AETN > Programs > Cooking on the Wild Side > s07 > Cooking on the Wild Side September 2018

Cooking on the Wild Side September 2018


County Fried Venison

  • 2 lb. venison steak
  • 1 cups oil (for frying)

Coating mixture:

  • 1 cup flour
  • ½ cup bread crumbs
  • 2 tsp. salt
  • 2 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika

Dipping mixture:

  • 2 eggs
  • 1 cup buttermilk

Pound venison to about ¼ inch with mallet to tenderize. Set aside. Mix coating in bowl and set aside. Mix dipping mixture and set aside. Heat oil in large skillet. While oil is heating, dip steak in coating mixture, then dipping mixture, and again in coating mixture. Gently and carefully place coated steak in hot oil. Cook on one side about 4 minutes or until golden brown. Turn over and repeat process. When golden brown, move to plate and keep warm while making gravy.

Gravy:

  • ¼ stick butter
  • ¼ cup flour
  • 2 cup milk
  • Salt and pepper

Pour off excess oil in skillet, leaving crumbs in bottom. Return skillet to heat and melt butter in skillet. Add flour, stirring with whisk as you do. Add salt and pepper to taste. When flour is brown, gradually add milk, stirring constantly. You may need a little more milk if gravy becomes too thick.

Place steak on serving plate, cover with gravy and serve.

Venison Chili

  • ½ lb. dry red beans, cooked
  • 4 lbs. venison
  • ½ lb. smoked pork jowl, cubed
  • 6 onions, chopped
  • 2 green peppers
  • 1 bulb garlic, minced
  • 3-4 Tbsp chili powder
  • 1 tsp. cumin seed
  • 1 tsp. oregano
  • 1 tsp. paprika
  • ½ tsp. crushed red pepper
  • 1 large can tomatoes
  • 1 can tomato paste
  • 1 small can green chilies
  • Salt and pepper to taste

Brown pork jowl. Brown venison, add onions, green peppers and garlic. Add remaining ingredients. Simmer for 1 ½ and enjoy!

Chicken Chili Pie

  • 2 Tbsp olive oil
  • 1 ½ lb chicken breast, cut into 1" cubes
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 onion, chopped
  • 4 large cloves garlic, chopped
  • 1 can black beans, drained
  • 1 can red beans, drained
  • 2-15 oz cans Mexican style stewed tomatoes
  • 2 Tbsp chili powder
  • 1 tsp. ground cumin
  • ½ tsp. chipotle pepper

Cornbread Topping:

  • 1 ½ cup cornbread mix
  • ½ cup unbleached flour
  • 1 Tbsp sugar
  • 1 tsp. salt
  • ½ tsp. soda
  • ¼ cup red onion, minced
  • 2 Tbsp garlic, minced
  • 2 eggs
  • ¼ cup butter, melted
  • 1 ½ cups buttermilk

Heat oil in #12 Dutch oven. Add chicken, salt and pepper. Cook until lightly brown. Remove from oven and set aside. Sauté onions and garlic until soft. Return chicken to oven, add remaining ingredients. Mix well and set aside.

For cornbread topping, mix first seven ingredients in bowl. Add remaining ingredients, mixing well and pour over chicken mixture in Dutch oven. Bake at 400° (place 9 briquettes on bottom and 24 on top) for about 20 minutes or until cornbread is done.