Side Dish Recipes
Off the Record Podcast – Eps 4
We move away from wine to vodka in Off the Record Podcast Eps 4 – Vodcast. Scott and Michelle test vodkas while attempting to record an episode. Scott pierces the veil on brand-name vodkas – and the shenanigans that he does during parties. Plus, he dives into his favorite vodka drink – and how people…
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Off the Record Podcast – Eps 3
Don’t overcook it. Eps 3 of Off the Record Podcast shows more in-depth talk of cooking medium and medium-rare foods – this time with salmon – and good wines. It’s salmon challenge week: will Michelle like the “not so done” piece? Scott seasons it with Hi Mountain Salmon Rub. Plus, he shares a lox-style salmon tips…
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Off the Record Podcast – Eps 2
We are being Politically Correct – and drinking a wine of the same name in Eps 4 of Off the Record Podcast. It is “Fear Factor” for Michelle as she tries two elk burgers Scott just prepared – one burger is not as done as she likes. Plus, we test the “red wine with meat” theory… Jump…
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Off the Record Podcast – Eps 1
Welcome to the very first episode of Off the Record Podcast with The Sporting Chef and Michelle! Celebrate the art of cooking and wine pairings with The Sporting Chef Scott Leysath and Outdoor Insider Michelle Scheuermann. Michelle visits Scott at his home in Northern California just before COVID-19 hits us hard. So its good we…
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Turkey Salad
This turkey salad recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down. Try it with crackers or cucumber rounds, or serve this turkey salad in a sandwich or wrap.…
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Stuffed Meatballs
This stuffed meatballs recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down.
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Jalapeño, Garlic and Lime Summer Sausage
I’m told that it’s called “summer sausage” because it can be stored without refrigeration because of the curing process. I keep my summer sausage in the refrigerator or freezer anyway. I’ve also made various forms of wild game summer sausage using only salt as a curing agent. Some people like big hunks of cheese in…
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Deer Scaloppine
There are many versions of the classic Italian scaloppine, which consists of thinly sliced meat, usually veal or chicken, that has been floured and sauteéd with wine, chicken, beef, or veal stock and a handful of other ingredients. The key is to watch the cooking time. Sliced thinly, your venison will overcook in a heartbeat.
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Smoked Pulled Venison Shoulder or Neck Roast
Here’s my take on smoking venison shoulder and neck roasts. The beauty of it is that with only minimal effort, you can change sinewy, bone-in roasts into something of beauty. It’s not an exact method. If the meat doesn’t fall off the bone, keep smoking.
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