3 Recipes for ‘The Big Game’

Scott Leysath, host of "The Sporting Chef" brings you 3 tasty recipes for "The Big Game"

By: Scott Leysath, "The Sporting Chef"

Since “The Big Game” is often more about the food and beverages and less about the game, why not mix it up a bit on game day?

Prosciutto-Wrapped Duck with Mango and Jalapeño Recipe

Prosciutto-Wrapped Duck with Mango and Jalapeño Recipe (Photo courtesy of “The Sporting Chef”)

Prosciutto-Wrapped Duck with Mango and Jalapeño Recipe
(Photo courtesy of “The Sporting Chef”)

Need a simple, crowd-pleasing appetizer recipe? Make these tasty prosciutto-wrapped duck breast fillets with mango and jalapeños at your next get-together.

Ingredients:

  • 24 strips of skinless duck breast fillets, about ½-inch thick by 2-inches long
  • 6 jalapeño peppers
  • 24 thin-sliced strips of prosciutto
  • 24 slices of just-ripe mango, about ½-inch thick by 2 inches long
  • 24 toothpicks or small wooden skewers

Marinade Ingredients:

  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup red wine vinegar
  • 3 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dash of Tabasco
  • ⅓ cup olive oil

Get the Recipe: Prosciutto-Wrapped Duck with Mango and Jalapeño Recipe


Jalapeño Fish Spread Recipe

Dollop this delicious Jalapeño Fish Spread Recipe on tortilla chips or sourdough toast and serve as an appetizer. (Photo courtesy of “The Sporting Chef”)

Dollop this delicious Jalapeño Fish Spread Recipe on tortilla chips or sourdough toast and serve as an appetizer. (Photo courtesy of “The Sporting Chef”)

An easy-to-prepare recipe for jalapeño fish spread that’s perfect for using up leftover cooked fish.

Ingredients:

  • 1 ½ cups cooked fish fillets, flaked
  • ⅓ cup softened cream cheese
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3 green olives with pimento, chopped
  • ¼ cup onion, finely chopped
  • ¼ cup celery, finely chopped
  • 2 tablespoons (or more) jalapeño pepper, seeded and minced
  • 1 tablespoon fresh cilantro leaves, minced
  • Salt and pepper, to taste

Get the Recipe: Jalapeño Fish Spread Recipe


Cajun Wild Game Stew Recipe

This Cajun Wild Game Stew Recipe feeds up to 12 and is great served in a bowl or over rice. (Photo courtesy of “The Sporting Chef”)

This Cajun Wild Game Stew Recipe feeds up to 12 and is great served in a bowl or over rice. (Photo courtesy of “The Sporting Chef”)

Clean out your freezer and feed a large crowd with this flavorful, Cajun-inspired recipe for wild game stew.

Ingredients:

  • 2 quarts boneless, skinless game meat, cut into 1-inch chunks (about 4 pounds)
  • 1 ½ cups all-purpose flour
  • 3 tablespoons Hi Mountain Cajun Seasoning
  • 2 tablespoons Hi Mountain Italian Herb Seasoning
  • 1 tablespoon kosher salt
  • ⅓ cup vegetable oil
  • 2 bell peppers, any color, roughly chopped
  • 2 – 3 jalapeño peppers, thinly sliced
  • 2 medium yellow onions, roughly chopped
  • 6 garlic cloves, minced
  • 2 cups spicy game sausage, ¼-inch slices
  • 2 quarts beef, chicken or game broth
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes, drained
  • 2 cups fresh or frozen okra, sliced
  • 1 pound large shrimp (preferably harvested by American shrimpers), peeled and deveined
  • Dash or two Worcestershire sauce

Get the Recipe: Cajun Wild Game Stew Recipe

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