Back Country Grill: OREO POPCORN




1 Bag of Popcorn (lightly salted and lightly buttered)

Vanilla Almond Bark

1 Package of Oreos (crushed)



Pop your bag of popcorn

Spread popcorn on cookie sheet, lined with wax paper

Melt almond bark on stovetop

Pour over popcorn and sprinkle with crushed Oreos

Place in refrigerator until the chocolate hardens

Break up and place in bowl to enjoy!


Wildlife Pursuit: Venison Burrito Bowl

Ashley Kurtenbach, Wildlife Pursuit

Let’s face it, as hunters we like venison; we like the taste, the organic protein source and of course it’s part of our hunting adventure that we get to take home to our families. However, not everyone is a fan of having some fine venison grub. This recipe is quick, easy, and sure to please both family and friends.



Serving Size: 1 large portion

Venison Elk (5 oz – aftercooked) (I used elk but a number of other venison works great)
Options: antelope, deer, etc
½ avocado
1/3 c. black beans (drained and rinsed)
½ c. brown rice
3 TBSP Salsa
½ TBSP Olive Oil
1 tsp minced garlic
Sea Salt
Black Pepper

1. Cut meat into 1” cubes.
2. Steam or cook rice as directed, sprinkle and stir in sea salt as desired.
3. Preheat skillet to med/med-high heat.
4. Heat olive oil and minced garlic in skillet.
5. Add meat to skillet season with sea salt and black pepper, sauté (stirring frequently) until desired doneness.
6. Place rice in a bowl, top with cooked venison, add avocado and mix.
7. Add black beans and top with salsa.
8. Enjoy

When thawing wild game it is best to do via refrigerator, by slowing thawing it aides in reducing the “wild game” taste to the venison when cooked.

*Nutrition information below is estimated of several sources.
Calories: 599
Protein: 43.3 g
Carbs: 60.7 g
Fat: 20.7 g
Adjust serving size based on your nutritional needs/goals.

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Back Country Grill: TZINGA CHICKEN



This recipe is a perfect salad or nacho topping and it’ll make an excellent taco or sandwich! No matter how you dish it up, your taste buds will be delighted. Try it out on game day and share your pictures with us using #ScheelsBCG


  • 2 lbs. of chicken breasts
  • 3 cans of chipotle peppers in adobe sauce, chopped
  • 1 28 oz can of tomato sauce
  • 2 cups enchilada sauce
  • 1 1/2 cups salsa
  • 1/2 cup hot sauce


  • Place chicken in bowl and cover with diced tomatoes and 3 cans of the chipotle peppers. Refrigerate, covered overnight (4-8 hours).
  • Remove chicken from mixture and sear in a pan on each side. This will help keep the moisture when you bake the chicken.
  • Place the chicken in a baking dish and bake at 350 degrees for 1 hour.
  • Remove from oven and shred. Add 2 cups of Enchilada Sauce, 1 1/2 cups of salsa and 1/2 cup of hot sauce to the shredded chicken.
Enjoy on nachos, tacos, a salad or on a sandwich!




We give you a couple options to make this pulled pork sandwich just the way you like it! Try cooking it outside on hot coals to draw in that authentic smoky taste, or toss it in the oven if you like to fill your home with the rich aromas of the meat. The best part about this recipe is that if you make too much, you can refrigerate or freeze it for future meals. I guarantee these leftovers will be just as delicious as the first time.

The first thing you’ll want to do is start sautéing your onions in a little bit of oil.  Before the onions start becoming translucent, quickly place your meat inside the pan with the onion. You’ll want to continue cooking the meat until it’s brown on all sides, which helps lock in the flavorful juices. Take your pork roast out of the pan and place it in a large bowl. Add to it your Liquid smoke, molasses, brown sugar and chicken broth. 

Pork6Once your oven is preheated, cook the meat at 350º for 5 hours, when the meat is easily pulled apart and its internal temperature reaches 190-195ºF. The same applies to cooking the pork roast outside on coals. Continue to check the level of the broth and feel free to add more periodically. If you’re cooking without a shallow pan, the easiest way to add more broth is to use a spray bottle. To see if the meat is complete, take two forks and pull it apart. If it starts to fall apart it is ready to shred. You can pull it with two forks, but I find it easier and quicker if I put it in my Kitchen Aid mixer on a slow speed and shred it that way. Using the mixer only takes about 5 minutes, whereas using two forks takes about 30 minutes. 


 Lastly, you’ll add your hot sauce and BBQ sauce to taste and enjoy!




Back Country Grill: DUCK STRIPS

1140x425-BCG-Duck-StripsBack Country Grill brings us this delicious alternative to the typical breaded finger foods. These duck strips are very easy to make and can be served as a snack or as a meal. Perfect for football season, these strips are finger-lickin’ good.


  • 2 duck breasts, sliced into strips
  • 1 cup panko bread crumbs
  • 1 tsp garlic salt
  • 1 TBSP grated Parmesan cheese
  • 3 eggs
  • 1 cup of flour
  • Cooking Oil


You will need to have 3 separate small bowls for the egg, flour and panko mixture. Combine the panko, garlic salt, and Parmesan cheese together. In another bowl, mix together your eggs. You will dip your duck strip in the flour, then the egg and last the panko mixture. You will then place then into your hot cooking oil and fry them.

**Keep in mind if you are using duck from your own hunt, place it in a brine solution for at least two days!!**

Chipotle Ranch Dipping Sauce

  • 1 can Chipotle in Adobo Sauce process in food processor then add 2 Tbs. of chipotle
  • 1 carton sour cream
  • 1 ranch packet
  • 2 Tbs. lime juice
  • 1/4 c. cilantro chopped