Keen Hunter Outdoors

Keen Hunter Outdoors Hunting’s in the blood. Custom calls + guided hunts. Bring ‘em in from beyond the ridge.
🦌🦃 PA-based | Est. 2023

Nothing like finishing off shed season and starting mushroom season with a coyote den find!
04/14/2026

Nothing like finishing off shed season and starting mushroom season with a coyote den find!

Only few short months, got a couple trips lined up. Who else is getting ready?
02/25/2026

Only few short months, got a couple trips lined up. Who else is getting ready?

When we say fits most antlers we truly mean it
02/11/2026

When we say fits most antlers we truly mean it

Found the right side to finish off the first matching set of the year, and little bonus. Who’s been looking?
02/09/2026

Found the right side to finish off the first matching set of the year, and little bonus. Who’s been looking?

Fig Jam Red Wine SauceRich • savory • lightly sweet • deep wine finishPerfect for backstrap, tenderloin, medallions, or ...
01/31/2026

Fig Jam Red Wine Sauce

Rich • savory • lightly sweet • deep wine finish
Perfect for backstrap, tenderloin, medallions, or even shanks.

⸻

Ingredients
• 1 cup dry red wine
(Cabernet, Merlot, Syrah—nothing sweet)
• ¼ cup fig jam
• 1 cup beef or venison stock (low sodium)
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp fresh cracked black pepper
• 1 tsp balsamic vinegar (or red wine vinegar)
• 1–2 tbsp cold unsalted butter (for finishing)
• Salt to taste
• Optional upgrades:
• ½ tsp juniper berries, crushed (🔥 with venison)
• ½ tsp rosemary, very fine
• Splash of venison pan drippings

⸻

Step-By-Step Method

1️⃣ Sauté the Aromatics

In the same pan you cooked the venison (leave those browned bits):
• Medium heat
• Add a touch of oil or butter
• Sauté shallots 2–3 min until soft
• Add garlic, cook 30 seconds (don’t brown)

⸻

2️⃣ Deglaze with Wine
• Pour in red wine
• Scrape up all the fond (this is flavor gold)
• Simmer until reduced by about half (5–7 min)

You want it syrupy—not watery.

⸻

3️⃣ Build the Sauce
• Add fig jam
• Add stock
• Add thyme, pepper, and juniper/rosemary if using

Simmer gently 10–15 minutes, stirring occasionally, until it coats the back of a spoon.

⸻

4️⃣ Balance & Finish
• Add balsamic vinegar
• Taste → adjust salt
• Kill the heat
• Whisk in cold butter until glossy and silky

Venison Chicken-Fried Steak with Fried Potatoes & Hot Sausage White Cheese GravyThe first recipe I’m putting out is veni...
01/03/2026

Venison Chicken-Fried Steak with Fried Potatoes & Hot Sausage White Cheese Gravy

The first recipe I’m putting out is venison chicken-fried steak, served alongside crispy fried potatoes and topped with a rich hot sausage white cheese gravy.

Chicken-Fried Venison Steak
Start with a venison steak and cut it in half to make two pieces. Pound them down to about ⅜–½ inch thick and set aside to come up close to room temperature.

While the meat warms, prepare your dredge. For the wet mix, whisk together 4 eggs and about 1 cup of heavy cream. For the first dry coating, mix flour with plenty of salt and black pepper. For the second coating, use breadcrumbs seasoned however you like.

Set up a shallow fry using a pan large enough to hold about ¼–⅜ inch of tallow or oil. Heat it until hot but not smoking.

Once the venison is ready, do a double dredge: egg wash, then flour (pressing it in for full, heavy coverage), back into the egg wash, and finally into the breadcrumb mixture for another thick coating. Fry until golden brown, flip, and cook the other side. Once done, place the steaks on a wire rack and hold them in the oven on the lowest temperature to rest.

Fried Potatoes
Heat one to two spoonfuls of bacon fat in a frying pan. Thinly slice red potatoes and add them to the pan. Season with salt, black pepper, and red pepper flakes. Fry, flipping as needed, until crispy on most sides.

Venison Hot Sausage White Cheese Gravy
In a heavy saucepan or Dutch oven, melt a spoonful of bacon fat over medium-high heat. Add one pound of venison hot sausage and cook until browned and all moisture has cooked off, leaving just fat and grease. Sprinkle in flour and stir until the grease is absorbed and the sausage is lightly coated.

Lower the heat and slowly add heavy cream until the sausage is fully covered. Season with garlic, salt, black pepper, thyme, red pepper flakes, ground coriander, and oregano. Stir until the flour is fully incorporated. Add about 4 ounces of grated Parmesan and Romano cheese and let it melt. Adjust with more heavy cream until you reach a smooth, pourable gravy.

Spoon it over the steak and potatoes and dig in.

12/10/2025

Shed walk displays simple and safe mount almost any antler any way you’ll like only for $10. Message me but will be on the website here after Christmas

12/08/2025

I’m out here stacking deer while they’re stacking excuses.

12/03/2025

Throwback to what PA hunting use to be like during rifle season

Great year with some great memories three deer in the freezer for my family, how’s your season going?
12/03/2025

Great year with some great memories three deer in the freezer for my family, how’s your season going?

Another rifle season in the books and last tag filled time for sausage and jerky!
12/03/2025

Another rifle season in the books and last tag filled time for sausage and jerky!

Address

Clinton, PA

Telephone

+14125663229

Website

Alerts

Be the first to know and let us send you an email when Keen Hunter Outdoors posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Keen Hunter Outdoors:

Shortcuts

Share

Category