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

Cooking on the Wild Side November 2015


Grilled Bear Steak

  • 1 - 2 lbs. bear steak
  • 3 cloves garlic, pressed
  • 2 Tbsp. brown sugar
  • 1 tsp. lemon pepper
  • 1 tsp. coarse ground black pepper
  • 1 Tbsp. grated fresh ginger
  • ¼ cup peanut oil
  • 2 Tbsp. water
  • 1/2 cup soy sauce

Mix garlic, brown sugar, lemon pepper, black pepper, ginger, peanut oil, water, and soy sauce together in a zip-lock bag, mixing thoroughly. Add bear steak and refrigerate from 3 hours to overnight. Cook slowly on grill until well done.

Turkey Thigh Stew

  • 2 - 4 turkey thighs
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 small onion studded with whole cloves
  • 2 cans chicken broth
  • 1 bay leaf
  • 2 lbs. new potatoes
  • 2 large onions, chopped
  • 8 cloves garlic, sliced
  • 1 lb. baby carrots (optional)
  • 1 10-oz. package frozen corn (optional)
  • Rice

Place studded onion in crock pot with chicken broth and bay leaf. Brown turkey thighs in olive oil and butter. Add to crock pot. Sauté onions and garlic in skillet until soft. Add to crock pot. De-glaze skillet with both from crock pot. Add skillet liquid back to crock pot. Add potatoes, carrots and corn. Cook for 8 hours. Remove from crock pot and de-bone turkey. Discard onion with cloves. Serve over rice.

Catfish Patties

  • 1 Ib. catfish, diced into 1-inch pieces
  • 1 small onion, diced
  • 1 jalapeno pepper, diced
  • 2 green onions, chopped
  • 4 cloves garlic, minced
  • ¼ c. cilantro, chopped
  • 1 tsp. coriander, crushed
  • ¼ cup mayo
  • 1 Tbsp. Dijon mustard
  • 1 to 1 ½ cup bread crumbs
  • 2 eggs
  • Juice of 1 lemon
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 4 oz. jar pimento
  • Peanut oil

Sauté catfish, onion, jalapeno pepper, green onion, and garlic in deep skillet until fish is white and veggies soft. Pour in bowl and add remaining ingredients. Spray hands with vegetable spray, and then form mixture into patties. Cook in electric skillet at 350° until brown. Turn and brown. Serve with honey mustard, catsup or tartar sauce.