Arkansas PBS > Programs > Cooking on the Wild Side > s06 > Cooking on the Wild Side December 2017

Cooking on the Wild Side December 2017

Venison Chili Cheese Dip

  • 2 lbs. processed cheese
  • 1 8 oz. jar picante sauce
  • 1 pkg. taco seasoning mix
  • 1 lb. ground venison, browned

Melt cheese over low heat in large sauce pan. In another pan brown venison. Add venison to melted cheese, mix well. Add picante sauce and taco seasoning, mix well and serve.

Franks in a Loaf

  • 1 ½ cup biscuit mix
  • 1 egg
  • ½ cup milk
  • 1 tsp. parsley flakes
  • 5 hot dogs
  • 5 tsp. sweet pickle relish
  • 5 strips cheddar or Colby jack cheese

Mix biscuit mix, egg, milk and parsley flakes together. Spread biscuit mixture in an 8x8 pan. Place hot dogs in biscuit mixture, top hot dogs with relish and cheese. Back at 350 degrees for 30 minutes.

Smokey Venison Meatballs

  • 1 lb. ground venison
  • 1 Tbsp Worcestershire sauce
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. liquid smoke
  • ½ cup onions, mined
  • ½ cup plain bread crumbs
  • ¼ cup half and half
  • 1 egg slightly beaten


  • 1 jar chili sauce
  • 1 jar red currant or raspberry jelly

Mix together venison, Worcestershire sauce, black pepper, garlic powder, liquid smoke, onion, bread crumbs, half and half and egg. Let set in refrigerator overnight. Make into balls about the size of a walnut and cook till brown. In sauce pan mix chili sauce and jelly over low heat to melted together. Pour sauce over meatballs and simmer for 20 minutes.

Venison Sausage Balls

  • 1 lb. ground venison
  • 1 lb. hot ground sausage
  • Salt and pepper to taste
  • ½ cups sherry
  • 8 oz. sour cream
  • 1 jar of chutney

Mix venison and sausage together, form into balls. Cook till brown. Remove balls from pan. Mix together sherry, sour cream and chutney. Place balls back in pan with sauce. Cook for 20 to 30 minutes.