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

Cooking on the Wild Side June 2014


Black Walnut Pie

  • 1 Tbsp. flour
  • 1 Tbsp. sugar
  • 1 unbaked pie crust
  • ½ cup sugar
  • 1 cup light corn syrup
  • ½ cup packed brown sugar
  • 3 Tbsp. butter
  • 3 eggs, lightly beaten
  • 1 cup chopped black walnuts

Combine 1 tablespoon flour with 1 tablespoon sugar and sprinkle over bottom of pie crust. Set aside. In medium sauce pan, bring ½ cup sugar, corn syrup, and brown sugar just to boil. Remove from heat and stir in butter. Let cool slightly. Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pie shell. Bake at 325 degrees about one hour or until top is browned.

Wild Turkey Piccata

  • 2 lbs. wild turkey breast, sliced into cutlets
  • ½ cup flour
  • ½ tsp. salt
  • ¼ cup vegetable oil
  • 2 cloves garlic, minced
  • 6 green onions, sliced, white part only
  • 2 lemons
  • 1 can chicken broth
  • ½ cup black olives, sliced
  • 2 Tbsp. capers
  • ¼ cup butter
  • 1 Tbsp. fresh parsley, chopped
  • ½ tsp. coarse ground black pepper

Place turkey cutlets in plastic bag and pound with mallet until thin. Place flour, salt and pepper in shallow bowl. Dredge turkey pieces in flour and brown in oil in a heavy skillet a few pieces at a time. Set turkey pieces aside and keep warm. Pour off remaining oil. Sauté garlic and green onions until soft. Cut one lemon in half and slice one half into very thin slices. Juice the remaining 1 ½ lemons into small bowl. Add chicken broth and lemon slices. Turn heat to high, bring to boil. Reduce heat and simmer until liquid reduces to about half. Add lemon juice, olives and capers. Heat thoroughly. Remove from heat, add butter, stirring until melted. Stir in parsley and black pepper. Pour sauce over chicken and serve immediately.

Chicken and Olive Stuffed French Bread

  • 1 stick butter, divided and at room temperature
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 cups roasted chicken, cubed
  • 1 6 oz. can black olives, drained
  • 1 6 oz. jar pimento stuffed green olives
  • 3 cups Monterey Jack cheese, grated
  • ½ cup mayonnaise
  • ½ tsp. oregano
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 large loaf French bread

Melt two tablespoons butter in skillet. Add onions and garlic and cook until soft. Remove from heat and let cool. Coarsely chop olives. Mix chicken, olives, cheese, mayonnaise, oregano, salt, black pepper, and remaining butter in bowl. Add onion and garlic mixture. Mix well and set aside. Slice top off French bread and remove some of the inside of the loaf. Fill loaf with chicken-olive mixture. Bake in a preheated 325-degree oven for 25-30 minutes until cheese is melted. Can be cooked in #16 Dutch oven at 325-degrees using 19 briquettes on top and 5 on bottom. Great and easy camp recipe for a delicious meal when served with a salad.