AETN > Programs > Cooking on the Wild Side > s04 > Cooking on the Wild Side April 2015

Cooking on the Wild Side April 2015


Venison Steak in Scotch Sauce

  • 4 Tbsp. butter
  • 1 ½ to 2 lbs. venison steak (cut into bite size pieces)
  • ½ cup green onions, chopped
  • 10 juniper berries, crushed
  • 1/3 cup Scotch whiskey
  • 2 Tbsp. fresh lemon juice
  • 1 cup fresh orange juice
  • 2 Tbsp. red currant jelly
  • 2 tsp. Dijon mustard
  • 2 tsp. cornstarch mixed in 2 Tbsp. water

In heavy skillet, melt 2 tablespoons butter.  When butter has melted and skillet is hot, sauté venison steaks about 2 minutes on each side until brown on outside and pink in the middle.  Remove meat from skillet and set aside.  Melt remaining butter in skillet.  Sauté green onions and juniper berries over medium heat till onions are soft.  Add Scotch, bring to boil and ignite with match.  Stir in orange juice, lemon juice, jelly and mustard.  Return to slow boil. Add cornstarch/water mixture and stir until it starts to thicken.  Return meat to skillet.  Mix well and serve.

Poke Sallet

  • Pokeweed
  • Oil or bacon drippings
  • 1 green onion, chopped
  • Salt and pepper to taste
  • 2-3 eggs

Boil, drain poke sallet and repeat. Put in skillet with oil and green onions, cook till onions are cooked. Add eggs, salt and pepper. Stir till eggs are cooked. Serve with corn bread.

Honey Glazed Fish Fillets

  • 4 fish fillets
  • Cajun or Creole seasoning
  • 3 egg whites
  • Bread crumbs
  • 8 Tbsp. butter, plus 4 Tbsp. butter
  • 4 Tbsp. honey
Beat egg whites in a bowl until frothy. Season fish fillets to taste with Cajun or Creole seasoning. Dip fillet in egg white and roll in bread crumbs. Melt 2 tablespoons of butter per fillet in skillet. Add 2 fish fillets to skillet. Cook until brown and done. Repeat with remaining fish. Remove to serving plate. To hot skillet, add about 1 tablespoon butter and 1 tablespoon honey per fillet. Heat until bubbling. Pour over fish and serve.