Arkansas PBS > Programs > Cooking on the Wild Side > s03 > Cooking on the Wild Side April 2014

Cooking on the Wild Side April 2014

Sweet Potato Hash

  • ½ lb. smoked bacon, diced
  • 2 Tbsp. bacon grease or vegetable oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 lbs. sweet potatoes, cubed
  • Salt & pepper to taste

Cook bacon in large skillet until brown. Remove from skillet and place on paper towel to drain. Pour off bacon grease, leaving 2 tablespoons in skillet. Add onion, red pepper, and garlic. Sauté until soft. Remove from skillet and set aside. Add cubed sweet potatoes to skillet and cook until potatoes begin to soften. Remove from heat and add onions and peppers to skillet. Salt and pepper to taste and mix well. Sprinkle bacon over sweet potato mixture. Bake at 400-degrees about 30 minutes.

Optional: Make 4 indentations in the potato mixture before putting in oven. Break an egg in each hole, sprinkle with bacon and proceed with baking. Makes an excellent breakfast dish.

Wild Turkey Enchiladas

  • 4 cups turkey breast, cubed
  • 4 cups salsa
  • 10 8" flour tortillas
  • ½ cups sour cream
  • ¾ cup shredded cheddar cheese
  • ¾ cup shredded jack cheese
  • ½ cup onion, finely chopped
  • ¼ cup black olives, sliced

Sauté turkey breast until lightly browned. Pour in bowl and cool slightly. Mix sour cream, onion and half the cheese in a bowl. Reserve remaining cheese for topping. Pour ½ of the salsa into a 9"x13" baking dish. Spread to cover the bottom of dish. Fill each tortilla with turkey mix and roll into a tortilla. Place tortillas side by side in baking dish and cover with remaining salsa. Top with remaining cheese and black olives. Bake at 350° for 20 minutes.

Coot-A-Licious Stew

  • 8 coot breast, cut into chunks
  • 4 slices bacon, diced
  • ½ cup seasoned flour
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 15 oz. can whole tomatoes
  • ½ lb. package baby carrots
  • 1 Tbsp. salt
  • 1 tsp. coarse ground black pepper
  • 1 bay leaf
  • 1 quart beef broth
  • 1 tsp. dried basil

Cook bacon in large, heavy deep kettle. Remove and set aside. Dredge coot breast in flour seasoned with salt, pepper and garlic powder. Cook in bacon fat until lightly brown. Remove and set aside with bacon. Add onion to kettle and cook till soft. Add garlic and remaining ingredients and stir well. Add coot and bacon, cover, bring to a boil, reduce heat and simmer about one hour or until coot is tender. Serve over rice or noodles.