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“Cooking on the Wild Side” - New May Recipes

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Enjoy cooking with John and Phyllis? Keep the fun and flavor going! We have recipes from the May’s “Cooking on the Wild Side” to add to your family’s dinner line-up. 


Apple Pie Cake

  • 1 stick butter
  • ¾ cup sugar
  • 1 egg
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp vanilla extract 
  • 1 cup apples, peeled and chopped
  • ½ cup pecans
Spray 9-inch pie pan with vegetable spray. Melt butter. Beat in sugar and egg. Add remaining ingredients and spread in pie pan. Bake at 400 degrees in Dutch oven about 45 minutes or until tests done. Slice as pie and serve.


Smoked Dove Kabobs            

Dry rub:

  • ½ cup brown sugar
  • 1 Tbsp. minced onion
  • 1 Tbsp. paprika
  • 1 Tbsp. Kosher salt
  • 2 tsp. lemon pepper
  • 2 tsp. garlic granules
  • 1 tsp. ground celery seed
  • 1 tsp. fine herbs
  • 1 tsp. dry mustard
  • ½ tsp. crushed red pepper

Other ingredients:

  • 24 dove breasts
  • 1 large onion
Mix dry rub ingredients in bowl.  Rinse dove breast and dry with paper towel.  Put small amount of dry rub in a shallow bowl.  Place 3 or 4 dove breast in bowl and coat well with dry rub.  Place onion section around dove breast and place on skewer. Repeat until all dove breast have been skewered.  Place on rack in water smoker and smoke for 1½ hours. 


Venison Parmesan

  • 1 pkg. Good Seasons Italian dressing mix
  • Balsamic vinegar
  • olive oil
  • 2 lb. venison steak, ham or tenderloin
  • 4 Tbsp olive oil
  • 1/4 cup green pepper, chopped
  • 2 slices bacon, chopped
  • 4 cloves garlic, pressed
  • ¼ cup green onions, chopped
  • 1 lb. maple cured bacon
  • 1 cup Parmesan cheese
  • 1 cup red wine
  • 1 cup beef broth
  • 1/2 cup Parmesan cheese
  • 1 cup cream
Prepare Italian dressing mix as directed on package using balsamic vinegar and olive oil. Cube venison into 2-inch cubes. Marinate 24 to 48 hours. In large skillet, sauté garlic, green onions, green pepper and 2 slices bacon in olive oil. Add venison, a few pieces at a time, and sauté until lightly browned. Roll venison in Parmesan cheese. Wrap each piece of venison in bacon and secure with a toothpick. (About 3 pieces of venison to 1 slice of bacon.) Broil on low until bacon is crisp. Add wine and beef broth to skillet and cook until reduced to half. Add Parmesan cheese and cream to make sauce. Good served with rice.



Blackened Trout

Spice mix:

  • 4 Tbsp. paprika 
  • 3 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 2 Tbsp. salt
  • 2 Tbsp. thyme
  • 1½ Tbsp. cayenne pepper
  • 1½ Tbsp. black pepper
Mix and store in an airtight container. 

Other ingredients:

  • Trout fillets
  • 4 Tbsp. butter
Melt butter and set aside.  Coat fish fillets with spice mix.  Spray heavy cast iron skillet with vegetable spray.  Place skillet on medium-high heat and heat until hot.  Add 2 tablespoons of melted butter to skillet and place fillets on butter.  Cook about 2 to 3 minutes on each side or until done and flaky.  Remove to platter and repeat process until all fish are cooked.


“Cooking on the Wild Side,”  Tuesdays at 6:30 p.m.