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Cooking on the Wild Side August 2013

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Dove Breast Italiano

Cover dove breasts with Italian dressing, and marinate for 3 to 4 hours. Remove from marinade, and split breast along bone. Insert jalapeno half in each slit. Season with garlic powder, salt and pepper, and wrap with ½ slice bacon. Secure bacon with toothpicks. Grill or smoke over indirect heat for 45 minutes or until done to taste.

Rabbit with Mushroom and Sour Cream Sauce

Cut two rabbits into serving pieces. Mix flour, garlic powder, salt and pepper. Coat rabbit with seasoned flour. Fry in ½ inch oil until brown. Remove rabbit, and drain most of the oil out of the pan. Sauté onions and green peppers. Add mushrooms with juice, paprika, garlic powder, salt and pepper. Return rabbit to pan, and simmer for 1 hour. Remove rabbit, and stir in 1 pint sour cream. Cook noodles, and season with 1 Tbsp. butter and 1 Tbsp. poppy seeds. Place rabbit on flat noodles. Pour sauce over rabbit, and serve.

Light and Cheesy Grilled Trout

Butterfly cut trout. Simmer chicken broth, tarragon and green onions until wilted. Add bread crumbs, water chestnuts and red and green peppers to broth mixture. Add cheese to mixture, sprinkle inside of fish with Cajun seasoning. Stuff mixture into fish and wrap in foil. Grill 20 minutes, 10 minutes on each side.

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