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

Cooking on the Wild Side October 2016

Cheesy Venison Cornbread

  • 1 lb. ground venison
  • 1 pkg. taco seasoning
  • 1 medium onion, chopped
  • 1 cup shredded Cheddar cheese
  • 1 jalapeno pepper, chopped
  • 1½ cup stone ground cornmeal
  • ½ cup flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 8 oz. can cream style corn
  • ¼ cup canola oil
  • 1 cup milk

Brown venison with taco seasoning in Dutch oven. Remove from oven and set aside. When cool, add onion, cheese, and jalapeno to meat.

Mix cornmeal, flour, baking powder, baking soda and salt in bowl. Add eggs, corn, oil and milk and mix well.

Spray Dutch oven that you browned venison in with vegetable spray. Pour ½ cornmeal mixture into Dutch oven. Top with meat, onion and pepper mixture. Pour remaining cornmeal mixture over top of meat mixture and spread evenly. Cook about 45 to 50 minutes at 350°.

Harvest Stew

  • 2 lbs. beef or lamb, cubed
  • ½ cup flour
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 medium onions, chunked
  • 4 oz. mushrooms
  • 4 cloves garlic, sliced
  • ¼ cup oil
  • 2 medium winter squash
  • 2 tbsp. Worcestershire sauce
  • 1 bay leaf
  • 4 cups beef broth

Spray kettle with vegetable spray. Pour half the oil in kettle. Mix together flour, salt and pepper in plastic zip bag. Add meat cubes and dust lightly. Heat oil and add meat and cook until lightly browned. Remove from heat. Add remaining oil and cook onions, mushrooms and garlic until lightly browned. Return meat to kettle; add winter squash and remaining ingredients and simmer about one hour or until meat is tender.

Chili Cheese Corn

  • 1 stick butter
  • 6 ears fresh corn, cut off cob
  • 2 4-oz. cans diced green chilies
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 8-oz. pkg. cream cheese, softened
  • 8-oz. cheddar cheese, cubed

Melt butter in skillet. Add corn, green chilies, chili powder and cumin. Simmer about 10 minutes. Add cream cheese and stir until well blended. Add cubes of cheddar cheese, stir and cook until bubbly.

*This recipe may be cooked in the oven. Mix all ingredients in large bowl. Pour into baking dish. Bake at 350-degrees about 30 minutes, until cheese is melted and bubbly.

Peach of a Shortcake

Peach Filling:

  • 4 peaches, peeled and cut into small chunks
  • ½ cup sugar

Place peaches in bowl and sprinkle sugar over peaches. Let stand at least one hour.


  • 6 Tbsp softened butter
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • ½ cup flour
  • 1 cup almond flour/meal
  • ½ cup sliced almonds

Whipping Crème

Preheat oven to 350°. In food processor place butter, sugar, eggs and vanilla until combined. Add flour and almond meal. Pulse just until moistened. Divide batter evenly among large muffin tin that has been coated with butter and sprinkled with sugar. Top with sliced almonds. Bake about 25 minutes or until toothpick comes out clean when inserted in the centers. Let cool to warm.

Slice cupcake in two. Place bottom on serving plate. Top with generous amount of peaches and whipping crème. Place top of cupcake on peaches and serve.