Recipes Archives - Page 13 of 15 - Mississippi Sportsman

July 22, 2026

Jessica’s Sauce Piquant

May 5, 2015 Jerald Horst

Justin Head’s family makes sauce piquants using game, but his wife Jessica wanted a version for fish. She did some research on basic sauce piquant recipes and adapted them to her taste. […]

Turkey strips and bacon should be ready at almost the same time.

Coke and jerk turkey

April 16, 2015 Jerry Dilsaver

I am surprised when I hear hunters complain that they have issues cooking their turkeys, that they can’t make them taste good or say that the meat is stringy and chewy. […]

Bob Szyzmakowski’s naan venison casserole is an interesting recipe that uses venison with some unusual ingredients.

I don’t know where Bob Sysmakowski came up with the idea for this recipe, but it is a pleasant change from many of the things I do with ground venison. This combines ingredients that aren’t often used in a venison recipe, and it works. […]

Swap venison for beef and tortillas for pasta and you’ve got a new, interesting lasagna dish just waiting to be devoured.

Venison taco lasagna

February 6, 2015 Jerry Dilsaver

A taco-flavored, lasagna-style, layered dish that uses venison and separates the layers with tortillas instead of pasta. […]

The explosion of wild hogs has created an eco-disaster, both on public and private lands. Hunters are needed to help control the species.

Wild pig tastes great — when prepared correctly

January 15, 2015 David Hawkins

Cooking wild hog is a bit different from cooking a domestic porker, but the results can be just as delicious. […]

Blackened venison stoup

January 14, 2015 Jerry Dilsaver

This recipe for Blackened venison stoup uses ground venison, but with all the stew vegetables, it is a little thicker than soup. […]

Jalapeno peppers stuffed with spicy venison or feral pork sausage can be the hit of a holiday get-together.

Stuff a holiday pepper

December 10, 2014 Jerry Dilsaver

You can use spicy venison or hog sausage to make this delicious stuffed jalapenos recipe. It’s pretty healthy, too. […]

When coated lightly with Jezebel Sauce and grilled over a hot fire, venison steaks take on a nice char while still producing the medium rare results sought with backstrap. The steaks can then be served with more sauce.

Jezebel Sauce perfect for venison

November 29, 2014 Bobby Cleveland

There are several tricks to serving venison to people who say they don’t like the taste, and getting them to savor it enough to demand more. […]

Derek’s Potato-Crusted Catfish

November 24, 2014 Jerald Horst

After he heard about frying venison backstrap with crushed potato chips and croutons, Derek Logan fried fish with instant mashed potatoes. […]

Southwestern-style cooking doesn’t necessarily mean the food is hot, or even exceptionally spicy, but it does mean there is a lot of flavor and a combination of flavors, and this meatloaf has all that.

Grilled Southwest venison meatloaf

October 28, 2014 Jerry Dilsaver

This is a recipe I have literally dreamed about. It got stuck in my mind — like a song on the radio sometimes does — and I couldn’t shake it. In the formative stages of the recipe, there were ideas that definitely came about while I was asleep or at least in that odd zone that is half-asleep and half-awake. […]

A unique mango salsa sets these fish tacos apart from others.

Fish Tacos with Mango Salsa

September 8, 2014 Alicia LaFont

“We keep trying to come up with interesting ways to cook fish,” Patricia explained. “Steve fishes a lot. We eat fish grilled, fried, in courtbouillon, topped with crabmeat or etouffée, and fish patties served over angel hair pasta. Our favorite is fried, but how many times can you do that? […]

Boneless butterflied stuffed flounder

August 4, 2014 Mississippi Sportsman

This dish is outstanding, and we think it is better than flounders cooked in the oven. The recipe is Stretch Reid’s, but his wife Robin told us that the crabmeat stuffing is wonderful for stuffing mushrooms. […]