Get Ready for Roadkill

“The Buck Stopped Here” Pepper Steak
Shawn Gilmore
2 lbs. venison
2 cups barbecue sauce
1 cup honey
1 tsp. garlic power
4 cups noodles
6 diced cayenne peppers
6 diced jalapeno peppers
1 large onion, diced
1 1/2 cup sliced mushrooms
1 Tbsp. butter.
Cut venison into 1-inch cubes. Brown in 12-inch skillet with butter or shortening.
Add mushrooms, diced onion and garlic powder.
Mix barbecue sauce, honey, cayenne and jalapeno peppers in a large bowl.
Pour sauce in skillet and cook until meat is thoroughly cooked, stirring occasionally.
Cook noodles.
Serve steak and sauce over noodles.

Wild Turkalo on a Log
Brenda Newsome
2 lbs. buffalo
1 lb. wild turkey sausage (wild turkey mixed with seasoning)
1 large onion
1 green pepper
1 small can of mushrooms, drained
1 large can tomato paste
2 cans of water
2 large cans of diced tomatoes
1 tsp. each – garlic powder, salt, oregano and Italian seasoning
6 large zucchini, grilled slightly
1 pkg. pepperoni
1 pkg. large egg noodles
Provolone and mozzarella cheese
Brown buffalo and wild turkey, drain.
Mix all ingredients together.
Cook noodles and mix with meat mixture.
Grill zucchini, cool and scoop out center.
Fill with mixture.
Place provolone and mozzarella cheese on top.
Put back on grill until cheese is melted and bubbly.
Garnish with chives and thyme.
Second place, 2003