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Cooking on the Wild Side December 2013

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Stuffed Elk Meatballs

Combine first eight ingredients. Mix well. Cut mozzarella into cubes or balls about the size of a small walnut. Pat a small amount of the elk mixture into a flat circle. Completely cover the cheese ball with the meat. Brown on all sides in small amount of olive oil. Drop meatballs in simmering spaghetti sauce. Cook until heated through, about 5 minutes. Serve over favorite pasta.

Dutch Oven Cornish Hens

Add garlic powder to melted butter. Inject about 1 tablespoon into each Cornish hen. Place sprig of rosemary in each Cornish hen and salt and pepper generously. Place hens on rack in oven that has been heating. Place about 12 coals on bottom and 24 coals on top. Cook about 30 minutes before beginning glaze.  Apply glaze about every 15 minutes until done. Total cooking time is about 1 hour. Let set at least 10 minutes off of heat. Remove rosemary sprigs before serving. Apply glaze before serving. Glaze: In small saucepan, mix jelly, orange juice concentrate and corn syrup. Bring to boil. Set aside.

Sausage Biscuit Surprise

Make sausage into patties and cook until done. Place on paper towels to drain. Slice cheese into 1/2-inch thick slices. Cut shortening into biscuit mix until mixture resembles coarse cornmeal. Add milk and stir just until moistened. Roll out onto a floured board and roll to ¼ inch thickness. With biscuit cutter, cut out biscuits. Place a sausage pattie and slice of cheese on a biscuit. Top with additional biscuit and pinch sides together. Place on baking sheet that has been sprayed with vegetable spray. Do not allow biscuits to touch. Bake at 450-degrees about 10 to 12 minutes.

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