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

Cooking on the Wildside November 2013

Loading the player...

Barbequed Canned Venison

  • 1 quart canned venison
  • 1 bottle hickory-smoked BBQ sauce
  • Favorite coleslaw
  • Buns

Drain jar of canned venison. Place in heavy skillet or Dutch oven. Pour BBQ sauce over meat. Cook slowly over low heat until heated through. Place prepared slaw on bun, add meat and additional sauce if desired.

Here is the procedure for Canning Venison: Always follow the directions with your pressure canner. Must use a pressure canner. First cut venison into large chunks which will fit in a wide-mouth canning jar. Sterilize jars and lids. Sear chunks of meat on all sides and place in large roasting pan. Season as desired. I used salt, pepper, Worcestershire sauce, garlic powder and onion powder. Roast at 350° until done, usually about one hour. Pack in tightly in sterile jars. Place jars in canner and follow manufacturers directions for water level. Process at 10 pounds pressure for 90 minutes or according to manufacturers directions. Let canner cool before removing jars from canner. Remove jars from canner and tighten lids. If lids do not seal, use meat right away.

Settler's Beans

  • 1 lb. ground venison
  • ½ lb. bacon, diced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup catsup
  • ½ cup BBQ sauce
  • 2 Tbsp. prepared mustard
  • ¼ cup molasses
  • 1 16-oz. can baked beans
  • 1 12-oz. can pinto beans
  • 1 12-oz. can ranch style beans
  • 1 tsp. salt
  • 1 tsp. pepper

Cook bacon in Dutch oven. Remove from oven and set aside. Add venison and onion to oven and cook until meat is brown. Add bacon and remaining ingredients to oven. Cook in oven at 350-degrees for 45 minutes to one hour.

Dove/Quail Enchilada Casserole

  • 12 doves or quail
  • Chicken broth
  • 16 oz. package tortilla chips
  • 1 medium onion, chopped
  • 1 medium green pepper, chipped
  • 3 cloves garlic, minced
  • 1 can chopped green chilies
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 tsp. cumin, crushed
  • 1 tsp. salt
  • ½ tsp. chipotle pepper
  • 16 oz. shredded Colby/Jack cheese

Cook dove in chicken broth until tender.  Remove from broth and chop dove.  Set aside.  Reserve 1 cup broth.  Cook onion, green pepper and garlic in skillet until soft.  Remove from heat, add dove, green chilies, chicken soup, sour cream, cumin, salt and chipotle pepper.  Spray casserole dish with vegetable spray.  Place a layer of tortilla chips in bottom of casserole.  Moisten with ½ cup broth.  Add layer of dove mixture, then layer of cheese.  Repeat layers.  After tortilla chip layer, moisten with broth and top with cheese.  Bake covered at 350-degrees for 25 minutes, then uncover and bake 5 minutes more.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO, I CAN'T.

WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.

WE HAVE.  AND TIME GOES WHEN YOU'RE HAVING A BUNCH OF FUN.

AND WE'VE HAD A BUNCH OF FUN.

AND WE WENT ALL OVER THE STATE AND COOKED DIFFERENT THINGS AND YOU HAVE TO SUFFER THROUGH THE HAIRDOS JUST LIKE I AM.  STICK AROUND.  I THINK YOU'RE GOING TO LIKE IT.

PHYLLIS SPEER PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION WAS SO PROUD OF HERSELF FOR HAVING CANNED VENISON AND SHE GOT IT BARBECUED I WAS PROUD OF HER.

I DON'T KNOW WHAT IT IS BUT SIMPLE.

THIS IS PROBABLY THE SIMPLEST RECIPE WE WILL DO.

REALLY?

IT'S PULLED VENISON AND STORE BOUGHT BARBECUE SAUCE AND WE'RE GOING TO MAKE YOU A SANDWICH BUT IT'S WHAT IS LEADING UP TO IT IS THE TRICK AND SO MUCH FUN.

I WAS GOING TO SAY WE BARBECUED VENISON YEARS AGO.

BUT NOT LIKE THIS.  I HAVE FRIENDS IN WISCONSIN AND THEY WERE TELLING ME ABOUT CANNING VENISON.

CANNING.

AND I NEVER DONE IT UNTIL I READ ABOUT IT.  I GOT MY OLD PRESSURE CANNER OUT AND STARTED READING HOW TO CAN VENISON, AND WHAT THEY DO IS AUGUST OR SEPTEMBER THEY TAKE THE VENISON THAT IS STILL IN THE FREEZER AND CAN IT AND THEN THEY HAVE GOT THAT FOR THE WINTER AND THEN THEY MADE ROOM FOR THEIR NEW HARVEST.

OH YEAH.

AND MAKES SO MUCH SENSE AND GIVES THE VENISON IN A CAN A WHOLE DIFFERENT TASTE SO THAT'S WHAT I DID.  I GRANT YOU THIS DOESN'T LOOK VERY PRETTY IN THE JAR BUT LET ME TELL YOU THE TASTE MAKES UP FOR IT.

WHY DON'T YOU PUT SOME OF THE YELLOW SWEET PEPPERS.

YOU COULD DO THAT.

AND DRESS IT UP.

I WONDER IF THEY WOULD TURN TO MUSH BECAUSE YOU HAVE TO PRESSURE CAN THIS AT HOUR AND A HALF FOR 10 POUNDS SO YOU LOSE SOME OF THE LIQUID BUT I AM TELLING YOU WHAT THE WAY I DID THIS WAS I TOOK CHUNKS I COULD GET IN THE JAR OF MEAT.  I BROWNED IT IN FIRST AND IN A ROOT OFFING PAN AND SEASONED THE WAY I WANTED AND SALT AND PEPPER AND GARLIC PEPPER AND I ROOT OFFED IT UNTIL IT DONE AND I PACKED IT IN THE JARS AND TOOK BEEF BROTH AND PRESSURED IT FOR AN HOUR AND A HALF AT 10-POUND. I HADN'T HAD THAT PRESSURE CANNER OUT IN YEARS AND IT WAS SO MUCH FUN.

WAS IT YOURS OR YOUR MOMS?

IT WAS ACTUALLY MINE.  I STILL HAVE MY MOTHER'S BUT I GOT IT IN THE 70'S IN THE HIPPIE DAYS AND I GOT A FOO FOO ONE.

REALLY.  DON'T TRY THAT AT HOME UNLESS YOU KNOW WHAT A PRESSURE CANNER IS BECAUSE IT'S GOT TO BE A PRESSURER CANNER.

SO I THINK I CANNED -- FROM THE VENISON I HAD I GOT 13 QUARTS.  IT TOOK ME ALL DAY AND TWO CANNERS FULL TO DO IT BECAUSE IT WOULD HOLD SEVEN AT THE TIME QUARTS.

WOW.

BUT YOU CAN DO SO MUCH WITH THIS.  NOW, WHAT I DID FOR JOHN AND WHAT I AM GOING TO MAKE HIM RIGHT NOW AS I SAID YOU TAKE THIS OUT AND PULL IT APART AND SHRED IT LIKE YOU GET BARBECUE. DUMP THE BOTTLE OF SAUCE OVER IT AND HEAT IT AND OVER THE BUN LIKE THAT.  LOOK AT THAT.

OH MY.

NOW, DO YOU LIKE SLAW ON YOURS?

ABSOLUTELY.

I MADE SOME SLAW.

OH YEAH.

AND WE WILL PUT SOME SLAW ON IT AND YOU CAN JUST TASTE THIS AND WHILE YOUR TASTING THIS I WILL TELL FOLKS SOME OTHER THINGS CAN YOU DO.

YEAH.  I CAN JUST BARELY GET MY MOUTH AROUND THIS.

NOW, THIS IS A JOHN'S BARBECUE.

THAT'S A JOHN BURGER.

YEAH.

THANK YOU PHYLLIS.

YOU'RE WELCOME.  IF YOU HAVE ANY QUESTIONS ABOUT WHAT I DID DID YOU CAN CERTAINLY SEND THEM IN AND WE WILL TRY TO ANSWER THEM AS FAR AS CANNING. ANOTHER THING YOU CAN DO IS POUR THE LIQUID IEWF OFF INTO A SKILLET AND ADD BEEF BROTH AND THICKEN IT WITH CORN STARVE.  WHEN YOU SLICE THE VENISON AND ON SOME PIECES OF TOAST AND LIKE A HOT BEEF SANDWICH OR GRAVY AND MASH POTATOES ON THE SIDE AND IT'S FABULOUS.  YOU CAN PUT THIS IN SALADS OR SOUPS OR STEWS.  IT'S VERSATILE BUT IT'S A WONDERFUL WAY INSTEAD OF LETTING THE MEAT GET FREEZER BURN AND THROW IT OUT TRY CANNING IT BECAUSE IT REALLY IS A WAY TO EXTEND --

THIS IS WONDERFUL.

AND IT IS.  ISN'T IT?  WE WERE SO IMPRESSED THAT  THE FLAVOR.

AND WITH SAUCES.

SOUPS, ANYTHING YOU WANT TO PUT IT IN.  CANNED VENISON.

IT'S GREAT.

PHYLLIS SPEER PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION COLLABORATED WITH A FRIEND OF HERS IN OKLAHOMA TO COME UP WITH SETTLE HERS BEANS.

HOW ARE YOU FOR BEANS JOHN?

I LOVE BEANS.

ALL RIGHT.  DO BEANS LOVE YOU?

WELL, WE'RE OUT HERE IN OPEN AIR.

THAT'S A GOOD THING.

YEAH.

THAT'S A GOOD THING.

YEAH.

WELL,  THESE ARE CALLED SET HERS BEANS AND I HAVE TAKEN HER RECIPE AND ADAPTED IT.  THIS IS ONE OF THE REALLY GOOD CAMP RECIPES. WE'RE USING GROUND ELK.  YOU CAN USE WHATEVER YOU WANTED TO DO BUT YOU HAVE A GOOD EXCUSE TO USE GROUND WILD MEAT AND YOU ALWAYS HAVE A LOT OF THAT, SO WHAT WE'VE DONE AGAIN WE'VE TAKEN ABOUT HALF A POUND OF BACON AND BROWN THAT.  JUST CHOP IT AND BROWN IT.

IT'S LIKE CHILI WITHOUT THE CHILI AND GOING TO BE DIFFERENT.

IT IS DIFFERENT.  AND WE HAVE TAKEN A POUND, POUND AND A HALF -- IN THIS CASE ELIK.  BROWN THAT AND CHEP SOME ONIONS AND GARLIC AND ADD THREE DIFFERENT KINDS OF BEANS.  DUMP IT IN THERE AND COOK IT ON THE DUTCH OVEN.

SOMETHING IS FLOATING IN ONE OF THE CANS.

IT'S A LITTLE FAT.

IT'S SUPPOSED TO BE THERE.

IT'S A LITTLE FAT.  SO WE BROWNED THE MEAT.  WE'RE GOING TO PUT AN ONION CHOPPED UP. ABOUT FOUR CLOVES OF GARLIC CHOPPED UP.  I WILL USE MY HAND. IT'S SORT OF CLEAN.

SURE.

WE'RE GOING TO PUT THE BACON BACK IN.

BACON IN.  OH IT'S GOING TO BE GOOD.

YEAH.  ISN'T IT GOING TO BE GOOD.  HARD TO MESS UP BACON AND GROUND MEAT, ISN'T IT?

YEAH.

THEN WE USE ONE CAN OF BAKED BEANS AND RANCH BEANS.  ONE CAN OF BAKED BEANS AND I LIKE TO USE THESE MAPLE CURED WITH A LITTLE MORE BACON IN THEM.

OH REALLY.

SO WE USE THAT ONE.  THEN A CAN OF PINTO BEANS.

PINTO BEANS.

I PUT THE JUICE IN THERE BECAUSE THERE IS NOT A LOT OF JUICE AND YOU'RE GOING TO COOK THIS SLOW.  THEN A CAN OF THE RANCH STYLE BEANS.

RANCH STYLE BEANS.

SO THAT IS KIND OF CHILI LIKE.

AND THE RANCH STYLE BEANS HAS THE JUICE THAT IS A SAUCE ALSO.

RIGHT.

SO IT'S FLAVORING.

THEN WE PUT A FOURTH OF A CUP OF MOLASSES OR I LIKE TO USE SARGUM.

IS THAT ARKANSAS GROWN?

I WISH I COULD SAY IT WAS BUT IT'S NOT.

THERE IS SOME.

I AM SAVING THAT.  THAT IS SPECIAL.  PHYLLIS.

I DON'T KNOW IF YOU'RE WORTH THAT OR NOT.

THEN WE'RE GOING TO USE ABOUT A FOURTH OF CUP OF KETCHUP. YOU CAN TELL I'M MEASURING.

MAYBE NOT QUITE.

WELL HERE.  YOU WANT MORE KETCHUP WE WILL PUT MORE.

THAT'S FINE.

HALF A CUP OF BARBECUE SAUCE SO YOU TELL ME WHEN.

ABOUT THERE.

I THINK THAT WAS ABOUT TWO CUPS.

WAS IT REALLY?

I THINK THAT WAS TWO CUPS.

I AM WAITING ON THIS.

YEAH.  AND WE'RE GOING TO PUT A COUPLE TABLESPOONS OF PREPARED MUS START.  NOW I HAPPEN TO LIKE THIS COUNTRY STYLE DIJON BUT YOU CAN USE WHATEVER KIND YOU LIKE. THEN WE'RE GOING TO USE A LITTLE BIT OF SALT.

I WANTED TO TELL YOU ABOUT MY FIRST EXPERIENCE WITH DIJON MUSTARD.

IT'S PROBABLY NOT SOMETHING YOU CAN TELL ON THE AIR.

YEAH IT IS.

A LITTLE BIT OF PEPPER. MAKE SURE YOU HAVE EVERYTHING.  THEN WE'RE GOING TO STIR THIS ALL UP AND THEN WE'RE GOING TO PUT THESE --

THAT'S GOT TO BE GOOD.

DOESN'T THAT LOOK GOOD? WE'RE GOING TO COOK IT SLOW. 325, 350 AND COOK ABOUT 45 MINUTES OR AN HOUR JUST UNTIL THE FLAVORS MELT.

AND OF ALL THE PEOPLE I HAVE TOLD THAT PHYLLIS IS A WORLD CLASS COOKER AND THE PROOF IS.

JOHN IS SAYING THAT BECAUSE THIS IS SOMETHING HE WILL LIKE SO THAT'S WHY HE IS SAYING THAT. STIR IS UP GOOD.  I'M GOING TO GET MY CHARCOAL READY AND WE WILL COOK THIS.

I WILL BRING IT TO YOU.

THANK YOU JOHN.  NOW, I JUST PUT ABOUT FIVE COALS ON THE BOTTOM BECAUSE THERE IS NOT A LOT OF LIQUID IN THIS AND WE DON'T WANT IT TO BURN, BUT THEN WE'RE GOING TO PUT OH GOSH LET'S SEE.  WE'RE GOING TO PUT ABOUT 12 OR 15 COALOS THE TOP.  NOW, I KNOW YOU THINK THIS WON'T COOK THIS, BUT I PROMISE IT WILL. WELL, WE'VE GOT OUR COOKING DOWN.  WE'RE GOING TO HAVE THESE BEANS AFTER A WHILE.  OH JOHN LOOKY HERE.  LOOKY HERE.  LOOKY HERE.

SET THAT UP ON YOUR HORSE SHOE --

YEAH, IF I CAN GET IT TURNED AROUND.

YEAH.

WHAT DO YOU THINK?  CAN YOU SMELL THAT?

YEAH, I CAN SMELL THAT.  IT SMELLS GOOD.

LOOK AT THAT.  YOU TALK ABOUT A GREAT CAMP RECIPE AND YOU COULD JUST SIMMER THESE.

OH WOW.

YEAH.

UM UM.

THESE ARE CALLED SETTLE HER BEANS AND I BELIEVE THEY SHOULD BE OKLAHOMA SETTLELER BEANS. WE TOOK POUND OF GROUND VENISON AND SOME BACON AND DICED IT UP. BROWN THE BACON IN THE DUTCH OVEN.  TOOK IT OUT AND BROWN THE ELK -- ANY VENISON YOU HAVE WILL WORK JUST FINE THOUGH.  AFTER WE GOT THAT BROWN WE ADDED IN ONIONS, GARLIC AND THREE CANS OF BEANS.  BAKED , PINTO AND RANCH STYLE BEANS LIKE CHILI BEANS AND KETCHUP, MUSTARD AND SALT AND PEPPER.  THE LONGER YOU LET THESE SIMMER THE BETTER THEY WILL BE.  LET ME COOK ABOUT 45 MINUTES TO AN HOUR AND SERVE IT UP AND YOU HAVE SOMETHING -- I THINK ALL YOU NEED IS SOME COLE SLAW AND HUNK OF BREAD AND YOU HAVE A MEAL.

YOU LEFT ONE INGREDIENT OUT.

WHAT?

A TERMITE BOMB.

DO YOU THINK IT'S GOING TO BE HOT?

I KNOW IT'S GOING TO BE HOT.

YOU CAN DO IT.  I JUST NOW HAVE FIGURED OUT WHAT JOHN'S PROBLEM ALL THESE YEARS IN TASTING SOMETHING SAYING IT'S HOT.  DID YOU NOTICE THE BITE HE GOT?  INSTEAD A DAINTY LITTLE BITE ONE BEAN MORE WOULDN'T FIT ON THE SPOON.

I DON'T HAVE TIME.

YOU DON'T HAVE TIME.  WHAT DO YOU THINK?

OH YEAH, OH YEAH THIS IS GOOD. DO YOU THINK THEY WILL EAT? THEY'RE GOOD FOR CAMP TOO RECIPES.  YOU TRY THEM AT CAMP OR HOME.  WORSE CASE IF YOU CAN'T DO IT IN A DUTCH OVEN DO IT IN YOUR OAFEN AT HOME.

PHYLLIS SPEER PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION SURPRISED HERSELF THIS TIME AND SHE THOUGHT ONE THING AND SAW IT WAS ANOTHER.

OKAY.  I AM JUST GOING TO ADMIT WHAT I HAVE DONE AND GET IT OVER WITH AND THEN WE WILL GET ON WITH THE COOKING.

HAVE YOU MADE A FOX PASS?

I MADE A BOOBOO AND IT'S GOING TO WORK OUT OKAY.  I WAS READING BEFORE HUNTING SEASON STARTS AGAIN OR IF YOU TEND TO ACCUMULATE A LOT OF GAME AND IN THE FREEZER AND FIND SOMETHING AND SAY OH MAN --

WHY DIDN'T I DO THAT.

YEAH AND WHILE I AM TALKING I'M GOING TO PUT THE ONIONS IN HERE COOKING.

BECAUSE IT NEEDS -- SCORCHY.

SMOKY.  ANYWAY I WAS READING HOW -- ESPECIALLY WITH DOVE AND QUAIL AND PHEASANTS AND THOSE THINGS IF YOU HAD THEM A LONG TIME INSTEAD OF GRILLING THEM OR LIKE WE DO OFTENTIMES USE THEM IN CASSEROLES AND THAT WOULD BE GREAT AND SAM SAID WE HAD SOME DOVE OUT IN THE FREEZER AND I SAID THAT WOULD BE JUSTICE PERFECT SO WE BROUGHT THE PERFECT AND I WAS WORKING ON THE RECIPE AND I WAS GOING TO MAKE DOVE ENCHILADA CASSEROLE.

THAT SOUNDS GOOD.

EXCEPT THESE ARE QUAIL.  SO WE NOW HAVE DOVE MARKED OUT QUAIL INWHICH I LADDA CASSEROLE.

WHAT YOU THOUGHT WAS DOVE.

I THOUGHT I HAD DOVE BUT I HAD QUAIL.

YOU HAD QUAIL.

THAT'S OKAY.  THE FIRST STEP YOU DO IS TAKE 12 TO 15 QUAIL, DOVE, WHATEVER YOU FIND IN YOUR FREEZER THAT YOU WANT TO GET RID OF.

NOT ROBBINS.  THAT'S A SONG BIRD.

YEAH.  PUT THEM IN A BIG POT LIKE THIS.  COVER THEM WITH CLICKEN BROTH AND LET IT SIMMER UNTIL THEY'RE FALLING OFF THE BONE AND THAT'S WHAT WE DID HERE.  DON'T THROW THIS WONDERFUL BROTH AWAY BECAUSE WE WILL USE SOME OF IT IN THE CASSEROLE AND THE REST I'M GOING TO PUT IN THE FREEZER TO PUT IN SOUPS AND STUFF.  OH YEAH NEVER THROW THAT AWAY.

I MISSED ONE THING.  YOU SAID YOU PUT THE DOVE BREASTS IN HERE.

THE WHOLE QUAIL.

THE WHOLE QUAIL AND THEN YOU JUST BROUGHT IT TO A BOIL AND --

TURNED IT DOWN.

THAT'S ALL IT TAKES?

PUT A LID.  SIMMER.

SIMMER.  I SEE.

YOU KNOW HOW TO BOIL CHICKEN? SAME UNTIL IT COMES OFF THE BONE LIKE THAT. YOU COOK IT UNTIL IT'S DONE.

IT'S GOING TO BE SO GOOD.

IT'S GOING TO BE MARVELOUS AND IT MIGHT BE BETTER THAN DOVE AND ANYWAY THAT'S MY FOO PAW AND GETTING IT OVER WITH AND TAKE THE ONION AND CHOP IT UP AND ONE GREEN PEPPER AND TWO OR THREE CLOVES OF GARLIC.  I WAS GOING TO PUT THREE AND IT'S TWO AND I DIDN'T WANT YOU -- I THOUGHT YOU MIGHT HAVE A DATE OR SOMETHING.

OR MAYBE DENTURES.

OH YEAH.

IT WOULD JAR LOOSE.

SO WE'RE GOING TO SIMMER THIS PEPPER AND ONION AND GARLIC UNTIL IT GETS SOLVE.  THEN WE'RE GOING TO TURN THE HEAT OFF AND ADD THE QUAIL OR DOVE.  PUT THAT IN THERE.

OH BOY THAT'S A MESS OF IT.

YEAH.  THAT'S ABOUT -- I THINK THAT'S 15.  I THINK I COUNTED 15 QUAIL WHEN I COOKED THEM.  I THINK THESE ARE THE ONES I KILLED.  I THINK YOU MISSED THE ONES YOU SHOT.

I THOUGHT YOU TRAPPED ALL OF YOURS.

AND THEN WE'RE GOING TO PUT A CAN OF CROPPED GREEN CHILIS AND THESE ARE HOT.

THEY'RE GOOD.

YEAH AND WE PUT A CAN OF CREAM OF CHICKEN SOUP.

CREAM OF CHICKEN.

CREAM OF CHICKEN SOUP AND WHILE I AM MIXING THIS UP ONE THING WE'RE GOING TO DO WE'RE GOING TO USE THE CRUNCHED UP TORTILLA CHIPS AND CAN YOU BE USEFUL AND CRUSH THOSE.  I AM TELLING YOU I AM MAKING HIM WORK FOR THE SUPPER BUT CAN YOU DO THAT QUIETLY.

NO.  THERE IS NO WAY.

THEN WE'RE GOING TO PUT A CUP OF SOUR CREAM.

I CAN GET AWAY FROM YOU SO NOT IN THE MICROPHONE.

NO, YOU KEEP ON CRUSHING. CUP OF SOUR CREAM.  THEN ABOUT A TEASPOON OF CUMIN.  NOW, YOU CAN BUY GROUND UP CUMIN IF YOU WANT TO BUT I LIKE TO CRUSH MY OWN AND PUT A TEASPOON IN THERE.  A LITTLE SALT.

ARE YOU GOING TO USE ALL OF THESE?

I HAVEN'T DECIDED.  I AM SURE THEY ARE CRUSHED ENOUGH I AM SURE SO WE MIXED ALL OF THAT UP AND JUST PUT ABOUT HALF A TEASPOON OF THIS CHIPOTLE PEPPER.  YOU KNOW HOW I LIKE THIS CHIPOTLE PEPPER.

I MAY HAVE OVER DONE IT A LITTLE.

OH MAN.  NOW YOU KNOW WHY I DON'T GIVE HIM JOBS AND HIS JOB IS JUST TO SAY "HMM HMM. THAT'S GOOD".

I BUSTED THE SACK.  I WILL GET IT SO IT DOESN'T RUN OUT THE CRACK.

OKAY.  THAT WILL WORK FINE. YOU MIX THAT UP AND HAVE THIS MIXTURE HERE.

I MIXED SOME OF THAT.  IT'S GETTING BETTER.

IT'S GOING TO BET BETTER.

IT'S LOOKING GOOD.

SO THEN WE MAKE A LAYER OF TORTILLA CHIPS IN THE BOTTOM OF THE CASSEROLE.

YOU'RE GOING TO USE IT ALL, AREN'T WE?

YEAH.  WE DON'T WANT TO WAIST T THEN WE'RE GOING TO TAKE A LITTLE BIT OF THE CHICKEN BROTH THAT WE COOKED THE QUAIL IN.

AND SAY A LITTLE ON THE CRUSHING JOB.  THAT'S OKAY. HURRY.  I AM HUNGRY.

THEN WE'RE GOING TO PUT PROBABLY HALF THIS MIXTURE -- THERE IS A BONE JOHN.  I AM BLAD YOU DIDN'T GET THAT BONE JOHN. PUT HALF OF THE MIXTURE IN THERE.

NOW YOU COULD DO THIS WITH DOVE OR QUAIL.

YEAH.

OR ANY BIRD YOU COULDN'T DO IT WITH?

I IMAGINE YOU COULD DO IT WITH ANYTHING.

COULD YOU DO IT WITH DUCK?

I THINK SO BECAUSE DOVE AND DUCK ARE SO MUCH ALIKE AND THEN WE'RE GOING TO PUT SOME MORE.

THIS MIGHT BE ANOTHER PLACE FOR TURKEY.

OH GOOD IDEA.  I HADN'T THOUGHT ABOUT THAT AND AN EXCELLENT PLACE TO USE TURKEY THIGHS AND THEN WE'RE GOING TO PUT COLBY/JACK CHEESE MIXED TOGETHER.

NOW YOU'RE STARTING TO GET INTERESTING.

AND I THINK WE SHOULD PUT THE WHOLE THING.

WHY NOT?

WHY NOT AND WE HAVE ANOTHER PACKAGE TO TOP IT OFF.  OH, OH IT'S GETTING PHYLLIS FULL.

I KNEW IT WAS GOING TO FIT BEFORE YOU GOT GENEROUS.

DID YOU?

I COULD TELL.  YOU COULDN'T GO WRONG WITH THIS.  WE USE QUAILS BECAUSE I MEAN YOU CAN'T MESS UP QUAIL.  YOU ABSOLUTELY -- THAT'S OKAY.  I THINK I CAN GET IT.  I THINK YOU COULD JUST ABOUT --

YEAH, RIGHT.

BUT IT'S ALL I COULD DO NOT TO EAT THAT QUAIL WHEN I WAS TAKING IT OFF THE BONE BECAUSE IT'S GOOD.  QUAIL IS JUST GOOD BUT DOVE IS GOOD TOO, BUT THE NEAT THING ABOUT MAKING CASSEROLES AND THAT'S WHAT THE ARTICLE SAID AND WHEN YOU HAVE MEAT IN THE FREEZER A LONG TIME AND WILD GAMES AND DO THINGS LIKE THIS AND MAKE CASSEROLE WITH IT IT'S BETTER BECAUSE IT LOST SOME OF THE FRESHNESS.

PHYLLIS, THIS BEGS THE QUESTION, AND HERE I GO ASKING HER A QUESTION AGAIN.

IT'S SCARY.

HOW LONG DO YOU SUPPOSE YOU CAN KEEP DOVES IN THE FREEZER AND STILL USE THEM IN A SITUATION LIKE THIS?

WELL, I THINK -- THEN AGAIN I THINK IT DEPENDS HOW YOU FREEZE IT.  IF YOU FREEZE IT IN WATER LIKE YOU TALKED ABOUT DOING WITH YOUR DOVE OR IF YOU FREEZED IT VACUUM -- USE ONE OF THE VACUUM SEALERS THEN YOU COULD KEEP IT LONGER.  OTHERWISE I WOULDN'T KEEP IT MORE THAN ONE SEASON. NOW AFTER WE'RE GOING TO PUT THIS IN THE FREEZER -- SEE, TALKING ABOUT FREEZER.  PUT THIS IN THE OVEN AND COOK IT FOR 30 MINUTES SO THE FLAVORS GET MELTED TOGETHER AND THE CHEESE.

I AM IN BETWEEN YOU.

WELL, YOU BETTER GET OUT OF THE WAY.

CAN I COME IN YET?

COME IN HERE.  IT'S DONE. IS THAT NOT PRETTY?

YEAH.  NEXT QUESTION --

NO, IT'S NOT HOT.

IS THAT NOT CHEESE?

IT'S NOT HOT.  SEE AT THAT. SEE THE CHIPS.

CRUNCHY.

YEAH, IT'S CRUNCHY.

GOLLY.

IT'S ALREADY DONE.  SEE THAT. IT'S NOT VERY HOT.  LOOK AT THAT.

HOLD ON TO THE SPOONS FULL.

HOLD ON TO THAT.

UNTIL I GIVE THIS ONE A BLOW.

OH -- WELL, WHILE YOU BLOW --

YOU CAN'T EAT IT WITH A PLASTIC FOLK.

YOU BLOW AND TASTE AND I WILL TELL THE FOLKS ABOUT THIS. THIS WAS SUPPOSED TO BE DOVE CASSEROLE AND NOW IT'S A QUAIL CASSEROLE AND THAT'S WHAT THIS WILD GAME COOK SUGGEST ABOUT. YOU USE WHAT YOU GOT.

THAT'S RIGHT.

YOU TAKE 12 TO 15 LITTLE BIRDS, WHATEVER KIND YOU HAVE, AND IN A BIG POT AND COVER THEM WITH CHICKEN BROTH.  SIMMER UNTIL DONE AND TAKE THE MEAT OFF THE BONE AND SET IT ASIDE. THEN WE TOOK A PACKAGE OF TORTILLA CHIPS AND CRUSHED THEM UP.  WE SAUTEED GARLIC AND PEPPERS AND GARLIC AND ADDED GREEN CHILIS AND CREAM OF CHICKEN SOUP AND SOUR CREAM AND CUMIN AND A LITTLE CHIPOTLE PEPPER AND MIXED THAT UP AND WE LAYERED THAT WITH A LAYER OF TORTILLA CHIPS AND THE CHICKEN BROTH AND THE MEAT MIXTURE ANDS CHEESE AND CHIPS AND MEAT MIXTURE AND ENDED IT WITH CHIPS AND CHEESE AND COOK IT JUST UNTIL IT'S BUBBLING ABOUT 30 MINUTES BECAUSE EVERYTHING IS COOKED.  HAVE YOU TASTE TODAY YET?

YEAH.  IS THAT AS BIG A SPOON YOU GOT?

IT'S GOOD.

IT'S GOOD.

AND EASY WAY TO USE UP BIRDS IN THE FREEZER.  TRY THAT.  WE WILL CONTINUE TO CALL IT DOVE/QUAIL ENCHILADA CASSEROLE EVEN THOUGH IT'S MADE WITH QUAIL THIS TIME.

RIGHT NOW.

"COOKING ON THE WILD SIDE" FEERCHED RECIPES  ARE AVAILABLE ON THE WEB AT WWW.  AETN .ORG /"COOKING ON THE WILD SIDE" OR BY CALLING AETN VIEWER SERVICES.

If you enjoy "Cooking on the Wildside November 2013", consider making a tax-deductible gift to the AETN Foundation. Thank you for your support!
AETN.org > Programs > Cooking on the Wildside > Cooking on the Wildside November 2013