Side Dish Recipes
Wild Pig, Peppers and Black Beans
Whether you use shoulder, hindquarter or loins, trim as much visible fat as you can from the meat before cooking. Wild pig fat is often the cause of unpleasant flavors. The first thing I do after trimming the meat is to cut it into cubes, brown it and pour off any fat that was rendered…
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Margarita Smoked Salmon
If you enjoy the flavor and texture of smoked fish, but are not quite sure how to go about making it, this is a great way to start. The smoked fish is incredibly moist and delicious and you and your friends may have a little fun during the smoking process, that is, if you like…
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Cranberry Duck
This is a simplified version of a great holiday favorite. The flavor is both sweet and sour and the texture is tender and juicy as long as you don’t overcook it (do you see a theme with my duck recipes?) Serve over a bed of grilled veggies – like in the photo.
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Halibut with Linguica
While it’s not necessary to use linguica, a distinctly seasoned Portuguese pork sausage, it does add a great deal of flavor to the dish. If you either can’t find linguica or don’t care for it, substitute any mildly spiced Italian sausage.
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Sautéed Halibut with Spicy Orange Ginger Sauce
The ginger can make this halibut dish more of a traditional stir-fry. Or skip the ginger and use mangos instead of oranges. Go crazy! Serve with steamed rice and stir-fried fresh vegetables. Start (or end) your meal with Michael David Winery’s Bare Ranch Sparkling
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Italian Venison Sandwiches
You MUST trim your meat well if you are serving in sandwiches. The last thing you want is your guests chewing, and chewing, and chewing and then discreetly spitting it out in their napkin. Use tenderloin for the best results.
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Elk Parmesan
This is one of those recipes you serve at deer camp. It is so terribly easy to make and who doesn’t love meat with sauce, cheese and noodles? For the best results, use freshly greater parmesan cheese. But then again, if you are at camp, who the heck brings a cheese grater with them? …
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Mandarin Orange and Avocado Salsa
Did you know that the canned Mandarin oranges we often use in salads and Asian stir-frys are most likely Satsuma Mandarins? They’re very easy to peel, virtually seedless and sweet and juicy to boot. This salsa is perfect for any fish – grilled, broiled, pan-seared or fried. If you like your fish on the spicy…
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Orange Barbecue Sauce
Give your game meats a different kick with barbecue sauce heightened with zesty orange flavor. I really enjoy it on a pig roast. The orange zest can overpower the other flavors if too much is added – so test, and test some more to get your version of ‘just right.’
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