Side Dishes
Fast Venison Chili
You can roast your peppers on a barbecue, under a broiler or just char them in a very hot pan with a little oil. Once charred, place the peppers in a bag and let rest for 10 – 15 minutes before removing charred skin. Try replacing the chile powder, cumin and oregano flakes with Hi…
Read MoreAsian Slaw
There is a sister recipe to this with my Asian Slaw with Spice Shrimp – so check that out if you need an idea. The key to this slaw is that no one ingredient overpowers another. (Ever had asian slaw that screamed “SOY SAUCE!” at you? Then you know what I’m talking about.)
Read MoreRed and Green Peanut Slaw
You could also roast your peanuts for this recipe. And you can take an Asian spin on it by adding a little soy sauce and peanut butter. But be careful that one ingredient doesn’t overpower another. Too much soy sauce, for example, and you are up a creek.
Read MoreReally Good Garlic Bread
Originally called, “World’s Greatest Garlic Bread”, but it may be a bit of a stretch. Food is subjective and who’s to say they’ve got the greatest? How about “Really Good Bread”? This recipe calls for sourdough bread, but in a pinch, just use what you have on hand!
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