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Cooking on the Wildside January 2013

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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.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO, I CAN'T.

WE HAVE BEEN DOING THIS MANY --

WE HAVE AND HAD A BUNCH OF FUN.

AND A BUNCH OF FUN.

WE WENT ALL OVER THE STATE AND COOKED A BUNCH OF THINGS AND YOU WILL SUFFER THROUGH IT JUST LIKE I AM.  I THINK YOU'RE GOING TO LIKE IT.

WELL, EVERYBODY KNOWS PHYLLIS SPEER, THE ARKANSAS GAME AND FISH COMMISSION KNOWS HOW TO COOK IT, BUT SHE ALSO KNOWS WHAT TO COOK FOR THE PARTICULAR SEASON OF THE YEAR.  THIS ONE IS PERFECT.  THIS ONE IS VENISON TACO SOUP.

WHAT'S THIS PHYLLIS.

THAT IS VENISON.

HOW MANY DIFFERENT ANIMALS OF MEAT OF WHICH IS CALLED VENISON.

THAT'S A GOOD QUESTION. THIS IS WHITE TAILED DEER.

AND WE HAVE IN ARKANSAS.

AND IT'S A VENISON, BUT ANY OF THE  MOOSE AND ELK.

MOOSE IS VENISON.  WHEN ARE YOU GOING TO COOK ME ONE?

WHEN WE HAVE THEM -- I DON'T THINK THEY'RE IN ARKANSAS.  NOW I HAVE SEEN SEVERAL BUILDINGS WITH MOOSES ON THEM.

WHAT'S THE PLURAL.

MOOSES.

ELK AND WHAT ABOUT --

ELK AND MUSE.

ANTILOOP?

I DON'T THINK SO.  IT'S THE ONE THAT SHEDS THE ANTLERS.

SO THIS IS WHITE TAIL.

WE CALL IT VENISON AND IN RECIPES IT SAYS WHITE TAIL BUT IT'S VENISON AND COULD BE EITHER ONE OF THEM.

AND TO SOME OF US IT COULD MEAN ELK.

THAT'S VERY TRUE.  WELL, LET ME TELL YOU WHAT I DID WITH THIS.  I TOOK A COUPLE OF POUNDS OF WHITE TAIL VENISON AND CHOPPED UP AN ONION AND I DIDN'T TELL YOU WHAT WE'RE MAKING BECAUSE JOHN AND I WERE TALKING AS USUAL.  WE ARE MAKING VENISON TACO SOUP AND THANKS TO MY AUNT AND SHE MAKES ME THINGS FROM MY CHILDHOOD AND LAST YEAR SHE MADE TACO SOUP AND I CAN TELL YOU YOU'RE GOING TO LIKE IT AND IT'S SO EASY.  IT'S ONE OF THE RECIPES THAT YOU CAN DO AT HOME AND SERVE WITH A BIG CROWD. IT'S ONE THE RECIPES THAT YOU CAN DO AHEAD AND FREEZE IT AND IT'S BETTER WHEN YOU REHEAT IT AND IT'S EASY TO DO AT CAMP ALSO.

REALLY?

OH YEAH.

TOTAL FLEXIBILITY AND UTILITY OF THIS RECIPE.

AND IT'S SO EASY TO DO.  SHE USED BEEF.  I USE VENISON SO I HAVE BROWNED A COUPLE OF POUNDS OF VENISON.  YOU HAVE TO HAVE A SOUP KETTLE AND HAVE A BIG ONE.

THAT SUITS ME.

WHEN YOU GET YOUR VENISON BROWN THEN YOU'RE GOING TO COME BACK AND PUT ALL THESE OTHER INGREDIENTS IN HERE, SO YOU'RE GOING TO TAKE A BIG CAN OF TOMATO JUICE.

BIG CAN THERE.

BIG CAN OF TOMATO JUICE AND THEN TAKE TWO CANS OF KIDNEY BEANS THAT YOU DRAINED.  PUT THOSE IN THERE.  NOW, IF YOU HAVE LEFT OVER PINTO BEANS AND WANT TO USE THEM THEN SURE AND TWO CANS OF WHOLE KERNEL CORN AND YOU CAN USE FRESH OR FROZEN TOO BUT THIS IS WORCH THE EASY THINGS TO TAKE CAMPING.  TWO CANS OF ROTEL.

ROTEL.

AND THEN TWO CANS OF --

PASTE.

TOMATO PASTE.

YOU GOT TO DIG THAT STUFF OUT.

YEAH, IT WON'T FLOP OUT.

IT WON'T SLIDE OUT.

YOU MIGHT CUT BOTH ENDS AND PUSH IT OUT THAT WAY BUT I HAVE A SUSPICION IT MAKES A MESS.

IT DOES.

YOU CAN ATTEST TO THAT.  WHEN DID WE DO THAT WITH?

DOG FOOD.

BUT WE DIDN'T EAT THE DOG FOOD.  DO YOU REMEMBER WHAT WE DID AND PUSHED SOMETHING OUT OF THE CAN LIKE THAT.  I REMEMBER. CRANBERRY SAUCE.  THAT'S EXACTLY RIGHT.

AND IT WILL COME OUT LOOKING LIKE YOU DON'T KNOW WHAT.

WE'RE GOING TO MIX THE INGREDIENTS UP AND TWO PACKAGES OF TACO SEASONING AND I ACTUALLY DON'T ADD ANY SALT OR PEPPER.

LET ME SHOW THIS TO THIS CAMERA OVER THERE.  THAT IS SO PRETTY.

YOU JUST WAIT UNTIL YOU EAT IT.

AND SHE'S STIRRING IT.

AND I DON'T PUT SALT AND PEPPER IN IT UNTIL WE TASTE IT BECAUSE THE  TACO SEASONING HAS IT IN THERE.  WE DID ALL OF THAT AND THE VENISON.

BROWN VENISON AND THAT IN THERE.

  YEAH THAT, IS ABOUT 2 POUNDS AND DOWN TO A BOIL AND SIMMER FOR AN HOUR, SO I WILL TELL YOU WHAT SINCE IT'S A PRETTY DAY WHILE THIS SIMMERS LET'S GO OUT ON THE PORCH AND SEE WHO CAN TELL THE BIGGEST LIE.  WELL, ONE OF THE SIMPLIEST RECIPES THAT WE HAVE EVER DONE AND BY THE WAY JOHN TOLD THE BIGGEST LIE.

I DID.

AND LET ME SHOW YOU THIS SOUP FIRST.  VERY SIMPLE RECIPE BUT IT'S JUST A BEAUTIFUL SOUP. YOU CAN'T TELL MUCH ABOUT IT LIKE THAT, CAN YOU?  WHAT YOU WANT TO DO -- AND I GAVE JOHN HIS CHOICE FRITOS OR CHIPS AND HE SAID FRITOS BECAUSE THEY'RE WORSE FOR YOU SO YOU PUT SOME OF THOSE IN A BOWL AND DIP THIS IN THE BOTTOM AND GET THE GOODIES.

GET TO FIND OUT WHAT IT REALLY LOOKS LIKE.

IT'S PRETTY TOO.

IT'S PRETTY.  THAT IS GOING MORE THAN I WANT.

YOU DON'T HAVE TO EAT ALL OF IT.  WE HAVE A DOG OUT THERE.

I WORRY ABOUT THAT.

AND THIS IS CHEESE AND MONTEREY JACK AND CHEDDAR AND MIXED TOGETHER.  IF YOU WANT TO, YOU CAN TAKE EXTRA CRIPS AND CRUMBLE IT UP LIKE THAT AND REMEMBER HOT.

HOT.  AND I'M NOT RESPONSIBLE FOR BURNING YOU.

OKAY.

WHILE YOU TAKE THAT I'M GOING TO TELL YOU ONCE AGAIN ONE OF THE SIMPLEST RECIPES THAT WE HAVE EVER DONE AND THIS SOUP AND TAKE THE 2 POUNDS OF VENISON OR A MEAT OF YOUR CHOICE AND THE CHOPPED UP ONION.  THEN WE'RE GOING TO TAKE TWO CANS OF KIDNEY BEANS THAT ARE DRAINED AND TWO CANS OF CORN, TWO CANS OF TOMATO PASTE.  TWO KAFNS ROTEL.  A BIG 46 OWNDZ CAN OF TOMATO JOYCE AND DOWN TO A BOIL AND SIMMER FOR AN HOUR AND SERVE WITH CHIPS AND YOU HAVE A DELICIOUS SOUP AND REMEMBER IT'S EASY TO TAKE CAMPING AND FREEZE IN LITTLE BOWLS AND TAKE IT ALONG.  WHAT DO YOU THINK?

THANKS.

AND ME TOO.  JUST THAT SIMPLE.  TRY IT.  TACO SOUP.

PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION HAS COME UP WITH ALL KINDS OF NAMES AND THIS ONE WAS A LONG ONE BUT IT IS SURE GOOD. THIS IS THE WILD TURKEY THIGH AND PEPPER CASSEROLE. WHATSOEVER IT IS IT'S IN THE DUTCH OVEN.

IT IS IN THE DUTCH OVEN BUT YOU CAN DO IT IN THE OVON AT HOME.  THIS IS ANOTHER WAY TO USE THOSE TURKEY THIGHS.  NOW, YOU COULD USE THE BREAST, CHICKEN WHATEVER YOU WANT TO BUT I USE THE TURKEY THIGHS.

YOU HAVE SOLD THEM SO MUCH THEY'RE GOING TO BE DOING THAT BUT THEY ARE GOOD.

THEY ARE GOOD.  I THINK THEY HAVE A LOT MORE FLAVOR THAN BREASTS.  THESE ARE FROM MISSOURI WILD TURKEY.  THESE ARE NOT THE STORE BOW. I WANT TO MAKE THAT PERFECTLY CLEAR.

IT COULD BE MOIST FOLKS.

THIS TURKEY IS DONE THE HARD WAY.

I DON'T KNOW ABOUT THAT BUT WILD TURKEY MAKES THE DIFFERENCE.

I WAS BRAGGING.

IT'S ONE OF YOURS.

YEAH.  IT'S MINE.

SUPER.

AND LIKE THE BASIS YOU TAKE ONION AND GARLIC AND COOK IT UNTIL IT'S SOFT.  THEN YOU ADD TWO TABLES SPOONS OF  TABASCO AND IF YOU HAVE IT USE CHIPOTLE TABASCO AND CUMIN AND SALT AND PEPPER AND HEAVY CREAM IN HERE AND TWO CUPS OF SOUR CREAM AND SIMMER THAT SO THE TURKEY IS PARTIALLY COOKED SO WHEN YOU GET TO THAT POINT WE'RE READY TO PUT THE CASSEROLE TOGETHER AND COOK IT.

THIS IS A RECIPE FOR HEART.

YEAH, IT GOES RIGHT TO THE HEART.

AND STICKS.

WE'RE GOING TO TAKE THE TORTILLA AND IN THE BOTTOM OF THE  DUTCH OVEN AND WE'RE GOING TO DO IT IN THIRDS AND MAKE A THIRD OF THE THE MIXTURE AND  THESE PEPPERS AND YOU CAN PUT THEM ON THE FIRE.

ARE THEY SWEET?

YEAH, THEY'RE SWEET AND JUST SO GOOD.  JOHN, IT'S A LOT LIKE PIMENTO.

LOOKS LIKE THAT.  ARE THEY SKINNED?

THIS IS THE WHOLE PEPPER BUT THE SKIN IS GONE.  WHEN YOU ROAST IT AND THEN YOU PEEL THE SKIN OFF.

I DON'T SEE HOW WE COULD LOSE ON A DEAL LIKE THIS.

I KNOW JOHN.  ANOTHER TORTILLA.  EVEN IF YOU DO BREAK IT.

DOESN'T MATTER.

NO.  BECAUSE YOU'RE GOING TO JUST EAT IT.  IT'S ALL RELEVANT. THAT'S EXACTLY RIGHT.  PUT MORE OF THIS.  NOW, YOU CAN COOK THIS IN THE OVEN IN THE HOUSE TOO BUT IT JUST TASTES BETTER BY GOLLY BY THE DUTCH OVEN.

YOU CAN COOK IT WITH THE DUTCH OVEN IN THE HOUSE.

YOU CAN DO THAT TOO.  PUT SOME MORE PEPPERS AND I USE THE WHOLE JAR OF THE PEPPERS.

DID YOU MAKE THIS UP?

YEAH, I MADE IT UP.

I THOUGHT SO.  THERE IS ONE.

THAT STILL HAS THE --

INARDS.  YOU'RE NOT PAYING ATTENTION.  I'M TESTING YOU. THAT'S A GOOD CHEESE TOO.  AND ON THE OTHER SIDE.  I'VE HAD THEM OUTSIDE TOO LONG I IMAGINE.

YEAH.

AND HERE'S THAT.  THE REST OF THE TURKEY.  TURKEY THIGHS FOLKS AND WHEN YOU ARE DRESSING THE TURKEY DON'T THROW AWAY THE THIGHS.

AND THE MEAT IS OFF THE BONE.

CUT OFF IN BITE SIZED CHUNKS AND CUT IT OFF.  LAST THING WE'RE GOING TO PUT A LITTLE MORE PEPPER.  THE NICE THING ABOUT COOKING OUTSIDE --

THERE YOU GO.  SOMEWHERE THERE IS A BIRD THAT LIKES PEPPER SEEDS AND IT WILL FLY DOWN HERE AND HAVE A HARVEST.

I WILL TELL YOU THE TRUTH AT THE EDGE OF THE WOODS WILD TURKEYS COME UP THERE ALL THE TIME SO THAT TURKEY MIGHT EAT MY LEFT OVERS.

BUT THOSE ARE FRIENDS.

NOT COME SPRINGTIME.

THEY DON'T KIND UP IN THE POT DO THEY?

ONLY IF I AM LUCKY.  THEN WE'RE GOING TO FINISH IT OFF WITH THE LAST OF THE CHEESE.

ANOTHER ONE --

NO.  JUST HAVE THIS CHEESE ON TOP AND THEN WE'RE GOING TO BAKE THIS AT 350-DEGREES AND MORE COALS ON THE TOP AND BOTTOM AND GUESS WHAT?

I WILL WAIT BUT NOT WITHOUT A LOT OF ANXIETY.

OKAY JOHN.

HEY.

HERE WE GO.  OH MY GOSH LOOK AT THIS.

OH PHYLLIS.

OH JOHN.

DON'T YOU BURN YOURSELF.

I'M NOT GOING TO BURN MYSELF.

YOU MAKE THE SAME PROMISE THAT YOU WON'T BURN ME.  NO, NO.

WILD TURKEY THIGH AND PEPPER CASSEROLE.

LOOK AT THAT.  ARE THOSE -- YEAH, IT'S GOING TO BREAK UP.

YEAH.  SEE THE TORTILLAS IN THE MIDDLE GET TO BE LIKE DUMPLINGS.

WOW, YEAH.

I AM SURE THAT IS HOT JOHN.

YOU DON'T SUPPOSE.  YOU DON'T SUPPOSE THE WAVES COMING OFF OF IT.

IT'S NOT REALLY SMOKE COMING OFF OF IT.  NOW, THIS IS ONE OF THOSE RECIPES -- HERE'S YOUR FORK.

THANKS.

NOW THIS MATCHES.

OKAY.

WHILE YOU WIGGLE IT AROUND AND COOL IT OFF I WILL TELL THE FOLKS HOW WE DID THIS.  THIS IS ONE OF THE RECIPES FUN FOR CAMP AND DO IN THE DUTCH OVEN.  THE FIRST PART YOU CAN MAKE AHEAD OF TIME AT HOME AND TAKE TO CAMP AND DO THE LAYERSO YOU CAN DO IT AT HOME AND A GREAT WAY FOR THE TURKEY THIGHS.  IF YOU DON'T WANT TURKEY USE CHICKEN AND WE TAKEN THREE THIGHS AND CUT OFF THE BONE AND COOK THE GARLIC AND UNTIL IT GOT SOFT AND CHIPOTLE AND TABASCO AND SOUR CREAM AND HEAVY CREAM AND COOK FOR ABOUT 15 MINUTES UNTIL THE TURKEY IS HALF DONE AND IS A LANT ROW LEAVES AND TOOK A FLOUR TORTILLA AND LAYER OF THE MEAT AND CREAM AND LAYER OF ROASTED RED PEPPERS AND A LAYER OF MONTEREY JACK CHEESE AND DID THAT TWO OR THREE TIMES AND IN THE DUTCH OVEN FOR ABOUT 30 OR 40 MINUTES UNTIL IT GOT THAT.  WHAT DO YOU THINK?

  PHYLLIS THIS IS GREAT.  IF YOU PUT IT OVER THE RICE.

OH I HAVEN'T THOUGHT ABOUT THAT.

IS THE TORTILLA COOKED LIKE DUMPLINGS.

YEAH AND ALL YOU HAVE TO DO IS THE PEPPERS.

AND YOU CAN CHOP THOSE UP. WILD TURKEY AND THIGH AND PEPPER CASSEROLE.

PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION IS GOING TO SHOW ME SOMETHING I ALWAYS WONDERED ABOUT.  WHAT DID FRICASSEE MEAN? I RECOGNIZED A FEW OF THE INGREDIENTS HERE BUT I DON'T HAVE THE FOGGIEST IDEA WHAT YOU'RE DOING.

DO YOU KNOW WHAT FRICASSEE MEANS?

DOES IT MEAN FRY?

NO.  I LOOKED IT UP AND YOU CAN'T MESS UP SQUIRREL AND WHEN YOU FRY IT.

ARE YOU GOING TO FRICASSEE A SQUIRREL?

IT MEANS COOKING IN IT OWN JUICE.

I AM GLAD YOU LOOKED THAT UP.

EVEN THOUGH WE'RE GOING TO CHEAT A LITTLE BIT AND TAKE THE SQUIRREL AND SALT AND PEPPER AND GAL LICK AND SIX PIECES OF BACON AND BROWN THE BACON IN THIS POT. THEN I BROWN THE SQUIRREL, JUST SAUTE IT ENOUGH TO GET THE JUICES GOING.  THEN WE'RE GOING TO ADD THE REST OF THE INGREDIENTS WHICH IS AN ONION CHOPPED UP.

ONE ONYON.

WE'RE GOING TO PUT THE BACON BACK IN.  THIS IS ONE OF THE EASY CAMP RECIPES.  YOU CAN USE THIS AND YOU WILL BE THE HIT OF THE CAMP.

AND THE BACON AND --

YEAH, IT JUST ADDS SOMETHING TO IT AND YOU DON'T HAVE TO USE A LOT OF BACON.  THEN WE'RE GOING USE A BAY LEAF AND A LITTLE TIME --

IS THIS JUICY?

YEAH AND I ALREADY ADDED THIS AND THE BACON AND I'M NOT GOING TO ADD ANY MORE SALT OR PEPPER AND AFTER THAT WE TAKE THE CAN OF BEEF BROTH AND COOKING IN OUR OWN JUICE.

NOW IT'S JUICY.

YEAH, NOW IT'S JUICY.

YOU'RE NOT PUTTING THE REST OF THE FLOUR IN THERE.

NO.  AND IT STICKENS UP AND BASICALLY THIS IS A SQUIRREL STEW BUT WE CALLED IT FRICASSEE BECAUSE IT'S COOKING IN ITS OWN JUICES.  WE'RE GOING TO PUT THE LID ON IT AND HANG ON BY THE CAMP FIRE AND WE'RE GOING TO STOKE THIS FIRE AND SEE WHO CAN TELL THE BIGGEST LIE SO THINK ABOUT IT WHILE I PUT THIS ON THE FIRE.

I KNOW IT PRETTY GOOD.

OKAY.  WELL, JOHN I THINK THIS OZARK FRICASSEE IS JUST ABOUT READY.  OH  JOHN THAT'S NOT HAT.

PHYLLIS THAT'S BEEN COOKING OVER AN HOUR.

LOOK AT THAT.  NOW YOU TELL ME IT'S NOT GOING TO BE GOOD.

IT'S GOOD BUT GOODNESS GRACIOUS SOMEBODY CALL THE FIRE DEPARTMENT.  THAT IS GOING TO BE BE GOOD.

LOOK AT ALL THAT GRAVY IN THERE.

MAN, IT'S STILL BOILING. GET OUT OF HERE SWEAT BEE.

HOLD THAT PLATE TO THE SIDE. HERE'S YOUR FORK.

THANK YOU.

I WILL TELL EVERYBODY WHAT WE DID AND YOU BETTER WAIT A LITTLE BIT JOHN.

EVEN YOUR MULE BUDDY AND I DON'T THINK THEY CAN HANDLE THAT.

WE TOOK FOUR SQUIRRELS.  IF YOU WANT TO USE HOW MANY YOU HAVE THAT'S GREAT.  THESE WERE YOUNG TENDER SQUIRRELS.

THEY SURE WERE.

WE MIXED THE SALT, PEPPER AND GARLIC IN THERE.

AND THERE'S A BEE AND HE'S GOING --

HE'S NOT IS HE?

I'M GOING TO FRICASSEE THAT BEE.

AND THEN BREJED THE SQUIRREL IN THE BACON GREASE AND WITH THE REST OF THE INGREDIENTS AND A BAY LEAF AND THYME AND LET IT SIMMER AND THE LONGER IT SIMMERS THE BETTER IT'S GOING TO BE AND THE MORE TENDER IT'S GOING TO BE.  WE CALLED IT OZARK FRICASSEE BUT YOU CAN CALL IT WHATEVER YOU WANT DO BUT BY GOLLY WHAT DO YOU THINK?

IT'S GOOD.

BEST THING I EVER FIXED. OZARK FRICASSEE.  TRY IT.

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