Recipes

Got a great recipe for Dutch Oven Cooking, a favorite grill recipe, or the secret for making your venison taste the best? Send it to info@sagecreekoutfitters.com and we'll add you to our recipe page. Be sure to include your city and state.

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Buttermilk Biscuits
Domestic or Wild Turkey Brine - from Sam and Jae Harper, Santa Clara, CA
Basque Sheepherders Soup
Roasted Russets with Garlic
Slow Cooked Peppered Elk - from Ron & Betty Williams, Las Vegas, NV
Wild Hog or Domestic Pork Chop Marinade
Lamb Chops with Tomatoes and Olives
Dove Breast with Chiles and Sweet Peppers
Basque Chicken
Chicken and Chorizo with Rice

Buttermilk Biscuits

This is one of the best buttermilk biscuit recipes we’ve found.

2 cups of soft-wheat flour or Softasilk flour
1½ tablespoons sugar
2 teaspoons baking powder
½ teaspoon of baking soda
½ teaspoon of salt
3 tablespoons of lard, well chilled
2 tablespoons of solid vegetable shortening, preferably Crisco, well chilled
1 cup buttermilk, well chilled

Preheat oven to 450°. Grease a baking sheet or lightly oil the inside of a dutch oven. Sift together the dry ingredients into a large bowl. Repeat the sifting 3 times. Don’t skip this step because it makes for a lighter biscuit. With a pastry blender or a large fork, blend in the lard and shortening working it lightly until a coarse meal forms. Pour in the buttermilk and stir together just until a sticky dough forms. Flour your hands and a pastry board or counter. Turn the dough out and kneed it lightly 4 to 6 times. Cut with a 2-3 inch biscuit cutter and transfer the biscuit to the baking sheet or dutch oven. Bake them for about 10 minutes or until the biscuits are raised and golden brown.

Domestic or Wild Turkey Brine

This recipe was given to us from Sam and Jae Harper from Santa Clara, California. Here's their way to keep your turkey moist with a brine for the upcoming Thanksgiving holiday. They use a 20qt cooler or bigger, but you can use any container that can hold your turkey and enough brine solution to cover your bird.

18-20 lbs turkey
½ gallon hot water
2/3 cup sugar
1 pound of kosher salt
8 lbs of ice
16 cups of vegetable broth

Place hot water, sugar, and salt into the cooler making sure the salt is completely dissolved. Then stir in your ice and vegetable broth. Place the turkey in breast side up. Make sure the turkey is completely covered. Keep the lid of the cooler closed for 8 to 12 hours in a cool place. Be sure to turn the turkey over at least once. Maintain the brine temperature at 40°F or just below.

Rinse turkey with cold water and pat dry with paper towels. Place turkey on V-rack in preheated 500°F oven. Cook until the turkey's breast reaches 161°F and the thigh meat reaches 180°F. Remove bird and cover with aluminum foil or lid and let it rest for about a half hour.

Because the brine is so salty, the pan drippings are also salty. Dilute the drippings with a cup of water before preparing the gravy.

Basque Sheepherders Soup

Claimed by the Basque to be a perfect cure for a hangover. Put this in your Thermos and take it with you to your duck blind.

¼ cup of olive oil
10 oz of pancetta or a nicely smoked domestic bacon sliced into 1 inch cubes
1 cup of diced onion
30 garlic cloves, thinly sliced
2 quarts of chicken stock or water
½ teaspoon of Kosher salt
¼ teaspoon white pepper
1 baguette sliced into 1 ½ inch rounds, and lightly toasted
2 large eggs

Warm the olive oil in a dutch oven over high heat. Add the pancetta or bacon and sauté until lightly brown, 3-4 minutes. Add the onion and garlic. Sauté until the garlic begins to brown, about 2 minutes. Add the chicken stock, salt and pepper and bring to a boil. Simmer for 20 minutes. Crack the eggs into the simmering soup. Using a whisk briskly beat the eggs into the soup. Season with salt and pepper to taste. Place two slices of toasted bread on the bottom of each shallow soup bowl and ladle the soup over them.

Roasted Russets with Garlic

A great side dish for the hearty Rib-eye.

3 lbs of small Russets, halved
3 tablespoons of Spanish olive oil
½ teaspoon of Kosher salt
1/8 teaspoon dry hot red pepper flakes
4 cloves of garlic, thinly sliced
½ cup of minced thyme and parsley

In a large cast iron frying pan, toss together potatoes, olive oil, salt and pepper flakes, and garlic. Roasted in a 350° oven, toss occasionally for one hour. Add thyme and parsley, toss and serve.

Slow Cooked Peppered Elk

This recipe was contributed by Ron Williams from Las Vegas, NV. He says "Before hunting trips, we prepare the Slow Cooked Peppered Elk, then package it in vacuum bags and freeze it. At camp, once it's thawed, we pour the contents of the bag into a frying pan to heat it and serve with bread or rolls. This was a big hit from the start, and now has become a tradition." Thanks Ron.

2-lb. elk roast
Flour
Olive oil
2 tbsp. Mrs. Dash seasoning
1tsp. salt
1/2 tsp. black pepper
2 medium onions, sliced
20 pepperoncini peppers
1 cup juice from pepperoncini peppers
6 cloves garlic, cut into quarters

Dredge roast in flour. In Dutch oven or deep frying pan, brown roast on all sides in olive oil over medium heat. Season roast with Mrs. Dash, salt and black pepper. Add remaining ingredients. Cover and cook on low heat until meat is fork tender; cooking time will range from 2 to 4 hours depending on thickness of the roast. A small amount of liquid should be present during cooking at all times; if the liquid runs low, add a little water. Serve with crusty French bread. This dish could also be prepared in a slow cooker or pressure cooker, following the instructions for the appliance.

Wild Hog or Domestic Pork Chop Marinade

Simple and mighty tasty.

1 cup brown sugar
1 cup Kosher salt
3 teaspoons powdered mustard
2 tablespoons black peppercorns roughly crushed
2 cups quality apple cider
2 cups water

Blend all together and marinade pork for 2 hours. Then grill or bake until the meat is barely pink in the middle – don’t over cook it.

Lamb Chops with Tomatoes and Olives

A quick way to give your chops a great taste.

6 lamb chops
Flour
Salt and pepper
2 tablespoons of olive oil
1/3 cup of a dry white wine.
1 lb of vine ripened tomatoes, peeled, seeded and chopped
½ cup kalamata olives, seeded and diced

Season chops with salt and pepper, dredge with flour. Heat oil in heavy frying pan. Add chops and cook 5-6 minutes on each side. Transfer to a heated platter. Pour wine into frying pan and scrape up the browned bits. Stir in the tomatoes and olives and cook over a medium heat for 4-5 minutes. Season with salt and pepper and spoon over chops.

Dove Breast with Chiles and Sweet Peppers

Uncle Buck from Oregon sent us his favorite recipe for dove. Hope you’ll like it too.

10 dove breasts
½ cup of olive oil
2 green ancho chiles, chopped
2 sweet red peppers, seeded and cut into 1 inch strips
2 cloves of garlic, chopped
½ cup tomato sauce
Handful of chopped Italian parsley
2 teaspoons of fresh oregano
White wine

Sprinkle your breasts with salt and pepper. In a cast iron skillet, brown breasts in oil. Add onion, chiles, peppers and garlic. Cook stirring for 2 minutes. Add the remaining ingredients and enough wine to cover the breasts. Put lid on skillet and let simmer for 1 ½ hours. Serve over white rice.

Basque Chicken

The combination of red ripe tomatoes, green olives and kalamata olives go deliciously well with chicken. One of our favorite chicken dinners.

1 chicken, about 3½ lbs
3 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
2 shallots,chopped
2 tomatoes, sliced
1 cup chicken stock
½ cup green olives
½ cup kalamata olives
Kosher salt and freshly ground pepper to taste

Cut the chicken into 8 pieces and trim off an excess fat. Warm the oil in a large sauté pan or dutch oven over medium heat. Stir in the thyme and oregano and add the chicken. Sauté, turning the pieces of chicken as they become golden, 3 to 4 minutes on each side. Add the shallots and tomatoes, stir until soft, 2-3 minutes. Pour in a half of cup of chicken stock and bring to a boil. Stir to dislodge any browned bits. Add the green and kalamata olives, reduce heat to low, cover and simmer gently for 30 minutes. Season to taste with salt and pepper. Stir the sauce and then pour in the remaining ½ cup of stock. Simmer until chicken is tender, about 15 minutes

Chicken and Chorizo with Rice

A great one meal camping dish

½ cup diced salt pork
2 cups of finely chopped onion
3 cloves of garlic minced
2 green peppers, seeded and chopped
1 red sweet pepper, seeded and chopped
1 ½ lbs of Basque chorizo
4 cups of chicken stock
Salt and pepper
1 dozen pimento stuffed green olive
½ cup crushed saffron threads
3 lbs of cut-up chicken pieces
1 tablespoon of paprika
¼ cup of olive oil
2 cups of uncooked long grain rice
1 cup of fresh or frozen peas

In a dutch oven, combine salt pork, onion, garlic, green pepper, red pepper, and chorizo. Cook together until onions are wilted. Add ¼ cup of broth, salt and pepper to taste, olives and saffron. Set aside. Sprinkle chicken with salt, pepper and paprika. Brown in hot olive oil and then place in dutch oven. Stir in rice, remaining broth and chorizo mixture. Cover and bake in pre-heated 375° oven for 1 hour. Uncover and stir in peas and then bake for an additional 10 minutes.