Runnin Wild Marinated Veggie Salad

marinated-veggie-salad.

What you’ll need:

  • 5 cups broccoli florets
  • 2 cucumbers, peeled, sliced
  • 1 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 carrots, peeled, thinly sliced
  • 5 ounces sliced black olives
  • 3/4 cup parmesan cheese, grated
  • 1 tablespoon minced parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (8 oz.) bottle Italian dressing
  • 12 ounces cherry tomatoes, halved
  • 2 tablespoons Runnin Wild Gourmet Vegetable Seasoning
  • Salt & Pepper to taste

What to do:

  • Combine all ingredients, except tomatoes, in a large bowl.
  • Add tomatoes, season with salt and pepper and toss.
  • Cover and refrigerate overnight, stirring occasionally.
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Runnin Wild Peachy BBQ Ribs

RW-Peachy-BBQ-Ribs

What you’ll need:

  • Runnin Wild Gourmet Peach Rub
  • 2 (3 pound) slabs pork spare ribs
  • 2 cups Runnin Wild Original Barbecue Sauce

What to do:

  • Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons Runnin Wild Gourmet Peach Rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
  • Preheat grill to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily (about an hour). At this point remove the ribs from the grill.
  • Sprinkle the slabs with Runnin Wild Gourmet Peach Rub & slice them into portions. Cut each slab and coat with Runnin Wild Original Barbecue Sauce.

Honey Ribs and Rice

honey-ribs-and-rice

What you’ll need:

  • 2 lbs. lean spare ribs
  • 1 can condensed beef bouillon
  • 1/2 cup of water
  • 2 tbsp. maple syrup
  • 2 tbsp. honey
  • 3 tbsp. soy sauce
  • 2 tbsp. barbecue sauce
  • 2 tbsp. Runnin Wild Gourmet Honey Barbecue Meat Rub

What to do:

  • Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat.
  • Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours.
  • Serve over rice.

Runnin Wild Applewood BBQ Burger

Applewood-BBQ-Burger

What you’ll need:

  • 1 pound lean ground beef
  • 2 tablespoons Runnin Wild Steak Seasoning
  • 1 medium onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 4 hamburger rolls
  • 1/4 cup Runnin Wild Smokey Barbecue Sauce

What to do:

  • Mix ground beef and Runnin Wild Steak Seasoning until well blended. Shape into patties.
  • Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160 degrees F).
  • Grill onion and bell pepper in grill basket or grill rack for 3 to 4 minutes or until tender and lightly browned, stirring frequently.
  • Serve burgers on rolls topped with grilled onions, bell peppers, and Runnin Wild Smokey Barbecue Sauce to taste.

Honey Barbecue Chicken Wings

honey-barbecue-chicken-wings

What you’ll need:

  • 2-1/2 pounds whole chicken wings
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup Runnin Wild Barbecue Sauce
  • 1/2 cup honey
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 tablespoons Runnin Wild Poultry Seasoning
  • 1/4 teaspoon pepper Oil for deep-fat frying

What to do:

  • Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, barbecue sauce and honey. Bring to a boil; cook until liquid is reduced to about 1 cup.
  • Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings a few at a time, and shake to coat.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately. Yield: 2 dozen.

Runnin Wild Venison Chili

Runnin-Wild-Venison-Chili

What you’ll need:

  • 1 pound ground venison
  • 1 cup chopped sweet onion
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded & chopped
  • 2 tablespoons Runnin Wild Gourmet Wild Game Seasoning
  • 2 tablespoons chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14.5 oz.) can chicken broth
  • 1 tablespoon tomato paste
  • 1 (15 oz.) can red kidney beans, rinsed and drained

What to do:

  • 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.
  • Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeno to pan; cook 10 minutes or until tender, stirring frequently. Stir in Runnin Wild Gourmet Wild Game Seasoning, chili powder and other ingredients.
  • Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Add red kidney beans, cook uncovered for 15 minutes.

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