For side dishes, may I suggest this wild rice recipe that pairs nicely with wild game. WILD RICE TORRES Serves 6 to 8

• 1 pound pork breakfast sausage, or fresh Italian sausage removed from the casings
• 2 boxes wild rice mixture, cooked according to package directions
• 1/4 cup chopped green onions
• 1 cup raisins
• 1 cup coarsely chopped pecans or walnuts
• Salt and cayenne to taste

In a skillet, cook the sausage of your choice until all the pink disappears. Drain off the excess fat. Add the sausage to the pot of cooked wild rice along with the green onions, raisins, and nuts. Season with salt and cayenne. Mix well and serve warm. And this cauliflower dish is also a good side with roasted duck. CAULIFLOWER CASSEROLE

• Makes 8 servings
• 1 large head of cauliflower
• ¼ cup chopped green bell pepper
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 2 cups milk
• ½ teaspoon salt
• 1 cup shredded Swiss cheese
• 2 tablespoons chopped pimento
Break the cauliflower into flowerets. Cook in boiling, salted water just until slightly tender, about eight minutes. Drain and set aside. Cook the bell peppers in the butter until tender. Blend in the flour and gradually stir in the milk. Cook, stirring constantly, over medium heat until the mixture is thick and smooth. Add the salt, cheese and pimento. Place half of the cauliflower in a lightly buttered casserole. Cover with half of the sauce. Add the remaining cauliflower and top with the remaining sauce. Bake for 15 minutes at 325 degrees.