Join the Nine Line Foundation and Nine Line Apparel every Armed Forces Day for our Annual 5K/10K Run for the Wounded here in Savannah, Georgia. 100% of proceeds from the race will benefit the Nine Line Foundation’s initiatives to support our nation’s veterans.. With both 5K and 10K options available, this twilight run is great for any participant. Participants will receive a post race beer from local, veteran-owned Service Brewing Company (participants age 21+ only), a Nine Line Apparel designed Event T-shirt, koozie, and special edition 5K/10K challenge coin. The event will take at the Historic Grayson Stadium, home of the Savannah Bananas. The run will begin at 6 pm.
1 young raccoon
2 tablespoons BBQ rub
1 cup real maple syrup
we use the excellent syrup from
1/2 cup bourbon
we used Jim Beam Bonded 100 proof
3 tablespoons butter
Skin and dress the raccoon by cutting into four leg sections and the back. Remove the pea-sized scent or musk gland from each leg near where it meets the body. There are several YouTube videos that will show you exactly where these glands are located.
Make the sauce. Melt the butter in a medium-sized saucepan over medium heat. Add the shallot and cook for 3 to 5 minutes until softened. Add the syrup, the bourbon, and the coffee rub. Bring to a boil and simmer for 15 to 20 minutes or until the sauce thickens.
Rub the raccoon all over with the BBQ rub. Grill over medium heat, 300 degrees for 90 minutes. Baste with maple bourbon sauce every 15 minutes. Flip halfway through cooking time.
1/2 c. cracker crumbs
1/2 c. ground onion
1 1/2 tbsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1 c. evaporated milk
Clean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and milk and mix well. Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings.
3 tablespoons vegetable oil
1 to 2 squirrels or rabbits, cut into serving pieces
2 to 3 pounds venison, 3 to 4 inches wide, cut into large pieces
3 to 5 pheasant legs/thighs, bone-in
1 green pepper, chopped
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, chopped
1 quart pheasant or chicken stock
1 quart beef or game stock
1 28- ounce can crushed tomatoes
2 large potatoes
1 bag of frozen corn, about a pound
1 bag of frozen lima beans or canned black-eyed peas, about 14 ounces
Salt and pepper
¼ cup Worcestershire sauce
Tabasco or other hot sauce on the side
Pour the oil into a large Dutch oven or soup pot and set the heat to medium-high. Working in batches, brown all the meats. Do not crowd the pan or the meat will not brown well. Salt the meat as it cooks. As they brown, move the various meats to a bowl.
Add the onions, carrots, celery and green pepper to the pot and turn the heat to high. Cook the vegetables until they are well browned; you might need to add a little more oil to the pot. When the vegetables have browned, add the garlic and cook for 1 minute. Add back the meats, along with the chicken and beef broths and the tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
Fish out the meat pieces. Strip the pheasant and squirrel off the bone. Tear the large pieces of venison into bite-sized pieces. The reason you did not do this right at the start is because venison will stay moister when it cooks in larger pieces. Return all the meat to the pot and return the stew to simmer.
Peel and cut the potatoes into chunks about the same size as the meat pieces. Add them to the stew and simmer until they are tender. Add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
Finally, add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Serve with cornbread and a bottle of hot sauce on the side.
6 ounces country ham, sliced 1/4-inch thick
1 tablespoon unsalted butter, plus more for ham if necessary
1/2 cup strong black coffee
1/2 cup low-sodium chicken broth or water
1/2 teaspoon sugar
Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2–3 minutes per side. Transfer ham to a platter.
8 lg. potatoes
4 hard boiled eggs
2 lg. dill pickles, chopped
1/2 of a 32 oz. tub of sour cream
Small amount of mustard, for color
Salt & pepper to taste
Boil potatoes. Cool, peel skin, and cut into large to medium cubes (if cut too small, when mixed they will look like coarse mashed potatoes). Separate hard boiled eggs, chop whites separately and set yolks aside in a medium bowl. Add chopped egg whites, pickles and mix with potatoes. In medium bowl, mash egg yolks with a fork, add sour cream and mustard. Mix well. Add mixture to potatoes and mix. Add salt and ground black pepper to taste.
Ingredients 1/4 cup cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine vinegar
1/2 teaspoon pepper
1 venison tenderloin (about 1 pound), cut into 2-inch strips
1 medium green pepper, julienned
3 tablespoons canola oil
Hot cooked rice
In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice
Welcome to Cooking with Billy, all most all recipes contain wild game but not all. Hope everyone enjoys them
You can also watch the Live Show that I try to do each week on FB. Cooking-N-Chit with Billy