Arkansas PBS > Programs > Cooking on the Wild Side > s07 > Cooking on the Wild Side April 2018

Cooking on the Wild Side April 2018

Squirrel Tamales

  • Corn husks
  • 2 cups masa harina (corn flour)
  • 2 cups hot squirrel stock
  • 1 tsp. salt
  • ½ tsp. baking powder
  • 4 Tbsp water
  • 1 cup lard

Cover corn husks with hot water and soak until softened, about 1 hour. Place masa harina in the bowl of an electric mixer. While beating on low speed, add squirrel stock. Increase speed to medium-high and beat 5 minutes. Gradually add lard and salt and beat an additional 10 minutes. Dissolve baking powder in water and add to dough. Mix on high speed about 5 minutes, until dough is light and fluffy.

Squirrel Filling:

  • 2 squirrels, rib section removed
  • 1 tsp salt
  • 1 cup, finely chopped onion
  • 4 whole cloves
  • 2 whole allspice

Cover squirrel with water and bring to boil. Simmer until tender and meat falls off bones.

Meanwhile, sauté:
  • 1 cup finely chopped onions
  • 1 large garlic clove, minced
  • 1 (4.5 oz) can chopped green chilies
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp chili powder
  • 1 tsp cumin seed, ground
  • ½ tsp salt

Debone squirrel and save broth. Finely chop squirrel. Stir squirrel into onion mixture and heat well.

To make tamale, place drained corn husk in palm of hand with pointed end facing away, concave side up. Place about 2 tablespoons of dough on about ¼ of husk. Place a small amount of squirrel filling in a strip down the middle of the dough. Fold the husk over the dough. Tuck in the pointed end over the husk and continue to fold. Have water boiling in steamer. Stack standing on closed end steamer basket. Steam for 1 hour.

Remove steamer basket from steamer and let cool about 10 minutes. Remove tamales from basket; serve with favorite salsa or hot sauce.

Tamales freeze very well and it pays to make a big batch when you are making them, as it is a labor-intensive project. The tasted of homemade tamales is worth the effort. Any kind of meat may be substituted for squirrel.

Curried Goose

  • 2 geese, split in half
  • 2 Tbsp brown sugar
  • 1 (20 oz.) can pineapple chunks with juice
  • 1 Tbsp soy sauce
  • 1 tsp. curry
  • 8 to 10 boiling onions
  • 1 tsp. ginger
  • 2 Tbsp orange marmalade
  • 1 tsp. mustard
  • 1 oven cooking bag

Split geese in half. Make 2 slits across each half. Place on paper towel to drain. Put 1 tablespoon flour in oven bag and shake. Mix together remaining ingredients, except onions. Place geese and onions in oven bag. Pour mixture over geese. Shake well to coat. Place in baking pan. Bake at 350 degrees for 2 hours. Serve on a bed of rice.

Venison Jerky

  • 2-4 lbs. venison, cut in thin strips
  • 1 cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 ½ tsp. salt
  • 1 ½ tsp. pepper
  • 1 tsp. liquid smoke
  • Dash hot sauce

Arrange venison into single layer in baking dish. Mix remaining ingredients, pour over venison. Marinate in refrigerator for 12 to 24 hours. Place in dehydrator or over set at 150 to 175 degrees about 10 to 12 hours. Keep door partially open.

Dutch Oven Enchiladas

  • 1 ½ lbs. boneless chicken breast, cubed
  • 2 Tbsp oil
  • 1 bunch green onions, sliced
  • 1 4 oz. can diced green chilies
  • 1 10 oz. can ripe olives, sliced
  • 2 Tbsp cumin seed
  • Salt and pepper to taste
  • 2 cups sour cream
  • 9 flour tortillas
  • 1 lb. shredded Monterey Jack
  • ½ lb. shredded mild cheddar
  • 1 15 oz. can crushed tomatoes

Lightly brown chicken pieces in oil. Add green onions and cook till tender. Add green chilies, olives, cumin seed, salt and pepper. Mix well. Add sour cream to mixture. Set aside. Spray #12 Dutch oven with vegetable spray. Cover bottom with tortillas. Add a layer of chicken mixture to tortillas. Place a layer of cheese and them a layer of tomatoes. Repeat layers. Cover with tortillas and finish with a layer of cheese. Bake in Dutch oven at 350 degrees about 20 to 25 minutes. Let stand 10 minutes before serving. Serve with favorite salsa.