Steak, Potato and Mushroom Kabobs

Steak, Potato and Mushroom Kabobs

What You Will Need:

  • 1 pound steak
  • 8 ounces mushrooms
  • 1 pound small potatoes
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1/2 tbsp. Runnin’ Wild Steak Seasoning

What To Do:

  • Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
  • In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, Runnin’ Wild Steak Seasoning, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
  • Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
  • Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
  • Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

Oven Baked Hot Wings

Oven Baked Hot Wings.jpg

What You Will Need:

  • 4 lbs. chicken wings
  • 2 tbsp. baking powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup Runin’ Wild Canyon Carvin’ Cayenne Hot Sauce
  • 2 tbsp. molasses
  • 4 tbsp. unsalted or salted butter

What To Do:

  • Preheat oven to 250 degrees F.
  • Place a baking rack on an aluminum foil lined baking sheet.
  • Spray the rack with a non-stick cooking spray. Set aside.
  • Pat all of the chicken wings dry with paper towels.
  • Sprinkle baking powder and pepper over the wings. Coat each piece evenly and thoroughly.
  • Place chicken wings on the rack. Place the baking pan in the oven, on the lowest rack.
  • Bake for 30 minutes. 8. Turn the oven temperature up to 425 degrees F.
  • Place the baking pan on the upper middle rack. Bake for 15 minutes.

Flamin’ Grilled Scallops


What You Will Need:

  • 3/4 cup butter
  • 2/3 cup chopped onions
  • 3 cloves garlic, chopped
  • 1/4 cup fresh lemon juice
  • 1 pinch salt
  • 1/2 tbsp. Runnin’ Wild Seafood Seasoning
  • 1 1/2 pounds sea scallops
  • 1/3 cup chopped fresh parsley

What To Do:

  • Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
  • Place scallops in a large bowl, and toss with butter mixture and Runnin’ Wild Seafood Seasoning. Let stand for about 2 minutes.
  • Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  • Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Danielle’s Runnin’ Wild Monday Meatloaf



What You Will Need:

  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 5 Cloves of Garlic
  • 1 lb. of Venison
  • 1/2 lb. Ground Beef
  • 1 tbsp. RW Wild Game Seasoning
  • Meatloaf Seasoning Pack
  • 1 tbsp. Worcestershire Sauce
  • 2 Eggs
  • 1 Small Can Tomato Sauce
  • 5 Slices of Bread
  • Bread Crumbs
  • Bacon
  • Cedar Plank (soaked for 3 hours)
    *Recipe makes 2 meatloafs

What To do:

  • Preheat grill.
  • Saute the veggies so they are a little soft then add them to the meat, also add seasoning mix, RW Wild Game Seasoning, 1/2 can of tomato sauce, eggs, and Worcestershire Sauce.
  • Hand knead the mix until it is blended together (it should be very wet).
  • Dice up about 5 pieces of bread into small cubes and add this and bread crumbs to the mix until it firms up enough to hold a solid shape (it should be a little gooey).
  • Shape a loaf on the cedar plank and pour the remaining sauce over the top.
  • Crisscross bacon over the top of meatloaf and sprinkle with pepper.
  • Grill for 45 minutes at a temperature around 350-400 degrees.