Balsamic Cranberry Duck Recipe (Photo courtesy of Scott Leysath, "The Sporting Chef")
December 04, 2017
By Game & Fish Online Staff
Print Recipe
This holiday season, trade out that grocery store bird for a gobbler, pheasant or duck you earned in the field. Add wild boar, bear or venison into the mix and you'll be setting the stage for a meal made of memories.
Have the meat, but don't have the game to turn wild into mouthwatering?
Create a master table spread with these wild game recipes from Sportsman Channel TV show hosts, Scott Leysath of Dead Meat The Sporting Chef MeatEater
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Balsamic Cranberry Duck Recipe Tender and juicy duck breasts with a sweet and sour balsamic cranberry sauce.
Ingredients:
6-8 large duck breast half fillets 2 cups dry red wine ½ cup orange juice ¼ cup balsamic vinegar ½ cup sugar 2 cups fresh cranberries Salt and pepper 2 tablespoons olive oil Get the Recipe: Balsamic Cranberry Duck Recipe
Easy Pheasant Caesar Salad Recipe Easy Pheasant Caesar Salad Recipe (Photo courtesy of Scott Leysath) The perfect salad recipe to use up leftover upland game birds like pheasant, quail or dove.
Dressing Ingredients:
1 egg 1 teaspoon anchovy paste 1 lemon, juice only 1 teaspoon balsamic vinegar ½ teaspoon Dijon mustard 2 garlic cloves 1 teaspoon Worcestershire sauce 2/3 cup olive oil Get the Recipe: Easy Pheasant Caesar Salad Recipe
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Seared Duck in Sweet Guinness Honey Sauce Recipe Seared Duck in Sweet Guinness Honey Sauce Recipe (Photo courtesy of Steven Rinella) Slices of seared duck breast are drizzled in a wonderful, sweet Guinness honey sauce.
Ingredients:
2 mallard breasts, plucked 1 cup Guinness Stout Beer 1 tablespoon brown sugar 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon fresh, chopped thyme 8 whole cloves 2 tablespoons honey 1 cup stock Salt and pepper to taste 1 tablespoon butter 1 tablespoon cooking oil Get the Recipe: Seared Duck in Sweet Guinness Honey Sauce Recipe
Bear Fat Pie Crust Recipe Bear Fat Pie Crust Recipe A simple recipe for pie crust featuring rendered bear fat.
Ingredients:
3 cups sifted flour 1 teaspoon salt 1 cup chilled bear fat ½ cup cold milk Get the Recipe: Bear Fat Pie Crust Recipe
Venison Mincemeat Pie Recipe Venison Mincemeat Pie Recipe (Photo courtesy of Steven Rinella) A recipe for homemade mincemeat pie made with ground venison, fruit, spices and brandy.
Ingredients:
2 cups ground cooked venison 3 cups chopped tart apples 1 cup chopped suet (can substitute pork back fat) ¾ cup seedless raisins ¾ cup currants ¾ to 1 cup stock ½ cup chopped dried apricots (optional) 4 tablespoons apple or beach plum jelly 2 tablespoons blackstrap molasses 1 ½ cups light brown sugar, tightly packed 2 teaspoon cinnamon 1 teaspoon cloves ½ teaspoon ginger ½ teaspoon nutmeg (or mace) ¼ teaspoon allspice ¼ cup cider Brandy, to taste Bear fat pie crust Get the Recipe: Venison Mincemeat Pie Recipe
Beer-Can Roasted Pheasant Recipe Beer-Can Roasted Pheasant Recipe (Photo courtesy of Scott Leysath) Cooking a whole pheasant with a can of beer is fun and results in a flavorful, juicy bird with crispy skin, plus it's a heck of a lot easier than deep-frying.
Vinaigrette Ingredients:
2 whole pheasants, skin intact ¼ cup fresh, chopped rosemary leaves ¼ cup fresh, chopped rosemary leaves ¼ cup chopped parsley 4 garlic cloves, minced 1 lemon, sliced and diced ¼ cup softened butter Salt and pepper 2 cans of beer Get the Recipe: Beer-Can Roasted Pheasant Recipe
