Side Dish Recipes
Cajun Duck Legs
All too often, duck hunters are irresponsible with the ducks they harvest. They’ll cut out the breasts and throw the rest of the duck away. Cajun cooks know how to make the most of all parts of the duck, including the legs. Here’s my own version of a Cajun-inspired dish using a mess of duck…
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Spicy Duck or Goose Wrap
Don’t let the word “spicy” turn you away from this recipe. The amount of spicy heat can easily be adjusted, or eliminated altogether. You can turn down the heat by removing the ribs and seeds from the pepper and reducing the amount of Sriracha sauce in the marinade.
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Venison Osso Buco
A classic dish of braised veal shanks that works wonderfully well with any antlered game. To prepare the shanks, cut a few inches below and six to eight inches above the knee joint. Once browned, this can also be prepared in a slow-cooker. Measuring ingredients not required or encouraged.
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Venison (deer, elk, antelope, moose) Shoulder Roast
Here’s my take on cooking antlered game shoulder and neck roasts. It’s not an exact method and do keep in mind if the meat doesn’t fall off the bone, keep cooking and make sure you’ve got some liquid, bbq sauce, etc. keep it moist during the last phase of cooking.
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GameSaver: How to Keep your Underwear Dry
Scott shows how to use the GameSaver for more than just vacuum sealing your wild game.
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Game Bird Pot Pie
Let’s suppose that you take a look in the freezer and find that you have a few quail, some pheasant breasts, a dove or two, maybe a rabbit…not enough for individual meals, but if you throw it all into a pile, it’s dinner. You can make your own pastry dough. It’s actually pretty easy. I…
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GameSaver: How to Package Small Game Birds
Scott shows how to package small game birds using your GameSaver without their tiny bones poking holes in your bag.
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Doves, Brandy, Mushrooms and Orange
WARNING – this recipe uses alcohol – so proceed with caution! Ok, beyond that, this works well with any upland game, really. I think the photo is actually quails in the pan and not doves, but you get the point. I like the photo, so I’m using it.
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Duck Schnitzel with Mushroom Sauce
Schnitzel is a good match for waterfowl breasts, especially those of tougher species such as dark-fleshed divers. You can also try this recipe with Canada goose breast fillets. With gamier-tasting fowl, it’s best to soak them in a marinade for a few hours after flattening them with a mallet.
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