Side Dish Recipes
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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Duck Legs Cornell
Created by my long time hunting buddy and business partner, Greg Cornell, owner of Northern California’s Silver Sage Caterers. Silver Sage has been providing exceptional meals for hundreds of sportsman’s organizations like California Waterfowl Association, Ducks Unlimited, Rocky Mountain Elk Association and Safari Club International, to name a few, for the past two decades. Remove…
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Salmon with Wasabi and Lime Cream Sauce
The Fred Hall Fishing, Tackle and Boat Shows takes place each year in Long Beach, Del Mar and Ventura California. If you’re looking for the latest in fishing and boating stuff, this is the place. I was invited to share some of my recipes for those who attended the shows. By far, the most popular…
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Deer Steaks with Plum Sweet & Sour Sauce
Start with well-trimmed deer hindquarter steaks and don’t overcook them. A simple recipe for a successful venison dinner. I prefer to cut venison steaks by starting a cut along the grain of the meat, yes along the grain, not across the grain…stay with me. Cut the meat into 3 – 4 inch wide strips. Then…
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Plum Sweet and Sour Sauce
I also have a plum salsa here. This sweet and sour sauce is great on any fish or wild game. And remember, you don’t have to have everything deep-fried to be a sweet and sour recipe. Just pour this over your steamed/roasted/baked fish or wild game and serve with noodles or a side of rice.
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Spicy Wasabi Sweet and Sour Duck Breast
If your duck tastes like liver, you’ve done something wrong. Brining is the key. Watch this video on how I show how quick you should be searing your duck and the brining tips I use every day for the perfect tasting duck.
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