Side Dish Recipes
Sriracha Lime Duck Legs
Skin-on duck legs are first made tender by slowly cooking them in their own fat under tender. Cooled, dusted with flour and fried, they are then tossed in a spirited sauce. They’re good, really good. Serve with blue cheese dressing and celery sticks. For fryer options, check out Weston Brands.
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Pheasant with Almond Mole
Susie Jimenez, Food Network Star Finalist, shows how to make mole WITHOUT using chocolate – all from scratch of course. In my “Sporting Chef” show, Susie cooked the pheasant confit – meaning low and slow – and use all the parts, not just the breast. Enjoy this over American white or brown rice.
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Mexican Meatloaf
Whether you’re long on ground elk, deer, moose, antelope or any other antlered beast, this recipe will add some zip to everyday meatloaf. If you can’t find chorizo, a spirited sausage from south of the border, substitute any spicy sausage. If spicy is not your thing, this recipe is probably not for you.
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Tiffany Haugen Makes Bear Jerky and Bear Stew
Tiffany Haugen makes the most out of a bear roast with jerky and stew.
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Premature Hook Set with JD Richey
JD Richey gives a fish-saving tip for back trolling for salmon on the Sacramento River, or any river. JD looks a little rough due to a long stretch of guiding, and it shows. TheSportFisher.Com
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Pumpkin and Venison Dutch Oven Stew
This recipe is perfect for the tougher cuts of venison that are best cooked “low and slow.” That means, using liquid, time and low temperature to transform otherwise chewy meat into tender morsels. If pumpkin is not readily available, substitute butternut or acorn squash. Makes 6-8 servings.
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Venison, Mushroom and Bleu Cheese Burger
Complaints are common regarding the lack of flavor from ground venison. The meat is very lean and can suffer miserably from overcooking. I often add some ground fatty meat to my ground venison to add flavor and moisture. In this instance, I have used a creamy cheese, onions and mushrooms for flavor. While most of…
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Mexican Shrimp Cocktail (Coctel de Camarones)
From the “Bottom Feeders” episode on Sportsman Channel. Try this spicy cocktail to wow your family or guests at your next shin-dig. Visit the Hispanic section of your local grocer to find the sauces and orange soda used in this recipe.
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The Perfect Pulled Pork (Feral or Domestic Hog)
First, you’ll need one pork shoulder (butt) or hindquarter roast. If you use feral hog, take into consideration the age, sex and relative fat content of the feral hog, it can be very close in taste and texture to domestic swine or much drier and stringier. In general, younger sows are better table fare than old…
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