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

Cooking on the Wild Side October 2017


Redneck Gourmet Kielbasa Stew

  • 1 lb. bacon, cut into 2" pieces
  • 1 pkg. kielbasa cut into 1/2" pieces
  • 1 pkg. little smokies sausage    
  • 6 Polish sausages cut into 1/2" pieces
  • 1-2 sweet onions, chunked
  • 6-8 red potatoes, chunked
  • 6-8 carrots, sliced
  • 1 each green, red & orange pepper, chunked
  • 1 bunch broccoli, cut into florets
  • 2 Tbsp. Italian seasoning
  • 1 Tbsp. garlic powder
  • Salt & pepper to taste

Cook bacon in Dutch oven until partially done. Add kielbasa, little smokies, and Polish sausages. Cook about 10 minutes. Add potatoes, carrots, onions, bell peppers and seasonings. Stir well. Cook in a No. 12 Dutch oven with 14 briquettes under and 24 on top. Stir about every 15 minutes. Cook about 45 minutes. Add broccoli last 15 minutes of cooking time.

Brunswick Stew

  • 6 squirrels, cut up
  • 2 chicken thighs
  • 4 quarts chicken broth
  • 2 large onions, sliced
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. cayenne pepper
  • 1 lb. lean smoked ham, diced
  • 2 cans (28 oz.) whole tomatoes
  • 2 10 oz. packages frozen lima beans
  • 4 large potatoes, diced
  • 2 10 oz. packages corn
  • 1 stick butter

Place squirrel, chicken thighs, chicken broth, onions, salt, and pepper in large pot. Simmer until squirrel is tender, about 1½ hours. Remove from heat. When squirrel and chicken are cool, remove from bones and return to pot. Add tomatoes, ham, lima beans, potatoes, and corn. Simmer another hour, stirring frequently to prevent sticking. Remove from heat and stir in butter. Add additional salt and pepper if needed. Serve in a bowl with favorite bread.

Spanish Stew with Olives

  • ¼ cup olive oil (more if needed)
  • 3 lbs. venison, cubed
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 large onion, diced
  • 4 large cloves garlic, minced
  • 2 14-oz. cans beef broth
  • 1 28-oz. can chopped tomatoes
  • 1 can tomatoes with green chilies
  • 2 cups dry red wine
  • 1 bay leaf
  • 4 parsley sprigs
  • 1 tsp. thyme
  • 1 10-oz. jar pimento stuffed olives
  • 2 lbs. new red potatoes, quartered
  • 1 lb. pkg. small carrots
  • Flour

Heat oil in kettle. Coat meat with flour seasoned with salt and pepper. Brown meat a few pieces at a time, adding additional oil as needed. Remove to dish. Add onions and garlic to kettle. Cook till soft. Add beef broth, tomatoes, wine, tomatoes with green chilies and herbs. Stir in meat. Cover and simmer about one hour. (Can be frozen at this point if desired.) Add olives, potatoes, and carrots. Cover and simmer for 30 minutes. This is a hearty stew which serves 8 to 10. Best served with cornbread or garlic bread.

Potjiekos-African Pot Stew

  • ¼ cup canola oil
  • 2 lbs. venison, cubed
  • 2 squirrels, cut up
  • 1 lb. lamb (optional)
  • 3 medium onions
  • 1 lb. carrots, peeled & sliced
  • 4 sweet potatoes, peeled & chunked
  • 2 lbs. new red potatoes, chunked
  • 1 lb. button mushrooms
  • 1 small cabbage, shredded
  • 1 can tomatoes, drained
  • Pepper to taste
  • 1 Tbsp dried parsley

Sauce:

  • ½ cup cream sherry
  • ½ cup soy sauce
  • 1 tsp. black pepper
  • ½ tsp. dried mustard
  • 1 tsp. dried rosemary
  • 1 tsp. thyme

Heat oil in patjie pot or Dutch oven. Brown meat. Add onions and cook till softened. Mix all ingredients for sauce. Add to meat, stir well. Cover and simmer very slowly for two hours. Layer vegetables on meat in order listed in recipe. DO NOT STIR!!! Sprinkle with pepper and parsley. Cover and simmer another two hours. Stir and serve with a hard crusty bread and salad.