Side Dish Recipes
Jalapeno Dove Brochette
Fire up the barbecue and grill up some fresh dove breasts with a Southwestern flair. Not a bad way to spend the afternoon or evening with a few hunting buddies after a successful dove shoot. Get all of the ingredients ready the day before the shoot so you can get right down to the business…
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Game Bird Pie
Let’s suppose that you take a look in the freezer and find that you have a few quail, some pheasant breasts, a dove or two, maybe a rabbit…not enough for individual meals, but if you throw it all into a pile, it’s dinner. You can make your own pastry dough. It’s actually pretty easy. I…
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Pheasant with Parmesan Mushroom Cream Sauce
Reminiscent of a creamy Alfredo sauce paired with whole earthy mushrooms, this versatile dish works great for just about any upland game. Especially great recipe if you are cleaning out your freezer and have random game bird meat to use up.
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Pheasant with Champagne Grapefruit Sauce
To the less adventurous, a recipe with “Champagne-Grapefruit Sauce” might seem a bit too, well…Californian. I have enough trouble trying to convince people in the southern U.S. states that we have ducks in California, lots of them. Some people think that we surf to work, stopping by a movie star’s home for a quick espresso.…
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Pheasant Breasts with Blue Cheese Cream Sauce
I love, love, love blue cheese and making it into a cream sauce it 10 times better. This sauce is perfect with any of your upland game – so feel free to clean out the freezer. Add toasted bread and a side salad with a glass (or two, we don’t judge) of Michael David Wine…
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Herb Roasted Pheasant Breasts
Perfectly cooked pheasant breasts are just the slightest bit pink in the center when removed from the heat. Because they are so lean, they continue to cook even after you take them out of the pan, oven or off of the grill. If you cook your legs the same way, they will be tough and…
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Roasted Quail with Southwestern Cornbread Stuffing
Be careful not to overstuff the quail or they may take too long to cook. You may want to double the stuffing ingredients and serve some extra on the side. Look for pumpkin seeds in the bulk bin of your supermarket.
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Pan-Fried Quail and Nectarine Salad
From The Sporting Chef’s Favorite Wild Game Recipes cookbook. This recipe calls for quail, but any upland game bird will work nicely. Grill it outside and it will make a great appetizer to your summer feasts.
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Grilled Quail Breasts, Cheese and Prosciutto
If you can’t find prosciutto – a dry-seasoned, cured Italian ham, use partially cooked bacon. The recipe calls for quail breasts only. This doesn’t mean that you throw the rest of the bird away. Season the legs the same as the breasts and toss them on the grill as well. The bodies are great for…
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