AETN > Programs > Cooking on the Wild Side > s03 > Cooking on the Wild Side November 2014

Cooking on the Wild Side November 2014


Squirrel Enchiladas

  • 2 cups cooked, de-boned squirrel
  • 1 roasted garlic
  • 1 16oz. jar salsa
  • ½ cup heavy cream
  • Corn tortillas
  • 8 oz. shredded Monterey Jack cheese

Mix together salsa and cream. Set aside. Mix squirrel, garlic, ½ cup salsa mixture and ½ cup cheese. Set aside. Wrap tortillas in damp towel and microwave for one minute. This softens tortillas and makes them easier to roll. Coat baking dish with vegetable spray. Fill each tortilla with squirrel mixture, roll up and place seam side down in baking dish. Top with remaining salsa mixture and cheese. Bake in 350 degree pre-heated oven for 30 minutes or until cheese is lightly brown and bubbly.

Mexican Venison and Rice Supper

  • 1 lb. ground venison
  • 1 medium onion, chopped
  • 1 can Rotel
  • 1 cup tomato juice
  • ¾ cup water
  • 1 tsp. Chugwater Chili seasoning
  • ½ tsp. oregano
  • ½ tsp. black pepper
  • 1 10 oz. package frozen corn
  • 1 ¾ cups uncooked instant rice
  • Grated Mexican cheese
  • Slice Avocado

Cook venison & onion in deep skillet until meat is brown. Add Rotel, tomato juice, water, chili seasoning, oregano, black pepper, and corn. Stir well and bring to bubbling boil. Cook about 5 minutes and remove from heat. Stir in rice, cover and let stand about 5 minutes. Fluff with fork. After placing on serving plate, sprinkle with Mexican cheese and sliced avocado.

Donna's Inside-Out Cake

  • 1 lemon cake mix
  • 1 can lemon icing
  • 4 eggs
  • ¾ cup oil
  • 1 cup water

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.

Pepper Cheese Biscuits

  • 4 cup unbleached flour
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. coarse ground black pepper
  • 1 cup sharp Cheddar cheese, grated
  • 1 cup butter
  • 1 ½ cup milk

Mix flour, baking powder, salt, and black pepper in large bowl. Mix cheese into flour mixture to coat cheese. Cut in butter until resembles coarse ground cornmeal. Stir in milk just until dough is formed. Put on floured board and knead a couple of times. Mash out to 1/2 inch thickness. Cut with biscuit cutter. Place in preheated 14 inch Dutch oven. Cook at 400° (12 on bottom and 24 on top) about 10 to 15 minutes until golden brown on top. Turn oven a quarter turn occasionally. Brush tops with butter and serve with honey or maple syrup.