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

Cooking on the Wild Side June 2018

Venison Smoked Sausage

  • 5 lbs. ground venison
  • 5 tsp. tender quick, rounded
  • 1 Tbsp course ground pepper
  • 2 Tbsp garlic powder
  • 2 tsp. mustard seed
  • 1 tsp. whole all spice, crushed
  • ½ tsp. cardamom seeds, crushed
  • 2 tsp. liquid smoke

Mix all ingredeance together. Put in refrigerator for 4 days, mixing the meat mixture each day. Make into log shapes 12 inches long and 1 ½ thick. Place in water smoker at Ideal temperate or oven at 200° with meat on a broiler pan and water in the bottom of pan for 8 hours.

Venison Grillades and Grits

  • 2 lbs. venison round steak
  • Salt & pepper
  • ½ cup flour
  • ¼ cup oil
  • ¼ cup butter
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • ½ cup celery, chopped
  • 4 cloves garlic, minced
  • 1 can chicken broth
  • 1 15-oz. can diced tomatoes
  • 1 bay leaf
  • 2 tsp. salt
  • 1 tsp. black pepper
  • Grits, prepared according to directions.

Pound venison and cut into 2" x 3" pieces. Season with salt and pepper. Dredge in flour. In heavy skillet, heat oil, brown meat. Remove meat and set aside. Add butter. When melted add onions, green pepper, celery, and garlic. Cook till soft. Stir in tomatoes, bay leaf, salt and pepper and bring to boil. Reduce heat, cover and simmer for 20 minutes. Return meat to skillet, cover and simmer for 45 minutes to 1 hour till meat is tender and sauce is thick. Mound cooked grits on plate and ladle grillade over grits. This is a Cajun brunch favorite.

Sunrise Skillet Scramble

  • 2 large baking potatoes
  • 4 Tbsp oil
  • ½ lb. sausage
  • 4 eggs
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • 4 cloves garlic, minced

At home, bake potatoes, wrapped in foil, about 50 minutes at 350°. Brown sausage, onion and garlic. Cool and place in plastic bag. At camp, heat oil in skillet. Slice potatoes; place in hot oil and cook until golden brown. Add cooked sausage, onion and garlic. Heat thoroughly. When sizzling, add eggs, 1 at a time, stirring carefully after each addition. Salt and pepper to taste. When eggs are cooked, serve with biscuits.

  • 2 lb. ground venison
  • 1 ½ tsp. curing salt
  • ½ tsp. black pepper
  • ½ tsp. mustard seed
  • 1 tsp. instant minced onion
  • ¾ tsp. instant minced garlic

Combine all ingredients and mix well. Shape into 3 sausages. Wrap in foil and refrigerate for 24 hours. Drop into boiling water and boil for 1 hour. Unwrap and cool. Rewrap with plastic wrap and foil.

Mexican Breakfast Eggs

  • 1 lb. sausage
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 cloves of garlic, minced
  • 1 tsp. cumin seed
  • 1 can diced tomatoes and green chilies
  • Salt and pepper
  • 4 eggs
  • 1 (8 oz.) pkg. grated Cheddar cheese

Crumble sausage in skillet and brown. Add onion, garlic, green pepper and cumin seed. Cook until onions are soft. Add diced tomatoes and green chilies to sausage then salt and pepper to taste. Stir well. With a large spoon, make a well in the sausage mixture and break eggs into well. Repeat with remaining eggs. Cover with tight lid and cook until eggs are firm. Remove lid and sprinkle mixture with cheese. Continue to cook until cheese melted.