Above Saloon #10 is a hidden gem—the Deadwood Social Club. Serving “contemporary Mediterranean countryside cuisine,” the talented, award winning team has 19th century-style dining rooms with a modern, rooftop patio with one of the best views of Deadwood’s Main Street. 605 got to try one of their most popular dishes, along with getting the recipes for readers to try at home.

German Chocolate Cake


1 Shot Vodka

1 Shot Frangelico

1 Shot Amaretto

½ Shot Malibu Rum



Chocolate Syrup


Fill cocktail shaker with ice.

Pour in shots of vodka, Frangelico, Amaretto, and Malibu Rum.

Shake well and strain into a lemon sugar rimmed martini glass that has a swirl of chocolate syrup inside of the glass.


Red Elk Zephier


“It’s a very sweet drink that goes really well with the smokey pheasant dish.”

Smoked Tuaca Pheasant


Chicken or pheasant


1 Tbsp. Butter (unsalted)

1 Tsp. Minced garlic

1 Tbsp. Julienned shallots

Sliced mushrooms (quantity is your preference)

A handful of smoked pheasant or chicken

2 Tbsp. or more julienned sun dry tomatoes

A pinch of crushed red pepper

Worcestershire sauce


2 Ounce of vegetable stock

1 Cup of heavy cream

A pinch of freshly chopped parsley

Salt and pepper

Asiago cheese


Start with fully cooked smoked pheasant or smoked chicken.

Pull all the meat off the bones (size of pieces your preference).

Refrigerate the pheasant or chicken meat.

Start a saute pan over high heat.

Add butter, garlic, shallots, mushrooms, pheasant or chicken, tomatoes, and red pepper. Saute for 2-3 minutes.

Deglaze with one ounce Tuaca (away from the flame).

Ignite liquor; stir until flames die out.

Add Worcestershire, Tabasco, vegetable stock, heavy cream, parsley, and salt and pepper to taste.

Reduce down until cream looks like a thickened gravy.

Mix in precooked pasta.

Top and serve with shredded Asiago cheese.


Patrick Brick

Saute Chef

“It’s unique to South Dakota because it’s our state bird, and we try to serve it in a unique way that no one is used to.”

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