Side Dish Recipes
Wild Pig Chile Verde
I recently made this at a Hunt.Fish.Feed event in Las Vegas where we served nearly 1,000 men, women and children – and there wasn’t bowl left! We served with warm flour tortillas, shredded lettuce, tomato, cheese, sour cream. If we were at home, I’d add cold Mexican beer.
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Wild Game Pizza
What you slap on your pizza is a matter of choice and what’s available as far as wild game options. For this Wild Game Pizza, I used a variety of sliced game sausage and salami, along with some pretty good cheese. The idea is to make some good use of your cured/and or processed game…
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Peppercorn Dove Brochette
Now that your freezer is loaded with doves, it’s time to slap them on the grill while the weather is warm and the doves are not yet freezer-burned. No doubt you’re aware that freshly ground peppercorns deliver more flavor than the preground stuff. The reason that restaurant servers offer freshly ground pepper is not to…
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Barbecued Frog Legs
Hey, I usually fry them too, but they don’t taste like chicken. This recipe starts with your favorite store-bought barbecue sauce and then you dump a few other ingredients in, just to be different. Allow 2 – 4 legs per person for an appetizer serving.
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Mushroom Stuffed Pheasant Breasts
This calls for 8 pheasant breasts, so if you don’t have that many, add some chicken to the mix. You’ll want a sharp knife to slice the breasts to get a clean cut. Keep your knives sharp with Work Sharp Tools. They have a variety of options for any knife in your kitchen.
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Pheasant Breast, Tortellini and Creamy Cheese Sauce
You may want to pour the liquid from the baking dish into a saucepan and thicken with roux or a cornstarch slurry to thicken. The sauce can then be drizzled over the cooked pheasant breasts. If you are really ambitious, you could make your own tortellini. But who is that ambitious?
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Pheasant Cobb Salad with Green Goddess Dressing
Whatever became of Green Goddess Dressing? You can’t find it at the grocery store. Something’s fishy and it’s not the anchovy in the Green Goddess Dressing. Since you can’t buy the stuff, here’s a simple way to make it and serve with a delicious pheasant breast salad. PrintPheasant Cobb Salad with Green Goddess Dressing Serving…
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Spicy Dove on Tomato
I really do understand. If you soak your dove breasts in teriyaki sauce, wrap them in bacon and jalapeno pepper and slap them on the grill, they taste great. Just this once, I want you to try something a little different. This appetizer preparation is spicy, cool, cheesy and juicy – all in the same…
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Elk with Red Pepper Sauce and Basil Oil
O.K., let’s suppose that you live in a small town and you don’t have access to much in the way of “gourmet” ingredients, but you do have a hunk of elk in the freezer and there’s a couple of folks you would like to impress. If you can’t find roasted red peppers in a jar,…
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