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Cooking on the Wild Side October 2013

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Squirrel Chili Stew

Place ingredients in large pot and bring to a boil. Reduce heat and simmer for about one hour or until tender. Cool and remove meat from bones. Set aside.

In deep skillet, heat oil. Add onions and cook until soft. Add garlic, celery, cumin seed, oregano, salt, chipotle, red pepper and green chilies. Cook until celery is soft and ingredients are well blended. Add remaining ingredients and squirrel. Stir until well blended. Bring to soft boil, reduce heat and simmer for about 30 minutes. Let rest about 10 minutes and serve.

Donna's Inside-Out Cake

Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping.

Mazelle's Stuff

Preheat oven to 350-degrees. Brown venison and onions. Add beans, rice Rotel and tomato sauce. Put in 9 x 13 pan. When ready to bake, crumble 1 medium package Fritos over top and sprinkle with grated cheese. Bake until cheese is melted and bubbly.

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