Cooking on the Wild Side February 2017
Venison Taco Pie
- 1 lb. ground venison
- 1 medium onion, chopped
- 1 pkg. taco seasoning
- ¼ cup water
- 1 (16 oz.) can refried beans
- ½ cup taco sauce
- 1 baked 9-inch pastry shell
- Shredded lettuce
- Chopped tomato
- Additional cheddar cheese
- Sour cream
- Corn chips
- 2 c. grated cheddar cheese
Brown venison and onion in skillet. Add taco seasoning and water, mixing well. Simmer about 15 minutes, stirring occasionally. Mix refried beans with ½ cup taco sauce. Put ½ bean mixture in bottom of pie shell. Top with ½ meat mixture, half cheese and all of corn chips. Repeat layers. Bake at 400 degrees for 20 minutes. Remove from oven. Top with lettuce and tomatoes. Sprinkle with additional cheese. Serve with sour cream and salsa.
Squirrel and Dumplings
- 4 to 6 squirrels, cut into serving pieces
- Salt and pepper to taste
- 1 tsp. garlic powder
- Flour tortillas, cut into strips
Place squirrels and seasoning in large kettle. Boil, reduce heat and simmer 45 min to 1 hour, until meat is tender. Return to boil and add tortillas a few at a time. After adding desired amount of "dumplings", cook about 15 minutes or until soft and tender.
Doc McCoy's Famous Peach Cobbler
- 2 (28 oz.) cans peaches in heavy syrup
- 1 butter recipe yellow cake mix
- 2 stick butter or margarine
Spray No. 14 cast-iron Dutch oven with nonstick spray. Pour peaches into Dutch oven. Sprinkle dry cake mix over peaches. Do not stir. Slice stick of butter and place slices evenly on top of cake mix. Sprinkle peach schnapps over butter, if desired. Place coals on top of Dutch oven. Bake 30 to 45 minutes. Place a few coals under Dutch oven the last 20 minutes of baking.
For conventional ovens, bake in a 350° oven for 45 minutes. For either method, bake until cobbler is bubbly and golden brown.