 Coming up on the Sporting Chef. Today on the show, I'm adding Asian flavors to my fish and game. Also, I've got Susie Jimenez, Jeff's Colin Ducks, Melissa's Talking Deer Health, C-Dubs Making Chili, and Buddies Cooking Cajun in Mexico. What do you get when you find the best fish and game chefs? Cookbook authors, award winners, fish mongers, outdoor experts, and put them on the fastest half hour on outdoor television. Hosted by one of America's best known wild game chefs, Scott Lacy, the Sporting Chef. Brought to you by Camp Chef, the way to cook outdoors. So I really like Asian flavors, whether it's with fish and game or domestic meats. I don't like to overpower my food, but I like the flavors of Asian soy sauce, pickled ginger. I'm a big, big, big fan of fish that's not cooked, sashimi, which shouldn't surprise people that watch the show because I don't cook the stuff that should be cooked all that much anyway. The critical component for cooking any kind of Asian stuff, stir fry, fast cooking stuff, is to have all your ingredients chopped and on deck. It moves really fast. This is fast and hot cooking when you're doing a stir fry, for instance. So if all of a sudden in the middle of it you have to chop some onions, you're going to end up overcooking something, your vegetables aren't going to be crisp, your meat's going to be overcooked. Today I've got three Asian inspired recipes. And they may not be authentic Asian recipes, but they're my take using Asian flavors. First is a Korean bulgogi that I'm doing with venison. Soy sauce, sesame oil. It's kind of sweet in there also, so it's got some brown sugar. It's a good marinade, especially if you have a stronger tasting animal, like perhaps a rangey antelope or sea ducks that require a little help, a little bit more marinade. I also have a foil wrapped pheasant. Foil wrapped chicken is a pretty typical Asian dish that you kind of half cook the chicken if it's a chicken dish. It's got some sauce in there, it's foil wrapped, and then it's going to be deep fried in a western fryer. And finally I have Osabi salmon balls. And no, that's not a medical condition. It's a spicy use of some leftover salmon. I'm using smoked salmon in this case. I'm going to get to all of that right here on the show, but first I want you to check out Susie Jimenez, one of my favorite Latina chefs who has risotto cakes. Chef Scott, sometimes we have a hard time creating this starch that's going to go with our wallet game, right? So I'm creating some risotto cakes, and when you get a box of risotto, follow the directions. I mean, you're cooking it. Risotto is like a pasta rice, so it takes a lot of time and patience, but it's got a lot of starch, so you'll see that you can form great little cakes like this. Now honestly, I did put an egg in there to do it very well, but once you get the toppings on this, you're going to love it. So we're going to sear them with a little olive oil on medium-high heat until they're golden brown, flip them over once, and they should be ready to go. In the meantime, we're going to go ahead and work with this wild turkey drumstick. Now, these wild turkey drumsticks are very, very tough, so you've got to break them down a lot. I placed mine in duck fat and put it in the oven and cooked it for about four to five hours, and now it's a little tender it is. So you're just going to grab this leg and you're just going to pull all this meat off of there. And what we're trying to do is just saute this. You'll notice too that the wild turkey like drumstick, it's like pink in the inside. Don't be discouraged by that. It does not mean that it's not cooked. That is the color of wild games. Sometimes you have to be a little, you know, you've got to adjust a little bit, because even elk is better than beef, you know, so don't get discouraged. I'm just going to add a little bit of salt and then I made a mint cilantro chutney. Now, I tend to use a lot of cilantro, but sometimes it needs to be powered by something that's a little more refreshing. So I added one bunch of cilantro, one bunch of mint, one jalapeno lined in a blender with some salt and pepper and I blended it up. Once you get the risotto cake, so they're nice and golden brown and they're heated up, they're ready to be served. Put the risotto cake right at the bottom, turkey confit on top of there, and then you're going to get your mint cilantro chutney and pour it right on top. Now, remember, you don't have to just use turkey, you can use duck, you can use rabbit, elk, whatever. The whole point is you get to start to the bottom right so that you can start adding a little different spices to your dishes every day. So, thank you so much for the awesome tip of the day and how do you start on your every day recipe. You can find out more about Susie on her Facebook page. Stay with her. Like her. We love her. I like rice. And if you're going to be cooking Asian food, rice seems like a very natural to go with it. Now, if you're in a hurry, sometimes making rice doesn't seem like something that you're going to have time for. When I make a big batch of rice, what I like to do is put it up in a game saver unit here. But the most important part is that your rice comes from the USA. Make sure that your rice says grown in the USA. Make sure it's grown in America, raised in America, made in America. Let's support us, not them. You might think if you put rice in a vacuum packing unit in a game saver unit like this and you squeeze it too much, it's going to be a little bit too compressed, and the rice is overcooked. True that. I've learned that. What I like to do when I do take rice is I like to leave a little bit of room in it. Don't feel like whenever you use a game saver that you have to squeeze the life out of everything. What it does is it seals it and once you put it in this bag and you seal it, stop it before it gets all the way there and so it'll leave a little air space in there. When you want to have rice, you drop it into boiling water. When you want to have rice, you drop it into boiling water then buying it already pre-made. You can make it taste better because you're making it yourself. We're just getting started with the Asian thing and there's also a calling tip. Melissa Bachman, C-Dub and Buddy. I'd highly recommend a cold Japanese beer and I'll meet you back here in just a couple of minutes. Welcome back to The Sporting Chef. Apparently, yes. Venison bulgogi. That Korean marinated venison that you can use actually with any kind of dark fleshed game meat. It's got a lot of flavor. I've got some already done here. This is venison hind quarter. You can tell how tender it is. So if your venison hind quarter is not tender like this, what happened? You probably overcooked it. I've got garlic, ginger, brown sugar is going to obviously give it some sweetness. Sesame seeds you can add at the end or in the beginning doesn't matter. Here's some crushed black pepper, green onions, pickled or fresh ginger. A little bit of sesame oil and a little bit of sesame oil goes a long way. This is low sodium soy sauce. Leave this in here for at least six hours. We want this to have a lot of flavor. I have some right here. I'm going to put it over here on this Camp Chef stove in a cast iron skillet. You can use a wok if you happen to have that at home. While I'm getting that ready, I want you to check out Jeff Smith who's got a calling tip. The big question I get is, Jeff, how do you do a feeding call? What I like to do is just say, tip, tip, tip, tip. I like to cup my hand down real tight to get some back pressure. I do this rolling feed which is tip, tip, tip, tip, tip, tip, tip. So by just saying, tip, tip, tip, tip, tip, tip. Tip, tip, tip, tip. And then putting a single hint in there. Tip, tip, tip. It's very, very realistic. What I like to do is just basically throw that into my routine where I'm calling out a duck and just basically fill it. So I want to keep a duck's attention. If it's on the corner and coming in, yards, it's cupped up. I'm just going to cluck at it. Okay, with a rolling feed chatter, you typically hear ducks doing that when they're flying. And a rolling feed chatter is tic-a-tic-a-tic-a-tic-a, or do-ga-do-ga-do-ga-do-ga. Jeff Smith is a very important part of the California Waterfowl Association. I've got the marinated bulgogi venison that's going to go into the hot skillet. This is only going to cook for a minute or two, just enough to get it lightly browned on the outside and still very, very tender. And now some greens, kale, spinach. I added greens and shiitake mushrooms, and I got the bulgogi out of the pan. Now quickly into the pheasant foil-wrapped pheasant. A little pheasant breast. Don't need the leg, the wing. I'm going to cut this into small pieces, depending on how much you want to put into your foil-wrapped little pheasant package here. There's the pheasant. Over here is the sauce. I've got some oil in the skillet. I've got garlic and ginger, and that's going to go quickly because I do not want to burn my garlic or ginger. Pheasant pieces. Just want to get them a little bit brown because they're going to deep fry once I wrap them in foil. I want them to be lightly browned, but still not all the way cooked through. Soy sauce, green onions, a little bit of hoisin, and some chili garlic sauce. Take it off the heat and let it cool. You know one of the things that people asking about is, is venison safe to eat? Are ducks safe to eat? Well, given the option, I would much rather have a duck that's flown back and forth from Canada a couple of times as opposed to a six-week-old chicken in the grocery store. We don't shoot three-legged deer with mange. We shoot healthy animals, and nobody knows the importance of having a healthy deer population more than Melissa Bachman, and she's got a tip on how to have healthier deer in your own deer lease. If you live in a state where attractants are illegal, one thing you may want to think about is using those attractants paired with your cuttybacks. Now in this situation, I've got a cuttyback on the tree. It's probably about eight, nine feet away from where I'm at, and what I like about this location is deer are already naturally coming through here. I have two trails right behind me that intersect, so I've got this on the a couple feet off those trails. Now what I'm using today, I've got the Analogix Braggon Rites Acorn Attractant. Now as a hunter, you all know that white tails, they love acorns. So with this attractant, it's really a grain-based type of attractant, and like all their quality products, it contains Anishield TX4, which is a deer-concentrated power pack to promote good health. If you've got strong, healthy deer, you're going to have bigger deer, which equals more meat, and you're also going to have bigger racks. So not only will the smell draw in, but once they eat it, they will keep coming back for more. So not only are you giving them something that's going to taste good, but it's really good for them too. So I'm going to put the rest of this here, and then I'm a head-off hunting, and hopefully I'll get some nice pictures of some big bucks in here. I'm going to finish up the foil-wrapped pheasant, and then get to work on the salmon wasabi balls. C-dubs got chili and buddies in mazatlan. Up next, right here. Welcome back to The Sporting Chef. I'm Scott Laceff. I have three Asian-inspired dishes today. Did the venison bulgogi? This is the foil-wrapped pheasant breast. I've taken the pheasant. It's been sauced. It hasn't been cooked all the way through. It's been cooled. Take a square of foil. Place pheasant that already has the sauce in it, in the square. Fold it over into a triangle. Seal both sides, and this part might seem a little odd to you. I've got a bunch of these already made. It's going in the West in deep fryer. Only takes a couple of minutes. These are going to drain. I've got one more recipe, wasabi salmon balls, but here's C-dub with some Texas chili. Scott, one of my all-time favorite meals in camp is cornbread and chili. We're going to do something with our chili that's a little different. We're going to just show you the difference between Yankee chili and the way a Texan makes chili down there without beans. We want to get our cornbread started first, and we're going to do that in a 12-inch dutch oven on our stove, and we're going to use the dome. We don't have to fire up any charcoal. All my dry ingredients are in here. This is just C-dub's version of the cornbread mix that you buy in the store. I'm going to take this out of my food-saber bag and give it a stir in case we have our dry ingredients all mixed up. And what we're going to do, we're going to take two eggs here. I'm one of these guys that don't like to do a lot of dishes, so I need about two tablespoons of oil. Our buttermilk is acidic. Our baking powder and our baking soda are both basis, so that chemical reaction gives us a little more lip. Come in here with about two cups of buttermilk. Here again, we're using our dutch oven dome. Our dutch oven is sitting on the diffuser plate, which is on the burner, and they're going. Okay, so we're going to just take our wet ingredients and mix them in here with our cornmeal. Our cornbread's ready to go. We're going to get our lid on, and we're just going to bake it stovetop here. Get our dutch oven dome on. To go with our cornbread that we've already got started, let's make some genuine Texas chili. We have a dutch oven going here, and our oil's hot, and here I have some coarse ground elk burgers. While we're browning our meat, let's go ahead and get some of our other ingredients in there. And we're going to take and start with some garlic, and then we have some onions here, and we're going to get this, and we're going to brown this all together. And we're going to start with a little bit of Mexican oregano, and I just use about that much. We're going to add just a little bit of cayenne pepper, cumin, and it gives that very distinct Southwest flavors. So let's just start adding some liquid, and I'm going to start here with just a little bit of water. Okay, we're going to add just a 12-ounce can of tomato juice. Now we're going to add about a quarter cup of chili powder, and we're going to add some tomato sauce. Okay, now this is starting to look good. Tomato paste. We're going to get our tomato paste pretty well stirred into there. And then I'm going to add a little bit more water, and we're going to let this simmer for a few minutes. There you go, chili and cornbread for supper tonight. All right, this is going to go fast. Pay close attention. I have cooked salmon. This was smoked salmon, ran it through a food processor. It's dump and go time. Green onions, pickled ginger, sesame oil, lime juice, crunchy water chestnuts, a little corn starch to help bind it, one egg, wasabi powder. Mix cold water and egg, salmon, wasabi balls into the egg mixture. This is panko and sesame seeds into the Western fryer. Time's up. Here's buddy. You know I might have crammed too much into today's show, but I have complete confidence that our editors will make it work. Right, guys? Come on back for the big food shot. Welcome back to the Sporting Chef Bulgogi Venison. Right here, lots of flavor. One of the camera guys at during the break, he started eating it and went wow and it is good. Here's the crispy crunchy salmon wasabi balls, crunchy on the outside, salmony on the inside, the foil wrapped pheasant. When you serve it, people just unwrap it thusly and on the inside, you have the delicious marinated pheasant already in its own sauce and since the salmon balls are a little bit spicy with the wasabi, I have some chili sauce that I'm going to dunk it in. I guess that's it. A big thanks today to everybody that was on the show. Susie, Jeff, Melissa, C-Dub and Buddy and as always, I want you to thank our sponsors that make it possible for me to invade your kitchens, your living rooms, your wherever it is you watch this every day and if I do this a lot, well, you know it's me. I'm Scott Layseth, the Sporting Chef and we'll see you next week.