AETN > Programs > Cooking on the Wild Side > s06 > Cooking on the Wild Side April 2017

Cooking on the Wild Side April 2017


Venison Burritos

  • 1 lb. ground venison
  • 6 clove garlic, minced
  • 1 medium onion, chopped
  • 1 4 oz. can green chilies
  • 4 beef bouillon cubes
  • 1 tsp. salt
  • 1 can diced tomatoes
  • Large flour tortillas
  • Cheese

Brown venison, onions and garlic; add green chilies, diced tomatoes, bouillon cubes and salt. Let simmer for about 20 minutes or until all liquid is gone. On the tortilla put a row of cheese and then top with meat mixture. Fold tortilla and enjoy!

Venison Steak and Mushroom Sandwiches

  • 1 ½ lbs. venison steak
  • 2 large onions
  • 1 large can sliced mushrooms
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • Worcestershire sauce
  • Salt & pepper to taste
  • Vegetable spray

Cook onions till golden brown, remove from pan. Brown venison steak in Worcestershire, butter and olive oil, remove from pan. Cook mushrooms in Worcestershire sauce left from the steak till warm. Put onions, venison and mushrooms on a toasted bun and serve.

Phyl's BBQ Beans

  • 1 lb. hickory smoked bacon; set aside three slices and cut the remaining bacon into bite-sized pieces
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4 cloves garlic
  • 4 cans red beans, drained
  • 1 bottle hickory flavored BBQ sauce
  • ½ cup brown sugar
  • 1 Tbsp Dijon mustard
  • Salt and pepper to taste

Cook bacon in #12 Dutch oven until done. Remove from oven and drain on paper towel. Add onions, peppers and garlic to grease in oven and cook until soft. Add remaining ingredients and stir well. Place reserved pieces of bacon on top of beans. Place very few coals under Dutch oven. Place coals on top of oven. Cook about 30 minutes until beans are thick and bubbly, and bacon on top of the beans is done.

Dutch Oven Blackberry Cobbler

  • 2 ready-made pie crusts
  • 4-6 cups blackberries
  • 1 ½ cup sugar
  • ½ cup flour
  • ½ cup water
  • 4 Tbsp butter

Put one pie crust in the bottom of the Dutch oven, add blackberries. Mix sugar and flour, pour on top of blackberries. Add water and 2 Tbsp butter to blackberries. Top with pie crust, use remaining butter to coat top crust. Cut vent hole in top crust. Sprinkle with sugar if desired. Use 5 or 6 briquettes under the Dutch oven and load the lid with 25 briquettes. Cook for 1 hour, checking every 30 minutes.