Side Dish Recipes
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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Dungeness Crab Benedict
Every Christmas morning for the past several years, my family starts out with a good foundation of champagne before moving on to the Dungeness Crab Eggs Benedict. The crab is in season and it is the best in the world. All I do is substitute a mound of crab for the traditional Canadian bacon. Once…
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Grouse with Spiced Cranberry Sauce
You can use reconstituted dried cranberries. If they are already sweetened, cut back on the sugar. I usually stock up on cranberries and freeze them. If you’d like a thicker sauce, use more cornstarch and wine. This recipe works for duck, pheasant, chicken and pork as well.
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Parmesan-Crusted Pheasant with Leeks and Apples
Cooking game birds, including pheasants, is a little different from cooking other meats. Remember when cooking pheasant is that it doesn’t have nearly the same amount of fat as other meats, so make sure the birds do not dry out.
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