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

Cooking on the Wild Side March 2013

Loading the player…

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.

AETN.org > Programs > Cooking on the Wild Side > Cooking on the Wild Side March 2013