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

Cooking on the Wild Side February 2015

Venison Burgundy

  • 2 lbs. venison, cubed
  • ½ cup flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 tsp. garlic granules
  • ½ stick butter (4 Tbsp.)
  • 2 Tbsp. Brandy
  • 20 small onions, peeled
  • 8 oz. pkg. mushrooms, halved
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh parsley (or 2 tsp. dried)
  • 1 tsp. thyme
  • 1 can beef broth
  • 1 cup burgundy wine
  • 1 bay leaf

Place flour, salt, pepper and garlic granules in plastic bag. Put meat in bag and coat well. Melt ½ butter in skillet. Brown meat a few pieces at a time. As browned, put in Dutch oven which has been sprayed with vegetable spray. Add remaining butter, onions, mushrooms and garlic to skillet. Cook mixture until bubbling. Add brandy, stirring well. Pour mixture into Dutch oven with meat. Stir in parsley, beef broth, and wine. Add bay leaf. Put lid on Dutch oven and cook about one hour at 350° or till meat is tender. Let stand 15 minutes before serving. Serve with rice or noodles.

Scotch Eggs

  • 6 hard boiled eggs
  • 1 lb. sausage
  • 1 egg
  • 1 ½ cup crushed cornflakes

Preheat Dutch oven. Peel eggs and set aside. Divide sausage into six segments. Pat sausage out flat. Wrap egg in sausage using your hands to form the sausage around the egg until completely covered. Place crushed cornflakes in shallow bowl. Beat reaming egg in another shallow bowl. Roll sausage-covered-egg in beaten egg and then in cornflakes. Place in oven. Bake about 45 minutes at 375°, turning 1/3 about every 15 minutes. Serve with hot sauce or hot mustard for dipping. This dish may be prepared in oven at home. Place on broiler pan and bake at 375°.

Black Bean Soup

  • 1 lb. dried black beans
  • 8 cups chicken broth
  • 2 ham hocks
  • 4 oz. salt pork
  • 1 bay leaf
  • 1 tsp. coarse ground black pepper
  • 1 large onion, chopped
  • ½ cup celery, chopped
  • 2 green pepper, chopped
  • 1 16 oz. diced tomato
  • 2 cloves garlic, minced
  • 6 serrano peppers, seeded and chopped
  • 1 6 oz. can tomato paste
  • 2 Tbsp. Worcestershire sauce
  • Salt and pepper to taste
  • Sour cream
  • Green onions, chopped
  • Avocado, sliced
  • Cilantro, chopped

Sort and wash beans. Put in large bowl. Cover with water 2 inches above beans. Let soak over nigh. Drain and rinse well. Place in large Dutch oven. Add chicken broth, ham hocks, salt pork, bay leaf and black pepper. Bring to boil, reduce to simmer and cook about 1 ½ hours. Remove ham hocks and salt pork. Discard bone and fat and return meat to Dutch oven. Add remaining ingredients except garnish, cover and let simmer 2 additional hours. Remove bay leaf. Place 1 cup beans in blender or food processor and puree. Add back to beans in Dutch oven, stir well and serve. Garnish with sour cream. Green onion, avocado and cilantro.