[MUSIC]
>> WELL, PHYLLIS SPEER IS REALLY TRYING IT THIS TIME.
SHE'S GOING TO SEE IF SHE CAN COOK IT SO I'LL LIKE IT.
WE'RE TALKING ABOUT GOOSE. YOU'VE HEARD US TALK A LOT OF
TIMES ABOUT ARKANSAS, OUR PRODUCE,.
TODAY PHYLLIS SPEER WITH ARKANSAS GAME AND FISH
COMMISSION IS GOING TO COOK JIM'S GOOSE.
>> I AM. >> HE TOLD ME ABOUT THE HUNT.
>> OH, AND A CANADA GOOSE. >> CANADA.
>> A LOT OF PEEL, WHEN YOU DUCK HUNT IN ARKANSAS, THEY'LL SAY
IF IT AIN'T GOT A GREEN HEAD IT AIN'T A DUCK.
WELL, A LOT OF PEOPLE SAY IF IT'S NOT A CANADA, IT'S NOT A
GOOSE. >> YEAH.
>> THEY ARE THE PRIMO, THE BEST TO EAT.
>> AND I GUESS CANADA'S ARE BY FAR THE BIGGEST, BUT THE
OTHERS, SPECKLE BERRY, AND SNOW AND BLUE -- WE GOT A BUNCH.
>> THERE'S A NUMBER OF THEM. THIS /TKPWAOGS GOOSE WE'RE
GOING TO COOK TODAY, WE'RE GOING TO USE A BROWNING BAG,
AND THE REASON BEING IS BECAUSE THIS GOOSE CAME TO ME SKINNING
AND EVEN IF IT HAS ITS SKIN ON, YOU TYPICALLY HAVE TO PUT BACON
OR SALT UNDERNEATH THE SKIN BECAUSE THEY'RE NOT AS FAT.
>> THEY WOULD DRY OUT BADLY WITH NO SKIN.
>> THE INGREDIENTS YOU NEED FOR THIS RECIPE ARE THREE LARGE
ONION WHICH YOU KNOW CHUNKS, FIVE CLOVES OF GARLIC, A STALK
OF CELERY, ONE PACKAGE OF CARROTS, AN APPLE, 15 JUNIPER
BERRIES, CRUSHING, THREE TEASPOONS OF SAGE, SALT AND
PEPPER AND THEN A STICK OF BUTTER WE'RE GOING TO USE LATER.
WHAT WE'VE DONE IS JUST CHUNK UP THESE APPLE, CELERY AND THE
ONION AND WE'RE GOING TO PUT THOSE INSIDE -- WE'RE NOT
REALLY STUFFING IT WITH STUFFING, BUT THEY'LL FLAVOR IT.
>> I'M WONDERING HOW YOU'LL GET ALL THIS STUFF --
>> IT'LL WORK. JUST SALT AND PEPPER INSIDE AND
OUTSIDE, BUT A LITTLE BIT ON THE INSIDE, AND ALSO -- OH, YOU
CAN HANDLE IT. >> OH YEAH, OH YEAH.
THERE'S ABOUT A TEASPOON, RIGHT? >> EXACTLY A TESTIMONIES.
TESTIMONIES. TEASPOON.
NOW SOME SAGE, BUT I THINK GROUND SAGE LOSES ITS FLAVOR A
LOT FASTER THAN RUBBED SAGE. >> AS SOON AS PEOPLE TELL ME --
SOME PEOPLE SAY THROW IT IN THERE, OTHER PEOPLE SAY RUB IT
ALL OVER EVERYTHING. WHAT'S THE DIFFERENCE?
>> WELL, RUBBING IT WILL GET IT INTO THE MEAT, BUT I DON'T
THINK -- SAGE IS SUCH A STRONG HERB ANYWAY, I THINK YOU'LL GET
PLENTY OF SAGE /TPHRAEUFR. FLAVOR.
>> INSIDE THAT OVEN BAG -- >> NOW, THIS IS AN ONION, APPLE
AND STALK OF CELERY AND WE PUT THAT INSIDE THAT BIRD.
OR JUST WHATEVER IT TAKES TO FILL IT UP.
THEN WE TAKE SOME SALT AND SPRINKLE IT OVER THE OUTSIDE OF
THE BIRD AND PEPPER, PUT THE PEPPER ON THE OUTSIDE OF THE
BIRD. REMEMBER, THIS IS KIND OF GOING
TO BE IN THIS BAG SO -- THEN I LIKE TO TAKE SOME -- OH, ABOUT
ANOTHER TEASPOON, SO ABOUT 2 TEASPOONS INSIDE AND ONE
OUTSIDE OF SAGE. >> I GUESS THAT'S WHAT THEY
WERE TALKING ABOUT RUBBING IT ON THE OUTSIDE.
PROBABLY A GOOD IDEA. >> NOW WE'LL TAKE SOME BACON,
THIS IS GOING TO ADD ANOTHER FLAVOR TO IT.
THREE OR FOUR SLICES, WHATEVER IT TAKES TO COVER THE TOP SO
IT'LL GO DOWN, AND I LIKE TO TAKE TOOTHPICKINGS TO MAKE SURE
IT DOESN'T SLIDE OFF. >> NOT A BAD IDEA BECAUSE IT
WILL GET HOT AND SLIDE OFF OF THERE.
YOU NEED TO PIN DOWN THE OUTSIDE...
>> YEAH, EACH END OF IT TO MAKE IT FINE.
THEN I HAVE A COUPLE MORE ONIONS HERE CHUNKED UP.
I'LL PUT THOSE IN THE BAG LIKE THAT.
THEN I'LL ALSO PUT CARROTS IN THE BAG AND GARLIC IN THE BAG
BECAUSE I WANT TO MAKE A BED THAT THIS GOOSE IS GOING TO SIT
ON SO IT -- THE GOOSE IS NOT ACTUALLY DOWN IN THE LIQUID.
NOW, THIS GOOSE ONLY WEIGHS ABOUT 5 POUNDS, AND WHEN YOU
LOOK AT THE BAG WHEN YOU GO TO BUY THESE BAGS IN THE STORE,
THIS IS FOR UP TO A 24 POUND TURKEY, BUT I PREFER THE LARGER
BAG BECAUSE IT HAS MORE ROOM AND IT'S NOT REALLY CLOSED IN.
MAKE A BED LIKE THAT FOR THE GOOSE.
>> YOU NEED HELP? >> I GOT HER.
>> YOU DO? >> PUT THE GOOSE IN THERE.
I'M DANGEROUS WITH A GOOSE. >> OH, DON'T -- DON'T --
>> PUT THE GOOSE IN THERE AND THEN THIS IS ABOUT 2 CUPS, 14
OUNCE CAN OF CHICKEN BROTH THAT I'VE CRUSHED UP THOSE JUNIPER
BERRIES, PUT THEM IN WITH TWO BAY LEAVES.
DON'T POUR OVER THE GOOSE, JUST AROUND THE GOOSE.
>> OH, UH-HUH. THAT'S GOING TO MAKE A WHOLE
LOT MORE LIQUID. >> THAT'S GOING TO BE THE GOOD
STUFF BECAUSE WE'RE GOING TO MAKE A SAUCE OUT OF IT AFTER IT
COOKS. WE'RE GOING TO CLOSE THIS UP
AND WHEN YOU'RE USING BROWNING BAGS, DON'T FORGET TO POKE YOUR
HOLES BECAUSE YOU CAN POKE ABOUT FOUR OR SIX HOLES IN THE
TOP SO THAT THING CAN GET OUT. AND THEN WE'RE GOING TO CLOSE
THIS BAG UP AND WE'RE GOING TO PUT THIS IN A 350 DEGREE OVEN
AND IT'S GOING TO HAVE TO COOK FOR A COUPLE HOURS.
>> A COUPLE HOURS? >> HOUR-AND-A-HALF, TWO HOURS,
DEPENDS ON THE SIZE OF THE GOOSE.
>> OKAY. HAS IT BEEN TWO HOURS?
>> JOHN, IT'S THE MAGIC OF TELEVISION AND WE'RE LIKE A
REAL COOKING SHOW TODAY. >> A REAL COOKING SHOW.
>> JIM IS SUCH A GOOD SHOT THAT HE BROUGHT TWO GEESE SO I
COOKED ONE AHEAD OF TIME AND THIS IS THE WAY IT LOOKS WHEN
IT'S FINISHED. NOW, YOU CAN TELL IT'S NOT JUST
GORGEOUS BECAUSE THE SKIN'S GONE AND IT'S COOKED, BUT BY
GOLLY IT'LL EAT. I'VE TAKEN THE JUICES OFF OF
THE GOOSE. >> OUT OF THE BAG.
>> OUT OF THE BAG AND THEN I'VE PUT THEM IN A SAUCE PAN AND I
HAVE REDUCED THEM DOWN TO ABOUT HALF.
THAT PROBABLY TAKES ABOUT TEN MINUTES OR SO.
AND NOW I'M ADDING -- CLOSE YOUR EARS -- A STICK OF BUTTER.
>> B U T T E R. >> THAT'S EXACTLY RIGHT.
>> THAT IS GOING TO MAKE A WONDERFUL SAUCE.
I'M GOING TO POUR IT OVER HERE. I'VE SLICED YOU A BIT OF THIS
GOOSE AND WE'RE GOING TO PUT YOU SOME OF THESE VEGETABLES
AND IF YOU DON'T WANT TO PUT THESE VEGETABLES AROUND, PUT
THEM IN A SEPARATE BOWL. >> I LIKE THE VEGGIES.
>> THAT BUTTER JUST MAKES A REAL RICH SAUCE.
YOU CAN THICKEN IT UP, BUT I LIKE IT BETTER LIKE THIS
BECAUSE YOU'LL PROBABLY HAVE SOME RICE ON THE SIDES AND THIS
SAUCE WILL BE REALLY GOOD ON THE RICE.
>> OH, IS THIS READY? >> IT'S READY FOR SAMPLING.
>> WHILE YOU'RE DOING THAT, I'LL TELL THE FOLKS HOW DO TO
DO THIS. TAKE A FOUR TO FIVE POUND
GOOSE, SALT AND PEPPER THE INSIDE AND OUTSIDE OF IT, PUT
CELERY, APPLES AND ONIONS INSIDE, COVER IT IN SAGE, DON'T
FORGET THE SAGE. COVERED IT WITH BACON, PUT IT
IN A BROWNING BAGS BECAUSE THIS ONE HAS THE SKIN GONE AND PUT
IT ON A BED OF ONIONS AND CARROT S AND GARLIC AND POUR A
BIT OF CHICKEN BROTH AND JUNIPER BERRIES AND BAY LEAVES,
PUT IT AROUND THAT, LET IT COOK FOR HOUR-AND-A-HALF, TO TWO
HOURS DEPENDING ON THE SIZE OF THE GOOSE.
TAKE IT OUT, SLICE IT, DRAIN YOUR JUICES, COOK THEM, LET
THEM GET DOWN TO A HALF, PUT THE STICK OF BUTTER IN THERE
AND SERVE IT OVER THERE. >> IT'S DIFFERENT.
>> IS IT DIFFERENT? IT'S MILDER.
I THINK CANADA GOOSE HAS A MILDER TASTE, BUT IT'S A FUN
THING TO DO. >> NOW, IF THIS HAD BEEN A
YOUNGER GOOSE IT WOULD HAVE BEEN MORE TENDSER, RIGHT?
>> WELL, WHAT I READ AND MY RESEARCH SAYS IF A GOOSE WEIGHS
DRESSED LIKE THIS, MUCH MORE THAN 4, 4.5 POUNDS, IT'S
/OELTDER. OLDER GOOSE.
IT REALLY CAN'T WEIGH MORE THAN 4 TO 4.5 POUNDS.
>> IT'S NOT REAL TOUGH. >> NO.
IT'S REALLY VERY GOOD. TRY IT.
THANK YOU JIM. >> YOUR GOOSE IS COOKED.
>> COMING UP NEXT ON COOKING ON THE WILD SIDE.
>> I THOUGHT HOW WITH WE FIX QUAIL.
YOU CAN'T HARDLY MESS IT YOU HAVE, BUT WHAT WE'RE DOING
TODAY IS SO SIMPLE THAT WE'RE GOING TO FRY QUAIL AND MAKE
GRAVY, DOESN'T GET BETTER THAN THAT.
I'VE GOT A COUPLE EXTRA THINGS TO PUT IN THERE SO YOU NEED
QUAIL THAT YOU HAD, FLOUR, GARLIC POWDER, SALT, BLACK PEP
HERB, BUTTER MILK, PLAIN YOGURT, VEGETABLE OIL AND MILK
FOR THE GRAVY. I WAS PLAYING WITH SOME OF IT
AT HOME AND IF YOU USE BUTTER MILK AND YOGURT, ABOUT HALF AND
HALF AND MIX THEM UP, SO DIP YOUR QUAIL IN THE BUTTER MILK
-- >> OH, LOOK HERE, THAT'LL MAKE
A BATTER. >> YOU PUT THE GARLIC AND SALT
AND PEPPER IN THIS FLOUR, THEN PUT IT ON THIS RIGHT IN HERE.
HERE IT SIZZLING? THAT'S ALL YOU DO.
>> MM-HM. A:
>> YOU CAN'T BELIEVE WHAT THE DIFFERENCE IS.
I'VE DONE IT WITH BUTTER MILK, MILK, EGGS AND MILK, BUT FOR
SOME REASON THAT YOGURT MAKES THE FLOUR STICK TO THAT AND
MAKES THE BEST CRUST. >> THIS IS JUST BUTTER MILK AND
YOGURT. >> DON'T GET STRAWBERRY YOGURT
OR SOMETHING. >> BLUEBERRY WILL REALLY STAY
WITH YOU ALL DAY. >> THAT MIGHT BE INTERESTING,
BUT PLAIN YOGURT, BUTTER MILK, HALF AND HALF.
THEN WHAT I LIKE TO DO IS AFTER WE GET THIS QUAIL ALL FRIED UP
AND MAKE THE GRAVY, WHAT I LIKE TO DO IS USE THIS FLOUR THAT'S
LEFT OVER TO MAKE THE GRAVY BECAUSE IT HAS THE CHUNKS IN IT.
>> YEAH, NO NEED TO PUT BRAND NEW FLOUR IN GRAVY.
>> RIGHT. SO WE'LL COOK THIS UP AND MAKE
GRAVY. >> SOUNDS GOOD.
>> OKAY JOHN, THEY'RE JUST ABOUT DONE.
LOOK AT THESE. >> THAT IS BEAUTIFUL.
>> YOU KNOW SOMETHING, AND I'VE MADE THIS MISTAKE I GUESS MY
WHOLE TIME COOKING WHEN I FRY SOMETHING.
WHEN YOU'RE COOKING THESE QUAIL, YOU ONLY WANT TO TURN
THEM ONE TIME. >> ONE TIME?
>> I'M NOTORIOUS FOR PUTTING SOMETHING IN TO FRY AND THEN
I'LL TURN IT AND TURN IT AND TURN IT.
>> EVERYBODY DOES THAT. >> THEN YOU TAKE THIS LEFTOVER
FLOUR WITH THESE CHUNKS IN IT, PUT IT IN HERE AND I TELL YOU I
TAKE THREE LITTLE HANDS FULL. I CAN'T MEASURE THAT.
>> HOW MUCH GREECE DID YOU START WITH?
>> YOU ACTUALLY STARTED WITH PROBABLY ABOUT AN INCH OF
GREASE. IF YOU END UP WITH MORE THAN
THAT POUR A BIT OFF, BUT I LIKE TO POUR SOME OF IT OFF.
THEN YOU PUT THIS FLOUR IN HERE AND STIR AND STIR UNTIL THOSE
-- THAT'S WHAT I LIKE. I LOVE THOSE WHICH WHICH
WHICH THINGS. WILL YOU HAND ME THAT MILK?
YOU WANT IT RIGHT BEFORE -- YOU DON'T WANT IT TO BURN.
>> WANT ME TO TAKE THIS LID OFF? >> PLEASE?
BECAUSE I'M GOING TO POUR IT RIGHT IN HERE.
THANK YOU. >> SOME PEOPLE MAKE A SEPARATE
ACTION OF BROWNING QUAIL AND THEN COOKING QUAIL.
>> YEAH, WELL I DON'T THINK YOU HAVE TO DO THAT.
YOU CAN. >> YOU DIDN'T DO THAT?
>> NO. YOU CAN, BUT I DON'T THINK YOU
HAVE TO DO IT. THE THING ABOUT IT IS YOU DON'T
WANT TO COOK IT REAL HOT LIKE YOU DO WHEN YOU'RE DEEP FRYING.
YES, YOU'RE FRYING IT, BUT YOU WANT TO FRY IT RELATIVELY SLOW.
>> MM-HM. >> YOU KNOW, YOU DON'T WANT TO
FRY IT JUST -- SEE THERE, THAT'S BEGINNING TO THICKEN UP.
YOU CAN ADD MORE GRAVY IF YOU WANT IT THICKER.
>> OH MY GOODNESS, LOOK AT THAT. LOOK THERE.
>> NOW, I'M GOING TO PUT A LITTLE MORE MILK BECAUSE IT'S
GETTING TOO THICK ON ME. >> MM-HM.
>> MY MAMA HAVE A FIT SHE SAW ME DOING THAT.
>> OH MY. >> OKAY.
>> THAT ABOUT RIGHT? >> THAT'S ABOUT RIGHT. I'M
GOING TO PUT A COUPLE PIECES OF QUAIL ON THIS, SOME GRAVY ON
THIS BISCUIT THAT WE COOKED UP, AND YOU CAN PUT IT ON YOUR
QUAIL IF YOU WANT TO. WHILE YOU'RE NIBBLING ON THAT
-- HERE'S A FORK, NAPKIN. WHILE YOU'RE NIBBLING, I'LL
TELL THE FOLKS HOW TO DO THIS. YOU NEED -- FOR THIS WE DID
FOUR OR FIVE QUAIL AND CUT THEM IN HALF, YOU NEED A CUP OF
FLOUR, A TABLESPOON OF GARLIC POWDER AND THAT IS ONE OF THE
SECRETS. GARLIC POWDER JUST REALLY IS
GOOD. TEASPOON SALT, SUBPOENAS
TEASPOON BLACK PEPPER, THEN ABOUT HALF CUP BUTTER MILK,
HALF A CUP OF PLAIN YOGURT, MIX UP IN ANOTHER BOWL, DIP YOUR
QUAIL IN YOUR BUTTER MILK MIXTURE, PUT IT IN HOT OIL, AND
FRY IT SLOWLY. REMEMBER TO TURN IT ONE TIME.
YOU PUT IT IN THAT SKILLET AND FRY IT UNTIL IT GETS GOLDEN
BROWN AROUND THE EDGE. WHAT DO YOU THINK?
>> THIS IS JUST SUPERB. >> YOU JUST CAN'T GET ANY
BETTER. I THINK I'LL HAVE SOME.
>> DON'T BLAME YOU. COMING UP NEXT ON COOKING ON
THE WILD SIDE. HEY YA'LL KNOW WHAT A CHUKAR IS?
WELL, PHYLLIS WITH THE GAME AND FISH DEPARTMENT IS AND SHE
KNOWS WHAT TO DO WITH IT. >> WE'RE GOING TO GRILL OUR
CHUCKAR. WE'LL PUT A FOURTH OF A CUP OF
-- >> YOU'RE POURING THAT IN A
SACK. AND
>> AND THEN WITH SQUEEZE THE JUICE OF A BIG OLD LEMON IN
THERE TOO, AND NICE THING ABOUT THIS IS YOU CAN DO IT IN A
SACK, THEN YOU WON'T MISS IT. ONE LESS THING TO WASH, AND
MAN, DO I NOT LIKE TO WASH. >> OH, WAIT STILL SHE GETS
GARLIC IN THERE AND THEN SPRINGS A HOLE IN THE SACK.
>> AND THEN WE'RE GOING TO USE FRESH GINGER ROOT AND YOU WANT
ABOUT TWO TABLESPOONS OF THIS. IF YOU'VE NEVER USED FRESH
GINGER ROOT. JUST CALL ME JULIA.
YOU KNOW, THE COOK'S GOT TO UNCORK THE WINE EVERY ONCE IN A
WHILE. >> YEAH.
>> YOU WANT ABOUT 2 TABLESPOONS OF FRESH GINGER ROOT IN THERE,
TWO CLOVES OF GARLIC YOU'VE MINCED UP.
REAL SIMPLE LITTLE MARINADE. THEN ABOUT 1/4 OF A CUP OF
BROWN SUGAR. >> I WONDERED WHAT THOSE WERE?
>> BROWN SUGAR. >> HOW DO YOU KEEP THAT FROM
TURNING INTO A ROCK? >> I KEEP THEM IN ZIPLOC BAGS,
AND STAYS A LOT NICER LONGER THAN IN THE BOX.
>> I BELIEVE THAT. >> YOU CAN PUT BRED BREAD IN
IT AND IT'LL ABSORB THAT AND IT'LL MAKE IT SOFT AND FRESH
AGAIN. THAT'S ALL THE MARINADE YOU DO.
THAT'S ALL YOU DO. JUST PUT A BIT OF SALT AND
PEPPER IN IT TO TASTE. AND THEN YOU PUT YOUR CHUCKARS
IN THERE. ANY TIME YOU'RE DOING FOUL,
DON'T DO IT AS LONG AS YOU DO -- I'VE NEVER MARINADE FOUL
MORE THAN TWO TO FOUR HOURS. HERE WE HAVE SOME THAT HAVE
BEEN MARINADING OVER A COUPLE HOURS.
>> DID YOU PUT THAT SAME PAIR /TPHAEUD IN HERE?
MARINADE IN HERE? >> YEAH, YEAH.
>> IT'S ALMOST ALL SOAKED UP. >> I GOTTA TELL YOU SOMETHING
FUN REAL QUICK. THESE CAME DRESSED LIKE THIS TO
US, BUT THE BACKBONE'S OFF. SEE HOW THE BACKBONE'S OFF?
THAT'S CALLED SPATCHCOCKED. >> OF THE IT IS.
>> IT'S THE WAY THEY DO CHICKENS AND IT'S TO MAKE THEM
COOK FASTER AND MORE EVENLY. WHAT THEY DO IS THEY TAKE OUT
THE BACKBONE AND BREASTBONES AND THEY PULL THE LEGS FROM
THERE, BUT AS YOU CAN SEE THAT MAKES THIS BIRD GOING TO COOK A
LOT QUICKER AND FASTER. WE'VE HAD OUR GRILL HEATING UP,
WE WANT TO PUT THOSE OVER HERE. IT PUT IT ON THE WRONG SIDE.
WE WANT THEM OVER HERE, NOT -- >> NOT OVER THE NAME.
FLAME. >> NOT OVER DIRECT HEAT.
>> I CAN FEEL MY ATTITUDE SWELLING RIGHT NOW BECAUSE I'M
ABOUT TO EAT SOMETHING THAT'S SPATCHCOCKED.
>> YEAH, ISN'T THAT A FUNNY NAME?
TAKING THAT BACKBONE OUT ALLOWS YOU TO LAY THAT BIRD DOWN
FLATTER. >> I TELL YOU ONE THING, YOU
SURE ATTRACTED ONE HONEY BEE. THERE HE GOES.
A: >> IT'S JUST SO WARM DOWN HERE
TODAY. HE'S PROBABLY GETTING INTO ALL
THIS STUFF, THAT'LL BE GREAT. WE'LL LET THOSE COOK, AND WHILE
THOSE ARE COOKING WE'LL MAKE A SAUCE --
>> THERE YOU GO. >> VERY SIMPLE SAUCE.
WHAT YOU THINK? YOU THINK IT'S ON?
>> YEAH. >> WE'RE GOING TO TAKE ABOUT
HALF A STICK OF BUTTER. WHAT WE'RE GOING TO DO IS BASTE
THIS. ONCE WE GET THIS SALT MADE
WE'RE GOING TO BASTE THAT CHUCKAR COOKING WITH THIS SAUCE.
>> I'VE SEEN THIS SAUCE BEFORE. >> WELL, NOT EXACTLY, BUT
PRETTY CLOSE. KINDA SO SORTA.
THEN WE TAKE SOME RED WINE, PUT IT IN THERE TO COOK DOWN,
LITTLE MORE LEMON JUICE. >> THIS IS THE SAUCE THAT
YOU'RE GOING TO DO WHAT WITH? >> THIS IS THE GLAZE.
IT'S THE GLAZE FOR THE BIRD. >> YOU DON'T HAVE ANYTHING IN
THERE RIGHT NOW THAT GLAZES, DO YOU?
>> NO. BUT SOON AS THIS BUTTER, THEN
WE'RE GOING TO ADD RED CURRENT JELLY AND WE COOK IT UNTIL IT
GETS THICK. >> AND RED CURRENT JELLY GLAZES?
>> YES. >> MM-HM.
>> WELL, THESE CHUCKAR ARE SITTING ON READY AND I'M GOING
TO DIP ONE UP FOR JON. I THINK HE'S PROBABLY OUT --
HE'LL LET TO GET IT COOL A LITTLE BIT BEFORE HE EATS IT.
THEY'RE SO TENDER, THEY'RE JUST FALLING APART.
SEE THERE, ISN'T THAT JUST A BEAUTIFUL PIECE OF MEAT.
JOHN, YOU BETTER GET IN HERE IF YOU WANT A PIECE OF THIS.
ISN'T THAT JUST GORGEOUS? >> ISN'T THAT PRETTY?
MY GOODNESS. >> WHILE YOU TASTE THAT I'M
GOING TO TAKE THESE OTHERS OFF. >> YOU'VE GOT FORTITUDE GETTING
YOUR HANDS THAT CLOSE TO MY MOUTH.
>> YOU TRY THAT, BECAUSE I'M TELLING YOU THIS IS GINGER
GRILLED CHUCKAR AND I'LL TELL THE FOLKS HOW TO DO IT WHILE
YOU'RE TASTING. HE'S GOING TO BE REAL MANNERLY
AND USE THE KNIFE AND FORK THIS TIME.
I CAN'T BELIEVE IT. >> WE'LL SEE.
>> THIS IS A REAL SIMPLE RECIPE TO DO.
FIRST YOU MARE MAID YOUR CHUCKAR AND WE TOOK FOURTH CUP
OF DRY RED WINE AND FOURTH CUP OF FRESH SQUEEZED LEMON JUICE,
2 TABLESPOONS OF FRESH GINGER ROOT YOU GRATED, PUT IN A
ZIPLOC BAG AND PUT YOUR CHUCKAR IN THERE, LET THAT CHUCKAR
MARINADE. REMEMBER WHEN YOU'RE DOING FOUL
OUR POULTRY LET IT MARINADE TWO TO FOUR HOURS, BUT NOT
OVERNIGHT LIKE RED MEAT. AFTER THAT'S MARINADED GET YOUR
GRILL GOOD AND HOT. BEFORE YOU PUT IT IN THERE, YOU
PUT THEM IN THERE, RIGHT WHEN YOU DO, MAKE YOUR GLAZE.
BOIL IT UNTIL IT STARTS TO GET THICK AND /TWHAOEUL THE CHUCKAR
IS COOKING YOU BASTE IT WITH THAT SAUCE.
>> BOY THAT GLAZE IS GOOD >> ISN'T IT?
>> THE CHUCKAR'S GOOD. >> YOU CAN USE RED CURRENT
JELLY FOR SO MANY THINGS. IF YOU WANT A SIMPLE GRAZE YOU
MELT THAT DOWN, PUT BUTTER IN IT, YOU'VE GOT IT MADE.
GINGER GRILLED CHUCKAR. >> AS MOST OF YOU KNOW I WAS
BROUGHT UP AROUND MENA, BEAUTIFUL MOUNTAIN AREA.
I WAS LOOKING RIGHT AT THE PEAK OF RICH MOUNTAIN AND ROUND TOP
OVER ON THE RIGHT. A LOT OF THINGS WE TAKE FOR
GRANTED. I DIDN'T REALIZE UNTIL I MOVED
TO THE FLATLAND -- I LEAVED IN LOUISIANA FOR SEVERAL YEAR, AND
THEN WHEN I CAME BACK TO MENA AND WAS DRIVING UP HIGHWAY 71
AND HERE WERE ALL THESE MOUNTAINS AND FOR THE VERY
FIRST TIME I THOUGHT, MAN, THIS IS BEAUTIFUL.
I DIDN'T REALIZE HOW BEAUTIFUL THE TERRITORY IN ARKANSAS IS,
WHETHER YOU LIVE IN THE DELTA, IN THE MOUNTAINS OR IN THE
COASTAL PLAINS DOWN SOUTH. THEN THE THOUGHT OCCURRED TO
ME, YOU KNOW, IF YOU LIVE IN ARKANSAS, AND IF YOU DON'T
PARTICIPATE AND TAKE ADVANTAGE OF SOME OF THE OUTDOOR
ACTIVITIES WE HAVE HERE IN ARKANSAS, YOU'RE ONLY ENJOYING
ABOUT HALF OF THE REASON FOR EVEN LIVING HERE, SO I'D LIKE
TO ENCOURAGE EVERYBODY, FINDS YOU SOMETHING TO DO IN
ARKANSAS'S WONDERFUL OUTDOORS. COOKING ON THE WILD SIDE /TPE
/KPHAOURING RECIPES ARE ON THE WEB AT AETN.ORG/COOKING ON WILD
SIDE, OR BY CALLING, 1800-662-2386.