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

Cooking on the Wild Side November 2018

Venison Pinwheels

  • 1 lb. ground venison
  • 1 Tbsp prepared mustard
  • 1 package dry onion soup mix
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 2 cups shredded Mexican cheese blend
  • Sour cream
  • Salsa
  • Flour Tortillas
  • Toothpicks

Spray skillet with vegetable spray. Brown meat in skillet with mustard, onion mix, pepper and garlic. Remove from heat and stir in cheese. Spread sour cream over tortilla. Sprinkle meat and cheese mixture over sour cream. Sprinkle with dabs of salsa. Roll up in a pinwheel fashion. Cut crosswise and secure each pinwheel with a toothpick.

Arkansas Duck Dressing w/ Cranberry Salsa

  • 3 ducks, preferably mallards
  • 1 large onion, quartered
  • 1 apple, quartered
  • 2 carrots, sliced
  • 4 stalks celery, sliced
  • 1 Tbsp salt
  • 1 tsp. pepper
  • 1 bay leaf

Mix above ingredients in large stock pot. Bring to boil, lower heat and cook 1 to 2 hours until duck is tender. Remove from liquid, allow to cool and de-bone duck. Cut into chunks and set aside. Strain broth in stockpot and set aside.

  • 1 pan favorite cornbread
  • 6 slices whole grain sandwich bread
  • 1 large onion, chopped
  • 3 eggs, boiled and chopped
  • 3 stalks celery, chopped
  • 1 apple, chopped
  • 1 tsp. thyme
  • Salt, pepper, and rubbed sage to taste
  • Duck broth

In large bowl or dishpan, crumble cornbread and sandwich bread. Add remaining ingredients and mix very well. Add duck. Gradually add broth from duck and mix well until very, very moist but not soupy. Pour into one large, two medium or three small baking pans. Cook at 400-degrees until golden brown.

Cranberry Salsa

  • 1 12oz. pkg. fresh cranberries
  • ¾ cup sugar
  • 1 cup orange marmalade
  • 2 Tbsp water
  • 1 jalapeno pepper, seeded and chopped
  • ¾ cup diced celery
  • ¾ cup sliced green onions, white part only
  • 1 Tbsp lime juice
  • 2 Tbsp cilantro, chopped

Place cranberries, sugar and water in medium saucepan and cook on medium heat about 20 minutes until cranberries are soft and have burst. Stir in orange marmalade. Remove from heat and set aside to cool while preparing the remaining ingredients. Add remaining ingredients and mix well. Serve at room temperature or chilled with your favorite holiday dressing or crackers.

Southwest Sheppard's Pie

Potato Polenta:

  • 6 c. water
  • 4 c. potatoes, diced
  • 4 cloves garlic, sliced
  • 1 ½ c. yellow cornmeal
  • 1 tsp. salt

Cook potatoes and garlic in 3 cups water until soft. Meanwhile, mix cornmeal with remaining water. When potatoes are done, slowly mix in cornmeal mixture, stirring constantly. Cook until thick. Set aside.

Pie Mixture:

  • 2 Tbsp olive oil
  • 1 lb. venison, cubed
  • 1 medium onion, chopped
  • 1 c. sweet pepper, chopped
  • 4 cloves garlic, minced
  • 1 small can black olives, chopped
  • 1 (14.5 oz.) can diced tomatoes
  • 1 can green chilies, chopped
  • 1 cup frozen corn
  • 1 can red beans, drained
  • 2 Tbsp cilantro, chopped
  • 2 tsp. cumin seed, crushed
  • 2 tsp. coriander seed, crushed
  • 1 chipotle in adobo sauce, chopped
  • 8 oz pkg. Monterey Jack cheese, cubed

Preheat oven to 375°. In large deep skillet, brown venison in olive oil. When lightly brown, add onion, sweet pepper and garlic. Cook until soft. Add remaining ingredients and mix well. Simmer until bubbly.

Meanwhile, grease casserole dish. Spread potato polenta in bottom and on sides of dish. Spoon meat mixture into casserole. Pour remaining polenta on top of meat mixture. Bake about 45 minutes or until top is golden brown. Let sit 10 minutes before serving.