Arkansas PBS > Programs > Cooking on the Wild Side > s02 > Cooking on the Wild Side November 2013

Cooking on the Wild Side November 2013

Barbequed 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.

Dove/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.