<?xml version="1.0" encoding="utf-8"?>
<?xml-stylesheet type="text/css" href="/feed/bypass/styles/feed.css" media="screen"?>
<?xml-stylesheet type="text/xsl" href="/feed/bypass/styles/feed.xsl"?>
<rss version="2.0"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/">

	<channel>
	  <!-- main channel info -->
        <title>Fish & Wild Game Recipes</title>
        <link>http://www.moabhunting.com/forums/72</link>
        <description>
        <![CDATA[ If you are looking for something excellent
    to eat, you will find it here! ]]>
        </description>

		<!-- optional elements -->
		<language>en-us</language>
		<copyright>Copyright 2006, Yuku</copyright>
		<managingEditor>feeds@yuku.com (FeedMaster)</managingEditor>
		<webMaster>webmaster@yuku.com (WebMaster)</webMaster>
		<!-- note: dates need to be RFC 822 formated "Sat, 07 Sep 2002 00:00:01 GMT" -->
		<lastBuildDate>Mon, 03 Nov 2008 14:36:40 GMT</lastBuildDate>
		<generator>Yuku Feeds 1.0</generator>
		<docs>http://blogs.law.harvard.edu/tech/rss</docs>
		<!-- <cloud domain="rpc.yuku.com" port="80" path="/RPC2" registerProcedure="pingMe" protocol="soap"/>-->
		<ttl>60</ttl>
		<!-- feed image -->
		<image>
			<title>Yuku</title>
			<url>http://static.yuku.com//feed/bypass/images/button-yuku.png</url>
			<link>http://www.moabhunting.com/forums/72</link>
			<description>Yuku - free hosted forums and profiles</description>
			<width>88</width>
			<height>31</height>
		</image>
		<rating>
		{pics-1.1 &quot;http://www.icra.org/ratingsv02.html&quot; l gen true for &quot;http://yuku.com&quot; r (nz 1 vz 1 lz 1 oz 1 cz 1 ) &quot;http://www.rsac.org/ratingsv01.html&quot; l gen true for &quot;http://yuku.com&quot; r (n 0 s 0 v 0 l 0 ))
		</rating>
		<textInput>
			<title>Search</title>
			<description>Search Domain</description>
			<name>q</name>
			<link>http://yuku.com/search/direct/</link>
		</textInput>
		<!-- skip
		<skipHours>
			<hour>23</hour>
		</skipHours>
		<skipDays>
			<day>Monday</day>
			<day>Wednesday</day>
			<day>Friday</day>
		</skipDays>-->
		<!-- extensions -->


		<!-- channel items -->
		<!-- descriptions should be shorter than 500 char to be polite -->
		<!-- html shoud be stripped or escaped -->
		<item>
			<title><![CDATA[ Venison Medallions ]]></title>
			<link>http://www.moabhunting.com/topic/4729/t/Venison-Medallions.html</link>
			<description><![CDATA[ This isn&#39;t a recipe, but a question. I like to cut my backstraps into medallions, marinate them with Italian dressing, and cook them in a pan with butter,
salt and pepper. What do you guys usually do with venison medallions? ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (lumpy0910)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/4729</guid>
			<pubDate>Mon, 03 Nov 2008 13:15:22 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ another Venison Burger Recipe ]]></title>
			<link>http://www.moabhunting.com/topic/4708/t/another-Venison-Burger-Recipe.html</link>
			<description><![CDATA[ <h3>Ingredients</h3>

<ul>
  <li>1 1/2 lbs lean <a><strong><font color="#7D9530">ground venison</font></strong></a> (preferably from a doe)</li>

  <li>1/2 cup <a target="_blank" href="http://www.recipezaar.com/library/getentry.zsp?id=424"><strong><font color="#7D9530">egg substitute</font></strong></a></li>

  <li>3 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=360"><strong><font color="#7D9530">non-fat powdered
  milk</font></strong></a></li>

  <li>3 tablespoons <a... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Troy9)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/4708</guid>
			<pubDate>Fri, 31 Oct 2008 13:16:58 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Venison hamburgers my wife just made ]]></title>
			<link>http://www.moabhunting.com/topic/4625/t/Venison-hamburgers-my-wife-just-made.html</link>
			<description><![CDATA[ I see know one has posted here in a while so I figured I would contribute. My wife, who doesn&#39;t eat venison just made me some really good hambergers. She
used a 1lb. pack of meat and added 3 table spoons of steak sauce, some shredded mozzerella cheese, bread crumbs, and italian seasoning. I added the other stuff
and didn&#39;t measure it, just tossed it in, but man it was really good. ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (lumpy0910)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/4625</guid>
			<pubDate>Mon, 20 Oct 2008 18:47:19 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Italian Venison Meatloaf ]]></title>
			<link>http://www.moabhunting.com/topic/4158/t/Italian-Venison-Meatloaf.html</link>
			<description><![CDATA[ Hey guys I just tried this one today and it is good for a switch/ change up on meatloaf.
<br>
1.5 lbs venison burger
<br>
1.5 cups garlic and cheese croutons
<br>
1 tsp onion powder
<br>
1 tsp basil
<br>
1 tsp oregeno
<br>
2 eggs
<br>
1/3 bottle of Italian salad dressing
<br>
Mix it all up and put in loaf pan and bake at 350 degrees for 1 hour
<br> ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (brown its down)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/4158</guid>
			<pubDate>Sun, 20 Jul 2008 18:01:07 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Favorite turkey reciepe??? ]]></title>
			<link>http://www.moabhunting.com/topic/3833/t/Favorite-turkey-reciepe-.html</link>
			<description><![CDATA[ Ok guys what is your favorite way to cook up that tough ole tom??  I like to grind them up and make smoked turkey jerky!!!!  lets get some reciepes
posted.<img height="18" src="http://www.moabhunting.com/domain/bypass/images/thumbsup.gif" width="25" alt="image">

<p><br></p> ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (brown its down)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3833</guid>
			<pubDate>Fri, 04 Apr 2008 06:14:26 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Biscuit's and Venison Sausage Gravy ]]></title>
			<link>http://www.moabhunting.com/topic/3206/t/Biscuit-s-and-Venison-Sausage-Gravy.html</link>
			<description><![CDATA[ <strong>Biscuit&#39;s and Venison mixed with Sausage Gravy</strong>
<hr style="COLOR: #ffffff" size="1">

<div id="post_message_33611">
  For this recipe you will need:
  <br>
  <br>
  1 lb fresh Venison
  <br>
  1/2 pound of any breakfast sausage
  <br>
     mix both together
  <br>
  <br>
  2 TBSP finely chopped onion
  <br>
  6 TBSP all purpose flour
  <br>
  2 Cans (12 oz) evaporated milk
  <br>
  1 Cup water
  <br>
  1/4 tsp salt
  <br>
  1/4 tsp hot pepper sauce
  <br>
  Hot biscuits... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (gary pittenger)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3206</guid>
			<pubDate>Wed, 30 Jan 2008 10:34:07 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Fish Pizza ]]></title>
			<link>http://www.moabhunting.com/topic/3189/t/Fish-Pizza.html</link>
			<description><![CDATA[ Walleye or Salmon Fillets work great. I saw this recipe and tried it and it was great.
<br>
<br>
 FISH PIZZA
<hr style="COLOR: #ffffff" size="1">

<div id="post_message_1739697">
  2 medium (walleye or salmon fillets) or enough to fill the bottom of a 12&quot; pan
  <br>
  6 green onions diced
  <br>
  1/2 cup mushrooms
  <br>
  1/2 cup of green peppers finely chopped
  <br>
  1/2 cup spaghetti sauce
  <br>
  1 cup of white cheese ( Mozzarella)
  <br>
  Italian seasoning (oregano, thyme,... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (farmingfordeer)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3189</guid>
			<pubDate>Tue, 29 Jan 2008 11:39:14 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Creole Venison Meatloaf/Potato Casserole ]]></title>
			<link>http://www.moabhunting.com/topic/3166/t/Creole-Venison-Meatloaf-Potato-Casserole.html</link>
			<description><![CDATA[ Meatloaf
<br>
1 lb Venison, ground
<br>
3/4 cup Onion, peeled &amp; chopped
<br>
1/3 cup Saltine Cracker, broken up
<br>
2 tblspn Creole Seasoning
<br>
1 Egg, beaten
<br>
3 tblspn Milk
<br>
<br>
Potato Topping
<br>
2 cups Mash Potatoes, prepared
<br>
1 11 oz can Corn, drained
<br>
1/4 cup Red Bell Pepper, chopped
<br>
1/2 cup Shreaded Cheese
<br>
<br>
Heat oven to 375 degrees, in large bowl combine meatloaf mixture (ingredients) together, mixing well. Make into loaf. In greased baking dish... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Troy9)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3166</guid>
			<pubDate>Sun, 27 Jan 2008 10:02:00 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Venison Enchilada's ]]></title>
			<link>http://www.moabhunting.com/topic/3165/t/Venison-Enchilada-s.html</link>
			<description><![CDATA[ 1 lb Ground Venison
<br>
1/2 Onion, Chopped
<br>
Olive Oil for cooking
<br>
4 oz Can Black Olives, Sliced
<br>
2 to 3 tbl spn Mexican Spice
<br>
1/4 tea spn Chipotle Chile Powder
<br>
2 Cans Enchilada Sauce (red)
<br>
1/2 to 3/4 lb of Mexican Blend Cheese, Cheddar if desired
<br>
4 Geen Onion Tops, chopped
<br>
Dozen Corn (White) Tortillas
<br>
Salt &amp; Pepper to tastes
<br>
<br>
Place venison and onion in skillet, saute in oil until meat is browned, add spices, black olives salt &amp;... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Troy9)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3165</guid>
			<pubDate>Sun, 27 Jan 2008 09:57:55 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Bloomin Onion  (like Outback Steakhouse) great Appetizer ]]></title>
			<link>http://www.moabhunting.com/topic/3109/t/Bloomin-Onion-like-Outback-Steakhouse-great-Appetizer.html</link>
			<description><![CDATA[ <table class="tborder" cellspacing="1" cellpadding="6" width="100%" border="0">
  <tbody>
    <tr>
      <td class="alt1" colspan="2">
        <ul>
          <li>Batter:</li>

          <li>1/3 C. Cornstarch</li>

          <li>1 1/2 C. Flour</li>

          <li>2 tsp. Garlic -- minced</li>

          <li>2 tsp. Paprika</li>

          <li>1 tsp. Salt</li>

          <li>2 tsp. Pepper</li>

          <li>24 oz. Beer</li>
        </ul>

        <p> </p>

        <ul>
          <li>Seasoned... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Troy9)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3109</guid>
			<pubDate>Tue, 22 Jan 2008 06:57:23 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Liver Pate ? ]]></title>
			<link>http://www.moabhunting.com/topic/3087/t/Liver-Pate-.html</link>
			<description><![CDATA[ does anyone have a good reciepe for liver pate?  I made it once but dont remember how, or what ingreidents to use ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (brown its down)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3087</guid>
			<pubDate>Sat, 19 Jan 2008 11:38:51 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Venison Parmesan ]]></title>
			<link>http://www.moabhunting.com/topic/3057/t/Venison-Parmesan.html</link>
			<description><![CDATA[ <div class="smallfont">
  <strong>Venison parmesan</strong>
</div>
<hr style="COLOR: #d1d1e1" size="1">


<div id="post_message_5798627">
  This is one of my favorites!!!! Cut venison steaks 1/2&quot; thick. Pound out,flipping back and forth, steaks to 1/4&quot; thickness. Season with salt and
  pepper (I use a mix of kosher salt(4TBS)--Fresh black pepper(1 1/2 TBS)--Lawry&#39;s season salt(1TBS)--Sugar(1TBS)--Cayenne pepper(1tsp) . Blend together
  well. )
  <br>
  <br>
  Next, get some... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (fishing fool)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/3057</guid>
			<pubDate>Tue, 15 Jan 2008 11:56:20 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ easy venision dip ]]></title>
			<link>http://www.moabhunting.com/topic/2182/t/easy-venision-dip.html</link>
			<description><![CDATA[ 1 large block of Velveta<br> 2 cans japelenos
          ( sp?)<br> 1 large onion diced<br> 1 large
          can refried beans<br> 1 pound venision
          hamburger<br><br> brown hamburger and onion,
          while the hamburger is cooking melt Velveeta in pot. once
          melted, add all ingredients ( make sure to drain
          hamburger throughly or dip will be watery), stir
          frequently, cook till warm. serve with tortilla chips.
          <br><br> this is always better... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (cant hit bombz)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2182</guid>
			<pubDate>Wed, 31 Jan 2007 03:47:58 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Venison Cheese Dip ]]></title>
			<link>http://www.moabhunting.com/topic/2181/t/Venison-Cheese-Dip.html</link>
			<description><![CDATA[ 1 pound ground venison<br> 3/4 cup chopped
          onion, divided<br> 3/4 cup chopped green
          pepper,divided<br> 2 TBS vegetable oil<br> 1
          pound Velveeta,cubed<br> 1 can chili without beans
          ( 15 oz )<br> 1 bottle chili sauce ( 12 oz
          )<br> 1/2 tsp garlic salt<br> 1/2 tsp
          salt<br> 1/2 tsp pepper<br> 1/2 cup shredded
          cheddar cheese<br><br> 1. In a large skillet
          over medium heat, cook the venison, 1/2 cup onion, 1/2... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Hunter0123)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2181</guid>
			<pubDate>Tue, 30 Jan 2007 00:52:34 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Pheasant Chili ]]></title>
			<link>http://www.moabhunting.com/topic/2183/t/Pheasant-Chili.html</link>
			<description><![CDATA[ 48 oz great northern beans<br> 4 cups cooked
          pheasant ( chicken or grouse )<br> 1 cup sour
          cream<br> 1 cup Monterey jack cheese<br> 1 -
          7 oz. can green chili's<br> 1 medium onion
          chopped<br> 1 Tbsp margarine<br> 2 tsp
          cayeene pepper<br> 3-4 tsp cumin<br> 3 tsp
          oregano<br> 2 tsp garlic powder<br> 3 - 14 oz
          cans chicken broth<br><br> Saute' onion and
          green chili's in margarine until tender.Add broth, beans,... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Hunter0123)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2183</guid>
			<pubDate>Wed, 27 Dec 2006 05:55:21 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Corned Venison instead of Corned Beef ]]></title>
			<link>http://www.moabhunting.com/topic/2179/t/Corned-Venison-instead-of-Corned-Beef.html</link>
			<description><![CDATA[ <!--EZCODE EMOTICON START :fire --><img
          src=http://img.photobucket.com/albums/v484/Brady75/campfire.gif
          ALT=":fire"><!--EZCODE EMOTICON END--><br> Get the flavor of a corned beef brisket with
          your venison roast. <br><br> Ingredients
          <br><br> 2 to 3-pound brisket, flank, or
          shoulder roast up to 1 inch thick <br> 2 quarts
          water <br> 1/2 cup canning and pickling salt
          <br> 1/2 cup tenderizing salt (e.g. Morton's... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (saltheslayer)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2179</guid>
			<pubDate>Thu, 21 Sep 2006 01:25:49 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Deep Fried Wild Turkey ]]></title>
			<link>http://www.moabhunting.com/topic/2184/t/Deep-Fried-Wild-Turkey.html</link>
			<description><![CDATA[ Picture a grand wild turkey as the centerpiece of
          your Fourth of July feast. Its warm, golden skin promises
          juicy meat on the inside. The traditional view has been
          that no turkey is fit for the table without its skin
          fully intact. After the hunt, each turkey was laboriously
          plucked by hunters or hunt camp cooks.<br><br> The choice of skinning or plucking a wild
          turkey depends largely on the method of cooking the bird.
          For... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (cull buck)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2184</guid>
			<pubDate>Thu, 04 May 2006 22:21:12 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Michigan Venison Pasties ]]></title>
			<link>http://www.moabhunting.com/topic/2186/t/Michigan-Venison-Pasties.html</link>
			<description><![CDATA[ Makes about 5 pasties<br><br> Pastry:
          Pastie<br> 1/2 c chilled butter<br> 3 T
          lard<br> 2 c all purpose flour<br> 1/2 t
          salt<br> 5-6 T ice water, approximately<br><br> Using a pastry cutter, cut the fat into the
          dry ingredients until you achieve a uniform crumbly,
          lumpy mixture. Form a well in the mixture and add the ice
          water a few tablespoons at a time and mix with your
          finger in a spiral fashion. The dough should be soft... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Michigander)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2186</guid>
			<pubDate>Sat, 11 Mar 2006 03:27:47 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ sausage ]]></title>
			<link>http://www.moabhunting.com/topic/2187/t/sausage.html</link>
			<description><![CDATA[ 25 lb meat (roughly 3 - 1 gallon pails) 1/2 pork,
          1/2 moose <br> 3/4 oz pepper <br> 2 1/2 Tbsp
          brown sugar <br> 2 heads garlic <br> 1/2
          quart water <br> 1/4 oz nutmeg <br> 1/4 oz
          coriander <br> 3/4 cup curing salt <br> Mix
          ground meat and spread out on table. Sprinkle spices
          evenly over meat. Mix thoroughly, slowly adding water.
          Refrigerate covered for 3 hours, then
          &quot;sample&quot; some. Adjust spices if... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (joe m)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2187</guid>
			<pubDate>Tue, 07 Mar 2006 06:42:12 GMT</pubDate>
			<!-- extensions -->

		</item>
		<item>
			<title><![CDATA[ Spicy Stuffed Venison Backstrap ]]></title>
			<link>http://www.moabhunting.com/topic/2185/t/Spicy-Stuffed-Venison-Backstrap.html</link>
			<description><![CDATA[ Venison backstrap or tenderloin cut into thin
          (1/4&quot; max) slices is best. <br> 1
          backstrap (trimmed)<br> 1 cup buttermilk<br>
          1 tbls. cajun type seasoning<br> 1 tbls garlic
          chopped<br><br><br> Put backstrap in
          a glass or plastic marinating dish. Cut a slit lengthwise
          about 3/4 the length of backstrap being careful not to
          cut thru the ends or the bottom of the meat. (make a
          canoe) Mix buttermilk, seasoning, and... ]]></description>

			<!-- optional elements -->
			<author>feeds@yuku.com (Troy9)</author>
			<guid isPermaLink="true">http://www.moabhunting.com/topic/2185</guid>
			<pubDate>Fri, 17 Feb 2006 21:20:55 GMT</pubDate>
			<!-- extensions -->

		</item>
    <!-- end items -->

  </channel>
</rss>