Arkansas PBS > Programs > Cooking on the Wild Side > s05 > Cooking on the Wild Side July 2016

Cooking on the Wild Side July 2016


Venison "Sloppy John's"

  • 1 lb ground venison
  • 1 medium onion, chopped
  • 1 small red bell pepper, sliced
  • 1 can baked beans
  • Bottled barbecue sauce

Brown venison in skillet. Add onions and peppers, cook till soft. Add beans and barbecue sauce and simmer about 10 minutes till bubbling. Stir frequently to prevent sticking. Serve on toasted buns.

Steamboats

  • ½ lb. ground meat
  • 1 potato, sliced
  • ¼ onion, sliced
  • 1 cup frozen corn
  • 4 mushrooms, sliced
  • Seasoning
  • 2 pats butter
  • 2 slices sharp Cheddar cheese

Allow 18-inches heavy-duty aluminum foil for each meal. Form meat into patty and place of foil. Add remaining ingredients in order listed. For proper cooking results, seal each packet in the following manner: Fold opposite edges of the foil together with at least two ½ -inch folds. Leave a little air space around the food contents. Fold open edges in the same manner. Avoid puncturing holes in the foil. Place the foil packets on the campfire coals or the grill, cooking 20 to 30 minutes.

Smoked Summer Sausage

  • 5 lbs ground venison, elk, antelope or moose (no fat added)
  • 5 rounded teaspoons Morton's Tender Quick meat cure
  • 1 tablespoon coarse ground pepper
  • 2 tablespoons garlic powder
  • 2 teaspoons whole mustard seed
  • 1 teaspoon whole allspice
  • ½ teaspoon cardamom seed (crushed in a mortar and pestle)
  • 2 teaspoons liquid smoke

Mix all ingredients (use glass or enamel container only). Cover and refrigerate overnight. For the next three days, take mixture out and mix well with hands, working spices into meat. Return to refrigerator each day. On day four, pour mixture into 12 inch logs. Have smoker ready and place in smoker with water pan underneath. Smoke about 8 hours. The best position for gauge on smoke is at the low end of IDEAL. If you don't have a smoker, this process may be done in your over. Pour water in a broiler pan and place sausage rolls on broiler rack above water. Bake for 8 hours at 170-200°. Store summer sausage in refrigerator for immediate use. Freezes very well for future use.

Mule Skinner Chili

  • 2 lbs venison (elk, deer, or moose)
  • 2 large onions, chopped
  • 1 bulb garlic, sliced
  • 3 Tbsp chili powder
  • 1 Tbsp cumin seed, crushed
  • 1 tsp coriander seed, crushed
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 chipotle pepper, chopped
  • 2 cups celery, chopped
  • 1- 15 oz. can crushed tomatoes
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp honey
  • 1- 12 oz bottle dark beer or ale
  • 1 can black beans, drained
  • 1 can hominy, drained

Spray large kettle with vegetable spray. Brown meat. Add onions and garlic. Cook until soft. Add spices and chipotle pepper. When bubbly, mix in celery, crushed tomatoes, salt, pepper, honey and beer. Cover with lid; hang over campfire and simmer slowly for about 1 hour. Serve up in bowls. Add grated sharp Cheddar cheese, if desired.