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	<title>Dan Stefanich Outdoors &#187; Recipes</title>
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	<link>http://www.danstefoutdoors.com</link>
	<description>Hunting Fishing Gear Outdoor Adventures</description>
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		<title>Venison Italian Meatball Sandwich Recipe</title>
		<link>http://www.danstefoutdoors.com/venison-italian-meatball-sandwich-recipe/</link>
		<comments>http://www.danstefoutdoors.com/venison-italian-meatball-sandwich-recipe/#comments</comments>
		<pubDate>Mon, 21 Dec 2020 05:52:04 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2959</guid>
		<description><![CDATA[Using fresh ground venison, this recipe is simple, delicious and healthy. By simmering the baked meatballs in a red sauce or marinara, you keep the meat moist and juicy, as venison can be dry since it does not contain much fat. It&#8217;s lean and high in protein. Basting the meatballs with olive oil prior to [&#8230;]]]></description>
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		<title>Boneyard Beans &#8211; Cowboy Style Recipe</title>
		<link>http://www.danstefoutdoors.com/boneyard-beans-cowboy-style-recipe/</link>
		<comments>http://www.danstefoutdoors.com/boneyard-beans-cowboy-style-recipe/#comments</comments>
		<pubDate>Thu, 17 Dec 2020 22:11:13 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[best cowboy beans]]></category>
		<category><![CDATA[boneyard]]></category>
		<category><![CDATA[cowboy bean recipe]]></category>
		<category><![CDATA[cowboy beans recipe]]></category>
		<category><![CDATA[deer burger recipe]]></category>
		<category><![CDATA[deer recipes]]></category>
		<category><![CDATA[venison recipe]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2935</guid>
		<description><![CDATA[Ever hear of cowboy beans? This is the Boneyard Outfitters version&#8230; Boneyard Beans. One key to running a successful guided deer hunting operation is great food. And this is one recipe that is a slam dunk with the hunters. As a side to most meat dishes, it&#8217;s super simple, and can easily feed a bunch of [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Brown Sugar Bourbon Loin Steaks</title>
		<link>http://www.danstefoutdoors.com/brown-sugar-bourbon-loin-steaks/</link>
		<comments>http://www.danstefoutdoors.com/brown-sugar-bourbon-loin-steaks/#comments</comments>
		<pubDate>Mon, 13 Aug 2018 06:16:32 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2919</guid>
		<description><![CDATA[This is a great dish for anyone who likes steak but say they don&#8217;t like venison. It&#8217;s NOT gamey, tough, or chewy, which is the biggest complaint of non-venison eaters. This super-simple recipe will convert anyone who is skeptical about eating deer meat. Here&#8217;s how to do it&#8230; You need quality deer meat — a good cut [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Bluegill Shrimp Garlic Alfredo on Pasta Best Fish Recipe</title>
		<link>http://www.danstefoutdoors.com/bluegill-shrimp-garlic-alfredo-on-pasta-best-fish-recipe/</link>
		<comments>http://www.danstefoutdoors.com/bluegill-shrimp-garlic-alfredo-on-pasta-best-fish-recipe/#comments</comments>
		<pubDate>Mon, 07 Aug 2017 00:54:30 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Fishing]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[best bluegill fish recipe]]></category>
		<category><![CDATA[best bluegill recipe]]></category>
		<category><![CDATA[bluegill garlic alfredo]]></category>
		<category><![CDATA[bluegill shrimp alfredo pasta]]></category>
		<category><![CDATA[dan stefanich recipe]]></category>
		<category><![CDATA[garlic bluegill cream sauce]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2909</guid>
		<description><![CDATA[Bluegill is one of the best tasting freshwater fish. With it&#8217;s mild flavor, it makes for the perfect foundation for this outstanding recipe. I added shrimp to make it more of a rounded seafood dish, but it can do just fine with only bluegill (or any other fish). Start by heating olive oil, butter and [&#8230;]]]></description>
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		<title>Pheasant Chalupas</title>
		<link>http://www.danstefoutdoors.com/pheasant-chalupas/</link>
		<comments>http://www.danstefoutdoors.com/pheasant-chalupas/#comments</comments>
		<pubDate>Mon, 14 Nov 2016 19:25:11 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.stefanichoutdoors.com/?p=1968</guid>
		<description><![CDATA[Pheasant is extremely challenging to serve because it dries out  so easily when cooked. But this is hands-down one of the best recipes I have ever used for wild birds. Using creamed soups and cheese, this recipe keeps the meat moist and delicious. We par-boil the pheasant breast until the meat is falling off the bone. [&#8230;]]]></description>
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		<title>Teriyaki Garlic Grilled Salmon Featured Recipe</title>
		<link>http://www.danstefoutdoors.com/teriyaki-garlic-grilled-salmon-featured-recipe/</link>
		<comments>http://www.danstefoutdoors.com/teriyaki-garlic-grilled-salmon-featured-recipe/#comments</comments>
		<pubDate>Sun, 05 Jun 2016 13:00:03 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Fishing]]></category>
		<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[best salmon recipe]]></category>
		<category><![CDATA[grill salmon]]></category>
		<category><![CDATA[salmon glaze]]></category>
		<category><![CDATA[salmon recipe]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2861</guid>
		<description><![CDATA[After catching some coho and chinook salmon on Lake Michigan, we got creative with a variety of ingredients to grill our catch. Teriyaki, brown sugar, honey, fresh ginger and a few other goodies make a perfect marinade and glaze for fresh chinook. Is your mouth watering yet? Wait until you see the pix. Don&#8217;t be [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Baked Garlic Jumbo Perch Featured Recipe</title>
		<link>http://www.danstefoutdoors.com/baked-garlic-jumbo-perch-featured-recipe/</link>
		<comments>http://www.danstefoutdoors.com/baked-garlic-jumbo-perch-featured-recipe/#comments</comments>
		<pubDate>Sat, 21 May 2016 21:47:54 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2855</guid>
		<description><![CDATA[Walleye is one of my favorite fish to eat. But I recently learned from some of the fine guides and business owners from Mercer Wisconsin that fresh Jumbo Perch is at the top of the list. I think they might be right. After a recent trip there, I was fortunate to  bring home a pile [&#8230;]]]></description>
		<wfw:commentRss>http://www.danstefoutdoors.com/baked-garlic-jumbo-perch-featured-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Italian Venison Meatball Stuffed with Cheese Feature Recipe</title>
		<link>http://www.danstefoutdoors.com/italian-venison-meatball-stuffed-with-cheese/</link>
		<comments>http://www.danstefoutdoors.com/italian-venison-meatball-stuffed-with-cheese/#comments</comments>
		<pubDate>Sun, 21 Feb 2016 01:05:51 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[deer burger recipe]]></category>
		<category><![CDATA[deer meat balls]]></category>
		<category><![CDATA[italian venison recipe]]></category>
		<category><![CDATA[venison meatball]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2822</guid>
		<description><![CDATA[This recipe is simple and deliciosio! Take your ground venison and mix in italian seasoning, garlic salt, one egg and italian breadcrumbs. Wrap the mix around a cube of mozzarella cheese, forming a meatball. Place a thin layer of olive oil in a baking pan, place the meatballs in the pan and bake at 350 [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Featured Recipe Crusted Venison Loin</title>
		<link>http://www.danstefoutdoors.com/featured-recipe-crusted-venison-loin/</link>
		<comments>http://www.danstefoutdoors.com/featured-recipe-crusted-venison-loin/#comments</comments>
		<pubDate>Sun, 10 Jan 2016 17:53:29 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Press]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2804</guid>
		<description><![CDATA[This might be my new favorite way to prepare my deer loins. Super simple, and the combination of spices is endless. We are simply placing a dry rub — a combination of various seasonings and spices — on a venison loin, then cooking it at a very high heat for a short period of time. [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Stuffed Venison Brisket</title>
		<link>http://www.danstefoutdoors.com/stuffed-venison-brisket/</link>
		<comments>http://www.danstefoutdoors.com/stuffed-venison-brisket/#comments</comments>
		<pubDate>Mon, 14 Dec 2015 00:23:50 +0000</pubDate>
		<dc:creator><![CDATA[Dan Stefanich]]></dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.danstefoutdoors.com/?p=2775</guid>
		<description><![CDATA[Rolled brisket roasts can be prepared hundreds of ways with a variety of ingredients for stuffing. I decided I wanted to try a &#8220;meat lovers&#8221; brisket roll. I used the brisket from a young doe take I took recently — the thin, flat cut of meat is perfect to create a &#8220;stuffed&#8221; brisket. For the [&#8230;]]]></description>
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