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The Super Bowl is a great time to get some of that game out of your freezer
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What a perfect season it has been so far, and I’m not talking about a certain football team from Massachusetts. Pheasants, grouse, deer, trout, crappies and a few slabs of halibut from a buddy’s trip to Alaska have my chest freezer filled to the top. There’s no better time to share in the bounty than during the big game broadcast live from the heart of the American Southwest. Follow these recipes to make sure your football party is wilder than any other on the block and add some spice to the showdown.
Throw-the-Flag Kebobs
Whether the opposing team jumped offside or you’re certain the wide receiver’s feet were in bounds, these red-and-yellow kebobs will remind you of everyone’s favorite game-stalling projectiles. Done on a grill, these kebobs will have everyone saying “good call!”
Ingredients
2 pheasants, deboned with meat cut into two-inch cubes
1 red bell pepper, cut into two-inch pieces
1 yellow bell pepper, cut into two-inch pieces
1 medium onion, cut into two-inch pieces
1 package of bacon
Glaze of your choice (I like half Heinz 57 Sauce and half honey)
Preparation
Place tinfoil on grilling surface of gas grill. Preheat grill on high for ten minutes and then reduce heat to medium. Place a piece of pheasant meat and onion together and wrap in bacon. Skewer the combination on a metal kebob stick. Next skewer pieces of yellow and red pepper above the pheasant. Alternate these items until skewers are full.
Brush your glaze of choice on the items on your kebobs. When assembled, place the kebobs on the tinfoil-covered grill and cook until done, usually 15-20 minutes, turning every five minutes and adding extra glaze as desired.
If you’re out of pheasant, sub in chunks of deer sausage and use a spicier glaze. Feel free to add in your favorite kebob fixings like whole mushrooms, grape tomatoes or pineapple to add flavor and color to either variety.
White Lightning Chili
This white chili goes faster than Adrian Peterson through the secondary and is spicier than Tony Kornheiser’s Monday night commentary. Whip up a pot for your football party and everyone will be a fan.
Ingredients
2 cans Navy Beans
3 cups chicken broth
1 clove garlic minced
1 medium onion, chopped
1 can green chilis (4 oz)
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
2 pheasant breasts cooked and cubed or shredded
salt and pepper to taste
Directions
Sauté the onions and garlic in a small amount of oil in the bottom of a large pot for approximately five minutes and then add the rest of the ingredients. Simmer for one hour, stirring occasionally. If you plan on serving more than six, just double the ingredients!
A good idea is to make this chili on Saturday before the game, and let it sit in the fridge overnight and build flavor. Reheat the chili on game day, and serve with garnishes of sour cream, grated jack cheese, tortilla chips and chopped green onions.
Southwest Venison Fajitas
You will feel like you’re in Arizona for the big game with these amazing fajitas. The perfect recipe for your venison steak will keep the crowd cheering for more.
Ingredients
1 package flour tortillas (burrito-style)
1 packet of Southwest Marinade (1.25 ounce)
1 onion, cut into thin strips)
1 green bell pepper, cut into thin strips)
1 1/2 pounds of venison steak
2 teaspoons of water
Juice of one lime
Directions
In a self-closing plastic bag combine the Southwest Marinade, water, oil, and lime juice. Pierce the steaks multiple times with a fork. Add strips of onion, steak and pepper to the marinade, then close bag. Flip the bag to coat the vegetables and meat. Refrigerate approximately 30 minutes or longer for desired extra flavor.
Next remove the meat from the marinade. Broil or grill the steaks to your desired doneness, being careful not to overcook the venison – it only takes a couple minutes per side for medium-rare. Remove vegetables from your marinade; then place them in a grill pan or heated skillet. Over medium-high heat, sauté vegetables until they are tender. Discard the remaining marinade.
Thinly slice the venison steaks and combine the meat with the vegetables in warm tortillas. If desired, garnish fajitas with shredded cheese, salsa or sour cream.
If all else fails, or these items are too hot for your fans’ taste, you can always grill up some deer sausage and cook a pot of sauerkraut for a more traditional gameday solution. Whatever you choose to serve, these recipes will add a touch of wild game to your celebration and have your friends and family enjoying the exciting flavors of…our outdoors.
