Wild Sides

Take your fish and game meals to the next level with these five go-to side dish recipes.

Creamy mac & cheese

Ingredients

(Makes 4 side portions)

• 4 cups water • ¼ cup flour
• ½ tbsp. salt • 2 cups 10% cream
• 1½ cups pasta, fusilli or elbow • ½ lb (450 gram) Velveeta cheese, cubed
• ¼ cup butter, cubed • ½ cup aged cheddar cheese, grated
• 2 cloves garlic, minced • Salt and pepper, to taste
• ½ white onion, diced • ½ cup Panko breadcrumbs

Directions 

  1. In a medium pot, bring water and salt to a boil. Reduce heat to medium.
  2. Add elbow pasta and simmer for 10-12 minutes or until tender.
  3. Strain pasta and set aside.
  4. In the same pot, melt butter over medium high heat.
  5. Add garlic and onions, sauté for 3-5 minutes. Add flour and cook while stirring for 1 more minute.
  6. Add cream and whisk well.
  7. Whisk in Velveeta and cheddar cheese. Season with salt and pepper.
  8. Cook over low heat for 8-10 minutes, stirring often to avoid burning on the bottom.
  9. Spoon cooked pasta into an oven safe dish. Ladle hot cheese sauce onto pasta, stir to coat and top with bread crumbs.
  10. Broil on low for 2-3 minutes.

Cheese curd mashed potatoes

This cheesy potato side dish is a hunt-camp must!

Ingredients

(Makes 4 side portions)

• 2 lb white potatoes, peeled • ½ cup 35% cream
• ¼ cup salted butter • ¼ cup cheese curds
• Salt and pepper

Directions

  1. Place peeled potatoes in a large pot and cover with water.
  2. Bring to a boil then simmer for 20-25 minutes or until a knife slides into a potato easily.
  3. Strain out the potatoes, then place back in pot. Add cream, butter, and cheese curds.
  4. Mash well over low heat until cheese curds melt and potatoes become nice and stringy with cheese.
  5. Season with salt and pepper. Serve as a side dish.

Zesty red & green cabbage slaw

This crunchy coleslaw side dish goes well with fish.

Ingredients

(Makes 6 side portions)

• ½ small green cabbage, thinly sliced • ¼ small red cabbage, thinly sliced
• 1 medium red onion, thinly sliced • ¼ cup fresh parsley, chopped
• 2 tbsp. cider vinegar • ¼ cup olive oil
• ½ cup mayonnaise • 2 tsp. fennel seeds
• 1 tbsp. grainy Dijon mustard • ½ tbsp. salt
• ½ tbsp. black pepper

Directions

  1. Mix green cabbage, red cabbage, red onion, and parsley in a large bowl.
  2. In a separate bowl, whisk together cider vinegar, olive oil, mayonnaise, fennel seeds, grainy Dijon.
  3. Pour dressing over cabbage and mix well. Season with salt and pepper.

Coconut & curry rice

Feeling the heat? Add as much spice as you can handle to the rice for an extra kick.

Ingredients

(Makes 4 side portions)

• 2 tbsp. butter • 1 small onion, diced
• 2 cloves garlic, minced • 3 tsp. curry powder
• 1 cup long-grain rice • 1 cup coconut milk
• 1 cup water • ¼ cup dried cranberries
• 1 tsp. chili flakes, optional • 2 tbsp. fresh cilantro, chopped
• 1 tsp. salt

Directions

  1. In a medium pot, melt butter and sauté onions and garlic for 3 minutes.
  2. Add rice and curry powder and sauté for 3 more minutes.
  3. Whisk in coconut milk and water and simmer for 20-25 minutes.
  4. Add dried cranberries, chili flakes, and cilantro.
  5. Season with salt, stir well, and serve as a side dish.

Duck fat & thyme roasted potatoes

I’ve served these potatoes in many restaurants over the years, and they are a perfect side dish pairing for any wild game.

Ingredients

(Makes 4 side portions)

• ½ cup rendered duck fat • 1 lb fingerling potatoes
• 1 tbsp. fresh thyme, chopped • 1 tsp. kosher salt
• 1 tsp. cracked black pepper

Directions

  1. Preheat oven to 350 ̊F
  2. In a deep oven-safe pan, heat duck fat on the stovetop at medium-high.
  3. Add potatoes and sauté for 10 minutes, flipping often.
  4. Add fresh thyme and toss. Place pan in oven for an additional 10 minutes.
  5. Remove from oven, drain off excess fat, and season with salt and pepper.

Find more great wild game recipes here.