Appetizers
Wild Turkey Spring Rolls
For these wild turkey spring rolls, I like to use ground thigh meat, but ground wild turkey breasts work well, too.
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Meatballs for the Masses
Many years ago, I owned a catering company, Silver Sage Caterers, with my buddy, Greg Cornell. I’ve since moved on to other, less demanding pursuits, but Greg’s still cranking out some of the best chow in northern California. As any caterer knows, when preparing food for large groups, most of the grunt work has to…
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Two Great Salsas
A departure from traditional tomato salsas, these are two of my favorite grilled venison toppers. After preparing the salsas, let them stand at room temperature for an hour to blend flavors and give them a chance to warm up. Putting cold salsa on a hot venison steak or fish just doesn’t make good sense. Black…
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Chipotle Elk Sliders
Here’s a recipe you can use with your ground game, whether it’s elk, antelope, or deer. I like to make a batch of these ahead of time, then vacuum seal and freeze them. You can take them right out of the freezer, put them on the grill or in a skillet and they’ll be a…
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Wild Game Tostada with Susie Jimenez
This wild game tostada 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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Mexican Corn Salad with Shredded Meat by Susie Jimenez
A great summer treat you can stuff into lettuce cups, serve on top of tortillas, use as a dip, or simply plate and serve as a salad, as in the picture. Susie grills up several corn cobs, but the recipe just calls for one. Go ahead and take the corn off the other cobs and…
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