Side Dish Recipes
Apple Roasted Wild Turkey
Overcooking a wild turkey will result in a dry and tasteless bird. A farm-raised domestic turkey derives more than thirty percent of its calories from fat. The wild bird has only 1 percent total fat…quite a difference. The best way to avoid overcooking any turkey – wild or domestic – is to use a meat…
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Citrus Glazed Wild Turkey Breasts
Contrary to what you may have heard, cooked wild turkey is not dry, but overcooked wild turkey certainly can be. Use your meat thermometer and remove the breasts from the oven when the internal temperature reaches 145 degrees. Let the cooked breasts stand for a few minutes before slicing.
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Ed Broskey’s Duck Jerky
Just when I was trying to develop a good duck jerky recipe, along comes Ed Broskey, one of our The Sporting Chef friends. Seems Ed had a few duck breasts on hand and he figured out a way to use them up, presumably so that he could go shoot some more. Ed claims that he…
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Whole Bass Baked with Mustard and Herbs
OK, I know you largemouth bass fishermen purists don’t ever admit to eating an occasional largemouth. Go ahead and continue your little charade. Meanwhile, the rest of us know that you have to remove (and consume) an occasional bass, especially if you’re fishing a small lake or pond. Otherwise, you’ll have a pond full of…
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Hot and Crusty Largemouth Bass
The fiery flavor and crunchy texture of this simple fish dish makes it one of my favorites. You can serve this either as an appetizer or as a main dish. Serve with your favorite dipping sauce such as tartar, cocktail or honey-mustard. Try not to put too much spice into your accompanying sauce since the…
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Poor Man’s Shrimp
OK, here’s the deal. This is one of Donny Mac’s favorite recipes for a few good reasons. First of all, it’s country. Just the name implies that you’re going to make something like bluegill taste like shrimp. It’s like saying that monkfish is Poor Man’s Lobster. I’ll buy that if you believe that a hot…
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Crunchy Catfish with Lemon Lime Tartar Sauce
The special ingredient, besides really fresh catfish, is masa flour. It’s the treated corn flour used to make tamales. It’s probably in your market, but you may not know it’s there. Look for a bag in the Hispanic or baking sections of your store. A $4 bag will last you a long time, unless you…
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Catfish with Pecan Cream Cheese
I’ve used this recipe on a variety of both freshwater and saltwater fish. The key is to make sure that the fillets are thin enough to roll up without a struggle and thick enough to keep from tearing. In the photo, they added a shrimp in the middle, very sushi-like.
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Blackened Catfish
Catfish has a fairly high fat content and it’s even better with bacon grease, but then, aren’t most recipes? It’s best to prepare this one outdoors. Whenever you pepper-coat something and burn it in a pan, it will create fumes that make it difficult to breathe when you’re in close quarters. Add to that a…
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