Country Bob's All Purpose Sauce

Have you ever tried Country Bob's All Purpose Sauce?

Psst... you can find it in pretty much across the country in Wal-Mart.

When I opened the bottle of this sauce, boy howdy did it smell great! I put a little (okay, a lot) on a spoon to taste it. It had a sweet (but not too sweet) and smoky flavor. Seems like just the right amount of vinegar and tomato for a great grilling sauce!

I thought we'd better try this with some antelope burger! I mixed 1-1/2 pounds of burger with 1/2 cup of Country Bob's All Purpose Sauce and one envelope of dry onion soup mix.
That simple!
Oops, you caught me! I couldn't keep my finger out of this delicious sauce!

Country Bob's is a small company and they specialize in their All Purpose Sauce, All Purpose Spicy Sauce, Barbeque Sauce, and Seasoning Salt. You can find all sorts of recipes using products here at Country Bob's and there's even a place for kids to color... check out the "Just for Kids" tab!

I made three burgers and put the rest in a loaf pan for a small meatloaf.

The burgers were moist, juicy, flavorful and delicious! There are a few recipes on Country Bob's website that I want to try... check these out... Scrumptious Grilled Onions, Bleu Cheese Buffalo Wing Sauce, and this yummy Shrimp Cocktail Sauce!

You just gotta try this stuff! As if this sauce and company isn't awesome enough as is, just wait until you read about their CEO!

Sharp Tailed Grouse

B went bird hunting the other day and came home with two Sharp Tailed Grouse. Here's what they look like:

Yup, that's a pretty sharp tail, all right!


Never having cooked a Sharp Tailed Grouse before, I decided to put them on the grill using the same technique as we do for dove.

I marinated the grouse breasts in bottled Italian Dressing overnight, then wrapped them in bacon. I use toothpicks to secure the bacon to the dove breasts, but these were much bigger, so I tied the bacon on with string.

I'll tell you what... those grouse weren't going anywhere after I tied them up! I ground a little black pepper over them and gave them to the grill master.
B kept them on medium heat for about 30 minutes. They weren't quite done, so I wrapped them in foil and put them back on the grill for another 20 minutes or so. They were delicious with all that crispy bacon! All we needed with this meal was a piece of corn!

Elk Roast

I found a good recipe for Elk Roast on the Internet and made some adjustments. This turned out to be a delicious meal. The orange-cranberry-bourbon sauce is a rich, syrupy concotion that would be delicious with other meats, too. So, if elk isn't to your liking, or you don't have access to it, try it with a pork or beef roast!

Okay, here's what you'll need for the marinade, which, when reduced, becomes the sauce!

1/2 cup dried cranberries
1 cup orange juice
1/2 cup brown sugar, packed
1/2 cup sliced onion
1/3 cup bourbon
4 large garlic cloves, halved
Freshly ground black pepper

Cut slits in the roast and stick the 8 pieces of garlic into it. Then, put the roast (elk, pork, beef, whatever you like) and other ingredients into a zip-loc bag and shake it up. Let it marinate in the refrigerator for several hours or overnight.
Remove the meat from the bag and put into a roasting pan (save the marinade!) Since elk doesn't have as much fat as beef, I covered the roast with a few strips of bacon to keep it moist. Into the oven it goes at 275 degrees for about 1-1/2 hours.
In the meantime, put the marinade in a small sauce pan and bring to a boil. Reduce heat to medium and cook until the marinade has reduced and is thick and syrupy.

I thought some roasted tomatoes would be good with the elk. I sliced up some roma tomatoes and put them in a baking dish. I added a few whole, peeled garlic cloves, some black pepper, parsley and olive oil. This is what they looked like before...And here they are in all their deliciousness after two hours in a 275 degree oven. The tomatoes were rich and smoky and the garlic had carmelized and tasted like candy! Ring the dinner bell! Here it is... sliced elk roast over mashed potatoes, drizzled with the orange-cranberry-bourbon sauce. The roasted tomatoes were a nice accompaniment, along with some glazed carrots.