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Cooking on the Wild Side July 2014


  • ½ lb. ground meat
  • 1 potato, sliced
  • ¼ onion, sliced
  • 1 cup frozen corn
  • 4 mushrooms, sliced
  • Seasoning
  • 2 pats butter
  • 2 slices sharp Cheddar cheese

Allow 18-inches heavy-duty aluminum foil for each meal. Form meat into patty and place of foil. Add remaining ingredients in order listed. For proper cooking results, seal each packet in the following manner: Fold opposite edges of the foil together with at least two ½ -inch folds. Leave a little air space around the food contents. Fold open edges in the same manner. Avoid puncturing holes in the foil. Place the foil packets on the campfire coals or the grill, cooking 20 to 30 minutes.

Ribbit’ing Frog Legs

  • Frog legs
  • 2 eggs
  • 2 Tbsp. water
  • 2 cups unbleached flour
  • 1 Tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 cups bread crumbs
  • ½ cup flour
  • Oil for frying
  • ½ cup butter
  • ½ tsp. salt
  • ½ tsp. paprika
  • 1 tsp. chopped parsley
  • 1 ½ Tbsp. fresh lemon juice

Wash frog legs. Pat dry. Place flour, garlic, salt and pepper in bowl. Set aside. Place bread crumbs and ½ cup flour in separate bowl. Set aside. Beat eggs and water in bowl till frothy. Heat oil to 350°. Dredge frog leg in flour mixture, then dip in egg. Dredge in bread crumbs. Cook in hot oil till golden brown. Serve with butter sauce if desired.

Venison Burrito

  • 1 lb. ground venison
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 Tbsp. butter
  • 1 8-oz. can tomato sauce
  • 2 cups Cheddar cheese, shredded
  • ¼ tsp. pepper
  • 1 Tbsp. chili powder
  • 1 can ripe black olives (2 ¼-oz.)
  • 6 tortillas
  • 1 tsp. salt
  • ½ cup water

Brown venison, onions and garlic in butter; drain; add seasonings, chopped olives and tomato sauce.  In a 2-qt. Dutch oven alternate layers of tortillas, meat, 1 ½ cups cheese ending with meat on top.  Sprinkle remaining cheese on top.  Pour water at edge of casserole into bottom of casserole.  Cover and bake in a moderate oven until heated throughout.

AETN > Programs > Cooking on the Wild Side > Cooking on the Wild Side July 2014