Side Dish Recipes
Easy Caesar Salad with Pheasant
Great way to use up leftover upland game birds like pheasant, quail or dove. If smoked, even better. If you have leftover pheasant that you end up not using, then freeze it using a FoodSaver vacuum sealer – try their outdoor editions, especially made for hunters.
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Venison Sloppy Joe’s
This recipe is a bit of a throwback to my school days when my mother would blend canned “Manwhich” sauce with cooked ground beef. Truth be told, I got really tired of eating Sloppy Joe’s. I’m pretty sure that I went 25 years or so before eating another one after high school. That is, until…
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Duck Mousse or Pate
We had the pleasure of working with Tasia Malakasis of the famous Belle Chevre Fromagerie near Athens, Alabama. Tasia showed us how to turn a few duck breasts into a delicious pate-like spread. it only takes a few minutes to whip up a batch. Surprise your non duck-eating friends with this spread, but don’t tell…
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Spicy Goose Stew
The jalapeno pepper adds the spicy component to this recipe. If you prefer a stew without the heat, don’t add the pepper. Serve with warm, crusty bread and a good glass of zinfandel.
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Fred Hall Smoked Lemon-Herb Fish Pate
For all of you Fred Hall show goers. The fish is first brined, then smoked in a Camp Chef Smoke Vault at 200 degrees for 1 – 2 hours, depending on the type and thickness of the fish. If your smoked fish is alredy on the salty side, you may not need to add additional…
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Bloody Mary Rockfish
It’s just spicy enough and a little tomatoey. Serve on a bed of rice, wrapped up in a warm flour tortilla or crispy corn tortilla for fish tacos. In a pinch, you can use prepared bloody Mary mix and olive oil.
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Camp Chef Grilled Avocado with Black Bean and Corn Salsa
Camp Chef’s Steve McGrath prepared this recipe with Leysath on the HuntFishCook TV show. Thanks, Steve! Watch the video below. And you can see many past clips of The Sporting Chef TV on my YouTube channel or on CarbonTV. [youtube width=”600″ height=”360″ video_id=”UqGThQyUu7w”]
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Grilled Spicy Albacore Tuna with Creamy Avocado Vinaigrette
You’ll need a food processor for this tuna recipe. I like my tuna steak medium to medium-rare in the middle – you just want to sear it. Thanks to Dave Dolan for recovering this one from the Sporting Chef archives.
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Fried Bluegill with Remoulade Sauce
Of course, you don’t necessarily need a mess of bluegill to make this recipe work. Any small freshwater fish – shellcracker, sunfish, etc. is great fro frying. Don’t overdo the batter. Keep the coating light so that you can still taste the delicate fish. Keep the fish ice cold until just before they go into…
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