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Cooking on the Wild Side May 2013

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Wild Spring Pizza

Pizza Crust
  • 1 cup unbleached flour
  • 1 tsp. yeast
  • ½ tsp. sugar
  • ¾ tsp. salt
  • ½ cup water, at room temperature
  • Olive oil

In a small bowl, whisk together flour, yeast, sugar and salt. Make a well in the center, and pour in water. Mix until dough begins to form. Coat a small bowl or 4-cup glass measuring cup with olive oil, and place pizza dough in cup. Cover with plastic, and put in refrigerator 8 to 24 hours. About two hours before ready to make pizza, remove from refrigerator, and let rise.

Pizza Topping
  • 1 cup cooked wild turkey, diced
  • 1 cup morel mushrooms, sautéed
  • ½ cup wild greens, sautéed with wild onions
  • ½ cup wild onions, sautéed with wild greens
  • Roasted red peppers, sliced
  • Smoked provolone cheese
  • Grated Pecorino or Parmesan
  • Mozzarella
  • Salt and pepper to taste

Press out crust on pizza pan. Add toppings as follows: provolone cheese, Pecorino or Parmesan, mozzarella, turkey, mushrooms, sautéed greens and onions, roasted red peppers, more cheese and salt and pepper to taste. Preheat grill to 400 degrees. Cook pizza on indirect heat until crust is golden brown and crispy.

Corn Loaf

  • 2 cans whole kernel corn
  • 1 cup fresh tomato, chopped, or 1 14-oz. can diced tomatoes
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 tsp. salt
  • ¼ tsp. chipotle pepper
  • 1 cup yellow corn meal
  • 1 cup cheddar cheese, grated
  • 2 eggs, slightly beaten
  • 1 small can evaporated milk
  • ½ cup water

Mix together corn, tomato, onion, green pepper, salt, pepper, cornmeal and cheese. Combine well, and let mixture sit 30 minutes. Beat eggs; add to evaporated milk and water, mixing well. Then add egg mixture to vegetables. Pour into a #10 or #12 Dutch oven that has been greased, and bake at 375-degrees for one hour. Serve hot or cold.

Grilled Turkey Kabobs

  • 1 lb. wild turkey breast
  • Salt & pepper
  • ½ cup white wine
  • ¼ cup olive oil
  • 1 tsp. Italian seasoning
  • 2 cloves garlic, minced
  • 3 small onions, quartered
  • 2 green peppers, chunked
  • 8 oz. package button mushrooms, capped

Rinse and pat dry turkey breast. Lightly salt and pepper. Cut into 1-inch squares. Mix wine, olive oil, Italian seasoning and garlic in plastic zip-lock bag. Add turkey pieces to bag, and marinate for one hour. Turn bag at least once. Alternately thread meat, onion, green pepper and mushrooms on skewers. Grill on indirect heat about 8 minutes; turn and grill on other side until turkey is done and veggies are done, but still crisp.

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