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Cooking on the Wild Side January 2013

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Venison Taco Soup

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

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

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.

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