Side Dish Recipes
Corned Venison Hash
This recipe works with any type of corned game. You can find a corned venison recipe HERE. I like to top it with a pair of over-easy eggs and a splash of hot sauce. And if your venison isn’t already “corned,” my friend Hank Shaw has an easy tutorial of how to corn venison on…
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Smoked Wild Turkey Lettuce Cups
While you can prepare this recipe with raw, not smoke-flavored wild turkey breast fillets, a mild smoke really does make it mo betta. We soaked our turkey breasts in a brine of 1 quart water, 1/4 cup garlic salt.
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Cedar Plank Salmon with Lemon Mint Pesto
This is a 2nd Place Winner Del Mar recipe from Greg Smith, Oceanside California. Be sure to soak cedar plank in salted water for 2 hours, then drain. Then after seasoning, lay the salmon (on what was skin-side down) on the cedar plank to cook. I always cook on indirect heat, but you can cook on…
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Wasabi and Sesame Salmon Balls
Just enough wasabi to know it’s in there, but not so much that it overpowers the salmon. As always, any wild salmon, preferably fresh, is better than farm-raised. Our Wasabi and Sesame Salmon Balls have just enough wasabi to know it’s in there, but not so much that it overpowers the salmon.
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Marinated Grilled Fish
This marinade also works well with whole body fish or large fillets. If your fish tends to stick to grill, you’re not alone. To avoid fish stickage, make sure that your grill is clean, well-oiled and hot before placing any fish on the grates. If you rub your fish with some decent olive oil, it’ll improve…
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Tomato, Basil and Lemon Marinated Doves
Enough with the bacon-wrapped doves already. I get it. It’s good. But there are many other ways to grill these lean, dark sky darts. Here’s one of my favorites. Don’t forget to zest the lemons before squeezing out the juice!
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Smoked and Grilled Venison Burger
Venison burgers are the typical summer fare for most of us grilling. But have you tried them smoked using Camp Chef’s smoke vault? You are in for a treat. And watch this episode of The Sporting Chef on my take on a few versions of venison burgers. Venison burgers are the typical summer fare for…
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Bob Simms Favorite Fried Fish
A great twist on crusty, crunchy fried fish. Cut fillets into 2 or 3 inch wide pieces and make sure that they’re bone dry and cold before starting the process. Keep the fillets wrapped in paper towels in the fridge until the oil is hot and you’re ready to fry. Fish can either be deep-fried…
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Corned Venison
I solicited some help for this recipe from my friend Hans Hummel of Hi Mountain Seasonings and his friend, Jim Waterman. Hi Mountain makes a deep line of seasonings, jerky cures and kits, sausage kits and more that’ll make your fish and game taste exceptionally good. Their game seasonings are not the typical overpriced repackaged…
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