Graphic of A E T N Logo Graphic of P B S logo

Cooking on the Wild Side January 2014

Loading the player…

Homemade Onion-Bacon Dip

Cook bacon until crisp. When cooled, crumble and set aside. Sauté onion in olive oil until lightly brown. Remove from heat and let cool to room temperature. Meanwhile, combine sour cream, cream cheese, Worcestershire sauce, vinegar and chives in bowl. Add cooled onions and bacon and mix well. Salt and pepper to taste. Serve with favorite chips or crackers.

Elk Stroganoff Marinade

Mix well. Place roast in large crock or glass bowl. Pour marinade over roast. Set in refrigerator overnight, basting whenever possible. Place elk roast in cooking bag; pour marinade over roast. Place roast in crock-pot. Make 2 small holes in bag. Pour 2 cups water around outside of bag in crock-pot. Cook 8 hours on Low. Remove roast from bag and shred meat. Place in bowl with marinade.

Sauté in large skillet or Dutch oven in small amount of oil until tender and golden. Remove from heat. Add roast and marinade to skillet. Blend well. Add 1 carton of sour cream and stir until blended. Do not boil.

Doughnut Pudding with Rum Sauce

Preheat oven to 350-degrees. Tear doughnuts into one inch pieces and set aside. Pour rum over raisins and set aside. Butter 13” x 9” baking dish. Whisk eggs. Add condensed milk and half & half to bowl. Stir in cinnamon, nutmeg and salt. Add doughnuts, raisins, rum, and walnuts. Let set about 15 minutes. Bake for about 30 minutes or until set and golden brown.

Rum Sauce

Beat butter in mixer, gradually adding powdered sugar. When mixed well, thin with rum until mixture has reached a thin sauce consistency. Serve on the side with pudding.

AETN.org > Programs > Cooking on the Wild Side > Cooking on the Wild Side January 2014