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Cooking on the Wild Side May 2014

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Cheesy Turkey Bake

Spray Dutch oven with vegetable spray. Pour marinara sauce into Dutch oven. Set aside. Mix breadcrumbs and Italian seasoning in small bowl. Dip turkey pieces in beaten egg and roll in breadcrumbs. Heat butter and olive oil in skillet. Brown turkey pieces a few at the time. As browned, remove from oven and place on top of the marinara sauce. Repeat until all turkey is brown and in oven. Sprinkle parmesan cheese over turkey. Layer Swiss and provolone cheese on top of turkey. Bake about 30 minutes at 350 degrees. Serve over pasta.

Venison Grillades & Grits

Pound venison and cut into 2” x 3” pieces. Season with salt and pepper. Dredge in flour. In heavy skillet, heat oil, brown meat. Remove meat and set aside. Add butter. When melted add onions, green pepper, celery, and garlic. Cook till soft. Stir in tomatoes, bay leaf, salt and pepper and bring to boil. Reduce heat, cover and simmer for 20 minutes. Return meat to skillet, cover and simmer for 45 minutes to 1 hour till meat is tender and sauce is thick. Mound cooked grits on plate and ladle grillade over grits. This is a Cajun brunch favorite.

Dutch Oven Black Forest Cake

Spray 12-inch Dutch oven with vegetable spray. Pour pie filling in oven. Sprinkle dry cake mix over pie filling. Pour soft drink over cake mix. Do not mix. Cook at 400-degrees about 40-45 minutes.

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