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AETN > Engage > Blog > "Cooking on the Wild Side" - Jan. 2017

"Cooking on the Wild Side" - Jan. 2017

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Get ready to brave cold weather with stews, soup and sides that will stick to your ribs! Phyllis' recipes for Cupboard Stew, Harvest Stew With Pepper Biscuits, Campfire Stew, and Duck and Mushroom Soup highlight wild game and put Dutch ovens to good use.

Cupboard Stew

30 minutes; serves 2
  • 1 lb. ground wild game (bear, venison, elk, antelope, etc.)
  • 1 medium onion, chopped
  • 4 large cloves garlic, pressed
  • 1 11-oz. can Mexicorn
  • 1 4-oz. can sliced mushrooms
  • 1 6-oz. can tomato paste
  • 1 ½ tsp. basil
  • Salt & pepper to taste
  • 2 ½ cups water
  • 1 8-oz. pkg. favorite pasta or noodles
  • Parmesan cheese

Spray deep cast iron skillet or heavy Dutch oven with non-stick spray. Cook meat, onions, and garlic till meat is lightly brown and onions are soft. Add remaining ingredients. Mix well. Bring to boil. Turn down heat and simmer about 15 to 20 minutes until pasta is done. Serve and sprinkle with freshly grated Parmesan cheese.

Harvest Stew with Pepper Biscuits

90 minutes; serves 2
  • 2 lbs. venison, cubed
  • 2 medium onions, chunked
  • 1 medium butternut squash, peeled and cubed
  • 4 oz. fresh mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 Tbsp oil
  • 2 Tbsp Worcestershire sauce
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf
  • 2 beef bouillon cubes
  • 3 ½ cups water
  • 1 Tbsp cornstarch

Pepper Biscuits

  • 2 cups of biscuit mix
  • 1 tsp. black pepper
  • 4 Tbsp butter
  • ½ cup water

Spray Dutch oven with vegetable spray. Add 1 tbsp oil to oven. Add onions, mushrooms and garlic. Sauté until golden brown. Remove from oven and set aside. Add remaining tbsp. oil to oven. When heated, add Worcestershire sauce and cubed venison. Cook over medium heat until browned. Add onion mixture, cubed squash, salt, pepper, bay leaf and bouillon cubes. Stir well. Pour 3 ½ cups water in oven and stir. Cover with lid. Cook at 325° for 1 hour. Mix up biscuit mix, form biscuits and drop on to stew. Cook additional 15 to 20 until biscuits are golden brown.

Campfire Stew

75 minutes; serves 2
  • ½ lb. bacon
  • 2 rabbits, cut up
  • 1 c. celery, sliced
  • 4 beef bouillon cubes
  • 2 large onions, coarsely chopped
  • 3 cans mushroom soup
  • 4 cloves garlic, sliced
  • 1 bay leaf
  • 1 lb. carrots, sliced
  • 1 tsp. black pepper
  • 4 potatoes, cubed
  • Water

In a cast iron pot, brown bacon and set aside. Brown rabbit and set aside. Add onions and garlic to pot. Cook until soft. Add remaining ingredients, including bacon and rabbit. Cover vegetables with water. Simmer about 1 hour until rabbit is tender.

Duck and Mushroom Soup

75 minutes; serves 2
  • 1 duck
  • 1 apple
  • 1 small onion, sliced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 Tbsp. butter
  • ½ cup onion, chopped
  • 1 stick celery
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 8 oz. button mushrooms
  • 3 oz. fresh shiitake mushrooms
  • ½ cup wild rice
  • 1 cup heavy cream
  • Salt and pepper, to taste

Place duck, apple, celery and onion in large pot. Cover with water, bring to boil, reduce heat and simmer until duck is done, about one hour. When duck has cooled enough to handle, remove from bone and cut into chunks. Set aside. Strain duck broth and set aside. Melt butter in heavy pot. Add onion, garlic and celery and sauté until soft. Add mushrooms, wild rice and broth. Cover and cook about 45 minutes until rice is done. Add duck and heavy cream and simmer another 10 minutes. Season to taste with salt and pepper. Serve with a good crusty bread.

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"Cooking on the Wild Side," Tuesdays at 6:30 p.m.