Arkansas PBS > Programs > Cooking on the Wild Side > s04 > Cooking on the Wild Side December 2015

Cooking on the Wild Side December 2015

Fried Turkey Strips

  • ½ wild turkey breast, cut into strips
  • 1 ½ tsp. salt
  • 1 ½ c. flour
  • 1 tsp. coarse ground black
  • 1 ½ tsp. garlic powder or pepper granules
  • oil (for frying)

Cut turkey into strips about the size of your thumb. Place flour, garlic, salt and black pepper in closable plastic bag. Shake well to mix ingredients. Pour about 1-inch of oil in frying pan. When heated, add a few strips of turkey to pan, filling pan, but not allowing turkey pieces to touch. Brown turkey; turn and continue to cook until golden brown and done on inside.


  • 3 Tbsp. flour    
  • 1 tsp. pepper
  • 1 tsp. salt    
  • 2 c. or more milk
  • 1 tsp, garlic granules

Add flour to hot oil in skillet. Stirring constantly, brown flour over medium-high heat. When desired brown is reached, add salt, pepper and garlic to flour. Stir well. Gradually add enough milk, stirring constantly, to make gravy the thickness desired. Serve over potatoes or biscuits.

Grilled Veggie Kabobs


  • ¼ c. fresh lemon juice
  • 1 bay leaf, crumbled
  • ¾ c, extra virgin olive oil
  • 1 Tbsp. Italian seasoning
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. Dijon mustard
  • ½ tsp. each: basil, marjoram and thyme
  • 3 cloves garlic, minced
  • 1 tsp. salt

Mix ingredients together. Set aside.


  • 2 zucchini, chunked
  • 1 large red onion, chunked
  • 2 yellow squash, chunked
  • 8 oz. pkg. button mushrooms
  • 2 green peppers, chunked (medium-size)

lace veggies in large bowl. Pour marinade over veggies and stir well, but gently. Set aside and marinate at least 4 hours. Meanwhile, soak wooden skewers in water. Alternate veggies on skewers. Cook over charcoal on grill or on kitchen grill. Baste with marinade as needed and when turning. Cook until tender-crisp.

Garlic Mashed Potatoes

  • 3 lbs. red potatoes
  • 3 Tbsp. butter
  • 4 large cloves garlic, peeled
  • 1 tsp. salt
  • ½ cup half and half
  • ¾ to 1 cup cottage cheese
  • Salt and pepper to taste

Cube potatoes with skin on. Place potatoes, garlic and salt in medium saucepan; cover with water and gently boil until tender. Strain potatoes and garlic and return to saucepan. Heat butter and half and half in small saucepan to hot, but do not boil. Add mixture to potatoes and mash with hand masher. Add cottage cheese. Mash into potatoes. Salt and pepper to taste.

Buttermilk Ice Cream

  • 6 egg yolks
  • 1 ½ cup buttermilk
  • 1 ½ cup heavy cream
  • ½  tsp. vanilla
  • 1 cup sugar

Lightly beat egg yolks and set aside. Mix cream and sugar in medium saucepan. Heat on medium heat, stirring constantly, until bubbles form around edge of pan. Remove from heat. Add a small amount of cream mixture to egg yolks, beating with each addition.

When yolks are warm, add mixture back into saucepan and heat until bubbly. Don't boil!!! Remove from heat; add buttermilk and vanilla. Pour into bowl; refrigerate at least two hours. Proceed according to ice cream maker manufacturer's directions.

Black-Eyed Pea Dip

  • 1 lb. dried black-eyed peas
  • 6 cloves garlic
  • 8 oz. package cream cheese, softened
  • 1 tsp. chili powder
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 8 oz. package cheddar cheese, shredded
  • Tortilla chips

Cover peas with water. Add 4 cloves of garlic. Bring to boil, then reduce to simmer and cook until soft (about 1 hour). When done, drain water and place in food processor, add remaining two cloves of garlic and blend until smooth. Add chili powder, cayenne, and salt and mix well. Combine spice mixture with softened cream cheese and mix well. Pour cream cheese mixture into baking dish coated with vegetable spray. Sprinkle cheddar cheese on top. Bake in 350° oven until cheese is melted. Serve with tortilla chips.