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Cooking on the Wildside March 2013

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Venison Pizza Casserole

  • 1 ½ cups War Eagle Mill Whole Wheat Flour
  • 1 ½ cups War Eagle Mill Unbleached Flour
  • 2 pkgs. (2 Scant tbsp.) Dry Yeast
  • 1 tsp. Salt
  • 2 tbsp. Olive Oil
  • 1 Cups Warm Water

Dissolve yeast in warm water. In a large mixing bowl, stir together the whole wheat flour, unbleached flour and salt. Make a well in the center of the flour and pour into it the yeast mixture and olive oil. Mix the dough with a fork or your fingers. Gather it into a ball and turn out on floured board; knead for at least 10 minutes until the dough is smooth and elastic. Adding more unbleached flour as needed. Place in an oiled bowl, turning once. Cover with plastic wrap; let rise in a warm spot for about 1½ hours. Turn out on a floured board and press with the flat of your hand into a circle, then pick dough up and stretch by turning the circle and pulling your hands gently apart at the same time. Roll out with a rolling pin.

Casserole Filling

  • 1 Tbsp. olive oil
  • 1 lb. ground venison, browned
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 jar marinara or spaghetti sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. Italian seasoning
  • 1 8-oz. pkg. mushrooms, sauted
  • 1 10-oz. pkg. frozen chopped spinach, drained and squeezed dry
  • 3 cups grated mozzarella cheese
  • 1 cup grated parmesan cheese

Brown venison in olive oil. Add onions and garlic and cook till soft. Layer ingredients in large skillet coated with olive oil. Begin with marinara sauce, add meat mixture and remaining ingredients in order listed. Top with crust. Bake at 400-degrees until crust is golden brown and sounds hollow when tapped. Serve hot with salad.

Triple D Appetizer (Deer, Duck, & Dove)

  • Breast meat from one duck
  • ½ lb. venison, diced
  • 6 dove breasts, bones removed
  • 1 cup unbleached flour
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • ½ tsp. oregano
  • ½ tsp. chipotle pepper
  • 4 slices pepper bacon
  • 1 medium onion, chopped
  • 1 Tbsp. brown sugar
  • 2 Tbsp. olive oil
  • ? cup bourbon
  • 2 cups homemade broth or canned broth
  • 2 Tbsp. roux (equal parts butter and flour cooked over low heat until lightly browned. Store in refrigerator.)

Cut meat into bite sized pieces. Set aside. Mix flour and spices in Ziploc bag. Set aside. Cook bacon in large skillet. When it begins to give off some fat, add onion and brown sugar. When browned, remove from skillet, and set aside. Add butter and olive oil to skillet. Dust meat in flour mixture, and brown. Remove to plate, and de-glaze skillet with bourbon. When bourbon is almost evaporated, add stock. Bring to boil, and add roux. Stir until thickened. Reduce heat, and return meat and bacon mixture to skillet to re-heat. Serve with crackers or toast.

Absolut-ly Wild Turkey

  • 1 lb. wild turkey breast, sliced
  • 1 cup flour
  • Salt & pepper to taste
  • ¼ cup vegetable oil
  • ¼ cup Absolut Vodka
  • 3 green onions, sliced
  • 1 tsp. garlic, minced
  • ½ cup low-sodium chicken broth
  • ½ fresh lemon, squeezed
  • ½ cup tomato, diced
  • ¼ cup heavy cream

Place cutlet between two sheets of plastic wrap.  Pound until about 1/4 inch thick. Season with salt and pepper and dust with flour. Pour vegetable oil in heavy skillet.  Brown cutlets on both sides and transfer to platter to keep warm.

Deglaze skillet with vodka.  (IMPORTANT:  Be sure to remove skillet from heat source before adding vodka.)  Add green onion and garlic and cook till lightly brown and liquid is almost gone.  Add chicken broth and lemon juice.  When bubbling, return cutlets to skillet and heat through.  Remove to serving platter.  Complete sauce by adding tomatoes and cream.  Pour over cutlets and serve.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO.  I CAN'T.

WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.

WE HAVE AND HAVING LOTS OF FUN.

AND WE HAD A BUNCH OF FUN.

WE HAVE GONE ALL OVER THE STATE AND COOKED A LOT OF DIFFERENT THINGS THAT YOU ALL HAVE TO SUFFER THROUGH AND TRY THEM.  STICK AROUND I THINK YOU'RE GOING TO LIKE THEM.

GLAD TO SEE THAT IS VENISON AND THAT REMINDS ME THAT PHYLLIS SPEER FROM THE ARKANSAS GAME AND FISH COMMISSION COOKED UP SOME VENISON PIZZA CASSEROLE.  I KNOW BETTER TO DO THIS.  ALWAYS APPROACH A WOMAN WITH A ROLLING PIN --

CAREFULLY.

LET HER KNOW YOU'RE THERE.

THAT'S RIGHT.

IT'S LIKE GOING TO THE ANGUS CATTLE.

THAT'S RIGHT.  BE CAREFUL WITH A WOMAN WITH A ROLLING PIN. THIS IS GOING TO BE AN UPSIDE DOWN PIZZA BUT WE'RE CALLING IT A VENISON PIZZA CASSEROLE.

VENISON PIZZA CASSEROLE.

AND WE'RE DOING IS MAKING THE FILLING ON THE BOTTOM AND PUT THE CRUST ON THE TOP.

THAT AIN'T GOING TO WORK.

NOW, THIS CRUST IS GOOD AN IT'S IN ONE OF THE COOK BOOKS AND I HOPE I DON'T GET IN TROUBLE FOR USING IT.  THIS ONE IS A GOOD ONE AND HAS WHOLE WHEAT FLOUR AND REGULAR FLOUR [INAUDIBLE]

YEAH.  AND THE CRUST IS READY  IT GO AND YOU CAN USE WHATEVER MEAT YOU WANT AND CHOP UP THE GARLIC. I SAUTEED MUSHROOMS AND A PACKAGE OF FROZEN SPINACH AND LET IT DRAIN THE JUICE OUT AND USE THAT.  AND THEN TO MAKE IT EVEN EASIER I AM USING JAR SAUCE.

PLAIN OLD SAUCE.

YOU CAN USE PIZZA SAUCE OR THIS IS MARINARA SAUCE.

AND TAKE DAYS TO MAKE YOUR OWN.

AND YOU CAN TAKE FOUR DAYS AND COOK IT DOWN UNTIL IT LOOKS LIKE THIS.

DELTA SAID WE'RE READY WHEN YOU ARE AND ALSO PAUL NEWMAN.

AND I COATED THE BOTTOM OF THE SKILLET AND THIS IS A PRETTY BIG ONE.

WHAT DOES THAT THING WEIGH?

WAIT UNTIL THE STUFF IS IN THERE.

OH MY GOODNESS.

AND SPRINKLE THIS MIXTURE. THIS IS EASY TO DO BUT IT'S REALLY GOOD AND IT'S A NICE WAY TO SERVE I THINK.

YOU KNOW A LOT OF THE MEXICAN AND ITALIAN TYPE DISHS  ARE NOT HARD AT ALL TO PREPARE.

RIGHT.  THEY USUALLY JUST TAKE A LITTLE WHILE.  THIS IS A PACKAGE OF MUSHROOMS THAT I SAUTEED.

THEY WERE ALREADY SLICED.

NO.  YOU CAN FIND THEM SLICED BUT I SLICED THEM.  PUT THOSE ON THERE AND TAKE THE SPINACH AND TO DOLLAPES OF IT AND YOU CAN DO THIS BUT IT'S NOT NECESSARY.

YOU'RE NOT PUTTING EXTRA SEASONING OF ANY KIND?

JOHN, WE'RE NOT THROUGH WITH THE RECIPE YET.

I AM GETTING AHEAD OF MYSELF.

HE'S WORRY I AM NOT PUTTING SALT ON IT.

NO, I AM WORRIED.

AND THEN TAKE A TEASPOON OF ITALIAN SEASONING AND SPRINKLE ALL AROUND THERE.  THEN WE'RE GOING TO TAKE ABOUT A TEASPOON OF SALT.  THIS IS SOME OF THAT REAL FOO FOO SALT BUT IT'S SALTIER THAN REGULAR SALT. THEN WE'RE GOING TO TAKE SOME PEPPER.

FRESH GROUND.

FRESH GROUND PEPPER I MIGHT ADD.  THEN WE'RE GOING TO TAKE OUR CHEESE AND I CAN'T TELL YOU EXACTLY HOW MUCH CHEESE. PROBABLY IF I WAS MEASURING CLOSE TO THREE CUPS OF MOZZARELLA CHEESE.  THEN I'M GOING TO COME BACK -- I AM JUST PUTTING CHEESE EVERYWHERE AND THEN PUT SOME PARMESAN.

CAN'T GO WRONG.

AND MOZZARELLA AND PARMESAN AND THINK OF THE THINGS IN HERE JOHN THIS IS LOW FAT HEALTHY.

HAVE YOU SEEN THAT TV COMMERCIAL WHERE THE ENGLISH GUY SAYS "I LOVE A GOOD STINKY CHEESE" ?

NO, I HAVEN'T SEEN THAT.

I LOVE THAT ONE.

AND THEN WE TAKE THE MOZZARELLA AND I'M GOING TO SHOW YOU A SECRET.  I HOPE THIS WORKS.  TAKE THE ROLLING PIN AND THE CRUST UP ON THE ROLLING PIN.

THAT'S THE WAY YOU TRANSFER THIS LITTLE DERLING.

THAT'S RIGHT.

TAKE YOUR LITTLE KNIFE.

YOU CAN LEAVE IT ON THERE. I MIGHT DO SOMETHING LIKE A KNIFE.

SIMPLE ENOUGH.

YEAH, CUT IT AROUND THE EDGES LIKE THAT.  AND THEN KIND OF MASH IT DOWN IN THE SKILLET LIKE THAT AND THEN WE ARE READY TO BAKE THIS, AND YOU WANT TO BAKE IT IN A PRETTY HOT OVEN JUST LIKE PIZZA.  PROBABLY 400 AND TAKE US 20 TO 25 MINUTES TO COOK.

FOR THIS I AM HAPPY TO BACK UP.

HOW ABOUT YOU OPEN UP THE OFERREN DOOR AND I WILL STICK IT IN THERE.  THERE WE GO.  OH JOHN LET'S JUST SEE IF THIS ISN'T DONE.  LOOKY THERE.  LOOKY THERE.  WHAT DO YOU THINK?

THAT'S GREAT.  DO YOU WA HELP?

NO.  I GOT IT.

ONE MAN OPERATION.

THIS IS THE WAY I BUILD MY MUSCLES UP TO CARRY THE BIG OLD TURKEYS OUT OF THE .  YOU DON'T IMAGINE IT'S GOING TO BE HOT.

LOOK AT THAT.

IT'S A CRUSTY CRUST.

MOMMA MIA.

SURE IT'S NOT GOING TO BE HOT.

GOODNESS GRACIOUS PHYLLIS. THAT IS GOING TO BE BLAZING HOT.

IT'S GOING TO BURN -- YOU WANT EXTRA CHEESE ON IT? NOTHING WRONG WITH THAT.

SURE.  THE CHEESE IS COLD.

THE CHEESE IS COLD.

WHAT DO YOU EAT THIS WITH?

THERE'S A FORK.  FIRST WE HAD THE WAR EAGLE PIZZA CRUST AND YOU CAN USE THAT OR USE YOUR OWN PIZZA CRUST RECIPE.  YOU WANT TO ROLL THAT OUT INTO A BIG CIRCLE ON THE PAN.  THEN WE BROWNED OH GOSH ABOUT A POUND OF MEAT AND GARLIC IN THERE AND JAR OF SAUCE IN THE SKILLET THAT YOU COATED WITH OLIVE OIL AND THE MEAT MIXTURE AND MUSHROOMS AND ITALIAN SEASONING AND SPINACH AND SALT AND PEPPER. MOZZARELLA AND PARMESAN CHEESE AND COOK IT UNTIL THE PIZZA CRUST IS DONE AND EVERYTHING ELSE IS COOKED. ON THE SPINACH YOU DON'T WANT THAT COOKED MUCH.

THAT'S OUTSTANDING.  THE FIRST THING I BIT INTO WAS THE SPINACH WHICH WAS A SHOCK BUT IT'S ALL GOOD.

BUT IT'S STILL LIKE A PIZZA CRUST AND IF YOU LIKE THIN PIZZA CRUST.

YEAH.

WE WILL KEEP THE RECIPE.

ABSOLUTELY.

VENISON PIZZA CASSEROLE.

PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION IS WHIPPING UP SOME TRIPLE D APPETIZER.  WELL, THOSE TRIPLE D STAND FOR DEER, DUCK, AND DOVE, A COMBINATION OF ALL THREE, AND SHE DID THIS AT THE ARKANSAS SPORTS SHOW? JONESBORO.

WE ARE AT THE SPORTS SHOW AND THIS IS THE FIRST TIME WE GOT TO BE IN THIS AREA.

AT THIS EVENT.

YES.

AND WE'RE TAPE TG LIVE AND I WISH THE CAMERAS COULD SHOW THE PEOPLE WATCHING US AND I SURE HOPE I DON'T MESS UP.

THEY'RE SWINGING FROM THE RAFTERS.  THEY'RE DOWNSTAIRS. THEY'RE ALL OVER THE PLACE.

WE'RE COOKING TODAY WHAT I CALL TRIPLE D APPETIZER AND THE REASON I CALL IT TRIPLE D BECAUSE IT HAS DEER, DUCK AND DOVE.

DEER, DUCK, AND DOVE.

IF YOU DON'T HAVE DEER USE ALL DUCK OR DOVE.  I JUST HAD THE THREE OF THEM AND THOUGHT I WOULD MAKE IT UNUSUAL.  IT'S A APPETIZER.  WE'RE GOING TO EAT IT ON CRACKERS OR TOAST WHEN WE'RE THROUGH.

OH REALLY.

NOW, I DOES SOME PREPARATION. FIRST BROWN SOME THIS AND TAKE THAT OUT AND CHOPPED UP THE MEAT IN BITE SIZED PIECES AND DUSTED IT WITH A LITTLE FLOUR BUT IN THAT FLOUR I PUT PAPRIKA, ONION POWDER, GARLIC POWDER, CUMIN, CHIPOTLE.

GARLIC.

DID YOU THINK I WOULD LEAVE OUT GARLIC?  IF YOU DON'T LIKE GARLIC YOU CAN'T EAT AT MY HOUSE.

IF THERE IS NO GARLIC THERE IS NO FIRE IN IT.

THAT'S RIGHT.  I HAVEN'T MADE GARLIC ICE CREAM YET.  I BROWNED THE MEAT AND GOT TO THAT STAGE AT THIS POINT AND I WANTED TO TELL YOU ALL SOMETHING. ANYTIME YOU TAKE SOMETHING OFF A DUCK -- IF YOU TAKE THE BREAST OFF OF A DUCK, OR OF THE DOVE OR ANYTHING.  DON'T THROW IT AWAY AND PUT IN A POT AND ROAST FOR AN HOUR.  THIS RECIPE AND I HAVE DUCK BROTH AND ANYTIME I HAVE THE CAUCUS AND MAKE A BROTH AND FREEZE IT AND YOU DON'T HAVE TO DO THE STORE BOUGHT STUFF.  YOU HAVE YOUR OWN GOOD BRUGHT.

THAT AMAZES ME.

IT DOES.

YES.

WE'RE HEATING BACK UP THE PAN.

PHYLLIS IT JUST COOLED OFF.

NO, NO.  WE'RE NOT THROUGH YET.  THIS HAS ALL THE GOOD DRIPPINGS IN IT.  THEN WHAT WE'RE GOING TO JUST ADD A .

THE ALCOHOL COOKS OFF AND IT JUST FLAVORS IT.

YEAH.  JUST A SQUEEZE.

JUST A SQUEEZE BUT GETS ALL OF THE GOODIES OFF THE BOTTOM AND THEN I'M GOING TO ADD A COUPLE OF CUPS OF DUCK BROTH. LIKE I SAID THIS IS HOMEMADE DUCK BROTH.

YOU ROASTED IT AND BOILED IT.

BOILED WITH THE ONIONS AND THINGS AND STRAIN IT AND FREEZE IT.  THEN WHAT I DO -- THIS IS ANOTHER TIP AT HOME.  THIS IS ROUX.  THIS IS BUTTER AND FLOUR, EQUAL PARTS, AND YOU PUT IT IN THE SKILLET UNTIL IT'S LIGHTLY GOLDEN BROWN.

DID YOU FREEZE THAT?

I PUT THIS IN THE FRIDGE BUT YOU CAN FREEZE IT AND THIS IS WHAT YOU THICKEN YOUR STUFF WITH.  YOU CAN USE THIS WITH ANYTHING YOU WANT AND IT'S SO GOOD.

EVERY KAIG AN IN THE WORLD KNOWS ABOUT THIS.

AND YOU HAVE THIS MADE.  SO THIS HAS TO THICKEN AND COULD GO UP.  WE'RE GOING TO ANSWER SOME QUESTIONS FROM THE FRIENDS WATCHING US AND WE WILL FINISH IT UP AND JOHN WILL HAVE TO EAT IT.

I SUPPOSE SO.

AS YOU CAN SEE THAT THICKENED AND IT'S JUST REALLY NICE THICKNESS.

LOOKS LIKE SOMETHING I WANT OVER A BISCUIT AROUND BREAKFAST TIME.

YOU WANT THIS OVER A CRACKER. WE'RE GOING TO ADD THE MEAT BACK IN.

THE WHOLE WORKS.

THE WHOLE WORKS.  THEN WE'RE GOING TO ADD OUR BACON MIXTURE BACK IN.  I WILL TRY NOT TO GET IT TOO HOT.

THAT'S A FIRST OF THE THE ONLY THING THAT ISN'T TOO HOT IS ICE CREAM.

BUT THIS IS REAL EASY.  IT'S AN EASY DISH TO MAKE AND SO RICH.  IT'S ONE OF THE LARRUPIN HERE AND THIS IS A LITTLE DAB WILL DO IT, SO IF YOU HAND ME THE CRACKERS AND PUT THEM THERE.

OKAY.

ARE YOU READY?

YOU BET.

AND I LIKE TO SERVE THEM ON THE BAGEL CRISP THAT YOU CAN BUY AT THE DELI.  I LIKE THE ONES WITH THE GARLIC OR SALT.

THEY HAVE A HOLE AND WATCH YOUR NECKTIE.  OH THAT'S THE WAY YOU'RE GOING TO DO IT.

THAT'S THE WAY YOU'RE GOING TO EAT IT JUST LIKE THAT.

I KNOW YOU'RE SUPPOSED TO BE DAINTY AND  DELICATE.

YOU HAVE NEVER BEEN THAT WAY. WHILE YOU'RE EATING DO YOU WANT ME TO FIX YOU ANOTHER ONE?

SURE.

I WILL RE-CAP.  WE CALL IT TRIPLE D APPETIZER BECAUSE WE HAVE DEER, DUCK, AND DOVE AND YOU CAN USE ANY KIND OF MEAT THAT YOU WANT TO USE.  WE TOOK FOUR SLICES OF BACON AND WHEN THAT RENDERED THE FAT IN THE BACON AND THEN ADDED BROWN SUGAR AND ONIONS AND DUSTED OUR MEAT WITH THIS FLOUR WITH ALL THE SPICES IN IT AND BITE SIZED PIECES.  BROWNED THAT AND TOOK THAT OFF THE FIRE AND DEGLASSES OUR POT WITH A LITTLE BOURBON. YOU CAN USE APPLE JUICE OR WINE BUT BOURBON IS THE BEST.  WE DID THE ROUX AND THE REST OF IT BACK IN AND FOLKS THAT IS ALL THERE IS TO IT.  TRIPLE D APPETIZER.

YOU DIDN'T PUT ENOUGH ON THE FIRST TWO.

I DIDN'T PUT ENOUGH ON THE FIRST TWO AND I WILL TRY TO GET BETTER. WE THINK YOU WILL LIKE IT.

DON'T GIVE THAT AWAY.

I THINK IT'S TOO LATE.

PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION CALLS IT ABSOLUTELY WILD TURK AND HE THAT IS GOOD ENOUGH FOR ME.  HOW DO YOU PRONOUNCE THIS?  ABSOLUTELY WILD TURKEY OR ABSOULT-LY WILD TURKEY.  DEPENDS ON THIS.

THIS IS A GREAT RECIPE AND TAKE THE TURKEY BREAST AND POUND IT THINNER; NOW IF YOU DON'T HAVE ONE OF THOSE FANCY POUNDERS AND THIS WILL WORK AND I LEARNED THIS THE HARD WAY AND THE PLASTIC WRAP I HAD AND THAT'S WHY WE HAVE PURPLE PLASTIC WRAP BUT IT'S THIN.

IT'S GORGEOUS.  HOW DID YOU CUT IT THAT THIN?  YOU DIDN'T DO THAT WITH A KNIFE.

NO.  THAT'S WHY YOU POUND IT AND IT GETS THIN LIKE THAT. OFTEN WHEN WE POUND THINGS WE GREW UP USING THE EDGE OF A --

SAUSER.

A SAUCER.  YOU DON'T WANT TO DO THAT WITH TURKEY BECAUSE IT'S TENDER AND IT BREAKS DOWN AND YOU WANT TO USE SOMETHING FLAT IF YOU DON'T HAVE ONE OF THOSE OFFICIAL POUNDERS. THEN YOU TAKE THE PIECE AND SALT AND PEPPER ON BOTH SIDES.  YOU DON'T WANT TO MISS A SIDE. THEN DUST IT WITH FLOUR.  NOW, YOU KNOW HOW WE SOUTHERNERS ARE.  WE LIKE TO DUST IT.

NOT LIKE QUAIL OR --

THAT'S RIGHT.  JUST DUSTED LIGHT LIKE THAT.

I'M GOING TO TELL YOU STRAIGHT WE CAN STOP RIGHT NOW.

YOU ARE WILLING TO EAT IT NOW.

YES.

NOW COMES THE FUN PART JOHN. THIS IS HOW THE RECIPE GOT ITS NAME.  AFTER YOU BROWNED THE TURKEY AND IT'S PRETTY MUCH DONE.  THEN WE'RE GOING TO TAKE SOME VODKA.

PHYLLIS WHAT ARE YOU DOING TO THIS PROGRAM?

WE ARE GOING TO DEGLAZE THAT PAN AND USE THE VODKA.

I HAD A ROOMMATE IN COLLEGE THAT DEGLASSED WITH VODKA.

JUST A SECRET WHEN YOU'RE DOING IT ON THE STOP LIKE WE ARE TAKE THE SKILLET OFF THE HEAT SOURCE BEFORE YOU POUR THE VODKA IN AND OTHERWISE YOU MIGHT GET A LITTLE FLAME GOING.

PHYLLIS.

THAT WOULD WORK.

KABOOM.

SEE HOW THAT LOOSENS UP THE GOODIES THAT ARE IN THE BOTTOM OF A PAN WHEN YOU FRY SOMETHING AND AFTER YOU GET THAT VODKA IN THERE WE'RE GOING TO PUT SOME GREEN ONIONS.  THAT IS PROBABLY ABOUT THREE GREEN ONIONS CHOPPED UP.  THEN WE'RE GOING TO PUT A TEASPOON OF GARLIC.  NOT A LOT OF GARLIC.  THIS IS ONE OF THE DISHES YOU DON'T WANT THE GARLIC OVER POWERING IT.

WELL, IT DOESN'T.

NO, IT DOESN'T.  AND YOU JUST GOING TO CONTINUE TO COOK THAT UNTIL THOSE ONIONS AND GARLIC START TO GET SOFT AND TURNING A LITTLE BROWN.

AND AS TINY AS THEY WERE CHOPPED UP IT WON'T TAKE LONG.

IT WON'T TAKE LONG AND THE LIQUID IS GONE.

WHAT DOES IT DO?

IT'S REDUCING SO IT'S GETTING MORE CONCENTRATED AND MORE FLAVOR.  THEN AFTER THAT WE'RE GOING TO ADD ABOUT HALF OF CUP, NOT VERY MUCH, A HALF OF CUP OF CHICKEN BROTH.

CHICKEN BROTH.

AND WE'RE GOING TO LET THAT SIMMER UNTIL THAT LIQUID IS ABOUT GONE WHICH WON'T TAKE LONG TAWFL.  ACTUALLY WHAT WE'RE DOING NOW IS TAKING THE SAUCE FOR THE TURKEY.

IT'S A SAUCE.

LIKE IN THE ABSOLUTELY DELICIOUS SAUCE.

ABSOLUTELY DELICIOUS SAUCE .

AND SEE HOW THAT IS COOKING DOWN.  WHEN THAT COOKS DOWN WE'RE GOING TO TAKE THE JUICE OF HALF A LEMON.

HALF A LEMON.  I AM WONDERING IF IT WAS A WHOLE LEMON.

NO.  A WHOLE IS TOO MUCH. WE WANT ABOUT HALF A LEMON.  AND THEN WE COOK THAT.  MOST OF THE LIQUID IS REDUCED DOWN.  THEN WHAT WE WANT TO DO IS PUT OUR TURKEY BACK IN HERE JUST TO HEAT IT BACK UP.  YOU WANT TO TRY TO KEEP IT WARM.  IT WILL STAY PRETTY WARM BUT WE WANT TO PUT IT BACK IN HERE AND GET IT GOOD AND WARM.

YOU AREN'T GOING TO HAVE SAUCE ENOUGH LEFT TO POUR OVER ANY TURKEY.

YOU WILL BE SURPRISED.  I'M NOT FINISHED WITH THE INGREDIENTS YET.

OH REALLY.

AND PUT THE TURKEY IN THE SERVING DISH LIKE THIS.

I'M GLAD WE DIDN'T STOP AWHILE AGO BUT CAN WE STOP NOW?

KEEP GOING.

NO, WE HAVE TO KEEP GOING. ABSOLUTELY WE'RE GOING TO KEEP GOING.  THEN WHAT WE'RE GOING TO ADD IS SOME HEAVY CREAM.

HERE WE GO.

WHY AREN'T YOU SURPRISED? NOT VERY MUCH AT ALL AND THEN WE WANT TO ADD A DOLLAPE OR SO OF TOMATOES.

THE ANTIOXIDANTS WILL TOTALLY OVER POWER THE EFFECT OF THE SOUR CREAM HAS ON MY CHOLESTEROL.

THAT'S EXACTLY RIGHT. TOMATOES -- IF IT'S THE TIME OF YEAR TO USE FRESH TOMATOES OUT OF YOUR GARDEN BY ALL MEANS USE IT AND IF NOT CAN ONES WILL WORK BUT YOU WANT TO BE SURE TO DRAIN THEM.

OKAY.  I ENCOURAGE EVERYBODY TO GROW A FEW TOMATOES.

WELL, YOU CAN GROW A TOMATO PLANT IN A BUCK  BUCKET.

AND AS LONG AS YOU HAVE AIR AND FERTILIZER AND TASTE BETTER.

THEY SURE DO.  YOU WANT TO TASTE AT THIS OINT AND SEE IF NEED TO ADD -- I NEED TO ADD A LITTLE MORE SALT.

I'M NOT SURE YOU HAD ANY IN THE FIRST PLACE.

I HAD IT ON MEAT.  ONE MORE TIME.  YEAH, I FIXED HER UP. JOHN, AND YOU JUST WANT TO GET THE SAUCE BUBBLING AND POUR TO OVER.

OVER EVERYTHING.

OVER THE TURKEY.

THAT'S NOT THE WAY TO SAY IT.

POUR IT ALL OVER EVERYTHING.

POUR IT ALL OVER EVERYTHING AND THEN WE WILL JUST TAKE YOU A PIECE OF THIS AND WE WILL SERVE IT RIGHT UP.

IT'S AT THIS POINT I'M SUPPOSED TO HOLD MY PLATE?

YOU HOLD YOUR PLATE AND TRY THAT.  HERE IS A START KNIFE IF YOU NEED IT.  IT SHOULD BE TENDER ENOUGH TO CUT AND IF NOT THERE IS A KNIFE.  WHILE YOU'RE TRYING THAT I WILL TELL THE FOLKS WHAT WE DID.  WE LOOK A POUND OF WILD TURKEY AND SLICE IT AND POUND IT OUT SO IT'S REALLY THIN.  SALT AND PEPPER THAT TURKEY BREAST AND INTO SERVING PIECES AND DUST IT IN FLOUR AND BROWN IT IN OIL. ONCE THAT IS DONE THEN DEGLAZE YOU'RE SKILLET WITH SOME VODKA, ABOUT A FOURTH OF CUP.  REMEMBER THE ALCOHOL WILL COOK OUT SO YOU DON'T HAVE TO -- IF YOU'RE OPPOSED TO ALCOHOL.  AFTER THAT WE ADD GREEN ONIONS AND GARLIC AND WHEN THAT IS COOKED SOFT WE ADD CHICKEN BROTH, FRESH LEMON JUICE, LET THE MEAT HEAT AND ADD THE CREAM AND TOMATOES AND IT'S ABSOLUTELY --

ABSOLUTELY WONDERFUL TURKEY.

YOU LIKE IT?

YEAH.

SERVE THAT WITH A LITTLE PASTA OR RICE.

I WILL TELL YOU WHAT.  FOR THE PEOPLE THAT -- IF THEY HAVEN'T EATEN WILD TURKEY BEFORE THEY WILL BE SURPRISED IN THE CONSISTENCY.

A LITTLE SECRET.  YOU CAN ACTUALLY USE IT WITH PORK, CHICKEN.  I NEVER HAVE DONE IT WITH VENISON BUT I DON'T KNOW WHY YOU COULDN'T.

IF YOU RUN FOR QUEEN I WILL VOTE FOR YOU.

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