Side Dish Recipes
Smoked Salmon Mac ‘N Cheese
When the air starts to turn chilly, we seek out comfort foods – and nothing says “comfort” quite like Mac & Cheese. My version includes a little more ‘good for you food’ with the salmon addition – all baked in a Camp Chef cast iron skillet.
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Roasted Quail with Pheasant Sausage Stuffing
This is a great way to stretch a few upland birds into dinner and makes good use of an older and “toothier” rooster for the stuffing. If you are adept at boning out a quail while keeping the body intact, it will allow for additional stuffing.
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Grilled Venison Steak with Balsamic Morel Sauce
This recipe goes out to all of the faithful listeners of Adventure Sports Outdoors radio in Peoria, Illinois. Hosted by the legendary Harry Canterbury and the Rednose Gang, this show is the information source for central Illinois hunters and fishermen. ASO also has a magazine and a television program. Check them out at asomagazine.com Harry…
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Goose Burger
Burgers can be made from just about any game meat, including geese. A meat grinder, like one from Weston Products, works best, but you can get good results from simply pulsing chopped breast fillets in a food processor or mincing them with a sharp Buck Knives chef knife. In this recipe, I added pork or…
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Wild Game Pizza with a Latin Twist – Spice it Up Susie
Susie Jimenez is back at it again creating wild game pizzas with a latin twist, of course! She’s using her Camp Chef Pizza Oven to create these masterpieces. You really can’t go wrong with your toppings.
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Pheasant Street Tacos
Street tacos were so named by Americans after they discovered being served by street vendors across Mexico. Smallish corn tortillas are doubled to keep the filling from falling onto the street while being eaten standing up. What you put in your street taco is a matter of personal choice. If pulled leg and thigh pheasant…
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Marinated Pheasant with Pecan Pesto Vinaigrette
Let’s say you found a pheasant in the back of your freezer and it’s a year old or more. The thing about meat is, it just doesn’t get better with prolonged freezing. This is true with beef, more so with poultry and fish…forget about it. When it comes to fish, fresh is always best. But…
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Beer Can Pheasant
I’ve been toying with a contraption called a Keg Roaster by Camp Chef and I think it’s pretty cool. The way it works is to roast a bird – pheasant, duck, chicken, turkey – with a beer can firmly wedged into the cavity while cooking. The bird stands upright and the beer steams into the…
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Boar Loin and Pumpkin Stew
Do your part to help reduce the populations of feral swine. They’re tearing up the countryside across the sunbelt of America. Pumpkin is not just for carving and pies. It’s a savory addition to a hearty stew that adds flavor, body and color. If fresh pumpkin is not handy, canned pumpkin (not pumpkin pie filling)…
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