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

Cooking on the Wild Side October 2014


Catfish Hoagies

  • 2 catfish filets
  • Honey mustard to coat
  • Emeril's Essence seasoning
  • 2 Tbsp. honey mustard dressing
  • 2 Tbsp. mayonnaise
  • 2 hoagie rolls
  • Romaine lettuce
  • Red onion, sliced
  • 1 tomato, sliced

Pre-heat grill. Coat catfish filets with honey mustard dressing and sprinkle with Emeril's Essence seasoning. Place on grill and cook until flaky. While catfish is grilling, spread roll generously on one side with honey mustard dressing and other side with mayonnaise. Place layer of lettuce, onion and tomato on one side of roll.When catfish is done, place filet on other side of roll and make sandwich. Serve with extra honey mustard and mayo mixed together in equal amounts for a dipping sauce. Fish may also be cooked in oven on broil. Recipe serves 2

Honey-Pecan Crusted Walleye

1 lb. walleye filletsSalt & pepper to taste¼ cup honey1 Tbsp. Dijon mustard1 cup pecans finely chopped½ to 1 stick butter

Cut fillets into serving size pieces. Salt and pepper to taste. Mix honey and mustard in small bowl. Pour chopped pecans into another bowl. Dip fillets into honey-mustard mixture to coat. Roll in pecans. Melt ½ stick butter in heavy skillet. Place coated fillets in skillet and cook on medium-high heat until flakey.

Venison Sausage Balls

1 ½ lbs. ground venison1 lb. hot sausage (Jimmy Dean)1 cup sour cream1 jar Major Gray chutney, chopped½ cup sherry

Combine venison and sausage into meatballs. Brown in Dutch oven over medium heat, Drain on paper towel. Mix sour cream, chutney and sherry in Dutch oven. Add meatballs and simmer 20 to 30 minutes. If mixture becomes too thick, thin with additional sherry. Serve with toothpicks.