Sides Recipes Recipes - Wife Of A Hunter https://wifeofahunter.com/category/sweets-and-sides/sides/ Recipes for a Hunter's Wife Mon, 22 Sep 2025 01:46:18 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Sides Recipes Recipes - Wife Of A Hunter https://wifeofahunter.com/category/sweets-and-sides/sides/ 32 32 191194188 Ground Venison Smoked Baked Beans https://wifeofahunter.com/ground-venison-smoked-baked-beans/ https://wifeofahunter.com/ground-venison-smoked-baked-beans/#respond Thu, 18 Jul 2024 18:50:46 +0000 https://wifeofahunter.com/?p=4430 Hey there! If you’re looking to bring a show-stopper to your next family BBQ, you’ve got to try these Ground Venison Smoked Baked Beans. They’re not just your average baked beans—these are packed with flavors that’ll make your taste buds dance and keep everyone coming back for more. We’re taking a classic favorite and giving […]

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Hey there! If you’re looking to bring a show-stopper to your next family BBQ, you’ve got to try these Ground Venison Smoked Baked Beans. They’re not just your average baked beans—these are packed with flavors that’ll make your taste buds dance and keep everyone coming back for more.

We’re taking a classic favorite and giving it a wild upgrade with ground venison, adding a hearty, smoky twist that complements the sweetness and tang of traditional baked beans. Tossed with crispy bacon, a hint of spice from jalapeños, and a blend of savory sauces, these beans are a guaranteed crowd-pleaser.

Cooked low and slow in the smoker, each spoonful captures the essence of BBQ with just the right mix of smokiness and richness. So, grab your smoker and let’s get those beans bubbling. Get ready to serve up a side that’s as hearty as it is delicious—perfect for any gathering where good food and good times are on the menu!

Ground Venison Smoked Baked Beans
Ground Venison Smoked Baked Beans
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Ground Venison Smoked Baked Beans

These will be an absolute hit at your next family gathering!
Course Appetizer, Dinner, Side Dish
Cuisine American
Keyword BBQ, Beans, Ground Venison, Side, Side Dish, Smoked, Venison
Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings 12 people
Author Sophie May

Equipment

Ingredients

  • 1 large sweet/yellow onion diced
  • 1 red bell pepper deseeded and diced
  • 1 jalapeño deseeded and diced
  • 1/2 lb thick cut bacon
  • 4 cloves garlic minced
  • 1 lb ground venison
  • 3 15 oz cans Pork & Beans
  • 1 T Dijon mustard
  • 1 T yellow mustard
  • 1/4 C brown sugar
  • 1/3 C ketchup
  • 1/4 C molasses
  • 1 T Worcestershire
  • 1 T soy sauce
  • 2.5 T favorite rub I used Chupacabra
  • salt and pepper to taste

Instructions

  • Preheat smoker to 250℉. Any chips will work. I used apple, but any will taste yummy. Grease the foil casserole dish.
  • In a pan over medium heat, cook the bacon. Once cooked, remove bacon from the pan and chop it.
  • Next, using the bacon grease, cook the diced peppers for 2 minutes. Then add onions in and cook for a total of 10 minutes or until everything is browning and fragrant.
  • Add in venison, garlic, and rub seasoning. Cook for 15 minutes or until fully cooked. Make sure to break up the meat.
  • Add in Pork & Beans, sauces, brown sugar, and bacon. Fully combine.
  • Transfer to your grease casserole pan.
  • Smoke for 2-3 hours or until desired thickness. ENJOY!

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]]> https://wifeofahunter.com/ground-venison-smoked-baked-beans/feed/ 0 4430 Salsa Roja https://wifeofahunter.com/salsa-roja/ https://wifeofahunter.com/salsa-roja/#respond Wed, 23 Nov 2022 03:51:07 +0000 https://wifeofahunter.com/?p=3911 This Salsa Roja is a mild salsa that pairs perfectly with your Venison Pupusas! Salsa roja is a more tomato based salsa. El Salvadorian food is not the spiciest, but if you want some more spice you can throw in a jalapeño or Serrano (or even hotter but that’s too much for me). It is […]

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This Salsa Roja is a mild salsa that pairs perfectly with your Venison Pupusas!

Salsa roja is a more tomato based salsa. El Salvadorian food is not the spiciest, but if you want some more spice you can throw in a jalapeño or Serrano (or even hotter but that’s too much for me).

It is a simple tasty salsa that you can prepare quickly before your pupusas and let rest in the fridge before eating.

Salsa Roja
Salsa Roja
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Salsa Roja

This salsa pairs perfectly with Venison Pupusas
Course Appetizer, Salsa, Side Dish, Topping
Cuisine El Salvadorian
Keyword El Salvador, Pupusa, Salsa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 mason jar2
Author Sophie May

Equipment

  • food processor or blender

Ingredients

  • 5 Roma tomatoes
  • 1 jalapeño stem removed cut in half, and deseeded
  • 1 medium yellow onion halved
  • 1 tsp garlic minced
  • 2 tsp chicken bouillon
  • salt and pepper to taste
  • 2 T fresh cilantro
  • 2 T oil I use olive oil

Instructions

  • Place tomatoes and jalapeño in a deep pan. Cover with water and bring to a low boil. Heat until tomatoes split.
  • Place halved onion on a baking tray and broil in the oven until the outer layer browns and chars.
  • In a blender, combine tomatoes, jalapeño, cilantro, onion, and garlic until it reaches your desired consistency. It can be as chunky or as thin as you like.
  • In a large saucepan heat 2T oil. Add your salsa, bouillon, and salt and pepper to taste. Combine.
  • Bring to a low boil and let the mixture reduce for 10 minutes. This should make the salsa less watery. Stir occasionally.
  • ENJOY!

Notes

An optional addition you might want to add is fresh lime juice.

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]]> https://wifeofahunter.com/salsa-roja/feed/ 0 3911 Curtido https://wifeofahunter.com/curtido/ https://wifeofahunter.com/curtido/#respond Wed, 23 Nov 2022 03:50:10 +0000 https://wifeofahunter.com/?p=3921 Curtido is a traditional Central American dish to pair with anything from tacos to delicious pupusas! Curtido is normally a lightly fermented cabbage mixture, slightly reminiscent of sauerkraut in preparation, but something I enjoy a lot more than sauerkraut. My dish is not fermented so it is not the same as your traditional Curtido. With […]

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Curtido is a traditional Central American dish to pair with anything from tacos to delicious pupusas!

Curtido is normally a lightly fermented cabbage mixture, slightly reminiscent of sauerkraut in preparation, but something I enjoy a lot more than sauerkraut. My dish is not fermented so it is not the same as your traditional Curtido. With how busy my husband and I are, and how slam packed our refrigerator is with Thanksgiving food, I went with a slightly faster approach.

My Curtido is more of a quick pickle. This works with the vinegar giving it some tanginess,  that you would normally get from a few days of fermentation. Granted it is not traditional and the flavor is coming from different chemical reactions, but this is much faster for people making dinners on the fly!

So if you are looking for an authentic Curtido I would suggest looking elsewhere, but if you want something quick to pair with your Venison Pupusas give it a try!

Curtido
Curtido
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Curtido

This Curtido recipe pairs perfectly with Venison Pupusas
Course Salad, Side Dish, Slaw
Cuisine El Salvadorian
Keyword Coleslaw, El Salvador, Slaw
Prep Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 large bowl
Author Sophie May

Ingredients

  • 1 C water
  • 1/4 C white vinegar
  • 1.5 T salt
  • 3 C shredded cabbage mix with carrots a coleslaw starter bag from the store works perfectly
  • 2 green onions whites AND greens chopped
  • 1/2 T Mexican oregano
  • 1 jalapeño sliced or chopped depending on your preference; remove seeds to reduce heat if you like

Instructions

  • Bring the water, vinegar, and salt to a boil.
  • Place remaining ingredients in a bowl that will fit all ingredients and in your fridge.
  • Once liquid mixture is boiling, cover the vegetables in the bowl. Stir to combine. Cover and let marinate in the fridge.*

Notes

*When making the pupusas, I make the salsa first and then this so they can both be flavoring up and cooling in the fridge while I make the pupusas.

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]]> https://wifeofahunter.com/curtido/feed/ 0 3921 Roccbox Pizza Dough Recipe https://wifeofahunter.com/roccbox-pizza-dough/ https://wifeofahunter.com/roccbox-pizza-dough/#comments Mon, 27 Jun 2022 16:06:58 +0000 https://wifeofahunter.com/?p=3593 This Roccbox Pizza Dough Recipe is a pretty simple recipe to get you going in your outdoor pizza oven! Obviously, you can use this pizza dough recipe in an Ooni, a Roccbox, or whatever kind of pizza oven you have. However, I would say you need an oven that will get incredibly hot, like a […]

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This Roccbox Pizza Dough Recipe is a pretty simple recipe to get you going in your outdoor pizza oven!

Obviously, you can use this pizza dough recipe in an Ooni, a Roccbox, or whatever kind of pizza oven you have. However, I would say you need an oven that will get incredibly hot, like a standalone pizza oven, and unlike a regular home oven.

This recipe will make ~5 pizza balls that are around ~200 grams. They can not be giant pizzas because my Roccbox oven only has a 12-inch opening.

Another point of emphasis is to keep your hands well oiled! I had my husband spray my hands with pam throughout the dough handling process, so that they would not stick to my hands, and I could keep as much dough as possible. 

Also, using cornmeal and flour on your pizza peel and workstation is vital. Practice makes perfect and I’ve ruined a few perfectly fine pizzas by struggling to get the pizza onto the peel and struggling to get the pizza off of the peel into the oven.

I will have more pizza recipes up in the weeks to come, so you can put this dough to use, but in the meantime throw whatever you want on your dough and make delicious pizza! Let me know in the comments how this dough goes and ENJOY!   

Roccbox Pizza Dough Recipe
Roccbox Pizza Dough Recipe
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Roccbox Pizza Dough Recipe

Easy dough recipe for your backyard pizza oven needs!
Course Bread
Cuisine American, Italian
Keyword Base Recipe, Bread, Pizza Dough
Prep Time 30 minutes
Rest Time 10 hours
Servings 5 balls
Author Sophie May

Equipment

  • stand mixer with dough hook
  • cookie sheet

Ingredients

  • 7 g active dry yeast one packet of red star yeast
  • 2 C water warm
  • 1/2 tsp sugar
  • 4 C all-purpose flour extra for sprinkling
  • 3/4 tsp kosher salt

Instructions

  • Add your yeast, sugar and warm water into your stand mixer bowl. (Water should be quite warm but not hot so you don't kill the yeast)
  • Stir your mixture and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
  • Mix your flour and salt into a separate bowl well.
  • Pour flour mixture into your wet ingredients.
  • Attach a dough hook to your stand mixer if you haven't already.
  • Start your mixer on low until it forms into a ball. Increase to a medium-low and continue for ~10 minutes total.
  • Cover bowl with a clean towel and leave dough inside to rise.
  • Let rise ~1 hour or until the dough has doubled in size.
  • Punch the dough down and separate into 5 equal sized balls (make sure your hands are oiled up so they don't stick as much). They should be around ~200 grams each.
  • Line a cookie sheet with parchment paper.
  • Lightly flour the outside of each ball and place them on the cookie sheet. Leave enough space for the balls to expand.
  • Lightly flour the top of each ball again, so the plastic wrap doesn't stick, and cover the tray in plastic wrap. Place in your fridge overnight or for 6+ hours.
  • Preheat your pizza oven if making pizza right now.
  • Make sure your work station and pizza peel are well floured, or covered in corn meal, so the pizza won't get stuck while transferring to your oven.
  • Again, make sure your hands are well oiled, and remove the balls from the tray and form your pizzas.
  • I like putting my pizzas in around 800°F+, which will cook the pizza in under 2 minutes. You put the pizza in the oven for ~30-45 seconds and then remove it. You turn the pizza around to the less cooked side and return it for another ~30 seconds and then remove it. If there is a side you want more charred you can put that side to the back and cook for another 5-10 seconds and you should be done!
  • Let rest for a couple of minutes, then cut and eat.
  • If you need some more pizza toppings ideas follow my other recipes and ENJOY!

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]]> https://wifeofahunter.com/roccbox-pizza-dough/feed/ 8 3593 Smoked Venison Chorizo Queso https://wifeofahunter.com/smoked-venison-chorizo-queso/ https://wifeofahunter.com/smoked-venison-chorizo-queso/#comments Mon, 23 May 2022 15:37:15 +0000 https://wifeofahunter.com/?p=3512 This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!! Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok […]

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This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!!

Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok videos looked delicious! I had to see for myself if they were as good and as easy to make as the videos looked.

The answer was a resounding YES! It was sooo easy and tasty. After I figured out a tasty chorizo recipe, everything else was easy from there. I also added a ton of stuff to my queso, but you don’t need all of it if you don’t want it. Velveeta cheese is important though. The scientific wonder, that is the giant block of gold cheese, gives the queso the awesome melty consistency. You might be able to make it work with American, but I would stick to Velveeta.

Literally all you do is prep your meat, cheese, and veggies. Preheat your smoker, which if you have a pellet grill is again super easy! And then throw your aluminum tray of goodies into the smoker. Just mix it up a couple of times throughout the 60–90 minute cook and VOILA! You’re done!

Grab a thing of tortilla chips and some friends and you’re in for a good time! Or a spoon and just start piling it into your mouth until you start to feel your arteries clogging lol.

Let me know how it goes in the comments and ENJOY!!

Smoked Venison Chorizo Queso
Smoked Venison Chorizo Queso
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Smoked Venison Chorizo Queso

Just make this. Just do it. It's SSOOO GOOD!
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Keyword Chorizo, Ground Venison, Queso, Smoked, Venison
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 Giant Pan
Author Sophie May

Equipment

Ingredients

  • 1 pound venison chorizo browned and drained
  • 1 jalapeno diced
  • 1 red bell pepper diced
  • 1 large white onion diced
  • 1 T garlic minced
  • 1/4 C cilantro leaves chopped
  • 16 oz block Velveeta cheese cubed
  • 8 oz cream cheese cubed
  • 8 oz smoked gouda cubed
  • 8 oz pepper jack cubed
  • 10 oz can mild Rotel Diced Tomatoes

Instructions

  • Preheat smoker to 250 degrees F. I used a competition blend of pellets.
  • Place all ingredients in 9x13 aluminum pan.
    Queso Ingredients
  • Place pan in smoker for 60-90 minutes, stirring a few times throughout the cooking process.
  • When queso is ready, eat with tortilla chips, or on tortillas, or by the spoonful and ENJOY!!

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]]> https://wifeofahunter.com/smoked-venison-chorizo-queso/feed/ 1 3512 Smoked Mac & Cheese https://wifeofahunter.com/smoked-mac-cheese/ https://wifeofahunter.com/smoked-mac-cheese/#respond Wed, 11 May 2022 01:19:05 +0000 https://wifeofahunter.com/?p=3467 Smoked meat is amazing, but don’t forget about smoked sides. This Smoked Mac & Cheese will go great with any meal! I’ve been loving my new smoker (Sophie5 for 5% off at Zgrills)! All the different meats I’ve made on it have been delicious, but I haven’t really tried any sides. This smoked mac & […]

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Smoked meat is amazing, but don’t forget about smoked sides. This Smoked Mac & Cheese will go great with any meal!

I’ve been loving my new smoker (Sophie5 for 5% off at Zgrills)! All the different meats I’ve made on it have been delicious, but I haven’t really tried any sides. This smoked mac & cheese changed all of that.

If you’ve seen, or tried, the viral trend of smoking a block of cream cheese, you know cream cheese smokes great. I decided to use this to my advantage and use it in my mac and cheese.

I started out just smoking the cream cheese with some jalapenos and seasoning for…. Then I added it to some large elbow noodles and mixed it all together. I topped it with some shredded swiss and gruyere cheese and then threw it back into the smoker.

It came out smoky with a little spice from the jalapenos. It was amazing and would’ve paired great with the meat I was using if it had turned out lol. Let me know if you guys make it and how it goes in the comments and ENJOY!

Smoked Mac & Cheese
Smoked Mac & Cheese
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Smoked Mac & Cheese

Delicious smoked mac & cheese to pair with whatever dish you have.
Course Side Dish
Cuisine American
Keyword Mac and Cheese, Macaroni, Side, Smoked
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 1 pan
Author Sophie May

Equipment

Ingredients

  • 8 oz cream cheese
  • 2 jalapenos thinly sliced
  • 1.5 tsp mustard powder
  • 0.5 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 1.5 C half and half
  • 2 C gouda shredded
  • 6 oz Swiss and Gruyere shredded cheese
  • 1/2 C milk
  • 24 oz large elbow noodles

Instructions

  • Set your smoker to 225°F.
  • I used a competition blend of pellets.
  • In a aluminum pan (around 9 inch x 9 inch x 2 inch square pan) put your cream cheese, jalapenos, and seasonings.
  • Put in your smoker and cook for an hour or until the jalapenos start to get a wilted crispy look.
  • Cook your noodles according to the instructions on the packet, while the cream cheese mixture smokes.
  • Remove the cream cheese mixture from the smoker and add in the rest of your ingredients and cooked noodles to the pan, except for the swiss and gruyere cheese.
  • Mix all ingredients together thoroughly in the pan.
  • Once thoroughly mixed, top with the swiss and gruyere cheese and season with more salt and pepper to taste if desired.
  • Return to the smoker and cook for an additional 30 minutes, or until desired crispiness.
  • ENJOY!

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]]> https://wifeofahunter.com/smoked-mac-cheese/feed/ 0 3467 Pico de Gallo https://wifeofahunter.com/pico-de-gallo/ https://wifeofahunter.com/pico-de-gallo/#respond Sun, 19 Sep 2021 15:47:20 +0000 https://wifeofahunter.com/?p=2173 This Pico de Gallo is simple and gets the job done, because boy is it good! My family loves everything Mexican, so it was about time I got some staple foods under my belt. This recipe can be enjoyed with any dish or by itself. It is very tasty. Make sure to add zest from […]

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This Pico de Gallo is simple and gets the job done, because boy is it good!

My family loves everything Mexican, so it was about time I got some staple foods under my belt. This recipe can be enjoyed with any dish or by itself. It is very tasty.

Make sure to add zest from one of your limes! It adds the extra “oomph” to take this recipe to the next level. Also, don’t forget to deseed your tomatoes or your pico will air on the watery side. This also helps it to last longer if you do not finish it in one sitting.

I hope you enjoy it!

Pico de Gallo
Pico de Gallo
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Pico de Gallo

Great addition to any meal.
Course Appetizer, Side Dish
Cuisine Mexican
Keyword Appetizer, Mexican, Pico, Tomatoes
Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings 8 people
Author Sophie May

Ingredients

  • 3 Roma tomatoes
  • 1/3 C yellow onion finely chopped
  • 1/4 C cilantro chopped
  • 2 limes 2 juiced, 1 zested
  • 1 jalapeño deseeded, finely chopped
  • 1 tsp salt
  • 2 cloves garlic minced

Instructions

  • In a medium bowl combine all ingredients.
  • Chill for 30 minutes. Enjoy!

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]]> https://wifeofahunter.com/pico-de-gallo/feed/ 0 2173 Guacamole https://wifeofahunter.com/guacamole/ https://wifeofahunter.com/guacamole/#respond Sun, 19 Sep 2021 15:41:19 +0000 https://wifeofahunter.com/?p=2167 I don’t think any Mexican recipe is really complete without a delicious side of guacamole. On tacos, with chips, or just on your plate to dip any tasty Mexican delicacy into. This is an easy recipe to make and is full of flavor. Throw this together before you make your meal or, if you are […]

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I don’t think any Mexican recipe is really complete without a delicious side of guacamole. On tacos, with chips, or just on your plate to dip any tasty Mexican delicacy into.

This is an easy recipe to make and is full of flavor. Throw this together before you make your meal or, if you are making an elaborate dish that has some down time, you can give yourself something to do and make it and just put it in the fridge! I am sure your family will love it. 

A tip I have for this guac is a little sweet trick I learned that elevates any dish requiring diced tomatoes. If you scoop out your tomato seeds before dicing the tomatoes, you will remove excess moisture. This will leave the tomatoes crisp and keep the consistency of your dish.

This guacamole is sure to be a crowd pleaser so get to making it and ENJOY!

Guacamole
Guacamole
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Guacamole

Great addition to any meal.
Course Appetizer, Side Dish
Cuisine Mexican
Keyword Appetizer, Avocado, Guacamole, Mexican, Side
Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings 8 people
Author Sophie May

Ingredients

Instructions

  • In a medium sized bowl, mash the avocados to desired consistency.
  • Add garlic salt, and lime juice.
  • Mix until well combined.
  • Add onion, tomato, cilantro, and jalapeño.
  • Mix until combined.
  • Chill for 30 minutes. Enjoy!

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]]> https://wifeofahunter.com/guacamole/feed/ 0 2167 Mango Salsa https://wifeofahunter.com/mango-salsa/ https://wifeofahunter.com/mango-salsa/#respond Tue, 10 Aug 2021 20:39:31 +0000 https://wifeofahunter.com/?p=1586 I have never tried a mango salsa, but I have always wanted to! This Jerk pork recipe was the perfect opportunity to give it a shot. It has sweetness from the mango and pineapple while also having some spicy from the habanero. This salsa, which is a little more like a pico de gallo than […]

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I have never tried a mango salsa, but I have always wanted to! This Jerk pork recipe was the perfect opportunity to give it a shot. It has sweetness from the mango and pineapple while also having some spicy from the habanero. This salsa, which is a little more like a pico de gallo than a normal salsa, marries perfectly with the strong flavors of the jerk pork and is one of the more unique things I’ve eaten before.

This works on more than just the pork. I ate it as I would any other salsa, on some lime tortilla chips, and it was great there too! I could only assume it would be a great bright flavored side to accompany any Mexican dishes as well. I hope you guys enjoy it as much as I did!

Mango Salsa
Mango Salsa
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Mango Salsa

Tasty bright Salsa that goes great with some Jerk Pork!
Course Appetizer
Cuisine Caribbean, Mexican
Keyword Caribbean, Mexican, Salsa, Side
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 bowl
Author Sophie May

Ingredients

  • 2 mango diced
  • 1 C pineapple diced
  • 1/2 C red bell pepper diced
  • 1 large jalapeño diced
  • 1/2 bunch of cilantro chopped
  • 1 large lime juiced
  • 1 red onion chopped

Instructions

  • Mix all of your ingredients together.
  • Put into the fridge to flavor up over night or eat immediately.
  • Enjoy!

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]]> https://wifeofahunter.com/mango-salsa/feed/ 0 1586 Pheasant Katsu and Macaroni Salad https://wifeofahunter.com/pheasant-katsu-and-macaroni-salad/ https://wifeofahunter.com/pheasant-katsu-and-macaroni-salad/#comments Wed, 21 Jul 2021 18:31:35 +0000 https://wifeofahunter.com/?p=1462 This Pheasant Katsu and Macaroni Salad will transport you to the islands of Hawai’i! It might be hard to tell with my dirty blonde hair and blue eyes, but I am related to Queen Liliʻuokalani! Super cool. If you ever see my mom, it will make more sense. I am the spitting image of my […]

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This Pheasant Katsu and Macaroni Salad will transport you to the islands of Hawai’i! It might be hard to tell with my dirty blonde hair and blue eyes, but I am related to Queen Liliʻuokalani! Super cool. If you ever see my mom, it will make more sense. I am the spitting image of my dad, but she has the beautiful olive skin and dark hair.

Anywho, having visited Hawai’i several times and getting to learn about the culture, I was blown away with all of the delicious food. Fresh seafood, Fresh fruit, malasadas, loco moco, etc. It is all so good! One of the dishes I especially loved was chicken katsu.  Normally served with macaroni salad and rice drizzled with tonkatsu sauce, it is so tasty! I have been itching to go back to Hawai’i, not only for the beautiful views and friendly locals, but also the tasty food. I figured if I couldn’t go to Hawai’i, I could bring Hawai’i to me and my family.

I do have to say, if you go visit Hawai’i, please leave it better than you found it. Respect the signs that are out, warning of danger or not to trespass. The wildlife should be protected at all cost, so do your best if you are going to be respectful. While tourism is a major source of income for Hawai’i, we must keep it beautiful and be respectful of their culture. Do not be a haole.

Pheasant Katsu and Macaroni Salad
Pheasant Katsu and Macaroni Salad
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Pheasant Katsu and Macaroni Salad

Transport yourself to Hawai'i with this delicious dish!
Course Main Course, Salad, Side Dish
Cuisine Hawaiian
Keyword Katsu, Macaroni, Pheasant, Salad
Prep Time 5 minutes
Cook Time 12 minutes
Macaroni Salad 1 day 15 minutes
Total Time 1 day 32 minutes
Servings 4 people
Author Sophie May

Ingredients

Pheasant Katsu Ingredients:

  • 4 pheasant breasts skinless
  • vegetable oil enough to fry ¼ inch deep
  • 2 large eggs
  • 2 T water
  • ¾ C flour
  • 1.5 C panko
  • 1/4 tsp salt separated into 1/8 tsp

Macaroni Salad Ingredients:

  • 16 oz elbow macaroni cooked according to box instructions
  • 1 yellow onion
  • 15 fl oz jar of Hellman’s mayo* getting this size is important
  • 1 C matchstick carrots
  • 2 T half & half
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp sugar
  • 2 tsp white vinegar

Serve with:

Instructions

Macaroni Salad Directions:

  • If you haven’t already, cook the macaroni according to the package instructions
  • In a food processor, finely mince the onion. Add ½ C of Hellman’s mayo and process until a little frothy and fully incorporated.
  • Add matchstick carrots and pulse 10 times. We are looking for the carrots to be a little more bite sized, but not minced/pureed.
  • Drain the macaroni when it is done and set in a large bowl.
  • Add the food processed ingredients to the macaroni.
  • Add the remaining mayo but keep the container. Do not throw it away yet.
  • Mix the mayo, food processed ingredients and macaroni.
  • Add the half & half to the empty mayo jar and shake it up. This will add additional creaminess and flavor to the half & half.
  • Add the half & half mixture to the bowl and stir to combine.
  • Add salt, pepper, sugar, and white vinegar.
  • Stir well to combine.
  • Refrigerate at least until chilled, preferably overnight.
  • Enjoy!

Pheasant Katsu Directions:

  • Carefully tenderize pheasant breasts so they are all the same thickness (~1/4 to ½ inch). I do this by placing a breast on a cutting board, covering it with saran wrap and lightly hitting it with a meat tenderizer. Light hits go a long way.
  • In a shallow dish, combine your eggs with the water.
  • In another shallow dish, combine your flour with 1/8 tsp of salt. Mix.
  • In a final shallow dish, combine your panko with 1/8 tsp of salt. Mix.
  • In a frying pan, heat ¼ inch of vegetable oil on medium-high heat.
  • While that heats, dredge your pheasant in flour mixture, lightly shaking off any excess flour.
  • Next, place the pheasant in the egg mixture. Make sure it is coated and then allow any excess to drip off.
  • Finally, coat the pheasant in panko generously. You may have to press it on to get it to stick to the egg/flour mixture. The more that sticks, the better the golden crust at the end.
  • Transfer to a wax paper lined plate and repeat with the remaining pheasant.
  • Once oil is hot, fry the pheasant 2-3 minutes per side or until golden brown/done. The breasts are so thin, that once golden they should be cooked through.
  • Once cooked, place on a paper towel lined plate, so that the excess oil will be soaked up.
  • Serve with macaroni salad, rice, and Tonkatsu Sauce! Enjoy!

Notes

*Hellman's is important in order to get the correct flavor. It is important to get a 15 fl oz jar as it will be used to shake the half and half in.
 
Also, the macaroni salad makes about 8-10 servings. 

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