Side Dish Recipes
A cooler is not just a cooler
Be careful what you put in your cooler. Chef John McGannon of WildEats.com explains why it pays to be careful when placing perishables, especially freshly harvested game, into a cooler. [youtube width=”600″ height=”400″ video_id=”Mjg8vWNzoNA”]
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How to Make Black Pepper & Garlic Snackin’ Sticks
Hi Mountain Seasonings’ Hans Hummel and Cee Dub team up to make Black Pepper and Garlic Snackin’ Sticks with ground venison. The job is made much easier and faster with their Weston Vertical Sausage Stuffer.
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Stacy Harris Makes Fried Rabbit
Stacy Harris, cookbook author, sustainable living expert and incredible cook, fries rabbit and serves it on homegrown greens and jalapeno aioli. www.gameandgarden.com
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Dry Aging Waterfowl with Chef John McGannon
Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes for a much better-tasting and tender bird. You can learn more from John at www.WildEats.com.
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Cooking Rabbit at One Eared Stag Restaurant, Part Two – Seared Rabbit Loin
Chef Ron Phalen takes us through cooking the rabbit loin and the accompaniments he includes are amazing! Don’t miss part one of this video here. [youtube width=”600″ height=”400″ video_id=”v5nPY8Pew_E”]
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Cooking Rabbit at One Eared Stag Restaurant, Part 1: Rabbit Livers with Watermelon Rind Chutney
Rabbit legs, loins, and even liver; Scott is schooled on the different parts of the rabbit from Robert Phalen, the Chef of One Eared Stag restaurant in Atlanta. In this clip, Robert shows how to break a rabbit down and fry it similar to how you fry chicken. Don’t miss part two of this series here. [youtube…
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Georgia Mountain Trout from Atlanta’s Canoe Restaurant
Matthew Basford, Executive Chef at Atlanta’s Canoe restaurant, takes you step-by-step cooking up local Georgia mountain trout with Scott Leysath. [youtube width=”600″ height=”400″ video_id=”keEcR0INUVk”]
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Mushroom Horseradish Teal
If you like horseradish on your antlered game, you’ll love it on your duck too. Scott is using Teals for today’s recipe.
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Balsamic Berry Duck
Scott teaches how to NOT have your duck taste like liver with this excellent recipe. Brining is the key. Plus, he shows the color of a properly cooked duck.
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