We have gained permission on ALOT of property that people told us there was no way we would get permission. Looking the landowner in the eye, being respectful and having conversation got us permission at all those places BUT my brownies helped us keep it!! We take these to all our landowners to thank them for allowing us to hunt their place. This little gesture goes a long way and has never failed us. Try it, it works.


  • Serving Size 1
  • 16 servings
  • Calories 268
  • Fat 5.5
  • Carb 56
  • Sugars 36
  • Protein 2

Ingredients :

  • 1 Box Betty Crocker Triple Brownie Mix
  • 1 Box Betty Crocker Fudge Brownie Mix
  • ? Bag of Ghirardelli Milk Chocolate Chips
  • 2 whole Eggs
  • 2 Egg whites
  • Approx. ? cup water (Do not use the oil that the box calls for)


  • Preheat oven to 350 degrees
  • Mix all ingredients in a large bowl with a wooden spoon
  • Spray 9 x 13 inch pan with Pam
  • Spoon Brownies mix into the pan
  • Set timer for 28 minutes ( depending on your altitude)

Hints ? Bake the brownies for a shorter amount of time then the box calls for so that they are fudgy. You will need to test this on your own oven. Cook more or less to desired doneness.

Taking the oil out of the mix does not do anything except make the brownies better and leaves out the oil taste. No need for applesauce or any other replacement.

Karin’s Antelope Tenderloin Appetizer (Great Holiday Appetizer)

Wild Game Recipes | Antelope Appetizer Recipe

Karin Holder?s antelope tenderloin recipe that makes for a great holiday appetizer!

  • Serving Size 2 crostini
  • Calories 74
  • Fat 2.5 g
  • Carbs 3.9
  • Protein 8.4


  • 8 oz Antelope Tenderloin
  • 1-2 Loaves of Italian Bread (small diameter loaf)
  • 1 6.5 oz Container of Reduced Fat Garlic & Herb Soft Spreadable Cheese
  • 4 Garlic Cloves
  • 1 Tomato
  • Pink Himalayan Salt
  • Fresh Black Ground Pepper
  • Parkay Spray Butter
  • Basil Olive Oil
  • Chives


Wild Game tenderloin is best if it is eaten fresh and has never been frozen

  • Clean the tenderloin, trim any tissue
  • Place in a Gallon sized freezer bag
  • Add Garlic Pepper, 1 garlic glove diced, Teriyaki Sauce, Pepper till the meat is covered (use your judgment here)
  • Marinate for 24-48 hours
  • Warm BBQ grill to a medium heat
  • Cook tenderloin on each side 4 minutes
  • Remove (this will be medium rare)
  • Slice tenderloin into thin strips. Set aside
  • Warm oven to 425 degrees
  • Slice Italian Bread into thin slices
  • Brush Basil Olive Oil lightly across top of bread then place oil side down on a cookie sheet
  • Spray top side of the bread with spray butter
  • Bake in the Oven for 5-8 minutes or until bread is hard
  • Pull out of oven and let cool for a couple minutes
  • Rub a garlic clove over the top of bread
  • Rub tomato slice over bread or lay a slice on the bread (either way works)
  • Spread 1 to 1 1/2 tsp. of Garlic spreadable cheese over bread
  • Lay a thin slice of tenderloin on top of the bread
  • Sprinkle chives on top
  • Turn oven to Broil Mode
  • Place tray of appetizer back in oven and broil until crusty and golden brown.
  • Let cool for several minutes.


Venison Sausage Recipe

Venison Sausage Recipe | Italian Venison Sausage Sandwich

Italian Venison Sausage Sandwich | Venison Sausage Recipe

Recipe by: Karin Holder

“These Italian Venison Sausage Sandwiches are one of our favorite venison sausage recipes. Especially during deer season when we need fast and easy lunches.” – Karin Holder


  • 1 pound of lean elk/venison sausage
  • Soft Italian hoagie buns of choice
  • 1 bag of shredded mozzarella cheese
  • 1 small can of tomato sauce


Note: If you don’t have elk sausage, add the following seasonings to your choice of meat: freshly chopped garlic, freshly chopped basil, onion powder, paprika, ground pepper, garlic powder and salt.

Brown meat and then add a small can of tomato sauce. Simmer until warmed through.

Slice hoagie buns, scoop meat into them and then top with shredded mozzarella cheese. Bake in a 325-degree oven until cheese is melted.

As Seen on: Outdoor Channel

Venison Wellington | Raised Hunting

Venison Recipe | Venison Wellington

Wild Game Recipes | Venison Recipe: Venison Wellington

We don?t get to cook too often but when we do, we like to do it up right!?? This wild game recipe will knock your socks off !!!?? This wild game recipe, more specifically venison recipe is for Venison Wellington. Throw some cheesy mashed potatoes with it and you will have one happy family!!

Wild Game Recipe:?Ingredients

  • 1 ? lbs, trimmed loin
  • 1 tbsp olive oil
  • 1 ? tbsp English mustard
  • ? stick butter
  • 1 large shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 lb mushrooms, finely chopped
  • 1 tbsp finely chopped thyme leaves
  • 1 tbsp finely chopped parsley
  • 12 slices prosciutto
  • flour for dusting
  • 1 package puff pastry ( all -butter if possible)
  • 2 egg yolks, beaten


  1. Dry the venison, then season well with salt and pepper to taste. Heat the oil in a frying pan and sear the meat all over for about 8 minutes. Brush with mustard, leave to cool, then chill for 20 minutes. Save any juice for the gravy
  2. Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 minutes until you have a paste-like mixture. Add the brandy and cook until it?s evaporated. Leave to cool.
  3. Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom past all over the prosciutto, creating a thin, even layer.
  4. Place the loin in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
  5. Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tigh log. Chill for 30-40 minutes to firm up.
  6. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
  7. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  8. Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
  9. Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
  10. Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
  11. Chill for at least 30 minutes or up to 24 hours. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat oven to 400 F
  12. Lightly oil a non- stick baking tray and heat until hot. Put the Wellington on a tray and bake for 30 minutes (35 for well done)
  13. Remove from oven and rest for 20 minutes.

Enjoy this venison recipe, and be sure to check out all of the other wild game recipes!!

Venison Holiday Appetizer | Raised Hunting

Venison Recipe | Venison Holiday Appetizer

Wild Game Recipes | Venison Recipe: Venison Holiday Appetizer

We don’t get to cook too often but when we do, we like to do it up right! This wild game recipe will knock your socks off! This wild game recipe, more specifically venison recipe is for Venison holiday appetizers.

Venison Holiday Appetizer | Raised HuntingVenison Recipe Directions

Marinate a deer loin 2 hours in 1/3 c soy, 1/3c teriyaki, 1/3 c Worcestershire sauce, a splash of lemon, a wad of brown sugar & some slap ya momma seasoning.

Pull out and dry at room temp for 30 min

Salt and pepper hard, spray with Pam

2 zone hot charcoal fire preferably toss apple wood on the fire before cooking.

Sear loin on both sides 3-4 min per side

Set on the grill over no fire for 5-6 min per side

Pull off grill and let rest 10-15 min before slicing

Sourdough bagget sliced into pencil thin width

Heat butter and crushed garlic (a lot)

Slather onto bread and broil

Slice loin thinner than a pencil

Put a very thin slice of horseradish hararti cheese on bread then the meat (use all the juice)

Place a half sprig of onion on top

Enjoy this venison recipe, and be sure to check out all of the other wild game recipes!!

Italian Bear Sausage Breakfast Burrito | Raised Hunting

Bear Recipe | Italian Bear Sausage Breakfast Burrito

Wild Game Recipes | Bear Recipe: Italian Bear Sausage Breakfast Burrito

We don’t get to cook too often but when we do, we like to do it up right! This wild game recipe will knock your socks off! This wild game recipe, more specifically bear recipe is for Italian bear sausage breakfast burritos.

Bear Recipe Ingredients

  • 4-5 small white potatoes
  • 1 lb Italian Bear Sausage
  • 6-8 Whole Eggs ( this is what I use to serve just Warren and Easton, add 6 more eggs for David!!)
  • Olive Oil
  • Seasoning of your Choice
  • Shredded Cheddar and Monterey Jack Cheese


  1. Splash bottom of skillet with Olive Oil
  2. Cube Potatoes into small bite size pieces
  3. Saute until golden on outside and soft in center; season potatoes as they cook, to your taste; set aside.
  4. Brown Bear sausage in the same skillet until fully cooked but not dried out
  5. Mix all eggs in a bowl, add salt and pepper as desired
  6. Add the eggs to the sausage and mix completely
  7. After fully cooked and ready to serve, sprinkle top of sausage/egg mixture with shredded cheese
  8. Warm Sun-dried Tomato Wrap in microwave or oven
  9. Lay desired amount of sausage egg and potatoes on the wrap, roll up and serve.

Tip: This is a great meal to make the day before a hunt or day in the outdoors. Premake all the burritos, wrap in foil, refrigerate, then reheat in the microwave the next morning.

This is a protein packed bear recipe, is a healthy meal that will “stick to your ribs” for a few hours making that morning hike to your favorite hunting spot all that much better!!

Enjoy this bear recipe, and be sure to check out all of the other wild game recipes!!