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

Cooking on the Wild Side July 2017


Persimmon Bread

  • ½ c. butter, softened
  • 1 c. honey
  • 1 egg
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. salt
  • 1 c. persimmon pulp
  • 1 tsp. vanilla
  • ½ c. black walnuts, chopped

Cream butter and sugar. Add egg. Mix and set aside. Sift dry ingredients together. Blend dry ingredients into butter mixture. Add remaining ingredients. Pour into loaf pan. Bake at 350 about 1 hour or until stick comes out clean when inserted in the middle.

Smoked Catfish Chef Salad

  • 1-1 ½ lbs. catfish fillets
  • Cajun seasoning
  • Lettuce, shredded
  • Tomatoes, finely chopped
  • Mild cheddar cheese, shredded
  • Carrots, shredded
  • Green onion, sliced

Honey French Salad Dressing

  • 1 cup vegetable oil
  • ½ cup ketchup
  • ⅓ cup balsamic vinegar
  • ⅓ cup honey
  • 1 clove garlic, crushed
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. paprika
  • ½ cup onion, minced

Dry catfish fillets with paper towel. Sprinkle with Cajun seasoning. Cover with plastic wrap place in refrigerator for two hours. Place catfish on smoker. Smoke one to two hours until flaky. Mix all ingredients together to make Honey French salad dressing. Place lettuce on plate. Top with tomato, cheese, carrots and green onions. Pour salad dressing over salad and place catfish fillets on salad. Serve with extra dressing.

Buck and Bourbon Stew

  • 2 ½ to 3 lbs. venison ham (cut into½ inch cubes)
  • ⅓ cup flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 Tbsp vegetable oil
  • 2 onions, chopped
  • 1 green pepper
  • 4 cloves garlic
  • 1 (8 oz.) can of tomato sauce
  • 1 tsp. thyme
  • 3 oz. bourbon
  • 2 beef bouillon cubes
  • ¾ cup water
  • 1 (8 oz.) package sliced fresh mushrooms

Place flour, salt and pepper into a paper bag.  Coat the venison cubes (a few at a time) and brown slowly in a large skillet on low to medium heat.  Do a few at a time, making sure the cubes do not touch as they are browning.  When all cubes are brown, set aside.  Cook onions, green pepper and garlic in the same skillet until soft.  Add browned cubes and remaining ingredients.  Cover with lid and simmer about 1 ½ hours.  Add small amounts of water as needed throughout cooking process.  Serve on platter of buttered pasta flavored with rosemary.

Impossibly Possible Dutch Oven Ice Cream

  • 1 small package instant pudding (any flavor)
  • 2 cups milk
  • ½ cup sugar
  • 1 egg
  • ½ Tbsp vanilla extract
  • ¼ tsp. lemon juice
  • 1 cup whipping cream
  • 1 12 oz. can evaporated milk

Chill a 12-inch Dutch oven in a cooler or refrigerator. Mix pudding and milk. In a separate bowl, mix sugar, egg, vanilla and lemon juice. Add to pudding mixture.

Pour mixture into a dry and very cool Dutch oven. Add whipping cream and evaporated milk; stir. Put lid on Dutch oven. Place oven in a 16 inch bowl or bucket. Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1inch layers of ice and ¼ inch to ½ inch layers of salt). Placing ice on lid (no deeper than the lip) will cool oven down faster.

Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl as needed. Total freezing time is 30 to 45 minutes. The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt. NOTE: Any ice cream recipe may be frozen with this method; however, a cooked ice cream may pick up a unique flavor from the cast iron of the oven. If a cooked recipe is used, make sure the oven is well cooled before placing it in the ice (a hot oven could crack or shatter if placed directly in the ice).