Side Dish Recipes
Pan Roasted Wild Pig Chops
It’s much more likely that the animal you shoot is a feral hog, not a wild boar. There are populations of wild boar in the U.S., mostly in the mountains of Tennessee and North Carolina, but the rest of us are probably gunning for a closer cousin of the domestic hog. There is a relatively…
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Barbecued Dove with Honey, Mustard and Sage
You have two options when cooking doves. Fast and hot will produce a crispy, juicy and, hopefully, medium-rare bird. Slow and not-so-hot will result in more of a smoky flavor. Whichever method you choose, you should get the treble hooks out of your pocket and invest five bucks in a meat thermometer next time you…
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Elk with Barley Soup
I look forward to cold weather here in northern California so that I can enjoy a steaming bowl of soup. Any antlered game animal will do. Also, try this recipe with ducks or geese, but save it for less than premium species like divers and snow geese. I cannot overemphasize how much better the soup…
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Venison Elizabeth
From time to time and occasionally on a commission basis, I create special recipes for special companies and extraordinary people. Elizabeth “Libbie” McLain is one of those special people. She was instrumental in the production and design of the first The Sporting Chef website. Libbie is an extremely creative and entertaining friend, but I think…
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Venison with Cranberry Sweet and Sour Sauce
Cooking with cranberries during the holiday season makes me feel all warm and fuzzy inside. Cranberries are a decent source of vitamin C and potassium. They are supposedly good for blood circulation, digestive system, urinary tract and the complexion, although I wouldn’t recommend rubbing them over your face. I like them because they taste and…
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Pan-Seared Venison Medallions with Balsamic Berry Sauce
Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions.
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Skewered Pheasant Breast Appetizer with Basil Aioli
Works great with wild turkey breast, too! Marinate for one to six hours- the longer you can let it marinate, the better it tastes. Trying pairing this with Michael David Winery 7 Deadly Zins, it is scrumptious and add some sliced garlic bread to dip in your basil aioli.
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Skillet Pheasant Breasts
This recipe uses a cast iron skillet, my go-to skillet for anything to do with browning pheasant or any meats. If you need a good cast iron skillet, try Camp Chef’s. They are already seasoned. And take a look at their cast iron cleaner and conditioner to keep your cookware working great for years.
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