The Copper Kitchen

Behind the scenes in the Copper Dog household, we believe in field to table. Which means that any animal we harvested in the field makes its way into the kitchen. Welcome to the Copper Kitchen. Where we’ve put all of our wild game recipes to the test and want to share with fellow sportsmen. Find recipes spanning from upland game (of course), to big game, and even the protein from the water.

Upland Game Recipes:

bbqpheasant.copperkitchenDownload

BBQ Pheasant on the Traeger with Smashed Potatoes & Green Beans

Feeds 4 people

Ingredients:

  • 6 Pheasant Breasts (or substitute chicken breasts)
  • 8 Red Potatoes
  • Small bag of green beans (approximately 20 if fresh from the garden)
  • Parmesan Cheese
  • 2 tbsp Garlic (or more to taste)
  • 1 tbsp Onion powder (or more to taste)
  • Salt & Pepper
  • ¼ cup BBQ Sauce
  • ½ tbsp Olive Oil
  • 2 tbsp Butter, melted

Equipment:

  • Cutting Board
  • Cookie Sheet
  • Baster
  • Pot
  • Casserole Dish (8×8 preferred)
  • Mixing Bowl
  • Strainer

Directions:

Pheasant:

  1. Preheat the Traeger to 350 degrees Fahrenheit (can use traditional grill or oven; adjust cooking times accordingly).
  2. Season pheasant breasts with half of the garlic, half of the onion powder, salt, and pepper. Brush half of the BBQ sauce onto the breasts. Set aside while preparing potatoes.
  3. Once Traeger is ready, place pheasant breasts directly on the grill.
  4. Cook for 15 minutes, then flip the breasts over. Optionally, season the top side with garlic and onion powder. Cook for another 15 minutes.
  5. Flip the breasts one last time, baste with the remaining BBQ sauce, and cook for an additional 5 minutes or until internal temperature reaches 165 degrees Fahrenheit.

Smashed Potatoes & Green Beans:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Wash and halve the red potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until potatoes are soft.
  3. While potatoes are boiling, wash green beans and set aside.
  4. Prepare casserole dish by spreading half of the melted butter on the bottom. Mix a quarter of the remaining garlic and onion powder into the melted butter.
  5. Once potatoes are soft, drain them and transfer to the casserole dish. Use a cup to smash the potatoes flat in the dish. Ensure the entire bottom of the dish is covered with smashed potatoes. Season with remaining garlic, onion powder, and desired amount of Parmesan cheese. Pour the remaining melted butter evenly over the top.
  6. Place the casserole dish in the preheated oven and bake for 10 minutes.
  7. In a mixing bowl, toss green beans with olive oil, remaining garlic, onion powder, salt, and pepper.
  8. After 10 minutes, remove the casserole dish from the oven (potatoes should start crisping). Spread the seasoned green beans evenly over the potatoes.
  9. Return the dish to the oven and bake for another 10 minutes or until green beans reach desired tenderness.

Enjoy your BBQ Pheasant with Smashed Potatoes & Green Beans! Adjust seasoning and cheese amounts to taste.

Big Game Recipes:

Here in the Copper Kitchen, we cook big game (mainly deer and elk) every week. In fact, we hardly ever buy beef if there is an elk or deer steak in the freezer. We even ground our own meat, so burgers are always on the menu as well.

Venison Pot Roast:

venisonpotroast.copperkitchenDownload

Ingredients

  • Elk Roast (Can substitute with Beef)
  • 1 bag of Petite Red Potatoes (roughly 12)
  • 5 Peeled Carrots
  • 2 cans beef broth
  • 1 Jalapeño
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 4 Table Spoons Unsalted Butter
  • 1/4 Cup Worcestershire
  • Fresh Rosemary

Seasonings

  • 1/2 Tablespoon Celery Salt
  • 1/2 Tablespoon Black Pepper
  • 1/4 Tablespoon Onion Salt
  • 1/4 Tablespoon Salt
  • 1/4 Tablespoon Sugar
  • 1/4 Tablespoon Oregano
  • 1/4 Tablespoon Thyme
  • 1/4 Tablespoon Basil

Directions

  • Wash & halve the red potatoe. Set aside
  • Cut Carrots into 2 inch pieces. Set aside.
  • Mince garlic cloves. Set aside.
  • Medium cut the onion into 1/2 inch slices.
  • Slice & deseed Jalapeño. Set aside.
  • Mix all of the seasonings together in one bowl. Set aside.
  • In a shallow bowl, pour the Worcestershire over the roast, coating evenly.
  • Take 1/4 of the seasoning mix and coat the roast. Dry pat where needed.
  • Place Roast in middle of the crockpot and then surround it with potatoes, carrots, garlic, and jalapeño.
  • Pour 1/4 of the remaining seasoning over all ingredients.
  • Pour the 2 cans beef broth over the ingredients.
  • Pour 1/4 of the remaining seasoning over all of the ingredients
  • Place onions over the top and then the butter cubed evenly above the onion.
  • Serve with fresh rosemary on top.

Cook on low for 3-4 hours, or until potatoes & carrots are soft, and the meat has hit an internal temperature of 145 degrees. Please note that venison cooks faster than beef due to its leanness.

Serves 5-7