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Cooking on the Wild Side February 2013

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Elk Swiss Steak

Salt and pepper steak. Coat with flour. Pound flour into steak on both sides with meat mallet. Set aside. Brown bacon in an electric or cast iron skillet. Remove and set aside. Saut steak in skillet until golden brown. Remove from skillet. Add onion, garlic, green pepper and celery to skillet. Cook until soft. Stir in beef broth, mushrooms, tomato paste, tomatoes, cognac and Italian seasoning. Return meat to skillet. Simmer for 1 - 2 hours at 250 if using electric skillet. Serve with mashed potatoes, rice or pasta.

Dutch Oven Garlic Rolls

Make rolls according to package directions. When dough has risen, roll out into a rectangle about 8 x 18 inches and about -inch thick. Spread softened butter on dough and sprinkle with remaining ingredients. Roll cinnamon roll fashion and secure dough. Cut into rolls about 1-inches thick. Place in buttered #12 Dutch oven. Bake at 350-degrees about 15 minutes or until golden brown.

Omlet in a Bag

Suggested ingredients: onions, green peppers, red peppers, diced ham, olives, mushrooms, cheese

Crack two eggs in the freezer bag. Squish with hands to mix. Add salt and pepper. Add desired ingredients and squish outside of bag to mix ingredients. Make sure as much air as possible is out of bag and zip closed. Drop bag in boiling water and cook for exactly 13 minutes. Carefully, remove bag from boiling water. Open bag and slide omelet onto plate. Serve with salsa. Omelet may also be put in flour tortilla for a breakfast burrito.

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