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Cooking on the Wild Side May 2016

Posted 03 May 2016

"Cooking on the Wild Side May 2016" will not be available to watch online. We apologize for the inconvenience.

Fresh Fruit Salsa

Combine ingredients. Place in airtight container. Chill.

Goobered Hash Browns

Place oil in heavy deep skillet. Add hash browns, onion, red pepper, chipotle and garlic. Cook until potatoes are brown. Salt and pepper to taste. Stir in peanuts and cook until heated through. Serve immediately.

Venison Sausage #1

Grind meats together. Add seasonings. Form into patties and fry. May be made into patties and frozen.

Venison Sausage #2

Combine all ingredients and mix well. Shape into 3 sausages. Wrap in foil and refrigerate for 24 hours. Drop into boiling water and boil for 1 hour. Unwrap and cool. Rewrap with plastic wrap and foil.

Venison Sausage Gravy

Spray heavy skillet with vegetable spray. Brown sausage and remove from pan. Add oil to pan and heat. When hot, stir in flour, salt and pepper. Continue stirring until flour is golden brown. Gradually stir in enough milk to achieve desired thickness. Return sausage to skillet; heat well and serve. Add additional milk if needed.

Eggs Ozarkia

Cut biscuit in half and place pieces on plate. Place eggs on biscuit. Cover with venison sausage gravy. Top with thick slice Cheddar cheese. Place in broiler until cheese is melted. Serve to hearty appetites.

Roasted Chicken Salad

Place ingredients in large bowl and mix well. Serve on bed of romaine lettuce surrounded by tomato chunks. Top with croutons if desired.