Side Dish Recipes
Beer Poached Halibut with Parmesan Cream Sauce
Poaching is a great way to keep cooked fish moist and flavorful. Food is gently cooked in liquid just below the boiling point. You can poach fish in a covered pan on the stovetop or in the oven as in this recipe. I’ve used this recipe with whole dressed fish and fillets of halibut and…
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Guinness Venison Oven Stew
Drink the green beer and save your Guinness for this easy venison oven stew. This stew is perfect to dig to the bottom of your freezer and find those random packages of bear, elk, deer you-name-it meat and make a big pot.
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Lobster Minnesota
After working in the restaurant business for many years, my wife and gave up on going out to dinner on any holiday. I was always working. And when I finally got out of the business, I realized that special occasions are some of my least favorite times to eat out. Menus are often limited, prices…
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Wild Turkey Breast Won Tons
It’s that time of the year – Turkey Hunting Season! These Wild Turkey Breast Won Tons are a fan favorite! Not only simple to make, the recipe yields enough for your own hunting party. Makes a great appetizer!
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Harry’s “No Catch” Orange Sauce
Great on fish and upland game. Start with these measurements and then adjust for your own taste. You can also make the sauce in the pan, right next to some pan-seared fresh fish, but cut the ingredients in half. If you want to punch it up, add some fresh garlic, ginger and some green onions.
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Mushroom, Freakshow and Horseradish Sauce
Don’t let the name throw you off, this sauce is great with antlered game and waterfowl. Goes great over any venison cut. The “Freakshow” in this instance is Michael David Winery’s Cabernet Sauvignon. You can substitute any dry red wine, too.
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Learn How to Make Brown Butter – Perfect for Fish!
One of San Diego’s top chefs, Miguel Valdez, shows how to make brown butter, a perfect accompaniment for just-cooked fish from Catalina Offshore Products on The Sporting Chef TV show.
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Honey Orange Stir-Fried Fish
Needless to say, you have to be a little careful when you stir-fry fish, especially the flaky varieties. How you cut your fish prior to stir-frying depends on the fish. If you plan on using light, flaky fish like halibut or sea bass, use larger pieces. Chances are good that they’re going to break up…
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Linkie Marais’ Cranberry Chutney
This recipe is from Linkie Marais, another Food Network Star finalist on our show – and she’s good! Spoon this chutney over a perfectly cooked steak. It’s a little sweet, a little sour and great on any dark-fleshed game, feral swine, bison and domestic pork and beef.
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