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Cooking on the Wildside February 2014

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Roast Goose in a Bag

  • 1 Canada goose (4 to 5 lbs.)
  • 3 large onions, chunked    
  • 5 cloves garlic, halved
  • 1 stalk celery
  • 1 pkg. baby carrots
  • 1 apple, cored and quartered
  • 15 juniper berries, crushed
  • 2 bay leaves
  • 1 (14 oz.) can chicken broth
  • 3 tsp. rubbed sage
  • salt and pepper
  • 1 stick butter
  • 4 strips bacon
  • 1 turkey-sized oven bag

Salt and pepper goose inside cavity. Sprinkle with 2 teaspoons sage and stuff cavity with apple, 1 onion and celery. Sprinkle outside of goose with salt, pepper and remaining sage. Cover with 3 to 4 slices bacon. Place remaining onions, garlic and carrots in browning bag. Place goose on top of onions. Close bag and bake at 350° for 1 ½ to 2 hours. Strain liquid from bag. Put in saucepan; bring to boil and reduce to half. Add butter. Use as sauce over goose.

Southern Fried Quail and Gravy

  • 4 quail
  • 1 c. flour
  • 1 Tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ c. buttermilk
  • ½ c. plain yogurt
  • Vegetable oil
  • Milk

Wash quail; cut in half and pat dry with paper towel. Mix flour, garlic powder, salt and black pepper in bowl. Mix buttermilk and yogurt in separate bowl. Heat vegetable oil in heavy skillet. Dip quail half in buttermilk/yogurt mix and then in flour mixture. Place breast side down in hot oil. Cook until brown, turning once. Remove from oil and set aside.

Gravy: Drain most of oil from skillet. Add about 3 heaping spoonfuls of flour mixture left from coating quail. Stir continuouslyuntil golden brown. Stir in enough milk to make liquid and stir until gravy begins to thicken. Remove from heat. Serve over quail, mashedpotatoes or biscuits.

Ginger Grilled Chukar

  • 2-4 chukar
  • ¼ cup dry wine
  • ¼ cup fresh squeezed lemon juice
  • 2 Tbsp. grated fresh ginger root
  • 3 cloves garlic, minced
  • ¼ cup brown sugar
  • 1 tsp. salt
  • ½ tsp. black pepper
Glaze:
  • ½ stick butter
  • ½ cup red currant jelly
  • 2 Tbsp. lemon juice
  • ¼ cup red wine

Mix red wine, lemon juice, ginger root, garlic and brown sugar in a Ziploc bag. Add chukar and marinate 2-4 hours. Meanwhile, on stove top, mix butter, red currant jelly, lemon juice, and red wine. Bring to boil. Reduce heat and cook until slightly thickened. Heat grill and place chukar on grill. Baste with glaze. Cook until done. Coat with glaze and serve.

TRANSCRIPT

[MUSIC]

WELL, PHYLLIS SPEER IS REALLY TRYING IT THIS TIME. SHE'S GOING TO SEE IF SHE CAN COOK IT SO I'LL LIKE IT. WE'RE TALKING ABOUT GOOSE. YOU'VE HEARD US TALK A LOT OF TIMES ABOUT ARKANSAS, OUR PRODUCE,. TODAY PHYLLIS SPEER WITH ARKANSAS GAME AND FISH COMMISSION IS GOING TO COOK JIM'S GOOSE.

I AM.

HE TOLD ME ABOUT THE HUNT.

OH, AND A CANADA GOOSE.

CANADA.

A LOT OF PEEL, WHEN YOU DUCK HUNT IN ARKANSAS, THEY'LL SAY IF IT AIN'T GOT A GREEN HEAD IT AIN'T A DUCK. WELL, A LOT OF PEOPLE SAY IF IT'S NOT A CANADA, IT'S NOT A GOOSE.

YEAH.

THEY ARE THE PRIMO, THE BEST TO EAT.

AND I GUESS CANADA'S ARE BY FAR THE BIGGEST, BUT THE OTHERS, SPECKLE BERRY, AND SNOW AND BLUE -- WE GOT A BUNCH.

THERE'S A NUMBER OF THEM. THIS /TKPWAOGS  GOOSE WE'RE GOING TO COOK TODAY, WE'RE GOING TO USE A BROWNING BAG, AND THE REASON BEING IS BECAUSE THIS GOOSE CAME TO ME  SKINNING AND EVEN IF IT HAS ITS SKIN ON, YOU TYPICALLY HAVE TO PUT BACON OR SALT UNDERNEATH THE SKIN BECAUSE THEY'RE NOT AS FAT.

THEY WOULD DRY OUT BADLY WITH NO SKIN.

THE INGREDIENTS YOU NEED FOR THIS RECIPE ARE THREE LARGE ONION WHICH YOU KNOW CHUNKS, FIVE CLOVES OF GARLIC, A STALK OF CELERY, ONE PACKAGE OF CARROTS, AN APPLE, 15 JUNIPER BERRIES, CRUSHING, THREE TEASPOONS OF SAGE, SALT AND PEPPER AND THEN A STICK OF BUTTER WE'RE GOING TO USE LATER. WHAT WE'VE DONE IS JUST CHUNK UP THESE APPLE, CELERY AND THE ONION AND WE'RE GOING TO PUT THOSE INSIDE -- WE'RE NOT REALLY STUFFING IT WITH STUFFING, BUT THEY'LL FLAVOR IT.

I'M WONDERING HOW YOU'LL GET ALL THIS STUFF --

IT'LL WORK. JUST SALT AND PEPPER INSIDE AND OUTSIDE, BUT A LITTLE BIT ON THE INSIDE, AND ALSO -- OH, YOU CAN HANDLE IT.

OH YEAH, OH YEAH. THERE'S ABOUT A TEASPOON, RIGHT?

EXACTLY A TESTIMONIES. TESTIMONIES. TEASPOON. NOW SOME SAGE, BUT I THINK GROUND SAGE LOSES ITS FLAVOR A LOT FASTER THAN RUBBED SAGE.

AS SOON AS PEOPLE TELL ME -- SOME PEOPLE SAY THROW IT IN THERE, OTHER PEOPLE SAY RUB IT ALL OVER EVERYTHING. WHAT'S THE DIFFERENCE?

WELL, RUBBING IT WILL GET IT INTO THE MEAT, BUT I DON'T THINK -- SAGE IS SUCH A STRONG HERB ANYWAY, I THINK YOU'LL GET PLENTY OF SAGE /TPHRAEUFR. FLAVOR.

INSIDE THAT OVEN BAG --

NOW, THIS IS AN ONION, APPLE AND STALK OF CELERY AND WE PUT THAT INSIDE THAT BIRD. OR JUST WHATEVER IT TAKES TO FILL IT UP. THEN WE TAKE SOME SALT AND SPRINKLE IT OVER THE OUTSIDE OF THE BIRD AND PEPPER, PUT THE PEPPER ON THE OUTSIDE OF THE BIRD. REMEMBER, THIS IS KIND OF GOING TO BE IN THIS BAG SO -- THEN I LIKE TO TAKE SOME -- OH, ABOUT ANOTHER TEASPOON, SO ABOUT 2 TEASPOONS INSIDE AND ONE OUTSIDE OF SAGE.

I GUESS THAT'S WHAT THEY WERE TALKING ABOUT RUBBING IT ON THE OUTSIDE. PROBABLY A GOOD IDEA.

NOW WE'LL TAKE SOME BACON, THIS IS GOING TO ADD ANOTHER FLAVOR TO IT. THREE OR FOUR SLICES, WHATEVER IT TAKES TO COVER THE TOP SO IT'LL GO DOWN, AND I LIKE TO TAKE TOOTHPICKINGS TO MAKE SURE IT DOESN'T SLIDE OFF.

NOT A BAD IDEA BECAUSE IT WILL GET HOT AND SLIDE OFF OF THERE. YOU NEED TO PIN DOWN THE OUTSIDE...

YEAH, EACH END OF IT TO MAKE IT FINE. THEN I HAVE A COUPLE MORE ONIONS HERE CHUNKED UP. I'LL PUT THOSE IN THE BAG LIKE THAT. THEN I'LL ALSO PUT CARROTS IN THE BAG AND GARLIC IN THE BAG BECAUSE I WANT TO MAKE A BED THAT THIS GOOSE IS GOING TO SIT ON SO IT -- THE GOOSE IS NOT ACTUALLY DOWN IN THE LIQUID. NOW, THIS GOOSE ONLY WEIGHS ABOUT 5 POUNDS, AND WHEN YOU LOOK AT THE BAG WHEN YOU GO TO BUY THESE BAGS IN THE STORE, THIS IS FOR UP TO A 24 POUND TURKEY, BUT I PREFER THE LARGER BAG BECAUSE IT HAS MORE ROOM AND IT'S NOT REALLY CLOSED IN. MAKE A BED LIKE THAT FOR THE GOOSE.

YOU NEED HELP?

I GOT HER.

YOU DO?

PUT THE GOOSE IN THERE. I'M DANGEROUS WITH A GOOSE.

OH, DON'T -- DON'T --

PUT THE GOOSE IN THERE AND THEN THIS IS ABOUT 2 CUPS, 14 OUNCE CAN OF CHICKEN BROTH THAT I'VE CRUSHED UP THOSE JUNIPER BERRIES, PUT THEM IN WITH TWO BAY LEAVES. DON'T POUR OVER THE GOOSE, JUST AROUND THE GOOSE.

OH, UH-HUH. THAT'S GOING TO MAKE A WHOLE LOT MORE LIQUID.

THAT'S GOING TO BE THE GOOD STUFF BECAUSE WE'RE GOING TO MAKE A SAUCE OUT OF IT AFTER IT COOKS. WE'RE GOING TO CLOSE THIS UP AND WHEN YOU'RE USING BROWNING BAGS, DON'T FORGET TO POKE YOUR HOLES BECAUSE YOU CAN POKE ABOUT FOUR OR SIX HOLES IN THE TOP SO THAT THING CAN GET OUT. AND THEN WE'RE GOING TO CLOSE THIS BAG UP AND WE'RE GOING TO PUT THIS IN A 350 DEGREE OVEN AND IT'S GOING TO HAVE TO COOK FOR A COUPLE HOURS.

A COUPLE HOURS?

HOUR-AND-A-HALF, TWO HOURS, DEPENDS ON THE SIZE OF THE GOOSE.

OKAY. HAS IT BEEN TWO HOURS?

JOHN, IT'S THE MAGIC OF TELEVISION AND WE'RE LIKE A REAL COOKING SHOW TODAY.

A REAL COOKING SHOW.

JIM IS SUCH A GOOD SHOT THAT HE BROUGHT TWO GEESE SO I COOKED ONE AHEAD OF TIME AND THIS IS THE WAY IT LOOKS WHEN IT'S FINISHED. NOW, YOU CAN TELL IT'S NOT JUST GORGEOUS BECAUSE THE SKIN'S GONE AND IT'S COOKED, BUT BY GOLLY IT'LL EAT. I'VE TAKEN THE JUICES OFF OF THE GOOSE.

OUT OF THE BAG.

OUT OF THE BAG AND THEN I'VE PUT THEM IN A SAUCE PAN AND I HAVE REDUCED THEM DOWN TO ABOUT HALF. THAT PROBABLY TAKES ABOUT TEN MINUTES OR SO. AND NOW I'M ADDING -- CLOSE YOUR EARS -- A STICK OF BUTTER.

B U T T E R.

THAT'S EXACTLY RIGHT.

THAT IS GOING TO MAKE A WONDERFUL SAUCE. I'M GOING TO POUR IT OVER HERE. I'VE SLICED YOU A BIT OF THIS GOOSE AND WE'RE GOING TO PUT YOU SOME OF THESE VEGETABLES AND IF YOU DON'T WANT TO PUT THESE VEGETABLES AROUND, PUT THEM IN A SEPARATE BOWL.

I LIKE THE VEGGIES.

THAT BUTTER JUST MAKES A REAL RICH SAUCE. YOU CAN THICKEN IT UP, BUT I LIKE IT BETTER LIKE THIS BECAUSE YOU'LL PROBABLY HAVE SOME RICE ON THE SIDES AND THIS SAUCE WILL BE REALLY GOOD ON THE RICE.

OH, IS THIS READY?

IT'S READY FOR SAMPLING.

WHILE YOU'RE DOING THAT, I'LL TELL THE FOLKS HOW DO TO DO THIS. TAKE A FOUR TO FIVE POUND GOOSE, SALT AND PEPPER THE INSIDE AND OUTSIDE OF IT, PUT CELERY, APPLES AND ONIONS INSIDE, COVER IT IN SAGE, DON'T FORGET THE SAGE. COVERED IT WITH BACON, PUT IT IN A BROWNING BAGS BECAUSE THIS ONE HAS THE SKIN GONE AND PUT IT ON A BED OF ONIONS AND CARROT S AND GARLIC AND POUR A BIT OF CHICKEN BROTH AND JUNIPER BERRIES AND BAY LEAVES, PUT IT AROUND THAT, LET IT COOK FOR HOUR-AND-A-HALF, TO TWO HOURS DEPENDING ON THE SIZE OF THE GOOSE. TAKE IT OUT, SLICE IT, DRAIN YOUR JUICES, COOK THEM, LET THEM GET DOWN TO A HALF, PUT THE STICK OF BUTTER IN THERE AND SERVE IT OVER THERE.

IT'S DIFFERENT.

IS IT DIFFERENT? IT'S MILDER. I THINK CANADA GOOSE HAS A MILDER TASTE, BUT IT'S A FUN THING TO DO.

NOW, IF THIS HAD BEEN A YOUNGER GOOSE IT WOULD HAVE BEEN MORE TENDSER, RIGHT?

WELL, WHAT I READ AND MY RESEARCH SAYS IF A GOOSE WEIGHS DRESSED LIKE THIS, MUCH MORE THAN 4, 4.5 POUNDS, IT'S /OELTDER. OLDER GOOSE. IT REALLY CAN'T WEIGH MORE THAN 4 TO 4.5 POUNDS.

IT'S NOT REAL TOUGH.

NO. IT'S REALLY VERY GOOD. TRY IT. THANK YOU JIM.

YOUR GOOSE IS COOKED.

COMING UP NEXT ON COOKING ON THE WILD SIDE.

I THOUGHT HOW WITH WE FIX QUAIL. YOU CAN'T HARDLY MESS IT YOU HAVE, BUT WHAT WE'RE DOING TODAY IS SO SIMPLE THAT WE'RE GOING TO FRY QUAIL AND MAKE GRAVY, DOESN'T GET BETTER THAN THAT. I'VE GOT A COUPLE EXTRA THINGS TO PUT IN THERE SO YOU NEED QUAIL THAT YOU HAD, FLOUR, GARLIC POWDER, SALT, BLACK PEP HERB, BUTTER MILK, PLAIN YOGURT, VEGETABLE OIL AND MILK FOR THE GRAVY. I WAS PLAYING WITH SOME OF IT AT HOME AND IF YOU USE BUTTER MILK AND YOGURT, ABOUT HALF AND HALF AND MIX THEM UP, SO DIP YOUR QUAIL IN THE BUTTER MILK --

OH,  LOOK HERE, THAT'LL MAKE A BATTER.

YOU PUT THE GARLIC AND SALT AND PEPPER IN THIS FLOUR, THEN PUT IT ON THIS RIGHT IN HERE. HERE IT SIZZLING? THAT'S ALL YOU DO.

MM-HM. A:

YOU  CAN'T BELIEVE WHAT THE DIFFERENCE IS. I'VE DONE IT WITH BUTTER MILK, MILK, EGGS AND MILK, BUT FOR SOME REASON THAT YOGURT MAKES THE  FLOUR STICK TO THAT AND MAKES THE BEST CRUST.

THIS IS JUST BUTTER MILK AND YOGURT.

DON'T GET STRAWBERRY YOGURT OR SOMETHING.

BLUEBERRY WILL REALLY STAY WITH YOU ALL DAY.

THAT MIGHT BE INTERESTING, BUT PLAIN YOGURT, BUTTER MILK, HALF AND HALF. THEN WHAT I LIKE TO DO IS AFTER WE GET THIS QUAIL ALL FRIED UP AND MAKE THE GRAVY, WHAT I LIKE TO DO IS USE THIS FLOUR THAT'S LEFT OVER TO MAKE THE GRAVY BECAUSE IT HAS THE CHUNKS IN IT.

YEAH, NO NEED TO PUT BRAND NEW FLOUR IN GRAVY.

RIGHT. SO WE'LL COOK THIS UP AND MAKE GRAVY.

SOUNDS GOOD.

OKAY JOHN, THEY'RE JUST ABOUT DONE. LOOK AT THESE.

THAT IS BEAUTIFUL.

YOU KNOW SOMETHING, AND I'VE MADE THIS MISTAKE I GUESS MY WHOLE TIME COOKING WHEN I FRY SOMETHING. WHEN YOU'RE COOKING THESE QUAIL, YOU ONLY WANT TO TURN THEM ONE TIME.

ONE TIME?

I'M NOTORIOUS FOR PUTTING SOMETHING IN TO FRY AND THEN I'LL TURN IT AND TURN IT AND TURN IT.

EVERYBODY DOES THAT.

THEN YOU TAKE THIS LEFTOVER FLOUR WITH THESE CHUNKS IN IT, PUT IT IN HERE AND I TELL YOU I TAKE THREE LITTLE HANDS FULL. I CAN'T MEASURE THAT.

HOW MUCH GREECE DID YOU START WITH?

YOU ACTUALLY STARTED WITH PROBABLY ABOUT AN INCH OF GREASE. IF YOU END UP WITH MORE THAN THAT POUR A BIT OFF, BUT I LIKE TO POUR SOME OF IT OFF. THEN YOU PUT THIS FLOUR IN HERE AND STIR AND STIR UNTIL THOSE -- THAT'S WHAT I LIKE. I LOVE THOSE WHICH  WHICH WHICH  THINGS. WILL YOU HAND ME THAT MILK? YOU WANT IT RIGHT BEFORE -- YOU DON'T WANT IT TO BURN.

WANT ME TO TAKE THIS LID OFF?

PLEASE? BECAUSE I'M GOING TO POUR IT RIGHT IN HERE. THANK YOU.

SOME PEOPLE MAKE A SEPARATE ACTION OF BROWNING QUAIL AND THEN COOKING QUAIL.

YEAH, WELL I DON'T THINK YOU HAVE TO DO THAT. YOU CAN.

YOU DIDN'T DO THAT?

NO. YOU CAN, BUT I DON'T THINK YOU HAVE TO DO IT. THE THING ABOUT IT IS YOU DON'T WANT TO COOK IT REAL HOT LIKE YOU DO WHEN YOU'RE DEEP FRYING. YES, YOU'RE FRYING IT, BUT YOU WANT TO FRY IT RELATIVELY SLOW.

MM-HM.

YOU KNOW, YOU DON'T WANT TO FRY IT JUST -- SEE THERE, THAT'S BEGINNING TO THICKEN UP. YOU CAN ADD MORE GRAVY IF YOU WANT IT THICKER.

OH MY GOODNESS, LOOK AT THAT. LOOK THERE.

NOW, I'M GOING TO PUT A LITTLE MORE MILK BECAUSE IT'S GETTING TOO THICK ON ME.

MM-HM.

MY MAMA HAVE A FIT SHE SAW ME DOING THAT.

OH MY.

OKAY.

THAT ABOUT RIGHT?

THAT'S ABOUT RIGHT.  I'M GOING TO PUT A COUPLE PIECES OF QUAIL ON THIS, SOME GRAVY ON THIS BISCUIT THAT WE COOKED UP, AND YOU CAN PUT IT ON YOUR QUAIL IF YOU WANT TO. WHILE YOU'RE NIBBLING ON THAT -- HERE'S A FORK, NAPKIN. WHILE YOU'RE NIBBLING, I'LL TELL THE FOLKS HOW TO DO THIS. YOU NEED -- FOR THIS WE DID FOUR OR FIVE QUAIL AND CUT THEM IN HALF, YOU NEED A CUP OF FLOUR, A TABLESPOON OF GARLIC POWDER AND THAT IS ONE OF THE SECRETS. GARLIC POWDER JUST REALLY IS GOOD. TEASPOON SALT, SUBPOENAS TEASPOON BLACK PEPPER, THEN ABOUT HALF CUP BUTTER MILK, HALF A CUP OF PLAIN YOGURT, MIX UP IN ANOTHER BOWL, DIP YOUR QUAIL IN YOUR BUTTER MILK MIXTURE, PUT IT IN HOT OIL, AND FRY IT SLOWLY. REMEMBER TO TURN IT ONE TIME. YOU PUT IT IN THAT SKILLET AND FRY IT UNTIL IT GETS GOLDEN BROWN AROUND THE EDGE. WHAT DO YOU THINK?

THIS IS JUST SUPERB.

YOU JUST CAN'T GET ANY BETTER. I THINK I'LL HAVE SOME.

DON'T BLAME YOU. COMING UP NEXT ON COOKING ON THE WILD SIDE. HEY YA'LL KNOW WHAT A CHUKAR IS? WELL, PHYLLIS WITH THE GAME AND FISH DEPARTMENT IS AND SHE KNOWS WHAT TO DO WITH IT.

WE'RE GOING TO GRILL OUR CHUCKAR. WE'LL PUT A FOURTH OF A CUP OF --

YOU'RE POURING THAT IN A SACK. AND

AND THEN WITH SQUEEZE THE JUICE OF A BIG OLD LEMON IN THERE TOO, AND NICE THING ABOUT THIS IS YOU CAN DO IT IN A SACK, THEN YOU WON'T MISS IT. ONE LESS THING TO WASH, AND MAN, DO I NOT LIKE TO WASH.

OH, WAIT STILL SHE GETS GARLIC IN THERE AND THEN SPRINGS A HOLE IN THE SACK.

AND THEN WE'RE GOING TO USE FRESH GINGER ROOT AND YOU WANT ABOUT TWO TABLESPOONS OF THIS. IF YOU'VE NEVER USED FRESH GINGER ROOT. JUST CALL ME JULIA. YOU KNOW, THE COOK'S GOT TO UNCORK THE WINE EVERY ONCE IN A WHILE.

YEAH.

YOU WANT ABOUT 2 TABLESPOONS OF FRESH GINGER ROOT IN THERE, TWO CLOVES OF GARLIC YOU'VE MINCED UP. REAL SIMPLE LITTLE MARINADE. THEN ABOUT 1/4 OF A CUP OF BROWN SUGAR.

I WONDERED WHAT THOSE WERE?

BROWN SUGAR.

HOW DO YOU KEEP THAT FROM TURNING INTO A ROCK?

I KEEP THEM IN ZIPLOC BAGS, AND STAYS A LOT NICER LONGER THAN IN THE BOX.

I BELIEVE THAT.

YOU CAN PUT BRED  BREAD IN IT AND IT'LL ABSORB THAT AND IT'LL MAKE IT SOFT AND FRESH AGAIN. THAT'S ALL THE MARINADE YOU DO. THAT'S ALL YOU DO. JUST PUT A BIT OF SALT AND PEPPER IN IT TO TASTE. AND THEN YOU PUT YOUR CHUCKARS IN THERE. ANY TIME YOU'RE DOING FOUL, DON'T DO IT AS LONG AS YOU DO -- I'VE NEVER MARINADE FOUL MORE THAN TWO TO FOUR HOURS. HERE WE HAVE SOME THAT HAVE BEEN MARINADING OVER A COUPLE HOURS.

DID YOU PUT THAT SAME PAIR /TPHAEUD IN HERE? MARINADE IN HERE?

YEAH, YEAH.

IT'S ALMOST ALL SOAKED UP.

I GOTTA TELL YOU SOMETHING FUN REAL QUICK. THESE CAME DRESSED LIKE THIS TO US, BUT THE BACKBONE'S OFF. SEE HOW THE BACKBONE'S OFF? THAT'S CALLED SPATCHCOCKED.

OF THE IT IS.

IT'S THE WAY THEY DO CHICKENS AND IT'S TO MAKE THEM COOK FASTER AND MORE EVENLY. WHAT THEY DO IS THEY TAKE OUT THE BACKBONE AND BREASTBONES AND THEY PULL THE LEGS FROM THERE, BUT AS YOU CAN SEE THAT MAKES THIS BIRD GOING TO COOK A LOT QUICKER AND FASTER. WE'VE HAD OUR GRILL HEATING UP, WE WANT TO PUT THOSE OVER HERE. IT PUT IT ON THE WRONG SIDE. WE WANT THEM OVER HERE, NOT --

NOT OVER THE NAME. FLAME.

NOT OVER DIRECT HEAT.

I CAN FEEL MY ATTITUDE SWELLING RIGHT NOW BECAUSE I'M ABOUT TO EAT SOMETHING THAT'S SPATCHCOCKED.

YEAH, ISN'T THAT A FUNNY NAME? TAKING THAT BACKBONE OUT ALLOWS YOU TO LAY THAT BIRD DOWN FLATTER.

I TELL YOU ONE THING, YOU SURE ATTRACTED ONE HONEY BEE. THERE HE GOES. A:

IT'S JUST SO WARM DOWN HERE TODAY. HE'S PROBABLY GETTING INTO ALL THIS STUFF, THAT'LL BE GREAT. WE'LL LET THOSE COOK, AND WHILE THOSE ARE COOKING WE'LL MAKE A SAUCE --

THERE YOU GO.

VERY SIMPLE SAUCE. WHAT YOU THINK? YOU THINK IT'S ON?

YEAH.

WE'RE GOING TO TAKE ABOUT HALF A STICK OF BUTTER. WHAT WE'RE GOING TO DO IS BASTE THIS. ONCE WE GET THIS SALT MADE WE'RE GOING TO BASTE THAT CHUCKAR COOKING WITH THIS SAUCE.

I'VE SEEN THIS SAUCE BEFORE.

WELL, NOT EXACTLY, BUT PRETTY CLOSE. KINDA SO   SORTA. THEN WE TAKE SOME RED WINE, PUT IT IN THERE TO COOK DOWN, LITTLE MORE LEMON JUICE.

THIS IS THE SAUCE THAT YOU'RE GOING TO DO WHAT WITH?

THIS IS THE GLAZE. IT'S THE GLAZE FOR THE BIRD.

YOU DON'T HAVE ANYTHING IN THERE RIGHT NOW THAT GLAZES, DO YOU?

NO. BUT SOON AS THIS BUTTER, THEN WE'RE GOING TO ADD RED CURRENT JELLY AND WE COOK IT UNTIL IT GETS THICK.

AND RED CURRENT JELLY GLAZES?

YES.

MM-HM.

WELL, THESE CHUCKAR ARE SITTING ON READY AND I'M GOING TO DIP ONE UP FOR JON. I THINK HE'S PROBABLY OUT -- HE'LL LET TO GET IT COOL A LITTLE BIT BEFORE HE EATS IT. THEY'RE SO TENDER, THEY'RE JUST FALLING APART. SEE THERE, ISN'T THAT JUST A BEAUTIFUL PIECE OF MEAT. JOHN, YOU BETTER GET IN HERE IF YOU WANT A PIECE OF THIS. ISN'T THAT JUST GORGEOUS?

ISN'T THAT PRETTY? MY GOODNESS.

WHILE YOU TASTE THAT I'M GOING TO TAKE THESE OTHERS OFF.

YOU'VE GOT FORTITUDE GETTING YOUR HANDS THAT CLOSE TO MY MOUTH.

YOU TRY THAT, BECAUSE I'M TELLING YOU THIS IS GINGER GRILLED CHUCKAR AND I'LL TELL THE FOLKS HOW TO DO IT WHILE YOU'RE TASTING. HE'S GOING TO BE REAL MANNERLY AND USE THE KNIFE AND FORK THIS TIME. I CAN'T BELIEVE IT.

WE'LL SEE.

THIS IS A REAL SIMPLE RECIPE TO DO. FIRST YOU MARE MAID YOUR CHUCKAR AND WE TOOK FOURTH CUP OF DRY RED WINE AND FOURTH CUP OF FRESH SQUEEZED LEMON JUICE, 2 TABLESPOONS OF FRESH  GINGER ROOT YOU GRATED, PUT IN A ZIPLOC BAG AND PUT YOUR CHUCKAR IN THERE, LET THAT CHUCKAR MARINADE. REMEMBER WHEN YOU'RE DOING FOUL OUR POULTRY LET IT MARINADE TWO TO FOUR HOURS, BUT NOT OVERNIGHT LIKE RED MEAT. AFTER THAT'S MARINADED GET YOUR GRILL GOOD AND HOT. BEFORE YOU PUT IT IN THERE, YOU PUT THEM IN THERE, RIGHT WHEN YOU DO, MAKE YOUR GLAZE. BOIL IT UNTIL IT STARTS TO GET THICK AND /TWHAOEUL THE CHUCKAR IS COOKING YOU BASTE IT WITH THAT SAUCE.

BOY THAT GLAZE IS GOOD

ISN'T IT?

THE CHUCKAR'S GOOD.

YOU CAN USE RED CURRENT JELLY FOR SO MANY THINGS. IF YOU WANT A SIMPLE GRAZE YOU MELT THAT DOWN, PUT BUTTER IN IT, YOU'VE GOT IT MADE. GINGER GRILLED CHUCKAR.

AS MOST OF YOU KNOW I WAS BROUGHT UP AROUND MENA, BEAUTIFUL MOUNTAIN AREA. I WAS LOOKING RIGHT AT THE PEAK OF RICH MOUNTAIN AND ROUND TOP OVER ON THE RIGHT. A LOT OF THINGS WE TAKE FOR GRANTED. I DIDN'T REALIZE UNTIL I MOVED TO THE FLATLAND -- I LEAVED IN LOUISIANA FOR SEVERAL YEAR, AND THEN WHEN I CAME BACK TO MENA AND WAS DRIVING UP HIGHWAY 71 AND HERE WERE ALL THESE MOUNTAINS AND FOR THE VERY FIRST TIME I THOUGHT, MAN, THIS IS BEAUTIFUL. I DIDN'T REALIZE HOW BEAUTIFUL THE TERRITORY IN ARKANSAS IS, WHETHER YOU LIVE IN THE DELTA, IN THE MOUNTAINS OR IN THE COASTAL PLAINS DOWN SOUTH. THEN THE THOUGHT OCCURRED TO ME, YOU KNOW, IF YOU LIVE IN ARKANSAS, AND IF YOU DON'T PARTICIPATE AND TAKE ADVANTAGE OF SOME OF THE OUTDOOR ACTIVITIES WE HAVE HERE IN ARKANSAS, YOU'RE ONLY ENJOYING ABOUT HALF OF THE REASON FOR EVEN LIVING HERE, SO I'D LIKE TO ENCOURAGE EVERYBODY, FINDS YOU SOMETHING TO DO IN ARKANSAS'S WONDERFUL OUTDOORS. COOKING ON THE WILD SIDE /TPE /KPHAOURING RECIPES ARE ON THE WEB AT AETN.ORG/COOKING ON WILD SIDE, OR BY CALLING, 1800-662-2386.

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