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Enjoy this curated list of recipes created In-House at the Country Smoke House! The Largest Deer Processor in the State of Michigan and an Award Winning Gourmet & Specialty Meats Store!

Christmas Eve/Holiday Dinner Demonstration at Fox 2 Detroit:

Prime Rib & Polish Kapusta!

Link will uploaded after the segment 12/19!

You can watch our segment here!

¼ c Carrot, Grated
1c Onion, Julienne
4 strips Double Smoked Bacon, Diced
2c Mushrooms, sliced
4 clove Garlic, chopped
2# Sauerkraut, rinsed
2links Smoked European Kielbasa
1tea Celery Seed
1T Caraway
Salt & Pepper to taste
2T Beef Base
2c water

Sauté Bacon & Kielbasa until fat starts to come out
Add mushrooms, onion, carrot and garlic and saute until onions soften
Add sauerkraut, spices, water and beef base. Bring to simmer and taste, adjust seasonings if needed.
Transfer ingredients to a baking dish and cover. Bake at 350*F for 1 hour

Baked Honey Spiral Ham
Smoked Turkey
Prime Rib




  • (2 links) - Andouille Sausage

  • 8oz cream cheese

  • 1 cup shredded cheese

  • 1-2 fine chopped & seeded Jalapenos

  • 4 chopped green onions

  • 2T+ Steve's BBQ Rub

  • Toothpicks or Skewers

  • ole smoky BBQ for glazing


  • Preheat smoker to 275* on smoke setting 5
  • Combine Cream Cheese, Shredded Cheese, Jalapenos, Green Onions and 2T of Steve’s BBQ rub and mix until well blended
  • Cut andouille sausage into rounds about ½ -1 inch thick
  • Cut the bacon strips in half
  • Wrap a half piece of bacon around a piece of andouille and secure with a toothpick. Continue until all andouille pieces are wrapped in bacon
  • Stuff each sausage wrapped in bacon with a small amount of the cream cheese mixture
  • Once all sausage pieces are stuffed sprinkle some more of Steve’s BBQ rub over the top
  • Place assembled pig shots on smoker and allow to smoke for 30 minutes
  • Once 30 minutes has passed turn your grill up to 325*, glaze the pig shots with bbq and allow to cook for another 15 minutes
  • Remove pig shots from grill and let rest, they will be extremely hot!!!
  • Enjoy!


Woods-N-Water Outdoor Weekend Recipe:

Country Smoke House Venison & BBQ Apple Bourbon


  • Dry rubbed venison back strap with Steve’s BBQ rub, cut into 6 medallions 1/2 inch thick.
  • 1 cup diced small sweet potatoes
  • 1 apple diced small
  • 1 quartered red onion sliced thin
  • 1 teaspoon dried Thyme
  • 4 ounces Apple Bourbon
  • 4 ounces Country Smoke House Ole Smoky BBQ Sauce
  • 3 ounces smoked diced venison or bacon, cooked and chopped
  • 2 ounces vegetable oil
  • Salt & Pepper to taste


  1. Add oil to a ten-inch sauté pan, heat the pan and oil.
  2. Once the oil is hot, add sweet potatoes, cook till tender, then add onions, thyme and apples.
  3. Let cook for a minute or two, then add venison and bacon. Cook until desired temperature for the steaks.
  4. Pour off excess oil, add apple bourbon, let simmer for a minute, then add BBQ sauce.
  5. Toss and season with salt and pepper