Side Dish Recipes
Grilled Corn and Black Bean Salsa for Fish
You grill the corn, not the black beans. This recipe is perfect for grilled firm-fleshed fish. It’s best prepared during the summer when local sweet corn is fresh and, if you can get some, homegrown tomatoes have been vine-ripened. This is also great as a side dish!
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Venison Jerky
A great way to use up a whole bunch of deer, this jerky recipe is particularly good with older, tough animals. If you don’t have any deer meat, try it with trimmed skinless duck or goose breasts or any antlered game. Make sure that you remove any fat, gristle, silver skin, etc. before marinating the…
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Basic Game Jerky
A good way to start your batch of jerky. A little sweet, a little spicy. It might take a few days to get the job done, but you’ll save a ton of money compared to store-bought jerky and make good use of game meats. Use this recipe with waterfowl and antlered game meats.
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Pheasant Breasts with Dungeness Crab
Many don’t think of pairing a fish with pheasant – but adding Dungeness crab to your pheasant breasts just took your typical wild bird dish from “rustic” to “restaurant-worthy.” Use the other parts of the pheasant to create a pheasant stock – which makes a great base for soups.
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Wild Turkey Tamales
Great with any wild game, including shredded wild turkey breasts. Slow roast deer neck and shoulder roasts, shred the meat and wrap it up in masa. About the Masa, To prepare the masa, pick up a bag at the grocery store and follow the directions on the bag for tamale dough. I start with 2…
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Poached Trout with Green Chili Grits
If you watched the episode, “the New South” on Sportsman Channel, you would have seen me actually eat this dish in the episode – and I never do that – but the grits are THAT good. Catch full-length episodes of many of my past shows on my YouTube channel and subscribe!
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Pheasant Breasts and Asparagus
It seems that you can get fresh asparagus of fairly good quality just about any time of the year. You just have to be willing to pay for it. In September, those of us in California can find some great “grass” from South America if we feel like ponying up three to four dollars a…
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Irish Whiskey Marinated Duck
A spirited marinade enhances the flavor of split, brined ducks. (Watch this video on YouTube to see the difference in brined vs non-brined duck). Best cooked until crispy on the outside and medium-rare at the center. Serve with your favorite Irish beverage.
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