Runnin Wild Marinated Veggie Salad

VEGGIE SALAD PIC

INGREDIENTS:

  • 5 cups broccoli florets
  • 2 cucumbers, peeled and sliced
  • 1 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 carrots, peeled and 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

PROCEDURE:

  1. Combine all ingredients except tomatoes in a large bowl.
  2. Add tomatoes, season with salt and pepper, and toss.
  3. Cover and refrigerate overnight, stirring occasionally. Enjoy!

CLICK HERE FOR PRINTABLE

Runnin Wild Peachy BBQ Ribs

PEACHY RIBS PIC

INGREDIENTS:

PROCEDURE:

  1. 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.
  2. 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.
  3. Preheat grill to 250 degrees. 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.
  4. Sprinkle the slabs with Runnin Wild Peach Rub and slice them into portions. Cut each slab and coat with Runnin Wild Original Barbecue Sauce. Dig in and enjoy!

CLICK HERE FOR PRINTABLE

Honey Ribs and Rice

honey ribs pic

INGREDIENTS:

PROCEDURE:

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

CLICK HERE FOR PRINTABLE

Honey Barbecue Chicken Wings

honey bbq chicken wings pic

INGREDIENTS:

PROCEDURE:

  1. Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, Runnin Wild Barbecue Sauce, and honey. Bring to a boil; cook until liquid is reduced to about 1 cup.
  2. 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.
  3. In an electric skillet or deep fryer, heat oil to 375 degrees. 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. Enjoy!

CLICK HERE FOR PRINTABLE

Runnin Wild Venison Chili

VENISON CHILI PIC

INGREDIENTS:

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

PROCEDURE

  1. 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.
  2. 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.
  3. Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil.
  4. Cover, reduce, heat, and simmer for 30 minutes. Add red kidney beans, and cook uncovered for 15 minutes. Serve and enjoy!

CLICK HERE FOR PRINTABLE