Side Dish Recipes
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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Deer Flank with Asparagus
Venison flank steaks are cut from the abdominal section. They’re thin and tender, but often discarded by processors. Before cooking, remove the thin membrane that surrounds the flank. On flank steaks from larger animals, it helps to gently pound them until the meat is about 1/4-inch thick throughout.
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Spicy Dove Lettuce Wrap
The biggest mistake in making lettuce wraps is overstuffing them – then your lettuce breaks and all hell breaks loose on your plate. Don’t let all hell break loose on your plate and stuff responsibly. Use Sriracha sauce if you are adventurous, and I know you are.
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Braised Pheasant Leg Lettuce Wraps
When making lettuce wraps, roll mixture in the lettuce leaf up carefully in your hand, folding the bottom edge over to keep most of the stuffing from falling out. Keep in mind that lettuce wraps can be a little messy, but they’re great!
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