DELICIOUS RECIPES
HUNTER’S ULTIMATE
GRILLED CHEESE
The perfect warm lunch taken to the next level!
INGREDIENTS:
• 10 pieces of bread
• 5 strips of bacon
• 1 large tomato (sliced)
• 5 thick slices of pepper
jack cheese
• 1 red onion cut into rings
• Mayo
DIRECTIONS:
Set your FireDisc®to HIGH and cook the bacon strips. Use the
bacon grease to sauté the red onions, cooking for 3 minutes.
Once the bacon is cooked, move the bacon and the onions to the
outer ring. Set the FireDisc®to MEDIUM LOW and place the bread
on the middle ring of the FireDisc®
, topping with the bacon, onions,
cheese, tomato, a touch of mayo, and the top piece of bread. Cook
the sandwich on each side for 3 minutes, rotating and flipping to
ensure even cooking. Once the cheese has melted, remove from
the FireDisc®and enjoy!
Serves 5
FRESH VENISON BACKSTRAPS
Learn how to whip up some delicious chicken-fried fresh venison
backstrap on the FireDisc®!
INGREDIENTS:
• Flour
• Salt
• Pepper
• Garlic salt
DIRECTIONS:
Cut backstraps into thinly sliced pieces.
Combine 2 eggs and 1 cup milk (some like buttermilk), whisk.
Dip venison into egg/milk.
Toss venison into dry mix inside a plastic bag.
Shake around until coated (do 3 to 5 pieces at a time so they don’t
stick together in a clump.
Once coated, venison is ready to cook.
Have FireDisc®with oil heated up, ready to fry.
Put 5 to 7 pieces of venison in the oil for about 1 minute to 1 1/2
minutes. Thats it! Enjoy!!!!
GRILLED TROUT WITH LEMON
CAPE BUTTER
INGREDIENTS:
LEMON CAPER BUTTER:
• 1/4 cup of butter
• 1 tablespoon capers
• 1 teaspoon lemon zest
• 1 tablespoon chopped parsley
TROUT:
• 1/2 lb of wild caught trout,
skin on
• 2 bunches of spinach
• 1 lemon juiced
• 1 tablespoon olive oil
DIRECTIONS:
Prepare the Lemon Caper Butter by combining all ingredients in a
bowl and mixing well.
Set your FireDisc to MEDIUM HIGH heat and add the oil to the disc.
Once hot cook the fish skin side up first for 3 minutes, flip, dab
the Lemon Caper Butter on the fish, and cook skin side down for 8
minutes. Once fully cooked remove the fish from the FireDisc and
set the temperature to LOW.
Add the spinach to the pan and cook for 3 minutes.
Plate the spinach, capers, and then the fish and enjoy!
DEER CAMP FRIED STEAK
WITH GRAVY
INGREDIENTS:
For the Steak:
• 3 lbs. top round steak,
tenderized
• 1 yellow onion
• 1 cup whole milk
• 2 eggs
• 2 cups flour
• 2 tsps. granulated garlic
• 1 cup canola oil
For the Gravy:
• 1/3 cup flour
• 4 cups whole milk
DIRECTIONS:
In one bowl mix the 2 cups of flour with the granulated garlic and in
a separate bowl mix the eggs with the whole milk. Prepare the steaks
by salting both sides then dredging the meat in the flour mixture, then
the egg mixture, and then in the flour one more time. Set aside until
all steaks have been prepared. Set your FireDisc to HIGH and add the
oil. Once the oil reaches 375° F cook the meat in batches for about 3
minutes per side or until golden brown. Move steaks to the outer ring of
the FireDisc and reduce the heat to LOW.
With the grease in the center add the whole milk and allow it to come to
a simmer. Once the milk is hot, add the flour and mix thoroughly. Keep
mixing the gravy until it is smooth and thick. You may need to add a little
more milk if it becomes too thick.
Turn o the FireDisc, move steaks back to the center to coat in the
gravy, plate, top with more gravy, serve, and enjoy!
Serves 5
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