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Cooking on the Wild Side January 2013

Venison Taco Soup

  • 1 large onion
  • 2 lbs. ground venison
  • 2 cans kidney beans
  • 2 packages taco seasoning
  • 2 cans whole kernel corn
  • 2 cans tomato paste
  • 2 cans Rotel
  • 1 46-oz. can tomato juice
  • Salt & pepper to taste
  • Tortilla chips
  • Grated Cheddar or Mexican cheese

Brown meat and onions, add taco seasoning, mix well and set aside.  In a large soup kettle, mix remaining ingredients.  Bring to boil and add meat mixture.  Lower heat and simmer one hour.  Serve in bowl with crumbled tortilla chips and grated cheese.

Wild Turkey Thigh and Pepper Casserole

  • 2 to 3 Wild Turkey thighs cut into bite-sized pieces
  • 1 jar roasted red peppers
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. Tabasco with chipotle
  • ½ tsp. cumin seeds, crushed
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 cups sour cream
  • ½ cup heavy cream
  • 1 bunch cilantro leaves, chopped
  • 3 large flour tortillas
  • 2 cups Monterey Jack cheese, grated

Cook onions and garlic until soft. Add Tabasco, cumin, salt and pepper mixing well. Add sour cream, heavy cream and turkey. Simmer about 15 minutes until turkey is partially done. Stir in cilantro. Set aside.

Spray #10 Dutch oven or casserole with vegetable spray. If cooking in kitchen oven, preheat to 350 degrees. Place tortilla in bottom of Dutch oven. Layer turkey mixture, peppers and cheese, 1/3 at a time. Bake 30 to 40 minutes until turkey is cooked. Serve with rice and salad.

Ozark Fricassee

  • 4 squirrels, cut into serving pieces (discard rib section)
  • ½ Cup Flour
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 6 Slices Bacon, Diced
  • 2 Stalks Celery, Sliced
  • 1 Medium Onion, Chopped
  • 1 Bay Leaf
  • 1 tsp. Thyme
  • 1 Can Beef Broth

Mix flour, salt, pepper and garlic powder in small bowl. Set aside. Brown bacon in Dutch oven. Set aside. Dredge squirrel pieces in flour mixture and brown in bacon grease. Add remaining ingredients, cover and simmer over campfire about one hour or until tender. Serve over rice, noodles, or mashed potatoes.

AETN > Programs > Cooking on the Wild Side > Cooking on the Wild Side January 2013