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

Cooking on the Wild Side March 2014

Striper Boil

  • Striper filets
  • Corn on cob niblets
  • Potatoes, chunked
  • Onions, quartered
  • Shrimp & crab boil
  • Melted butter, seasoned with salt and pepper
  • Lemon slices

Cut striper filets into chunks and set aside. In a large kettle, bring water to boil. When boiling, add favorite shrimp and crab boil. Add potatoes and boil el dente. Add corn and frozen onions and bring back to boil. Add striper, remove from heat, cover and let steep about 10 minutes or until fish is cooked. Place items on serving plate and drizzle with butter and lemon.

*Recipe compliments of Jerry Blake

Jim and Patty's Pig Newton's

  • 2 cups flour
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • ¼ cup chopped chives
  • 1 ½ cups grated sharp Cheddar cheese
  • 1/3 cup vegetable shortening
  • 1 ½ cups buttermilk
  • 24 link sausage, cooked

Preheat oven to 400-degrees. Mix the first 8 ingredients in a large bowl. Cut in shortening until looks like coarse meal. Add buttermilk a little at a time until dough is sticky. Pour dough out on floured dough board. Fold dough over itself a few times, dusting with flour as needed. Pat to about ½-inch thick. Cut large circles with biscuit cutter. Pat circles to about ¼-inch thick. Lay 2 sausages on each biscuit. Fold biscuit over sausages and pinch together to form a seam. Place on baking sheet sprayed with vegetable spray. Bake about 15 minutes or until golden brown. Serve with favorite jam or jelly.

Topsy-Turvy Pizza

  • 2 lb. ground venison
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 can sliced mushrooms
  • 2 small cans sliced ripe olives (optional)
  • 2 14 oz. jars pizza sauce
  • 8 oz. mozzarella cheese, grated
  • 4 oz. parmesan cheese, granted
  • 8 oz. sour cream
  • 1 Tbsp. butter, melted
  • 1 or 2 cans crescent dinner rolls

Brown meat and onions in Dutch oven. Add garlic, mushrooms, olives and pizza sauce. Cook until bubbling. Layer cheeses and sour cream on meat mixture, reserving some parmesan cheese to sprinkle on top. Place crescent rolls on top of mixture and brush with melted butter. Cook in Dutch oven at 375-degrees about 30 minutes or until crescent rolls are done. Note: If cooking on a campfire, place 18 briquettes on top and 9 on bottom for 375-degrees.