Welcome to June – uncommonly referred to as National Country Cooking Month! This delightful celebration of flavors takes us on a culinary journey, where the richness of traditional recipes and the expertise of land professionals intertwine. From hearty stews simmered on farmhouse stoves to sweet honey crafted with love, this month-long extravaganza is all about savoring the rustic essence of country cuisine.

In this blog, we bring you an exclusive collection of mouthwatering recipes curated by none other than National Land Realty’s Land Professionals themselves. These individuals, intimately connected to the land and its bounties, have a deep-rooted understanding of seasonal ingredients, age-old techniques, and the art of creating wholesome meals that warm both the body and the soul.

Happy National Country Cooking Month and happy cooking!

Bacon-Wrapped Poppers

Recipe From: Jim Fleissner, ALC – Land Professional

1 dozen jalapeño peppers (bigger is better)
1.5 lbs of thick sliced bacon
2 blocks of cream cheese
1/2 lb sharp cheddar
2 tbsp creole seasoning
2 tbsp Epicure poco picante seasoning
Half/core jalapeños. Shred cheddar, mix in the seasonings and softened cream cheese. Fill jalapeño halves and wrap with 1 piece of bacon.
Cook on a smoker at 300 until the bacon is done.

Venison Shoulder Roast

Recipe From: Cailein Campbell, ALC – Land Broker

1 packet of ranch
1 packet of au jus (aka brown gravy)
1 jar of peperoncini peppers
1 carton beef stock
1 Venison shoulder
1 stick of butter
Put meat in a crock pot with cubed butter on top.
Add 1 packet of ranch and 1 packet of au jus (or brown gravy) sprinkled on top.
Top with a handful of peperoncini peppers and splash some of the pepper juice in.
Add a little beef stock and let simmer for a few hours.
This is the best way to eat venison that isn’t backstrap or tenderloin!

Smoked Fish Dip

Recipe From: Cailein Campbell, ALC – Land Broker

2 cups of an oily fish
1/4 cup sour cream
1 jar Dukes mayonnaise
Hot sauce
Worcestershire sauce
Black Pepper
Old bay
Tony Chachere seasoning
1 fresh lime
1 box of Captain’s Wafers
Smoke an oily fish (ie bluefish, mackerel, etc.)
Chop 2 cups of smoked fish and throw it in a bowl.
Add 1/4 cup of sour cream
Add half that of dukes mayonnaise
Add hot sauce, Worcestershire sauce, ground black pepper, old bay, and Tony Chachere seasoning, and mix it all together.
Squeeze fresh lime over it.
Serve on a Captain’s Wafer.

Blackened Duck Bites

Recipe From: Tim Vietti – Land Professional

1 mallard breast
Paul Prudhomme Redfish Blackened Seasoning
4 sticks of butter
Cut duck breast into small chunks- 1″ square-ish. You can usually get 8 pieces out of one mallard breast.
Liberally mix in Paul Prudhomme Redfish Blackened Seasoning
Melt a couple sticks of butter*
Get a cast iron skillet hot – needs to be HOT! (over an open flame)
Pour some melted butter into the skillet
Drop in a handful of duck and stir continuously for 90 seconds or so.
You are just searing the exterior good
Remove and repeat with butter and duck
*Butter may flame when very hot

Goose, Duck, or Deer Pastrami

Recipe From: Valorie Vietti – Land Professional

4-6 Goose breasts or
8-10 Duck breasts or
1 Deer bottom round roast
Brine:
3 Cups Water
¼ Cup Brown sugar
¼ Cup Kosher salt
¼ Cup Cracked black peppercorns
8 cloves Fresh garlic, minced
1 Tbsp Red pepper flakes
Rub:
2 parts fresh ground black pepper
1 part coriander
Combine all ingredients of brine and place goose in brine in a plastic Ziploc bag. Refrigerate for 6 days, turning the package over every other day. Remove meat from the brine and pat dry. Sprinkle rub mixture over the meat liberally. Smoke for approximately 2 hours at 240º. Remove meat and allow to rest for 20 minutes. Place meat in the fridge to firm up for slicing.

Bacon and Cheese Squash

Recipe From: Nick Ardis – Land Professional

1 pack of bacon
1 squash
1 bag of your choice of shredded cheese
Pan-fry bacon (or can put on a rack over a rimmed sheet pan) in the oven to bake.
Boil squash until semi-tender (do not puncture to test as it will let water in)
Cut the squash lengthwise and lay it on a sheet pan.
On each half of the squash, add a slice of bacon and your choice of cheese.
Bake at 350 for 15-20 mins to melt cheese (you can broil after baking if you’d like the cheese melted further)
Great as a side dish and easy to throw together relatively quickly, especially in summer for get-togethers at the lake or beach!

Sausage Snack

Recipe From: Howard Netterville – Land Professional

1 round-trip ride to the Dollar Store
$3
1 stick butter
1 box of your favorite crackers
Go to the Dollar store.
Get Vienna sausages
Put in a black pan with butter
Cook to your liking
Take out and serve with crackers
*You can also skip cooking and eat out of the can

Wagyu Steak

Recipe From: Chase Blalock – Land Broker

Wagyu Tomahawk Steaks
Salt
Pepper
2-inch F1 Wagyu Tomahawk steak
Salt and pepper each side.
Turn on the grill as hot as it will get then preheat oven to 325.
Sear for 3 minutes on each side
Remove from the grill and then put in the oven to cook for 21 minutes until reaching the desired temperature.
Take off and let rest 10 to 15 min.
Goes well with Red wine and loaded baked potatoes and smoked salmon appetizer.

Crawfish Ettoufe

Recipe From: Brandon Fowler – Land Professional

4 tbsps vegetable oil
1/2 cup butter
2 bunches green onion
1 Onion
1/4 cup bell pepper
1 lb crawfish
1 tsp tomato paste
1 can chicken broth
2 tbsps starch
1 tbsp water
Combine vegetable oil, butter, green onion, onion, bell pepper, crawfish, tomato paste, and 1/4 chicken broth in a large pot.
Cook over medium to medium-high heat for 10 minutes.
Combine Starch & water. Add to pot. Cook for 35 minutes.
Serve over rice.

Pear Honey

Recipe From: Ashley McCraney – Land Professional

1 20 oz can crushed pineapple
16 cups (roughly 6 lbs) peeled and chopped pears
10 cups sugar
1 tbsp lemon juice
Mix all ingredients and cook until pears are tender and the mix thickens (roughly 30 minutes)
Place in jars
Water bath the cans
*Makes 12 mason jars

Rabbit German Stew

Recipe From: Jacob Jenkins – Land Professional

2 rabbits
Salt
2 tbsp butter
2 tbsp flour
1-2 cups chicken stock
1 onion
1/4 cup lemon juice
1/2 cup sour cream
Black pepper
Basil (or 2-3 bay leaves)
Instructions:
1. Salt rabbit pieces well & set aside for 10 minutes
2. Set Dutch oven over med-high heat
3. Add 1 tbsp butter
4. Pat rabbit dry and brown on all sides
5. Add remaining butter and add onions until browned
6. Sprinkle with flour and stir well. Cook (stirring often) until flour browns
7. Return the rabbit and add enough chicken stock to cover. Add remaining ingredients
8. Cook until rabbit is falling off bones (90 min – 3 hrs)
*Optional – take rabbit off bones and return to pot

We hope these recipes make this year’s National Country Cooking Month especially tasty for you and your family! If you’re hungry for more country cooking recipes, try contacting your local Land Professional, and be sure to like the National Land Realty Facebook page!