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

Cooking on the Wild Side January 2014

Homemade Onion-Bacon Dip

  • ½ lb. bacon
  • 2 Tbsp. olive oil
  • 1 lb. sweet onion, finely chopped
  • 8 oz. sour cream
  • 3 oz. package cream cheese, room temperature
  • 1 tsp. Worcestershire sauce
  • 1½ tsp. white wine vinegar
  • ¼ cup finely chopped chives or green onions
  • Salt and pepper to taste

Cook bacon until crisp. When cooled, crumble and set aside. Sauté onion in olive oil until lightly brown. Remove from heat and let cool to room temperature. Meanwhile, combine sour cream, cream cheese, Worcestershire sauce, vinegar and chives in bowl. Add cooled onions and bacon and mix well. Salt and pepper to taste. Serve with favorite chips or crackers.

Elk Stroganoff Marinade

  • ⅔ c. soy sauce
  • ⅓ c. vegetable oil
  • ¼ c. lemon juice, freshly squeezed
  • 1 c. onion, finely chopped
  • 1 tsp. garlic powder
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • ½ tsp. ginger

Mix well. Place roast in large crock or glass bowl. Pour marinade over roast. Set in refrigerator overnight, basting whenever possible. Place elk roast in cooking bag; pour marinade over roast. Place roast in crock-pot. Make 2 small holes in bag. Pour 2 cups water around outside of bag in crock-pot. Cook 8 hours on Low. Remove roast from bag and shred meat. Place in bowl with marinade.

  • 1 medium onion, chopped
  • 1 (8 oz.) pkg. fresh mushrooms, sliced
  • 1 carton sour cream

Sauté in large skillet or Dutch oven in small amount of oil until tender and golden. Remove from heat. Add roast and marinade to skillet. Blend well. Add 1 carton of sour cream and stir until blended. Do not boil.

Doughnut Pudding with Rum Sauce

  • 2 dozen day-old doughnuts
  • 1 cup golden raisins
  • ½ cup dark rum
  • 2 eggs, lightly beaten
  • 1 can condensed milk
  • 1 can half & half
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 1 cup walnut pieces
  • 4 Tbsp. butter, melted

Preheat oven to 350-degrees. Tear doughnuts into one inch pieces and set aside. Pour rum over raisins and set aside. Butter 13” x 9” baking dish. Whisk eggs. Add condensed milk and half & half to bowl. Stir in cinnamon, nutmeg and salt. Add doughnuts, raisins, rum, and walnuts. Let set about 15 minutes. Bake for about 30 minutes or until set and golden brown.

Rum Sauce

  • 1 stick butter, softened to room temperature
  • 1 to 2 cups powdered sugar
  • Rum to thin

Beat butter in mixer, gradually adding powdered sugar. When mixed well, thin with rum until mixture has reached a thin sauce consistency. Serve on the side with pudding.