Side Dish Recipes
No Problemo Shoulder Roast
I’d like to get back the hours spent excising usable pieces of stew meat from deer shoulders. It’s work best left to those who do it for a living. I’d rather spend my time doing something, anything, else. Fortunately, there’s a way to remove the meat from a bone-in deer shoulder that requires minimal knife…
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Go-To Grilling Marinade
With just a hint of Asian flavors, this is a good everyday marinade with sweet and sour components. Marinate venison steaks 1 to 6 hours.
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Open-Faced Roasted Pepper Swiss Venison Burgers
Flame-roasted peppers will spice up your venison burgers while adding needed moisture without added fat. Choose your peppers depending on how spicy you like your burgers. In a pinch, roasted peppers available in jars from your grocer will work, but make sure you drain them well before processing, or they will be too wet and…
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Chipotle Elk Sliders
Here’s a recipe you can use with your ground game, whether it’s elk, antelope, or deer. I like to make a batch of these ahead of time, then vacuum seal and freeze them. You can take them right out of the freezer, put them on the grill or in a skillet and they’ll be a…
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Quail with Citrus
Here’s a recipe for all you upland bird hunters. You can make this with quail or pheasant, and it would also work well with any kind of fish. It starts with Hi-Mountain Seasonings Game Bird and Poultry Brine. I know what you’re thinking: why do I need to brine quail, they’re so delicate anyway? The…
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Grilled Salmon Collars
Do you save the collar section from your salmon? If you’re like a lot of people you probably throw your salmon collars away, but there’s a lot of flavor from the bones and the rich meat in that section. You can also try this recipe with tuna.
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Mexican Meatloaf
Among the many things you can do with ground wild game is one of my favorites – meatloaf. Meatloaf combines all the elements of burgers, meatballs and, in this case, tacos into a tasty dish that is as good the next day as it is when first served. I actually prefer leftover meatloaf that I…
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Vidalia Onion Soup and Blue Cheese Toast
The state vegetable of Georgia, the Vidalia onion is sweet, not hot. I’ve taken bites out of raw ones. Try that with a standard yellow onion! Available April through late fall, get ’em while you can. If they’re unavailable, substitute with another variety of sweet onion. In a pinch, standard onions can be sweetened while…
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Portuguese Venison Stew
When the tasty Portuguese sausage is browned and the fat is rendered into the pot, the venison is seared in the same juicy fat, absorbing all the sausage goodness. Take your time, and make sure the sausage and the venison are evenly browned. The rest of the cooking part is easy. If you can’t find…
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