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Cooking on the Wild Side August 2012

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Hearty Venison Lasagna

  • 1 lb. ground venison
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 28oz. can diced tomatoes
  • 1 14oz. can Italian-style tomatoes
  • 1 8oz. can tomato sauce
  • 1 6oz. cans tomato paste
  • 1 16oz. carton cottage cheese
  • ½ cup parmesan cheese
  • 1 16oz. carton ricotta cheese
  • 1 egg, slightly beaten
  • 1 8oz. package lasagna noodles, cooked el dente
  • 2 cups provolone cheese, shredded

Spray deep skillet or kitchen oven with vegetable spray. Brown venison. Add onion and garlic and continue to cook about 5 minutes. Add half of the parsley, Italian seasoning, salt, black pepper, diced tomatoes, Italian-style tomatoes, tomato paste and tomato sauce. Return venison to skillet, mix well and simmer for 30 minutes. Combine remaining parsley, cottage cheese, parmesan cheese, ricotta and egg.

Spray large baking dish with vegetable spray. Spread about 1 cup meat/tomato mixture on bottom of dish. Make layer of noodles, layer of ½ cottage cheese mixture, layer of ⅓ meat/tomato mixture, and ¾ cup provolone. Repeat layers. Add layer of noodles and remaining meat/tomato mixture. Cover with foil and bake at 350-degrees for one hour. Uncover, sprinkle with remaining provolone cheese. Bake until cheese is melted. Let set for 10 minutes before serving.

Balsamic Tomatoes & Basil

  • 3 tomatoes
  • ⅓ cup fresh basil
  • ⅓ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • Salt & pepper to taste

Thickly slice tomatoes and put in shallow serving dish. Chop basil and sprinkle over tomatoes. Drizzle olive oil and balsamic vinegar over tomatoes and basil. Lightly salt and pepper. Serve with hard crusty bread to sop up the juice.

Chocolate Turtle Cupcakes

  • 1 box brownie mix
  • 2 eggs
  • ½ cup canola oil
  • 3 Tbsp. water
  • 12 caramels
  • ½ cup chopped pecans

Combine brownie mix, eggs, oil and water. Spoon ½ mixture into lined muffin tin. Place a caramel in each cupcake. Cover with remaining half of mix. Sprinkle chopped pecans on top of each cupcake. Bake at 350-degrees for 25 to 30 minutes or until toothpick inserted comes out clean.

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