Hi Mountain Seasonings

7 04 2014

hi mountain seasoningHi Mountain Seasonings makes a complete line of seasonings for cooking and processing meats. I tested the Prairie Sage Breakfast Sausage Seasoning mix for sausage, Deer Steak Seasoning, Venison Rub and Alaskan Salmon Seasoning. According to the Hi Mountain Seasoning website, “Our Western Style Line of seasonings stand alone-pure spices-not extracted, perfect for any dish. The versatility of these western seasonings is amazing.” 

Hi Mountain Seasonings Photo: Diane Hassinger

The Western Style Deer Steak Seasoning is an authentic Wyoming recipe. It can be used as seasoning while cooking, or at the table. I tried this out on a neck roast that I cut down into chunks for pan frying. At this point I was just interested in the taste, since neck roast are usually tough and chewy. I pre-seasoned the meat with the Deer Steak Seasoning, and let the seasoned meat sit for 30 minutes. I heated my skillet and melted some butter into it. Within a few minutes I was tossing in the chucks, adding onions, garlic and some pepper. I prefer not to over cook any meat, but especially venison. I served the steak chunks to my family and to my surprise-it was so very tender! We were amazed that the neck roast turned out so tender and delicious! The only thing different was the Deer Steak Seasoning. I tried again a few nights later with the same results! Neck roasts may never be roasted again with Hi Mountain Seasonings in the house!

Western Style Deer Steak Seasoning on a neck roast. Delicious! Photo: Diane Hassinger

The Alaskan Salmon Seasoning tastes a lot like what I mix up for my salmon; lemon and dill. My family really enjoys oven fried fish, and this seasoning works perfectly to mix into my mayonnaise mixture. I have since used it not only on salmon, but also on Florida caught yellow tail and hogfish. It is so versatile, it enhances the flavor of them all. While the seasoning is best on fresh caught fish, it also works well with frozen.

The Venison Rub worked just as well on our venison roasts, just rub the seasoning in, let sit 30 minutes and continue to cook as desired. I proceeded to slow cook the roast with potatoes, carrots and onions. It was wonderful! The rub seasoned both the meat and also imparted a great flavor into the vegetables.

Now the biggest surprise came when we made whole hog sausage from a couple of wild boars. We seasoned part of the sausage with our normal seasoning mix, which is heavy on sage and pepper. The rest we used the Hi Mountain Prairie Sage Breakfast Sausage Seasoning, each box

Prairie Sage-A fantastic breakfast sausage seasoning! Photo: Diane Hassinger

includes 2 packages that each use 12 pounds of ground pork. As is our normal routine, we cook whatever we are butchering to munch on. We had some of both varieties. The results were unanimous; the Hi Mountain Seasonings won! The flavor was still heavy with sage, but there was a slight heat that made the flavor come alive! We have since had sausage patties, sausage biscuits and gravy, and browned and crumbled into eggs. I only have one thing to say; I need to shoot more hogs!

All of the Hi Mountain Seasonings can be purchased at http://www.himtnjerky.com/. The MSRP of the seasonings I used are: Prairie Sage Breakfast Sausage Seasoning $7.99, Western Style Deer Steak Seasoning 3.5 ounce bottle $3.99, Western Style Alaskan Salmon Seasoning 3.5 ounce bottle $3.99, and the New Western Style Venison Rub 11 ounce bottle is $8.99. Look for some double duty tips for their seasonings at http://himtnjerky.com/tips.html.

I have included a couple of the recipes I used with these seasonings, both are my families favorites!

Sausage Gravy and Biscuits

Sausage Biscuit and Gravy! We used Prairie Sage Breakfast Sausage Seasoning in the wild boar sausage. Photo: Diane Hassinger

1 pound pork sausage-bulk seasoned with Hi-Mountain Prairie Sage Blend Breakfast Sausage
1/4 cup flour
2 cups milk
Sea salt\ black pepper-to taste
Biscuits-hot from the oven

Heat up a skillet over medium to high heat, add the sausage and break into bits with a spatula. Cook until all of the meat is crumbled and browned the whole way through. Add the flour, and stir constantly until dissolved, about 1 minute. Stir in the milk. Simmer, stirring frequently, until the gravy is very thick. Add salt and pepper to taste. Serve with fresh hot biscuits, right out of the oven.

Oven Fried Fish

1 pound fresh fish fillets-deboned
Mayonnaise-about ½ to ¾ cup
Hi Mountain Seasoning-Western Style Alaskan Salmon
Sea salt\ black pepper-to taste
Corn Flakes-Crushed

Preheat oven to 375º.  Mix seasonings and mayonnaise in a bowl. Crush corn flakes into another bowl. Coat all sides of the fish fillet with mayonnaise mixture and then roll in the corn flakes to coat.  Place on a lightly greased cookie sheet and bake for 15-20 minutes, depending on the thickness of your fillets. The corn flakes should be just starting to brown. Fish oven fried this way is good served as a fillet or on bun for a great fish sandwich. Our family even likes this fish reheated for left overs.

Hi Mountain Seasonings logo is the sole property of it’s rightful owner and used within this writing solely for the promotion of products herein as requested by the product’s manufacturer. Any company stock photos are credited and owned by its respective company. 

Endorsement Disclosure: Per the guidelines of the Federal Trade Commission, the products reviewed in these product reviews is an endorsement and the writer may have been compensated by “in-kind” payment to review the product.

This review originally published on Ladies in Camo at http://ladiesincamo.com/licpr/2014/03/06/hi-mountain-seasonings-diane-hassinger/

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