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

Cooking on the Wild Side November 2016


Doves with Rice in Madeira

  • Lemon
  • Salt and Pepper
  • 1 stick butter, melted
  • 1 small onion, chopped
  • 1 cup long grain rice
  • 12 doves
  • ½  lb. small mushrooms
  • 1 can chicken broth
  • 1 cup Madeira

Rub doves inside and out with lemon juice. Salt and pepper lightly. Melt butter in Dutch oven. Lightly brown doves in butter a few at a time. Remove doves from butter. Add rice and onion to butter and sauté until light golden brown. Add mushrooms, chicken broth and wine, stirring well. Place doves on top of mixture and cover. Bake in oven at 350 degrees about 45 minutes or place hot coals on top of Dutch oven and bake for 45 minutes.

Venison Stir Fry

  • 3 Tbsp. vegetable oil
  • 1 large onion, cut into chunks
  • 4 large cloves garlic, sliced
  • 1 tsp. minced fresh ginger
  • 1 lb. venison, cut in small strips
  • 1 bunch broccoli, cut into florets
  • 2 carrots, sliced
  • ½  lb. mushrooms, sliced
  • 1 large green pepper, cut into chunks
  • 1 large red pepper, cut into chunks
  • ½ tsp. soy sauce

Heat 3 tablespoons oil in wok or large skillet. When hot, add ginger, onion and garlic. Add venison and cook until color changes. Add remaining ingredients except for soy sauce, 1 at a time, stirring often. After all ingredients have been added, add soy sauce and mix till coated and continue to stir-fry 5 minutes. Serve over rice.

Squirrel Mulligan

  • 6 squirrels, cut up
  • 6 whole cloves
  • 1 bay leaf
  • 1 stick butter
  • 1 bulb garlic
  • 1 tsp. crushed red pepper
  • 3 large onions, cut into chunks
  • 4 stalks of celery, cut into chunks
  • 2 (28 oz.) cans tomatoes
  • 12 new potatoes
  • 12 corn nibbles

Cover squirrel, bay leaf and cloves with water and cook until tender. Removes cloves and bay leaf. Add butter, garlic, red pepper, onions, celery, tomatoes, potatoes and corn. Simmer for 45, salt and pepper to taste.

Italian Cornbread Fritter

  • 2 c. stone ground cornbread mix
  • 1 Tbsp. honey
  • 1 egg
  • ½ c. chopped ripe olives
  • ½ c. coarsely chopped mushrooms
  • ½ c. chopped onion
  • ½ c. chopped green pepper
  • ½ c. parmesan cheese
  • ½ c. grated mozzarella cheese
  • ½ tsp. black pepper
  • 1 tsp. Italian seasoning
  • 1 ½ c. water

Place cornbread mix in bowl. Add remaining ingredients, except water. Mix well. Add water. Mix well. Drop by tablespoon on hot griddle or skillet which has been sprayed with cooking spray. Cook until edges begin to look dry. Turn and cook until golden brown.