Arroz Carreteiro

Shout-out to Lili M. for sharing her recipe with us, straight from Brazil!

INGREDIENTS:

• 2 cups of white rice
• 4 cups of water
• Half Yellow Onion
• Half a bunch of cilantro
• 4 bags RunninWIld Original Steak ‘N A Bag
• 1 tablespoons of butter
• 4 tablespoons of Olive oil

No added salt or seasoning necessary!

*Recipe serves 4 people

PROCEDURE:

1. Bring 4 cups of water to a boil and add 2 cups of rice
2. Dice cilantro and onion
3. Slice beef jerky pieces into halves or thirds
4. In a saute pot, melt 1 tablespoon of butter and add 4 tablespoons of olive oil
5. Saute beef jerky slices, onion, and cilantro together
6. After rice is ready, add rice to the sauteed mixture in spoonfuls and mix. Enjoy!!

Runnin Wild Bison & Vegetable Stew

INGREDIENTS:

• 1 pound ground buffalo meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 1 potato, chopped
• 3 tomatoes, chopped
• 2 bay leaves
• 1 tablespoon Runnin Wild Gourmet Smokey Paprika Rub
• 1 teaspoon black pepper
• 1 cup red wine
• 1 (14 oz) can low sodium beef broth
• Nonstick cooking spray

PROCEDURE

1. Spray a skillet with nonstick cooking spray.
2. Brown buffalo meat in the skillet over medium-high heat until cooked through.
3. Place in a slow cooker along with all the other ingredients.
4. Turn cooker on high and simmer for 6-8 hours. Enjoy!

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Steak, Potato and Mushroom Kabobs

INGREDIENTS:

• 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 tablespoon Runnin Wild Gourmet Steak Seasoning

PROCEDURE:

1. Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
2. 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.
3. Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
4. Thread the marinated steak and mushrooms, along with the potatoes, onto skewers.
5. Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Re-season with salt and pepper and serve immediately. Enjoy!

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Danielle’s Runnin Wild Monday Meatloaf

INGREDIENTS:

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow onion
• 5 cloves of garlic
• 1 pound of venison
• 1/2 pound ground beef
• 1 tablespoon Runnin Wild Gourmet Wild Game Seasoning
• 1 meatloaf seasoning pack
• 1 tablespoon 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 meatloaf’s

PROCEDURE:

1. Preheat grill and saute the veggies so they are a little soft, then add them to the meat. Add the meatloaf seasoning mix, Runnin Wild Wild Game Seasoning, 1/2 can of tomato sauce, eggs, and Worcestershire sauce.
2. Hand knead the mix until it is blended together (it should be very wet).
3. 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).
4. Shape a loaf on the cedar plank and pour the remaining sauce over the top.
5. Crisscross bacon over the top of meatloaf and sprinkle with pepper.
6. Grill for 45 minutes at a temperature around 350-400 degrees. Enjoy!

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Wild Taqueria Style Tacos

INGREDIENTS:

• 1 1/2 pounds Boneless Beef Top Sirloin, cut into thin bite-size slices
• 1/2 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
• 1 tablespoon Runnin Wild Gourmet Steak Seasoning
• 1 teaspoon black pepper
• Crushed red pepper to taste
• 1 Lime
• 1 (28 oz) can tomatillos
• 2 fresh jalapenos, seeded
• 4 tablespoons canola oil
• 1 (10.5 oz) can beef broth
• 12 (6 inch) corn tortillas
• 1/2 large onion, chopped
• 2 tomatoes, chopped
• 1 avocado, peeled, pitted, and sliced
• 1 bunch fresh cilantro, chopped
• 2 cups Queso Fresco, optional

PROCEDURE

1. Place sliced meat into a bowl, and season with Runnin Wild Peppered Sea Salt, Runnin Wild Steak Seasoning, black pepper and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover and refrigerate for 30 minutes.
2. In a blender or food processor, combine tomatillos and jalapenos. Puree until thick. Heat 1 tablespoon of canola oil in a large skillet over medium high heat. Pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth.
3. Reduce heat, and simmer for 20 to 30 minutes. Transfer mixture to a serving dish.
4. Heat oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
5. To serve, place two tortillas on top of each other. Add desired amount of meat and spoon over some tomatillo mixture. Top with onions, tomatoes, avocado, and cilantro. Garnish with a wedge of lime. Enjoy!

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Smoked Out Blackjack Brisket

INGREDIENTS:

• 10 pounds untrimmed beef brisket
• 1 (12 fl oz) can beer
• 1 large onion, quartered
• 2 cloves garlic, minced
• 2 tablespoons Runnin Wild Gourmet Peppered Sea Salt Seasoning
• 2 bottles Runnin Wild Original Barbecue Sauce
• 1 cup molasses
• 2 tablespoons liquid smoke flavoring

PROCEDURE:

1. Preheat the oven to 250 degrees. Place brisket in a large roasting pan (disposable aluminum foil pan is fine).
2. Pour beer over the meat, and place onion sections on top. Season with garlic and Runnin Wild Peppered Sea Salt.
3. Combine the barbecue sauce, molasses, and liquid smoke; pour over the roast. Cover pan with aluminum foil.
4. Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain 1/8 inch slices. Enjoy!

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Texas Oven-Roasted Beef Brisket

INGREDIENTS:

• 2 tablespoons chili powder
• 2 tablespoons salt
• 2 tablespoons Runnin Wild Gourmet Wild Game Seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 pounds beef brisket, trimmed
• 1 1/2 cups beef stock

PROCEDURE:

1. Preheat the oven to 350 degrees. Make a dry rub by combining the Runnin Wild Gourmet Wild Game Seasoning, chili powder, salt, garlic, onion powder, black pepper, sugar, dry mustard, and bay leaf.
2. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered for 1 hour.
3. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fork tender.
4. Trim the fat and slice meat thinly across the grain. Top with juice from the pan. Enjoy!

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Smokey Steakhouse Burger

INGREDIENTS:

• 1 pound lean ground beef
• 2 tablespoons Runnin Wild Gourmet 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

PROCEDURE:

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

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