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

Cooking on the Wild Side January 2018


Company’s Coming Venison Pie

  • 2 lbs. ground venison
    •        
  • 1 (4 oz) jar pimento
  • 2 onions, chopped
  • 1 can diced tomatoes and chilies
  • 4 cloves garlic, minced
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp taco seasoning
    •    
  • 1 can red beans, rinsed
  • 2 Tbsp Worcestershire sauce
  • 1 tsp. salt
  • 1 (10 oz.) package frozen corn
  • 1 tsp. pepper
  • 1 large green pepper, chopped

Cook venison, onion, garlic and Worcestershire sauce in a large skillet until lightly browned. Add taco seasoning and remaining ingredients, stirring with each addition. Heat thoroughly until bubbling. Transfer to large Dutch oven (I use a No. 12 for this recipe) that has been coated with vegetable spray.

Mix topping as follows:

  • 1 cup corn bread mix
  • 2 Tbsp honey
  • 1 ½ cups milk
  • 1 cup sliced ripe olives
  • 1 egg
  • 1 ½ cups grated Cheddar cheese

Mix corn bread mix, milk, egg and honey well, then add olives and cheese. Pour over venison mixture in Dutch oven. Bake at 400° about 25-30 minutes or until corn bread is golden brown.

Fish with Spicy Cajun Sauce

  • 1 to 1 ½ lb. fish fillets
  • 1 large red onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1/3 cup dry vermouth

Cajun butter

  • 1 stick butter
  • 4 tsp. shrimp & crab boil, ground
  • ¼ cup minced green onion
  • 1 ½ tsp. hot sauce

Melt 2 Tbsp Cajun butter in cast-iron skillet. Add fish fillets: sauté about 3 minutes. Turn and cook until flaky. Remove from skillet. Add 2 Tbsp Cajun butter to skillet and sauté onion and bell pepper until soft. Salt to taste. Add vermouth. Gradually add remaining Cajun butter and stir gently until melted. Place serving of fish on plate. Spoon veggie mixture with sauce over fish. Serve with rice or garlic grits.

Wild Turkey Gumbo

  • 1 stick butter
  • ½ to 1 tsp. cayenne pepper
  • 1 onion, chopped
  • 1 can tomato paste
  • 1 green pepper, chopped
  • Turkey legs, thighs and wings
  • ¾ cup celery, chopped
  • 1 tsp. salt
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 qt. water
  • 2 (10 oz.) pkg. okra
  • 4 beef bouillon cubes
  • Pepper, to taste

Sauté butter, onion, green pepper, celery and garlic in a large soup kettle until soft and golden. Add remaining ingredients to pot. Stir all together and simmer for 1 ½ to 2 hours. Remove turkey meat from bones; cut into bite-size pieces and return to pot. Add salt and pepper to taste. Serve in a bowl over rice. Serve with file, if desired.

Smoked Trout Spread

  • 1 lb. smoked trout, off bone
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  • 8 oz. pkg. cream cheese, softened
  • 1 ½ tsp. dill weed
  • 1 lemon, juiced
  • 1 Tbsp horseradish

Put ½ smoked trout in food processor and process until fine. Add cream cheese, lemon juice, horseradish and dill weed. Process until well blended. Remove ingredients to bowl. Add remaining trout that has been cut into bite-sized chunks. Serve with favorite crackers, chips or as hors d’oeuvres on small biscuits.