Nebraska Waterfowl - Duck Seasons

Squaw Creek Hunt Club & Guide Service - Mound City, Missouri

www.squawcreekhuntclub.com 

Phone: 855-473-2875

Legal Methods of Take:

• Shotgun (10 gauge or smaller. All shotguns must be plugged. The combined capacity of the chamber and magazine is no more than three shells)
• Bow and Arrow
• Electronic calls are prohibited.

Shooting Hours:
30 minutes before sunrise to sunset

Requirements:

Resident:	Nonresident:
Hunt Permit	Hunt Permit
Habitat Stamp	Habitat Stamp
Hunter Education	Hunter Education
Nebraska Waterfowl Stamp	Nebraska Waterfowl Stamp
Federal Migratory Bird Stamp	Federal Migratory Bird Stamp
HIP Registration	HIP Registration

Great Venison Dry Rub Recipe For The Grill

Your Marinate Recipe

We want to prepare a great marinate recipe first.

In a gallon plastic zip-seal bag combine:

1/2 teaspoon powdered meat tenderizer

1 teaspoon liquid smoke

2 tablespoons concentrated lemon juice

1 cup water (a variation: use a can of coke instead of water)

Place your deer meat in the bag, close, and place in the refrigerator overnight to marinate.

Venison Dry Rub Seasoning Recipe

In a bowl combine these dry seasoning ingredients.

2 tablespoons salt

2 tablespoons course ground pepper

2 tablespoons paprika

2 tablespoons brown sugar

2 tablespoons granulated garlic

1 tablespoon onion powder

1 tablespoon crushed parsley flakes

1 teaspoon five spice powder

1 teaspoon celery seed

1/2 teaspoon cayenne pepper

1/2 teaspoon hickory smoke salt

Mix these ingredients well.

Grilled Whitetail Venison

Drain the marinate off your venison meat. Blot off excess marinate with paper towels. Now, tenderize your meat with a multiple blade tenderizer (36 blade style works best, can be purchased at kitchen supply stores, Cabela’s, Kohl’s, etc.) or by piercing meat repeatedly with a fork to break down the venison muscle fibers. Sprinkle your dry rub recipe on both sides of venison and rub or massage into meat.

Grill over hot coals to medium rare to medium (be very careful not over cook and dry out your venison).

How to Serve

Brush with melted butter. Serve with your favorite steak sauce, grilled corn on the cob, baked potatoes & sour cream, fresh hot corn bread & butter, and a salad of greens.

Venison Stir Fry Ever!

If you take your deer to a professional butcher, chances are, along with those steaks, backstraps, roasts and hamburger he gives you back some chops. Most people broil or grill their chops, and that’s a great way to do them up. But for a tasty oriental twist, try stir frying them.

How much meat you need is dependent upon how many people you’ll be feeding. I figure about a half pound of meat per person, with my chops about a 1/2- to 3/4-inch thick; the amount of vegetables you use is dependent upon how much your crew likes them. Then I get a whole bunch of fresh carrots, fresh bean sprouts, celery, broccoli, a red bell pepper, a handful of mushrooms, some unsalted peanuts, 1 medium yellow onion and 2 cloves of garlic. You’ll also need 1 tbsp. of crushed red pepper, 1 tsp. of ground cumin, a cup of soy sauce and a bit of canola oil.

The first step is to marinate the chops in soy sauce overnight in the refrigerator. Then comes the work—prepping the vegetables. That means peeling, then chunking, carrots, slicing celery, cutting broccoli and dicing the garlic and onion. I like to keep everything in separate small cups so it is all handy and easy to grab.

It is best to do the cooking in a large wok, but since I like to keep the bone in my chops I find a very large skillet works best for me. Get the skillet very, very hot, then coat it with just enough canola oil to keep everything from sticking. Cook the meat about 30 seconds per side, then add everything else, including the seasoning. Stir constantly, making sure everything hits the hot skillet and is coated with all the spices and oil. Do not overcook!

Serve with a side of fried rice and, if I am feeling like it, I’ll top the stir fry with some of those crunchy cooked noodles you can find in the oriental food section at the store. Wash it down with some icy Tsing Tao beer. This is a low-calorie, low-fat meal that doesn’t taste like it.

Grilled Venison Backstrap Supreme

I covet venison backstrap as much as Ebenezer Scrooge coveted money. There is so much meat from a big deer and so little of those tender, tasty backstraps that one hates to cook them poorly.

In summer, we barbecue a lot, and backstraps on the grill are the centerpiece of one of our favorite meals. Here’s how we do it.

First, I soak the backstraps in salt water to get every iota of blood out of the meat. Once that’s done, I rinse them in cold fresh water and pat them dry. Then I trim all the viscera and fat away, leaving nothing but pure meat.

For this simple recipe you’ll need about 2 pounds of backstraps cut into thick little 2-inch chunks. You’ll also need a quart of sweet apple cider, 2 pounds of bacon, one large red onion and 24 ounces of your favorite barbecue sauce.

To start, place the venison chunks in a shallow baking dish wide enough to keep from having to pile them on top of each other. Pour the apple cider over them, cover and refrigerate overnight. In the morning, remove the chunks from the cider, pat them dry, and set them aside while you wash and dry the dish. Return the chunks to the dish and cover them with the barbecue sauce, then refrigerate until its time to cook them—at least 3 hours.

Before cooking, take the meat out of the refrigerator and let it warm up to room temperature. While you preheat the grill to high heat, wrap each meat chunk with a slice of bacon and a thin slice of onion, holding it all together with a wooden toothpick. Coat the grill with cooking spray or brush it with olive oil to keep the meat from sticking. Now place the meat onto the grill, making sure there is some air between each chunk. I keep a small squirt bottle of water handy and when the bacon drippings start kicking up flames, squirt them down without putting out my fire. Turn them occasionally until the bacon becomes a little burnt—usually about 20 minutes.

Remove and serve with a fresh salad, garlic toast, fresh asparagus and a chilled Merlot. Bon appetit!