Arkansas PBS > Engage > Blog > November 2014 Cooking on the Wild Side Recipes

November 2014 Cooking on the Wild Side Recipes

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Whether you cook with John and Phyllis every week or need a little inspiration to walk on the wild side this Thanksgiving, be sure to check out our November “Cooking on the Wild Side” recipes! We have ingredients and steps for main dishes, sides, desserts and more. Just keep reading to find the recipe for a dish that inspires you!

Squirrel Enchiladas
  • 2 cups cooked, de-boned squirrel
  • 1 roasted garlic
  • 1 16oz. jar salsa
  • ½ cup heavy cream
  • Corn tortillas
  • 8 oz. shredded Monterey Jack cheese 
Mix together salsa and cream. Set aside. Mix squirrel, garlic, ½ cup salsa mixture and ½ cup cheese. Set aside. Wrap tortillas in damp towel and microwave for one minute. This softens tortillas and makes them easier to roll. 
Coat baking dish with vegetable spray. Fill each tortilla with squirrel mixture, roll up and place seam side down in baking dish. Top with remaining salsa mixture and cheese. 
Bake in 350 degree pre-heated oven for 30 minutes or until cheese is lightly brown and bubbly. 

Mexican Venison and Rice Supper
  • 1 lb. ground venison
  • 1 medium onion, chopped
  • 1 can Rotel
  • 1 cup tomato juice
  • ¾ cup water
  • 1 tsp. Chugwater Chili seasoning
  • ½ tsp. oregano
  • ½ tsp. black pepper
  • 1 10 oz. package frozen corn
  • 1 ¾ cups uncooked instant rice
  • Grated Mexican cheese
  • Slice Avocado

Cook venison & onion in deep skillet until meat is brown.  Add Rotel, tomato juice, water, chili seasoning, oregano, black pepper, and corn.  Stir well and bring to bubbling boil.  Cook about 5 minutes and remove from heat.  Stir in rice, cover and let stand about 5 minutes.  Fluff with fork.  After placing on serving plate, sprinkle with Mexican cheese and sliced avocado.

Donna’s Inside-Out Cake
  • 1 lemon cake mix 
  • 1 can lemon icing 
  • 4 eggs 
  • ¾ cup oil 
  • 1 cup water 

Mix all ingredients well. Pour into a 9x13" baking pan. Bake at 350˚F for 45 minutes. Keeps well and is better the next day. Good for camping.

Pepper Cheese Biscuits
  • 4 cup unbleached flour
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. coarse ground black pepper
  • 1 cup sharp Cheddar cheese, grated
  • 1 cup butter
  • 1 ½ cup milk

Mix flour, baking powder, salt, and black pepper in large bowl. Mix cheese into flour mixture to coat cheese. Cut in butter until resembles coarse ground cornmeal. Stir in milk just until dough is formed. Put on floured board and knead a couple of times. Mash out to 1/2 inch thickness. Cut with biscuit cutter. Place in preheated 14 inch Dutch oven. Cook at 400° F (12 on bottom and 24 on top) about 10 to 15 minutes until golden brown on top. Turn oven a quarter turn occasionally. Brush tops with butter and serve with honey or maple syrup.

Catfish Hoagies
  • 2 catfish filets
  • Honey mustard to coat
  • Emeril’s Essence seasoning
  • 2 Tbsp. honey mustard dressing
  • 2 Tbsp. mayonnaise
  • 2 hoagie rolls
  • Romaine lettuce
  • Red onion, sliced
  • 1 tomato, sliced

Pre-heat grill. Coat catfish filets with honey mustard dressing and sprinkle with Emeril’s Essence seasoning. Place on grill and cook until flaky.  
While catfish is grilling, spread roll generously on one side with honey mustard dressing and other side with mayonnaise.  Place layer of lettuce, onion and tomato on one side of roll. 

When catfish is done, place filet on other side of roll and make sandwich. Serve with extra honey mustard and mayo mixed together in equal amounts for a dipping sauce. Fish may also be cooked in oven on broil. Recipe serves two.

Honey Pecan-Crusted Walleye
  • 1 lb. walleye fillets
  • Salt & pepper to taste
  • ¼ cup honey
  • 1 Tbsp. Dijon mustard
  • 1 cup pecans finely chopped
  • ½ to 1 stick butter

Cut fillets into serving size pieces.  Salt and pepper to taste.  Mix honey and mustard in small bowl.  Pour chopped pecans into another bowl.  Dip fillets into honey-mustard mixture to coat.  Roll in pecans.  Melt ½ stick butter in heavy skillet.  Place coated fillets in skillet and cook on medium-high heat until flakey.

Venison Sausage Balls
  • 1 ½ lbs. ground venison
  • 1 lb. hot sausage (Jimmy Dean)
  • 1 cup sour cream
  • 1 jar Major Gray chutney, chopped
  • ½ cup sherry

Combine venison and sausage into meatballs. Brown in Dutch oven over medium heat, Drain on paper towel. Mix sour cream, chutney and sherry in Dutch oven. Add meatballs and simmer 20 to 30 minutes. If mixture becomes too thick, thin with additional sherry. Serve with toothpicks.

Barbecued Canned Venison
  • 1 quart canned venison 
  • 1 bottle hickory-smoked BBQ sauce 
  • Favorite coleslaw 
  • Buns 

Drain jar of canned venison. Place in heavy skillet or Dutch oven. Pour BBQ sauce over meat. Cook slowly over low heat until heated through. Place prepared slaw on bun, add meat and additional sauce if desired.

Here is the procedure for Canning Venison: Always follow the directions with your pressure canner. Must use a pressure canner.

First cut venison into large chunks which will fit in a wide-mouth canning jar.

Sterilize jars and lids.

Sear chunks of meat on all sides and place in large roasting pan. Season as desired. I used salt, pepper, Worcestershire sauce, garlic powder and onion powder. 

Roast at 350° until done, usually about one hour. Pack in tightly in sterile jars. Place jars in canner and follow manufacturers directions for water level. Process at 10 pounds pressure for 90 minutes or according to manufacturers directions. Let canner cool before removing jars from canner. Remove jars from canner and tighten lids. If lids do not seal, use meat right away.

Settler’s Beans
  • 1 lb. ground venison 
  • ½ lb. bacon, diced 
  • 1 onion, chopped 
  • 4 cloves garlic, minced 
  • ¼ cup catsup 
  • ½ cup BBQ sauce 
  • 2 Tbsp. prepared mustard 
  • ¼ cup molasses 
  • 1 16-oz. can baked beans 
  • 1 12-oz. can pinto beans 
  • 1 12-oz. can ranch style beans 
  • 1 tsp. salt 
  • 1 tsp. pepper 

Cook bacon in Dutch oven. Remove from oven and set aside. Add venison and onion to oven and cook until meat is brown. Add bacon and remaining ingredients to oven. Cook in oven at 350-degrees for 45 minutes to one hour.

Easy, Rib-Sticking Quail Enchilada Casserole
  • 12 doves or quail
  • Chicken broth
  • 16 oz. package tortilla chips
  • 1 medium onion, chopped
  • 1 medium green pepper, chipped
  • 3 cloves garlic, minced
  • 1 can chopped green chilies
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 tsp. cumin, crushed
  • 1 tsp. salt
  • ½ tsp. chipotle pepper
  •  16 oz. shredded Colby/Jack cheese

Cook dove in chicken broth until tender.  Remove from broth and chop
dove.  Set aside.  Reserve 1 cup broth.  Cook onion, green pepper and
garlic in skillet until soft.  Remove from heat, add dove, green chilies,
chicken soup, sour cream, cumin, salt and chipotle pepper.  Spray
casserole dish with vegetable spray.  Place a layer of tortilla chips in
bottom of casserole.  Moisten with ½ cup broth.  Add layer of dove
mixture, then layer of cheese.  Repeat layers.  After tortilla chip layer,
moisten with broth and top with cheese.  Bake covered at 350-degrees for
25 minutes, then uncover and bake 5 minutes more.


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