A selection of hot sauces for any food you might be enjoying.
Pretty impressive, we may need to add a cooking sub category 
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We should. Sauces are like wines, pairing’s of flavor’s are important, as well as heat levels. Shooterrex bagged venison freezer meat, he’s gotta have recipes for preparing different cuts and roasts, perhaps stews, steaks and chili, spices used. Who better to post recipes than those of us who do cook, or bring our food from field too table. I also have a small wine cellar, and cook with them. We should share recipes and ideas that are tested and work. A man needs to know how to cook for his family or a romantic dinner for his lady, be able to shop for a recipe or create using what’s at hand. 
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That’s the origin for the armed chef. Many chefs began as cooks during WW2, attending cordon blu cooking schools after the war. Or like myself, prepared to defend our lives and liberties and eat well. 
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I am cooking with venison tonight . Using up the last of last years deer to make room for the one I shot Sunday . Making a Mexican casserole with ground meat. I made jerky while I was cutting it up Monday so the grand kids will have something to keep them busy when they are up from Texas for thanksgiving. It is just my wife and I now so I halfed the recipe and am going to freeze the other pan for later .
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And we did!
Lets see some good eats!
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Recipe Man, must let us know how you make it, where it came from.
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If you have ground venison or game meat meat, " Cowboy Kent Rollins " has an amazing smoked meatloaf recipe. The coolest part is that it is rolled, like a dough on to a parchment paper on a cookie sheet, covered with a chipotle sauce and cheese ( or anything you like ), then rolled up tight, the ends blended. Works for meatloaf in the dead of winter in the oven as well.
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I forgot to mention, refrigerate the loaf so its firmer ( can sag ), and bake it on a foil wrapped perforated rack so loaf doesn’t sit in a pool of grease or fat.
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Mexican Casserole
1 Lb burger
1 chopped med onion
1 large can of enchilada sauce ( pick your spice level )
1 can each of cream of mushroom and chicken soup
1 can of chili beans
tortilla chips
shredded cheese ( I like sharp cheddar)
cook onions and burger and drain then mix all the canned stuff with it . Do not drain or add water.
start with a layer of chips then a layer of sauce and cheese and repeat until you use it up .
Bake at 350 for 1/2 hour .
I got this from a cranky old woman at work years ago . I was the only one she would give it too . I think it is because I would hand load 243 for her husband and would not put up with her crankyness.
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Now your talking my language @kwyatt64
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Have you used any of those spicey sauces in Other marinades?
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Not so much, most are sauces that go on or in prepared foods. Now these sauces could be used. The scorpion pepper or 357 Ghost are very hot, could be used in chili( sparingly, depends on your heat tolerance ). The others are fruity and milder, you could use them on chicken or pork if you wanted or mixed with another complimentary specific marinade sauce.
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If you haven’t tried Jamaican Brown Stew Chicken, you might like it. Uses chicken thighs, the sauce is rich, spicy, dark and yummy. Heat increases as if you have leftovers. Serve it on rice with peas and pineapple if you want. Go to " Cooking with Claudy " for the recipe. You’ll need browning sauce for this one, not on regular store shelves. Make your own, good in gravies and so much more ( That Girl Cooks.com ). 2 cups brown sugar, 1 cup hot water and around 1. 1/2 teaspoons salt. Have to melt and darken sugar first, give a smoky essence. Don’t burn. Remove from heat and carefully add very hot water, mix, add salt, cool. Good for a long time if you put in freezer. You can make this dish as hot or mild as you desire.
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Here’s a marinade sauce that’s fantastic. Heintz bought and killed it, thought I’d never see it again. Chicken, pork loin beef, anything. My fave uses are shish kebob with beef or chicken or pork loin on the barbecue.
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It should work on jerky
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Typical, so you found NOS?
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Found it a Safeway again. Around 12 months ago yoshida’s disappeared, so I researched on google and found heinz foods bought it lock stock and barrel. Made me so mad I stopped buying all heinz products completely, still don’t. You should not remove a staple product if you don’t have comparable to replace it.
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Now made in Portland Oregon, a once beautiful place to live ( I lived there 20 years ), now run by socialists and destroyed by BLM and homelessness.
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