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>> CAN YOU BELIEVE IT? >> NO. I CAN'T.
>> WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.
>> WE HAVE AND HAVING LOTS OF FUN.
>> AND WE HAD A BUNCH OF FUN. >> WE HAVE GONE ALL OVER THE
STATE AND COOKED A LOT OF DIFFERENT THINGS THAT YOU ALL
HAVE TO SUFFER THROUGH AND TRY THEM. STICK AROUND I THINK
YOU'RE GOING TO LIKE THEM. >> GLAD TO SEE THAT IS VENISON
AND THAT REMINDS ME THAT PHYLLIS
SPEER FROM THE ARKANSAS GAME AND
FISH COMMISSION COOKED UP SOME VENISON PIZZA CASSEROLE. I
KNOW BETTER TO DO THIS. ALWAYS
APPROACH A WOMAN WITH A ROLLING PIN --
>> CAREFULLY. >> LET HER KNOW YOU'RE THERE.
>> THAT'S RIGHT. >> IT'S LIKE GOING TO THE ANGUS
CATTLE. >> THAT'S RIGHT. BE CAREFUL
WITH A WOMAN WITH A ROLLING PIN.
THIS IS GOING TO BE AN UPSIDE DOWN PIZZA BUT WE'RE CALLING IT
A VENISON PIZZA CASSEROLE. >> VENISON PIZZA CASSEROLE.
>> AND WE'RE DOING IS MAKING THE
FILLING ON THE BOTTOM AND PUT THE CRUST ON THE TOP.
>> THAT AIN'T GOING TO WORK. >> NOW, THIS CRUST IS GOOD AN
IT'S IN ONE OF THE COOK BOOKS AND I HOPE I DON'T GET IN
TROUBLE FOR USING IT. THIS ONE IS A GOOD ONE AND HAS WHOLE
WHEAT FLOUR AND REGULAR FLOUR [INAUDIBLE]
>> YEAH. AND THE CRUST IS READY IT
GO AND YOU CAN USE WHATEVER MEAT
YOU WANT AND CHOP UP THE GARLIC.
I SAUTEED MUSHROOMS AND A PACKAGE OF FROZEN SPINACH AND
LET IT DRAIN THE JUICE OUT AND USE THAT. AND THEN TO MAKE IT
EVEN EASIER I AM USING JAR SAUCE.
>> PLAIN OLD SAUCE. >> YOU CAN USE PIZZA SAUCE OR
THIS IS MARINARA SAUCE. >> AND TAKE DAYS TO MAKE YOUR
OWN. >> AND YOU CAN TAKE FOUR DAYS
AND COOK IT DOWN UNTIL IT LOOKS LIKE THIS.
>> DELTA SAID WE'RE READY WHEN YOU ARE AND ALSO PAUL NEWMAN.
>> AND I COATED THE BOTTOM OF THE SKILLET AND THIS IS A
PRETTY BIG ONE.
>> WHAT DOES THAT THING WEIGH? >> WAIT UNTIL THE STUFF IS IN
THERE. >> OH MY GOODNESS.
>> AND SPRINKLE THIS MIXTURE. THIS IS EASY TO DO BUT IT'S
REALLY GOOD AND IT'S A NICE WAY TO SERVE I THINK.
>> YOU KNOW A LOT OF THE MEXICAN
AND ITALIAN TYPE DISHS ARE NOT HARD AT ALL TO PREPARE.
>> RIGHT. THEY USUALLY JUST TAKE A LITTLE WHILE. THIS IS A
PACKAGE OF MUSHROOMS THAT I SAUTEED.
>> THEY WERE ALREADY SLICED. >> NO. YOU CAN FIND THEM
SLICED BUT I SLICED THEM. PUT THOSE
ON THERE AND TAKE THE SPINACH AND
TO DOLLAPES OF IT AND YOU CAN DO
THIS BUT IT'S NOT NECESSARY. >> YOU'RE NOT PUTTING EXTRA
SEASONING OF ANY KIND? >> JOHN, WE'RE NOT THROUGH WITH
THE RECIPE YET. >> I AM GETTING AHEAD OF MYSELF.
>> HE'S WORRY I AM NOT PUTTING SALT ON IT.
>> NO, I AM WORRIED. >> AND THEN TAKE A TEASPOON OF
ITALIAN SEASONING AND SPRINKLE ALL AROUND THERE. THEN WE'RE
GOING TO TAKE ABOUT A TEASPOON OF SALT. THIS IS SOME OF THAT
REAL FOO FOO SALT BUT IT'S SALTIER THAN REGULAR SALT.
THEN WE'RE GOING TO TAKE SOME PEPPER.
>> FRESH GROUND. >> FRESH GROUND PEPPER I MIGHT
ADD. THEN WE'RE GOING TO TAKE OUR CHEESE AND I CAN'T TELL YOU
EXACTLY HOW MUCH CHEESE. PROBABLY IF I WAS MEASURING
CLOSE TO THREE CUPS OF MOZZARELLA CHEESE. THEN I'M
GOING TO COME BACK -- I AM JUST PUTTING CHEESE EVERYWHERE AND
THEN PUT SOME PARMESAN. >> CAN'T GO WRONG.
>> AND MOZZARELLA AND PARMESAN AND THINK OF THE THINGS IN HERE
JOHN THIS IS LOW FAT HEALTHY. >> HAVE YOU SEEN THAT TV
COMMERCIAL WHERE THE ENGLISH GUY
SAYS "I LOVE A GOOD STINKY CHEESE" ?
>> NO, I HAVEN'T SEEN THAT. >> I LOVE THAT ONE.
>> AND THEN WE TAKE THE MOZZARELLA AND I'M GOING TO
SHOW YOU A SECRET. I HOPE THIS
WORKS. TAKE THE ROLLING PIN AND
THE CRUST UP ON THE ROLLING PIN. >> THAT'S THE WAY YOU TRANSFER
THIS LITTLE DERLING. >> THAT'S RIGHT.
>> TAKE YOUR LITTLE KNIFE. >> YOU CAN LEAVE IT ON THERE.
I MIGHT DO SOMETHING LIKE A KNIFE.
>> SIMPLE ENOUGH. >> YEAH, CUT IT AROUND THE
EDGES LIKE THAT. AND THEN KIND OF
MASH IT DOWN IN THE SKILLET LIKE
THAT AND THEN WE ARE READY TO BAKE THIS, AND YOU WANT TO BAKE
IT IN A PRETTY HOT OVEN JUST LIKE PIZZA. PROBABLY 400 AND
TAKE US 20 TO 25 MINUTES TO COOK.
>> FOR THIS I AM HAPPY TO BACK UP.
>> HOW ABOUT YOU OPEN UP THE OFERREN DOOR AND I WILL STICK
IT IN THERE. THERE WE GO. OH
JOHN LET'S JUST SEE IF THIS ISN'T
DONE. LOOKY THERE. LOOKY THERE. WHAT DO YOU THINK?
>> THAT'S GREAT. DO YOU WA HELP?
>> NO. I GOT IT. >> ONE MAN OPERATION.
>> THIS IS THE WAY I BUILD MY MUSCLES UP TO CARRY THE BIG OLD
TURKEYS OUT OF THE . YOU DON'T IMAGINE
IT'S GOING TO BE HOT. >> LOOK AT THAT.
>> IT'S A CRUSTY CRUST. >> MOMMA MIA.
>> SURE IT'S NOT GOING TO BE HOT.
>> GOODNESS GRACIOUS PHYLLIS. THAT IS GOING TO BE BLAZING HOT.
>> IT'S GOING TO BURN -- YOU WANT EXTRA CHEESE ON IT?
NOTHING WRONG WITH THAT. >> SURE. THE CHEESE IS COLD.
>> THE CHEESE IS COLD. >> WHAT DO YOU EAT THIS WITH?
>> THERE'S A FORK. FIRST WE HAD
THE WAR EAGLE PIZZA CRUST AND YOU CAN USE THAT OR USE YOUR
OWN PIZZA CRUST RECIPE. YOU WANT
TO ROLL THAT OUT INTO A BIG CIRCLE
ON THE PAN. THEN WE BROWNED OH GOSH ABOUT A POUND OF MEAT AND
GARLIC IN THERE AND JAR OF SAUCE
IN THE SKILLET THAT YOU COATED WITH OLIVE OIL AND THE MEAT
MIXTURE AND MUSHROOMS AND ITALIAN SEASONING AND SPINACH
AND SALT AND PEPPER. MOZZARELLA
AND PARMESAN CHEESE AND COOK IT UNTIL THE PIZZA CRUST IS DONE
AND EVERYTHING ELSE IS COOKED. ON THE SPINACH YOU DON'T WANT
THAT COOKED MUCH. >> THAT'S OUTSTANDING. THE
FIRST THING I BIT INTO WAS THE SPINACH WHICH WAS A SHOCK BUT
IT'S ALL GOOD. >> BUT IT'S STILL LIKE A PIZZA
CRUST AND IF YOU LIKE THIN PIZZA
CRUST. >> YEAH.
>> WE WILL KEEP THE RECIPE. >> ABSOLUTELY.
>> VENISON PIZZA CASSEROLE. >> PHYLLIS SPEER WITH THE
ARKANSAS GAME AND FISH COMMISSION IS WHIPPING UP SOME
TRIPLE D APPETIZER. WELL, THOSE
TRIPLE D STAND FOR DEER, DUCK, AND DOVE, A COMBINATION OF ALL
THREE, AND SHE DID THIS AT THE ARKANSAS SPORTS SHOW?
JONESBORO. >> WE ARE AT THE SPORTS SHOW
AND THIS IS THE FIRST TIME WE GOT
TO BE IN THIS AREA.
>> AT THIS EVENT. >> YES.
>> AND WE'RE TAPE TG LIVE AND I WISH THE CAMERAS COULD SHOW THE
PEOPLE WATCHING US AND I SURE HOPE I DON'T MESS UP.
>> THEY'RE SWINGING FROM THE RAFTERS. THEY'RE DOWNSTAIRS.
THEY'RE ALL OVER THE PLACE. >> WE'RE COOKING TODAY WHAT I
CALL TRIPLE D APPETIZER AND THE REASON I CALL IT TRIPLE D
BECAUSE IT HAS DEER, DUCK AND DOVE.
>> DEER, DUCK, AND DOVE. >> IF YOU DON'T HAVE DEER USE
ALL DUCK OR DOVE. I JUST HAD THE THREE OF THEM AND THOUGHT I
WOULD MAKE IT UNUSUAL. IT'S A APPETIZER. WE'RE GOING TO EAT
IT ON CRACKERS OR TOAST WHEN WE'RE THROUGH.
>> OH REALLY. >> NOW, I DOES SOME
PREPARATION. FIRST BROWN SOME THIS AND TAKE
THAT OUT AND CHOPPED UP THE MEAT IN
BITE SIZED PIECES AND DUSTED IT WITH A LITTLE FLOUR BUT IN THAT
FLOUR I PUT PAPRIKA, ONION POWDER, GARLIC POWDER, CUMIN,
CHIPOTLE. >> GARLIC.
>> DID YOU THINK I WOULD LEAVE OUT GARLIC? IF YOU DON'T LIKE
GARLIC YOU CAN'T EAT AT MY HOUSE.
>> IF THERE IS NO GARLIC THERE IS NO FIRE IN IT.
>> THAT'S RIGHT. I HAVEN'T MADE
GARLIC ICE CREAM YET. I BROWNED
THE MEAT AND GOT TO THAT STAGE AT THIS POINT AND I WANTED TO
TELL YOU ALL SOMETHING. ANYTIME
YOU TAKE SOMETHING OFF A DUCK --
IF YOU TAKE THE BREAST OFF OF A DUCK, OR OF THE DOVE OR
ANYTHING. DON'T THROW IT AWAY AND PUT IN A POT AND ROAST FOR
AN HOUR. THIS RECIPE AND I HAVE
DUCK BROTH AND ANYTIME I HAVE THE CAUCUS AND MAKE A BROTH AND
FREEZE IT AND YOU DON'T HAVE TO DO THE STORE BOUGHT STUFF. YOU
HAVE YOUR OWN GOOD BRUGHT. >> THAT AMAZES ME.
>> IT DOES. >> YES.
>> WE'RE HEATING BACK UP THE PAN.
>> PHYLLIS IT JUST COOLED OFF. >> NO, NO. WE'RE NOT THROUGH
YET. THIS HAS ALL THE GOOD DRIPPINGS IN IT. THEN WHAT
WE'RE GOING TO JUST ADD A
. >> THE ALCOHOL COOKS OFF AND IT
JUST FLAVORS IT. >> YEAH. JUST A SQUEEZE.
>> JUST A SQUEEZE BUT GETS ALL OF THE GOODIES OFF THE BOTTOM
AND THEN I'M GOING TO ADD A COUPLE OF CUPS OF DUCK BROTH.
LIKE I SAID THIS IS HOMEMADE DUCK BROTH.
>> YOU ROASTED IT AND BOILED IT. >> BOILED WITH THE ONIONS AND
THINGS AND STRAIN IT AND FREEZE IT. THEN WHAT I DO -- THIS IS
ANOTHER TIP AT HOME. THIS IS ROUX. THIS IS BUTTER AND
FLOUR, EQUAL PARTS, AND YOU PUT IT IN
THE SKILLET UNTIL IT'S LIGHTLY GOLDEN BROWN.
>> DID YOU FREEZE THAT? >> I PUT THIS IN THE FRIDGE BUT
YOU CAN FREEZE IT AND THIS IS WHAT YOU THICKEN YOUR STUFF
WITH. YOU CAN USE THIS WITH ANYTHING YOU WANT AND IT'S SO
GOOD. >> EVERY KAIG AN IN THE WORLD
KNOWS ABOUT THIS. >> AND YOU HAVE THIS MADE. SO
THIS HAS TO THICKEN AND COULD GO
UP. WE'RE GOING TO ANSWER SOME QUESTIONS FROM THE FRIENDS
WATCHING US AND WE WILL FINISH IT UP AND JOHN WILL HAVE TO EAT
IT. >> I SUPPOSE SO.
>> AS YOU CAN SEE THAT THICKENED
AND IT'S JUST REALLY NICE THICKNESS.
>> LOOKS LIKE SOMETHING I WANT OVER A BISCUIT AROUND BREAKFAST
TIME. >> YOU WANT THIS OVER A
CRACKER. WE'RE GOING TO ADD THE MEAT
BACK IN.
>> THE WHOLE WORKS. >> THE WHOLE WORKS. THEN WE'RE
GOING TO ADD OUR BACON MIXTURE BACK IN. I WILL
TRY NOT TO GET IT TOO HOT. >> THAT'S A FIRST OF THE THE
ONLY THING THAT ISN'T TOO HOT IS
ICE CREAM. >> BUT THIS IS REAL EASY. IT'S
AN EASY DISH TO MAKE AND SO RICH. IT'S ONE OF THE
LARRUPIN HERE AND THIS IS A LITTLE DAB WILL DO IT, SO IF
YOU HAND ME THE CRACKERS AND PUT
THEM THERE. >> OKAY.
>> ARE YOU READY? >> YOU BET.
>> AND I LIKE TO SERVE THEM ON THE BAGEL CRISP THAT YOU CAN
BUY AT THE DELI. I LIKE THE ONES
WITH THE GARLIC OR SALT. >> THEY HAVE A HOLE AND WATCH
YOUR NECKTIE. OH THAT'S THE WAY
YOU'RE GOING TO DO IT. >> THAT'S THE WAY YOU'RE GOING
TO EAT IT JUST LIKE THAT. >> I KNOW YOU'RE SUPPOSED TO BE
DAINTY AND DELICATE. >> YOU HAVE NEVER BEEN THAT
WAY. WHILE YOU'RE EATING DO YOU WANT
ME TO FIX YOU ANOTHER ONE? >> SURE.
>> I WILL RE-CAP. WE CALL IT TRIPLE D APPETIZER BECAUSE WE
HAVE DEER, DUCK, AND DOVE AND YOU CAN USE ANY KIND OF MEAT
THAT YOU WANT TO USE. WE TOOK FOUR SLICES OF BACON AND WHEN
THAT RENDERED THE FAT IN THE BACON AND THEN ADDED BROWN
SUGAR AND ONIONS AND DUSTED OUR MEAT
WITH THIS FLOUR WITH ALL THE SPICES IN IT AND BITE SIZED
PIECES. BROWNED THAT AND TOOK THAT OFF THE FIRE AND DEGLASSES
OUR POT WITH A LITTLE BOURBON.
YOU CAN USE APPLE JUICE OR WINE BUT BOURBON IS THE BEST. WE
DID THE ROUX AND THE REST OF IT
BACK IN AND FOLKS THAT IS ALL THERE
IS TO IT. TRIPLE D APPETIZER. >> YOU DIDN'T PUT ENOUGH ON THE
FIRST TWO. >> I DIDN'T PUT ENOUGH ON THE
FIRST TWO AND I WILL TRY TO GET BETTER. WE THINK YOU WILL LIKE
IT. >> DON'T GIVE THAT AWAY.
>>I THINK IT'S TOO LATE. >> PHYLLIS SPEER WITH THE
ARKANSAS GAME AND FISH COMMISSION CALLS IT ABSOLUTELY
WILD TURK AND HE THAT IS GOOD ENOUGH FOR ME. HOW DO YOU
PRONOUNCE THIS? ABSOLUTELY WILD
TURKEY OR ABSOULT-LY WILD TURKEY. DEPENDS ON THIS.
>> THIS IS A GREAT RECIPE AND TAKE THE TURKEY BREAST AND
POUND IT THINNER; NOW IF YOU DON'T
HAVE ONE OF THOSE FANCY POUNDERS
AND THIS WILL WORK AND I LEARNED
THIS THE HARD WAY AND THE PLASTIC WRAP I HAD AND THAT'S
WHY WE HAVE PURPLE PLASTIC WRAP BUT IT'S THIN.
>> IT'S GORGEOUS. HOW DID YOU CUT IT THAT THIN? YOU DIDN'T
DO THAT WITH A KNIFE.
>> NO. THAT'S WHY YOU POUND IT AND IT GETS THIN LIKE THAT.
OFTEN WHEN WE POUND THINGS WE GREW UP USING THE EDGE OF A --
>> SAUSER. >> A SAUCER. YOU DON'T WANT TO
DO THAT WITH TURKEY BECAUSE IT'S
TENDER AND IT BREAKS DOWN AND YOU WANT TO USE
SOMETHING FLAT IF YOU DON'T HAVE
ONE OF THOSE OFFICIAL POUNDERS.
THEN YOU TAKE THE PIECE AND SALT
AND PEPPER ON BOTH SIDES. YOU DON'T WANT TO MISS A SIDE.
THEN DUST IT WITH FLOUR. NOW, YOU
KNOW HOW WE SOUTHERNERS ARE. WE LIKE TO
DUST IT. >> NOT LIKE QUAIL OR --
>> THAT'S RIGHT. JUST DUSTED LIGHT LIKE THAT.
>> I'M GOING TO TELL YOU STRAIGHT WE CAN STOP RIGHT NOW.
>> YOU ARE WILLING TO EAT IT NOW.
>> YES. >> NOW COMES THE FUN PART JOHN.
THIS IS HOW THE RECIPE GOT ITS
NAME. AFTER YOU BROWNED THE TURKEY AND IT'S PRETTY MUCH
DONE. THEN WE'RE GOING TO TAKE SOME ***.
>> PHYLLIS WHAT ARE YOU DOING TO
THIS PROGRAM? >> WE ARE GOING TO DEGLAZE THAT
PAN AND USE THE ***. >> I HAD A ROOMMATE IN COLLEGE
THAT DEGLASSED WITH ***. >> JUST A SECRET WHEN YOU'RE
DOING IT ON THE STOP LIKE WE ARE
TAKE THE SKILLET OFF THE HEAT SOURCE BEFORE YOU POUR THE
*** IN AND OTHERWISE YOU MIGHT GET
A LITTLE FLAME GOING.
>> PHYLLIS. >> THAT WOULD WORK.
>> KABOOM. >> SEE HOW THAT LOOSENS UP THE
GOODIES THAT ARE IN THE BOTTOM OF A PAN WHEN YOU FRY SOMETHING
AND AFTER YOU GET THAT *** IN THERE WE'RE GOING TO PUT SOME
GREEN ONIONS. THAT IS PROBABLY ABOUT THREE GREEN ONIONS
CHOPPED UP. THEN WE'RE GOING TO PUT A
TEASPOON OF GARLIC. NOT A LOT OF GARLIC. THIS IS ONE OF THE
DISHES YOU DON'T WANT THE GARLIC
OVER POWERING IT. >> WELL, IT DOESN'T.
>> NO, IT DOESN'T. AND YOU JUST
GOING TO CONTINUE TO COOK THAT UNTIL THOSE ONIONS AND GARLIC
START TO GET SOFT AND TURNING A LITTLE BROWN.
>> AND AS TINY AS THEY WERE CHOPPED UP IT WON'T TAKE LONG.
>> IT WON'T TAKE LONG AND THE LIQUID IS GONE.
>> WHAT DOES IT DO? >> IT'S REDUCING SO IT'S
GETTING MORE CONCENTRATED AND MORE
FLAVOR. THEN AFTER THAT WE'RE GOING TO ADD ABOUT HALF OF CUP,
NOT VERY MUCH, A HALF OF CUP OF CHICKEN BROTH.
>> CHICKEN BROTH. >> AND WE'RE GOING TO LET THAT
SIMMER UNTIL THAT LIQUID IS ABOUT GONE WHICH WON'T TAKE
LONG TAWFL. ACTUALLY WHAT WE'RE
DOING NOW IS TAKING THE SAUCE FOR THE TURKEY.
>> IT'S A SAUCE. >> LIKE IN THE ABSOLUTELY
DELICIOUS SAUCE. >> ABSOLUTELY DELICIOUS SAUCE .
>> AND SEE HOW THAT IS COOKING DOWN. WHEN THAT COOKS DOWN
WE'RE GOING TO TAKE THE JUICE OF
HALF A LEMON. >> HALF A LEMON. I AM
WONDERING IF IT WAS A WHOLE LEMON.
>> NO. A WHOLE IS TOO MUCH. WE
WANT ABOUT HALF A LEMON. AND THEN WE COOK THAT. MOST OF THE
LIQUID IS REDUCED DOWN. THEN WHAT WE WANT TO DO IS PUT OUR
TURKEY BACK IN HERE JUST TO HEAT
IT BACK UP. YOU WANT TO TRY TO KEEP IT WARM. IT WILL STAY
PRETTY WARM BUT WE WANT TO PUT IT BACK IN HERE AND GET IT GOOD
AND WARM. >> YOU AREN'T GOING TO HAVE
SAUCE ENOUGH LEFT TO POUR OVER ANY TURKEY.
>> YOU WILL BE SURPRISED. I'M NOT FINISHED WITH THE
INGREDIENTS YET. >> OH REALLY.
>> AND PUT THE TURKEY IN THE SERVING DISH LIKE THIS.
>> I'M GLAD WE DIDN'T STOP AWHILE AGO BUT CAN WE STOP NOW?
>> KEEP GOING. >> NO, WE HAVE TO KEEP GOING.
ABSOLUTELY WE'RE GOING TO KEEP GOING. THEN WHAT WE'RE GOING
TO ADD IS SOME HEAVY CREAM.
>> HERE WE GO. >> WHY AREN'T YOU SURPRISED?
NOT VERY MUCH AT ALL AND THEN WE
WANT TO ADD A DOLLAPE OR SO OF TOMATOES.
>> THE ANTIOXIDANTS WILL TOTALLY
OVER POWER THE EFFECT OF THE SOUR CREAM HAS ON MY
CHOLESTEROL. >> THAT'S EXACTLY RIGHT.
TOMATOES -- IF IT'S THE TIME OF YEAR TO USE FRESH TOMATOES OUT
OF YOUR GARDEN BY ALL MEANS USE IT AND IF NOT CAN ONES WILL
WORK BUT YOU WANT TO BE SURE TO
DRAIN THEM.
>> OKAY. I ENCOURAGE EVERYBODY TO GROW A FEW TOMATOES.
>> WELL, YOU CAN GROW A TOMATO PLANT IN A BUCK BUCKET.
>> AND AS LONG AS YOU HAVE AIR AND FERTILIZER AND TASTE BETTER.
>> THEY SURE DO. YOU WANT TO TASTE AT THIS OINT AND SEE IF
NEED TO ADD -- I NEED TO ADD A LITTLE MORE SALT.
>> I'M NOT SURE YOU HAD ANY IN THE FIRST PLACE.
>> I HAD IT ON MEAT. ONE MORE TIME. YEAH, I FIXED HER UP.
JOHN, AND YOU JUST WANT TO GET THE SAUCE BUBBLING AND POUR TO
OVER. >> OVER EVERYTHING.
>> OVER THE TURKEY. >> THAT'S NOT THE WAY TO SAY IT.
>> POUR IT ALL OVER EVERYTHING. >> POUR IT ALL OVER EVERYTHING
AND THEN WE WILL JUST TAKE YOU A
PIECE OF THIS AND WE WILL SERVE IT RIGHT UP.
>> IT'S AT THIS POINT I'M SUPPOSED TO HOLD MY PLATE?
>> YOU HOLD YOUR PLATE AND TRY THAT. HERE IS A START KNIFE IF
YOU NEED IT. IT SHOULD BE TENDER ENOUGH TO CUT AND IF NOT
THERE IS A KNIFE. WHILE YOU'RE TRYING THAT I WILL TELL THE
FOLKS WHAT WE DID. WE LOOK A POUND OF WILD TURKEY AND SLICE
IT AND POUND IT OUT SO IT'S REALLY THIN. SALT AND PEPPER
THAT TURKEY BREAST AND INTO SERVING PIECES AND DUST IT IN
FLOUR AND BROWN IT IN OIL. ONCE
THAT IS DONE THEN DEGLAZE YOU'RE
SKILLET WITH SOME ***, ABOUT A
FOURTH OF CUP. REMEMBER THE ALCOHOL WILL COOK OUT SO YOU
DON'T HAVE TO -- IF YOU'RE OPPOSED TO ALCOHOL. AFTER THAT
WE ADD GREEN ONIONS AND GARLIC AND WHEN THAT IS COOKED SOFT WE
ADD CHICKEN BROTH, FRESH LEMON JUICE, LET THE MEAT HEAT AND
ADD THE CREAM AND TOMATOES AND IT'S
ABSOLUTELY -- >> ABSOLUTELY WONDERFUL TURKEY.
>> YOU LIKE IT? >> YEAH.
>> SERVE THAT WITH A LITTLE PASTA OR RICE.
>> I WILL TELL YOU WHAT. FOR THE PEOPLE THAT -- IF THEY
HAVEN'T EATEN WILD TURKEY BEFORE
THEY WILL BE SURPRISED IN THE CONSISTENCY.
>> A LITTLE SECRET. YOU CAN ACTUALLY USE IT WITH PORK,
CHICKEN. I NEVER HAVE DONE IT WITH VENISON BUT I DON'T KNOW
WHY YOU COULDN'T. >> IF YOU RUN FOR QUEEN I WILL
VOTE FOR YOU. >> RECIPES ARE AVAILABLE ON THE
WEB AT AETN OR BY CALLING AETN VIEWER SERVICES.