![Wild Sides](https://oodmag.com/wp-content/uploads/2019/02/WildSides-760x510.jpg)
Take your fish and game meals to the next level with these five go-to side dish recipes.
![](https://oodmag.com/wp-content/uploads/2019/02/mac-cheese-760-620x338.jpg)
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
- In a medium pot, bring water and salt to a boil. Reduce heat to medium.
- Add elbow pasta and simmer for 10-12 minutes or until tender.
- Strain pasta and set aside.
- In the same pot, melt butter over medium high heat.
- Add garlic and onions, sauté for 3-5 minutes. Add flour and cook while stirring for 1 more minute.
- Add cream and whisk well.
- Whisk in Velveeta and cheddar cheese. Season with salt and pepper.
- Cook over low heat for 8-10 minutes, stirring often to avoid burning on the bottom.
- Spoon cooked pasta into an oven safe dish. Ladle hot cheese sauce onto pasta, stir to coat and top with bread crumbs.
- Broil on low for 2-3 minutes.
![](https://oodmag.com/wp-content/uploads/2019/02/cheese-curd-mash-760-620x338.jpg)
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
- Place peeled potatoes in a large pot and cover with water.
- Bring to a boil then simmer for 20-25 minutes or until a knife slides into a potato easily.
- Strain out the potatoes, then place back in pot. Add cream, butter, and cheese curds.
- Mash well over low heat until cheese curds melt and potatoes become nice and stringy with cheese.
- Season with salt and pepper. Serve as a side dish.
![](https://oodmag.com/wp-content/uploads/2019/02/cabbage-slaw-760-620x338.jpg)
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
- Mix green cabbage, red cabbage, red onion, and parsley in a large bowl.
- In a separate bowl, whisk together cider vinegar, olive oil, mayonnaise, fennel seeds, grainy Dijon.
- Pour dressing over cabbage and mix well. Season with salt and pepper.
![](https://oodmag.com/wp-content/uploads/2019/02/coconut-curry-rice-760-620x338.jpg)
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
- In a medium pot, melt butter and sauté onions and garlic for 3 minutes.
- Add rice and curry powder and sauté for 3 more minutes.
- Whisk in coconut milk and water and simmer for 20-25 minutes.
- Add dried cranberries, chili flakes, and cilantro.
- Season with salt, stir well, and serve as a side dish.
![](https://oodmag.com/wp-content/uploads/2019/02/duck-fat-potatoes-760-620x338.jpg)
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
- Preheat oven to 350 ̊F
- In a deep oven-safe pan, heat duck fat on the stovetop at medium-high.
- Add potatoes and sauté for 10 minutes, flipping often.
- Add fresh thyme and toss. Place pan in oven for an additional 10 minutes.
- Remove from oven, drain off excess fat, and season with salt and pepper.
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