Tip:
Highlight text to annotate it
X
>> CAN YOU BELIEVE IT? >> NO, I CAN'T.
>> WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.
>> WE HAVE. AND TIME GOES WHEN YOU'RE HAVING A BUNCH OF FUN.
>> AND WE'VE HAD A BUNCH OF FUN. >> AND WE WENT ALL OVER THE
STATE AND COOKED DIFFERENT THINGS AND YOU HAVE TO SUFFER
THROUGH THE HAIRDOS JUST LIKE I AM. STICK AROUND. I THINK
YOU'RE GOING TO LIKE IT. >> PHYLLIS SPEER PHYLLIS SPEER
WITH THE ARKANSAS GAME AND FISH COMMISSION WAS SO PROUD OF
HERSELF FOR HAVING CANNED VENISON AND SHE GOT IT
BARBECUED I WAS PROUD OF HER.
>> I DON'T KNOW WHAT IT IS BUT SIMPLE.
>> THIS IS PROBABLY THE SIMPLEST
RECIPE WE WILL DO. >> REALLY?
>> IT'S PULLED VENISON AND STORE
BOUGHT BARBECUE SAUCE AND WE'RE GOING TO MAKE YOU A SANDWICH
BUT IT'S WHAT IS LEADING UP TO IT
IS THE TRICK AND SO MUCH FUN.
>> I WAS GOING TO SAY WE BARBECUED VENISON YEARS AGO.
>> BUT NOT LIKE THIS. I HAVE FRIENDS IN WISCONSIN AND THEY
WERE TELLING ME ABOUT CANNING VENISON.
>> CANNING. >> AND I NEVER DONE IT UNTIL I
READ ABOUT IT. I GOT MY OLD PRESSURE CANNER OUT AND STARTED
READING HOW TO CAN VENISON, AND WHAT THEY DO IS AUGUST OR
SEPTEMBER THEY TAKE THE VENISON THAT IS STILL IN THE FREEZER
AND CAN IT AND THEN THEY HAVE GOT
THAT FOR THE WINTER AND THEN THEY MADE ROOM FOR THEIR NEW
HARVEST. >> OH YEAH.
>> AND MAKES SO MUCH SENSE AND GIVES THE VENISON IN A CAN A
WHOLE DIFFERENT TASTE SO THAT'S WHAT I DID. I GRANT YOU THIS
DOESN'T LOOK VERY PRETTY IN THE JAR BUT LET ME TELL YOU THE
TASTE MAKES UP FOR IT. >> WHY DON'T YOU PUT SOME OF
THE YELLOW SWEET PEPPERS.
>> YOU COULD DO THAT. >> AND DRESS IT UP.
>> I WONDER IF THEY WOULD TURN TO MUSH BECAUSE YOU HAVE TO
PRESSURE CAN THIS AT HOUR AND A HALF FOR 10 POUNDS SO YOU LOSE
SOME OF THE LIQUID BUT I AM TELLING YOU WHAT THE WAY I DID
THIS WAS I TOOK CHUNKS I COULD GET IN THE JAR OF MEAT. I
BROWNED IT IN FIRST AND IN A ROOT OFFING PAN AND SEASONED
THE WAY I WANTED AND SALT AND
PEPPER AND GARLIC PEPPER AND I ROOT
OFFED IT UNTIL IT DONE AND I PACKED IT IN THE JARS AND TOOK
BEEF BROTH AND PRESSURED IT FOR AN HOUR AND A HALF AT 10-POUND.
I HADN'T HAD THAT PRESSURE
CANNER OUT IN YEARS AND IT WAS SO MUCH FUN.
>> WAS IT YOURS OR YOUR MOMS? >> IT WAS ACTUALLY MINE. I
STILL HAVE MY MOTHER'S BUT I GOT
IT IN THE 70'S IN THE HIPPIE DAYS AND I GOT A FOO FOO ONE.
>> REALLY. DON'T TRY THAT AT HOME UNLESS YOU KNOW WHAT A
PRESSURE CANNER IS BECAUSE IT'S GOT TO BE A PRESSURER CANNER.
>> SO I THINK I CANNED -- FROM THE VENISON I HAD I GOT
13 QUARTS. IT TOOK ME ALL DAY AND TWO CANNERS FULL TO DO IT
BECAUSE IT WOULD HOLD SEVEN AT THE TIME QUARTS.
>> WOW. >> BUT YOU CAN DO SO MUCH WITH
THIS. NOW, WHAT I DID FOR JOHN AND WHAT I AM GOING TO MAKE HIM
RIGHT NOW AS I SAID YOU TAKE THIS OUT AND PULL IT APART AND
SHRED IT LIKE YOU GET BARBECUE.
DUMP THE BOTTLE OF SAUCE OVER IT
AND HEAT IT AND OVER THE BUN LIKE THAT. LOOK AT THAT.
>> OH MY. >> NOW, DO YOU LIKE SLAW ON
YOURS? >> ABSOLUTELY.
>> I MADE SOME SLAW. >> OH YEAH.
>> AND WE WILL PUT SOME SLAW ON IT AND YOU CAN JUST TASTE THIS
AND WHILE YOUR TASTING THIS I WILL TELL FOLKS SOME OTHER
THINGS CAN YOU DO. >> YEAH. I CAN JUST BARELY GET
MY MOUTH AROUND THIS. >> NOW, THIS IS A JOHN'S
BARBECUE. >> THAT'S A JOHN BURGER.
>> YEAH. >> THANK YOU PHYLLIS.
>> YOU'RE WELCOME. IF YOU HAVE ANY QUESTIONS ABOUT WHAT I DID
DID YOU CAN CERTAINLY SEND THEM IN AND WE WILL TRY TO ANSWER
THEM AS FAR AS CANNING. ANOTHER
THING YOU CAN DO IS POUR THE LIQUID IEWF OFF INTO A SKILLET
AND ADD BEEF BROTH AND THICKEN IT WITH CORN STARVE. WHEN YOU
SLICE THE VENISON AND ON SOME PIECES OF TOAST AND LIKE A HOT
BEEF SANDWICH OR GRAVY AND MASH POTATOES ON THE SIDE AND IT'S
FABULOUS. YOU CAN PUT THIS IN SALADS OR SOUPS OR STEWS. IT'S
VERSATILE BUT IT'S A WONDERFUL WAY INSTEAD OF LETTING THE MEAT
GET FREEZER BURN AND THROW IT OUT TRY CANNING IT BECAUSE IT
REALLY IS A WAY TO EXTEND -- >> THIS IS WONDERFUL.
>> AND IT IS. ISN'T IT? WE WERE SO IMPRESSED THAT THE
FLAVOR. >> AND WITH SAUCES.
>> SOUPS, ANYTHING YOU WANT TO PUT IT IN. CANNED VENISON.
>> IT'S GREAT. >> PHYLLIS SPEER PHYLLIS SPEER
WITH THE ARKANSAS GAME AND FISH COMMISSION COLLABORATED WITH A
FRIEND OF HERS IN OKLAHOMA TO COME UP WITH SETTLE HERS BEANS.
>> HOW ARE YOU FOR BEANS JOHN? >> I LOVE BEANS.
>> ALL RIGHT. DO BEANS LOVE YOU?
>> WELL, WE'RE OUT HERE IN OPEN AIR.
>> THAT'S A GOOD THING. >> YEAH.
>> THAT'S A GOOD THING. >> YEAH.
>> WELL, THESE ARE CALLED SET HERS BEANS AND I
HAVE TAKEN HER RECIPE AND ADAPTED IT. THIS IS ONE OF THE
REALLY GOOD CAMP RECIPES. WE'RE
USING GROUND ELK. YOU CAN USE WHATEVER YOU WANTED TO DO BUT
YOU HAVE A GOOD EXCUSE TO USE GROUND WILD MEAT AND YOU ALWAYS
HAVE A LOT OF THAT, SO WHAT WE'VE DONE AGAIN WE'VE TAKEN
ABOUT HALF A POUND OF BACON AND BROWN THAT. JUST CHOP IT AND
BROWN IT. >> IT'S LIKE CHILI WITHOUT THE
CHILI AND GOING TO BE DIFFERENT. >> IT IS DIFFERENT. AND WE
HAVE TAKEN A POUND, POUND AND A HALF
-- IN THIS CASE ELIK. BROWN THAT AND CHEP SOME ONIONS AND
GARLIC AND ADD THREE DIFFERENT KINDS OF BEANS. DUMP IT IN
THERE AND COOK IT ON THE DUTCH OVEN.
>> SOMETHING IS FLOATING IN ONE OF THE CANS.
>> IT'S A LITTLE FAT. >> IT'S SUPPOSED TO BE THERE.
>> IT'S A LITTLE FAT. SO WE BROWNED THE MEAT. WE'RE GOING
TO PUT AN ONION CHOPPED UP. ABOUT FOUR CLOVES OF GARLIC
CHOPPED UP. I WILL USE MY HAND.
IT'S SORT OF CLEAN. >> SURE.
>> WE'RE GOING TO PUT THE BACON BACK IN.
>> BACON IN. OH IT'S GOING TO BE GOOD.
>> YEAH. ISN'T IT GOING TO BE GOOD. HARD TO MESS UP BACON
AND GROUND MEAT, ISN'T IT?
>> YEAH. >> THEN WE USE ONE CAN OF BAKED
BEANS AND RANCH BEANS. ONE CAN OF BAKED BEANS AND I LIKE TO
USE THESE MAPLE CURED WITH A LITTLE
MORE BACON IN THEM. >> OH REALLY.
>> SO WE USE THAT ONE. THEN A CAN OF PINTO BEANS.
>> PINTO BEANS. >> I PUT THE JUICE IN THERE
BECAUSE THERE IS NOT A LOT OF JUICE AND YOU'RE GOING TO COOK
THIS SLOW. THEN A CAN OF THE RANCH STYLE BEANS.
>> RANCH STYLE BEANS. >> SO THAT IS KIND OF CHILI
LIKE. >> AND THE RANCH STYLE BEANS
HAS THE JUICE THAT IS A SAUCE ALSO.
>> RIGHT. >> SO IT'S FLAVORING.
>> THEN WE PUT A FOURTH OF A CUP
OF MOLASSES OR I LIKE TO USE SARGUM.
>> IS THAT ARKANSAS GROWN? >> I WISH I COULD SAY IT WAS
BUT IT'S NOT.
>> THERE IS SOME. >> I AM SAVING THAT. THAT IS
SPECIAL. PHYLLIS. >> I DON'T KNOW IF YOU'RE WORTH
THAT OR NOT. >> THEN WE'RE GOING TO USE
ABOUT A FOURTH OF CUP OF KETCHUP.
YOU CAN TELL I'M MEASURING.
>> MAYBE NOT QUITE. >> WELL HERE. YOU WANT MORE
KETCHUP WE WILL PUT MORE. >> THAT'S FINE.
>> HALF A CUP OF BARBECUE SAUCE SO YOU TELL ME WHEN.
>> ABOUT THERE. >> I THINK THAT WAS ABOUT TWO
CUPS. >> WAS IT REALLY?
>> I THINK THAT WAS TWO CUPS. >>I AM WAITING ON THIS.
>> YEAH. AND WE'RE GOING TO PUT
A COUPLE TABLESPOONS OF PREPARED
MUS START. NOW I HAPPEN TO LIKE
THIS COUNTRY STYLE DIJON BUT YOU
CAN USE WHATEVER KIND YOU LIKE.
THEN WE'RE GOING TO USE A LITTLE
BIT OF SALT. >> I WANTED TO TELL YOU ABOUT
MY FIRST EXPERIENCE WITH DIJON
MUSTARD. >> IT'S PROBABLY NOT SOMETHING
YOU CAN TELL ON THE AIR. >> YEAH IT IS.
>> A LITTLE BIT OF PEPPER. MAKE
SURE YOU HAVE EVERYTHING. THEN WE'RE GOING TO STIR THIS ALL UP
AND THEN WE'RE GOING TO PUT THESE --
>> THAT'S GOT TO BE GOOD. >> DOESN'T THAT LOOK GOOD?
WE'RE GOING TO COOK IT SLOW. 325, 350 AND COOK ABOUT 45
MINUTES OR AN HOUR JUST UNTIL THE FLAVORS MELT.
>> AND OF ALL THE PEOPLE I HAVE TOLD THAT PHYLLIS IS A WORLD
CLASS COOKER AND THE PROOF IS. >> JOHN IS SAYING THAT BECAUSE
THIS IS SOMETHING HE WILL LIKE SO THAT'S WHY HE IS SAYING
THAT. STIR IS UP GOOD. I'M GOING TO
GET MY CHARCOAL READY AND WE WILL COOK THIS.
>>I WILL BRING IT TO YOU. >> THANK YOU JOHN. NOW, I JUST
PUT ABOUT FIVE COALS ON THE BOTTOM BECAUSE THERE IS NOT A
LOT OF LIQUID IN THIS AND WE DON'T WANT IT TO BURN, BUT THEN
WE'RE GOING TO PUT OH GOSH LET'S
SEE. WE'RE GOING TO PUT ABOUT 12 OR 15 COALOS THE TOP. NOW,
I KNOW YOU THINK THIS WON'T COOK
THIS, BUT I PROMISE IT WILL. WELL, WE'VE GOT OUR COOKING
DOWN. WE'RE GOING TO HAVE THESE
BEANS AFTER A WHILE. OH JOHN LOOKY HERE. LOOKY HERE. LOOKY
HERE. >> SET THAT UP ON YOUR HORSE
SHOE -- >> YEAH, IF I CAN GET IT TURNED
AROUND. >> YEAH.
>> WHAT DO YOU THINK? CAN YOU SMELL THAT?
>> YEAH, I CAN SMELL THAT. IT SMELLS GOOD.
>> LOOK AT THAT. YOU TALK ABOUT
A GREAT CAMP RECIPE AND YOU COULD JUST SIMMER THESE.
>> OH WOW. >> YEAH.
>> UM UM. >> THESE ARE CALLED SETTLE HER
BEANS AND I BELIEVE THEY SHOULD BE OKLAHOMA SETTLELER BEANS.
WE TOOK POUND OF GROUND VENISON
AND SOME BACON AND DICED IT UP.
BROWN THE BACON IN THE DUTCH OVEN. TOOK IT OUT AND BROWN
THE ELK -- ANY VENISON YOU HAVE
WILL WORK JUST FINE THOUGH. AFTER
WE GOT THAT BROWN WE ADDED IN
ONIONS, GARLIC AND THREE CANS OF
BEANS. BAKED , PINTO AND RANCH STYLE BEANS
LIKE CHILI BEANS AND KETCHUP,
MUSTARD AND SALT AND PEPPER. THE
LONGER YOU LET THESE SIMMER THE BETTER
THEY WILL BE. LET ME COOK ABOUT
45 MINUTES TO AN HOUR AND SERVE IT UP AND YOU HAVE SOMETHING --
I THINK ALL YOU NEED IS SOME COLE SLAW AND HUNK OF BREAD AND
YOU HAVE A MEAL. >> YOU LEFT ONE INGREDIENT OUT.
>> WHAT? >> A TERMITE BOMB.
>> DO YOU THINK IT'S GOING TO BE
HOT? >> I KNOW IT'S GOING TO BE HOT.
>> YOU CAN DO IT. I JUST NOW HAVE FIGURED OUT WHAT JOHN'S
PROBLEM ALL THESE YEARS IN TASTING SOMETHING SAYING IT'S
HOT. DID YOU NOTICE THE BITE HE
GOT? INSTEAD A DAINTY LITTLE BITE ONE BEAN MORE WOULDN'T FIT
ON THE SPOON. >> I DON'T HAVE TIME.
>> YOU DON'T HAVE TIME. WHAT DO
YOU THINK? >> OH YEAH, OH YEAH THIS IS
GOOD. DO YOU THINK THEY WILL EAT?
THEY'RE GOOD FOR CAMP TOO RECIPES. YOU TRY THEM AT CAMP
OR HOME. WORSE CASE IF YOU CAN'T DO IT IN A DUTCH OVEN DO
IT IN YOUR OAFEN AT HOME.
>> >> PHYLLIS SPEER PHYLLIS SPEER
WITH THE ARKANSAS GAME AND FISH COMMISSION SURPRISED HERSELF
THIS TIME AND SHE THOUGHT ONE THING AND SAW IT WAS ANOTHER.
>> OKAY. I AM JUST GOING TO ADMIT WHAT I HAVE DONE AND GET
IT OVER WITH AND THEN WE WILL GET ON WITH THE COOKING.
>> HAVE YOU MADE A FOX PASS? >> I MADE A BOOBOO AND IT'S
GOING TO WORK OUT OKAY. I WAS READING BEFORE HUNTING SEASON
STARTS AGAIN OR IF YOU TEND TO ACCUMULATE A LOT OF GAME AND IN
THE FREEZER AND FIND SOMETHING AND SAY OH MAN --
>> WHY DIDN'T I DO THAT. >> YEAH AND WHILE I AM TALKING
I'M GOING TO PUT THE ONIONS IN HERE COOKING.
>> BECAUSE IT NEEDS -- SCORCHY. >> SMOKY. ANYWAY I WAS READING
HOW -- ESPECIALLY WITH DOVE AND QUAIL AND PHEASANTS AND THOSE
THINGS IF YOU HAD THEM A LONG TIME INSTEAD OF GRILLING THEM
OR LIKE WE DO OFTENTIMES USE THEM
IN CASSEROLES AND THAT WOULD BE GREAT AND SAM SAID WE HAD SOME
DOVE OUT IN THE FREEZER AND I SAID THAT WOULD BE JUSTICE
PERFECT SO WE BROUGHT THE PERFECT AND I WAS WORKING ON
THE RECIPE AND I WAS GOING TO MAKE
DOVE ENCHILADA CASSEROLE. >> THAT SOUNDS GOOD.
>> EXCEPT THESE ARE QUAIL. SO WE NOW HAVE DOVE MARKED OUT
QUAIL INWHICH I LADDA CASSEROLE. >> WHAT YOU THOUGHT WAS DOVE.
>> I THOUGHT I HAD DOVE BUT I HAD QUAIL.
>> YOU HAD QUAIL. >> THAT'S OKAY. THE FIRST STEP
YOU DO IS TAKE 12 TO 15 QUAIL, DOVE, WHATEVER YOU FIND IN YOUR
FREEZER THAT YOU WANT TO GET RID
OF. >> NOT ROBBINS. THAT'S A SONG
BIRD. >> YEAH. PUT THEM IN A BIG POT
LIKE THIS. COVER THEM WITH CLICKEN BROTH AND LET IT SIMMER
UNTIL THEY'RE FALLING OFF THE BONE AND THAT'S WHAT WE DID
HERE. DON'T THROW THIS WONDERFUL BROTH AWAY BECAUSE WE
WILL USE SOME OF IT IN THE CASSEROLE AND THE REST I'M
GOING TO PUT IN THE FREEZER TO PUT IN
SOUPS AND STUFF. OH YEAH NEVER THROW THAT AWAY.
>> I MISSED ONE THING. YOU SAID
YOU PUT THE DOVE *** IN HERE.
>> THE WHOLE QUAIL. >> THE WHOLE QUAIL AND THEN YOU
JUST BROUGHT IT TO A BOIL AND -- >> TURNED IT DOWN.
>> THAT'S ALL IT TAKES? >> PUT A LID. SIMMER.
>> SIMMER. I SEE. >> YOU KNOW HOW TO BOIL
CHICKEN? SAME UNTIL IT COMES OFF THE
BONE LIKE THAT. YOU COOK IT UNTIL
IT'S DONE. >> IT'S GOING TO BE SO GOOD.
>> IT'S GOING TO BE MARVELOUS AND IT MIGHT BE BETTER THAN
DOVE AND ANYWAY THAT'S MY FOO PAW
AND GETTING IT OVER WITH AND TAKE
THE ONION AND CHOP IT UP AND ONE
GREEN PEPPER AND TWO OR THREE CLOVES OF GARLIC. I WAS GOING
TO PUT THREE AND IT'S TWO AND I DIDN'T WANT YOU -- I THOUGHT
YOU MIGHT HAVE A DATE OR SOMETHING.
>> OR MAYBE DENTURES. >> OH YEAH.
>> IT WOULD JAR LOOSE. >> SO WE'RE GOING TO SIMMER
THIS PEPPER AND ONION AND GARLIC
UNTIL IT GETS SOLVE. THEN WE'RE
GOING TO TURN THE HEAT OFF AND ADD THE QUAIL OR DOVE. PUT
THAT IN THERE.
>> OH BOY THAT'S A MESS OF IT. >> YEAH. THAT'S ABOUT -- I
THINK THAT'S 15. I THINK I COUNTED 15 QUAIL WHEN I COOKED
THEM. I THINK THESE ARE THE ONES I KILLED. I THINK YOU
MISSED THE ONES YOU SHOT. >> I THOUGHT YOU TRAPPED ALL OF
YOURS. >> AND THEN WE'RE GOING TO PUT
A CAN OF CROPPED GREEN CHILIS AND
THESE ARE HOT. >> THEY'RE GOOD.
>> YEAH AND WE PUT A CAN OF CREAM OF CHICKEN SOUP.
>> CREAM OF CHICKEN. >> CREAM OF CHICKEN SOUP AND
WHILE I AM MIXING THIS UP ONE THING WE'RE GOING TO DO WE'RE
GOING TO USE THE CRUNCHED UP TORTILLA CHIPS AND CAN YOU BE
USEFUL AND CRUSH THOSE. I AM TELLING YOU I AM MAKING HIM
WORK FOR THE SUPPER BUT CAN YOU DO
THAT QUIETLY. >> NO. THERE IS NO WAY.
>> THEN WE'RE GOING TO PUT A CUP
OF SOUR CREAM. >> I CAN GET AWAY FROM YOU SO
NOT IN THE MICROPHONE. >> NO, YOU KEEP ON CRUSHING.
CUP OF SOUR CREAM. THEN ABOUT A
TEASPOON OF CUMIN. NOW, YOU CAN
BUY GROUND UP CUMIN IF YOU WANT TO BUT I LIKE TO CRUSH MY OWN
AND PUT A TEASPOON IN THERE. A LITTLE SALT.
>> ARE YOU GOING TO USE ALL OF THESE?
>> I HAVEN'T DECIDED. I AM SURE
THEY ARE CRUSHED ENOUGH I AM SURE SO WE MIXED ALL OF THAT UP
AND JUST PUT ABOUT HALF A TEASPOON OF THIS CHIPOTLE
PEPPER. YOU KNOW HOW I LIKE THIS CHIPOTLE PEPPER.
>> I MAY HAVE OVER DONE IT A LITTLE.
>> OH MAN. NOW YOU KNOW WHY I DON'T GIVE HIM JOBS AND HIS JOB
IS JUST TO SAY "HMM HMM. THAT'S
GOOD". >> I BUSTED THE SACK. I WILL
GET IT SO IT DOESN'T RUN OUT THE
CRACK. >> OKAY. THAT WILL WORK FINE.
YOU MIX THAT UP AND HAVE THIS MIXTURE HERE.
>> I MIXED SOME OF THAT. IT'S GETTING BETTER.
>> IT'S GOING TO BET BETTER. >> IT'S LOOKING GOOD.
>> SO THEN WE MAKE A LAYER OF TORTILLA CHIPS IN THE BOTTOM OF
THE CASSEROLE. >> YOU'RE GOING TO USE IT ALL,
AREN'T WE? >> YEAH. WE DON'T WANT TO
WAIST T THEN WE'RE GOING TO TAKE A
LITTLE BIT OF THE CHICKEN BROTH THAT WE COOKED THE QUAIL IN.
>> AND SAY A LITTLE ON THE CRUSHING JOB. THAT'S OKAY.
HURRY. I AM HUNGRY. >> THEN WE'RE GOING TO PUT
PROBABLY HALF THIS MIXTURE -- THERE IS A BONE JOHN. I AM
BLAD YOU DIDN'T GET THAT BONE JOHN.
PUT HALF OF THE MIXTURE IN THERE.
>> NOW YOU COULD DO THIS WITH DOVE OR QUAIL.
>> YEAH. >> OR ANY BIRD YOU COULDN'T DO
IT WITH? >> I IMAGINE YOU COULD DO IT
WITH ANYTHING. >> COULD YOU DO IT WITH DUCK?
>> I THINK SO BECAUSE DOVE AND DUCK ARE SO MUCH ALIKE AND THEN
WE'RE GOING TO PUT SOME MORE. >> THIS MIGHT BE ANOTHER PLACE
FOR TURKEY. >> OH GOOD IDEA. I HADN'T
THOUGHT ABOUT THAT AND AN EXCELLENT PLACE TO USE TURKEY
THIGHS AND THEN WE'RE GOING TO PUT COLBY/JACK CHEESE MIXED
TOGETHER. >> NOW YOU'RE STARTING TO GET
INTERESTING. >> AND I THINK WE SHOULD PUT
THE WHOLE THING.
>> WHY NOT? >> WHY NOT AND WE HAVE ANOTHER
PACKAGE TO TOP IT OFF. OH, OH IT'S GETTING PHYLLIS FULL.
>> I KNEW IT WAS GOING TO FIT BEFORE YOU GOT GENEROUS.
>> DID YOU? >>I COULD TELL. YOU COULDN'T
GO WRONG WITH THIS. WE USE QUAILS
BECAUSE I MEAN YOU CAN'T MESS UP
QUAIL. YOU ABSOLUTELY -- THAT'S
OKAY. I THINK I CAN GET IT. I THINK YOU COULD JUST ABOUT --
>> YEAH, RIGHT. >> BUT IT'S ALL I COULD DO NOT
TO EAT THAT QUAIL WHEN I WAS TAKING IT OFF THE BONE BECAUSE
IT'S GOOD. QUAIL IS JUST GOOD BUT DOVE IS GOOD TOO, BUT THE
NEAT THING ABOUT MAKING CASSEROLES AND THAT'S WHAT THE
ARTICLE SAID AND WHEN YOU HAVE MEAT IN THE FREEZER A LONG TIME
AND WILD GAMES AND DO THINGS LIKE THIS AND MAKE CASSEROLE
WITH IT IT'S BETTER BECAUSE IT LOST SOME OF THE FRESHNESS.
>> PHYLLIS, THIS BEGS THE QUESTION, AND HERE I GO ASKING
HER A QUESTION AGAIN. >> IT'S SCARY.
>> HOW LONG DO YOU SUPPOSE YOU CAN KEEP DOVES IN THE FREEZER
AND STILL USE THEM IN A SITUATION LIKE THIS?
>> WELL, I THINK -- THEN AGAIN I
THINK IT DEPENDS HOW YOU FREEZE IT. IF YOU FREEZE IT IN WATER
LIKE YOU TALKED ABOUT DOING WITH
YOUR DOVE OR IF YOU FREEZED IT VACUUM -- USE ONE OF THE VACUUM
SEALERS THEN YOU COULD KEEP IT LONGER. OTHERWISE I WOULDN'T
KEEP IT MORE THAN ONE SEASON. NOW AFTER WE'RE GOING TO PUT
THIS IN THE FREEZER -- SEE, TALKING ABOUT FREEZER. PUT
THIS IN THE OVEN AND COOK IT FOR 30
MINUTES SO THE FLAVORS GET MELTED TOGETHER AND THE CHEESE.
>> I AM IN BETWEEN YOU. >> WELL, YOU BETTER GET OUT OF
THE WAY. >> CAN I COME IN YET?
>> COME IN HERE. IT'S DONE. IS
THAT NOT PRETTY? >> YEAH. NEXT QUESTION --
>> NO, IT'S NOT HOT. >> IS THAT NOT CHEESE?
>> IT'S NOT HOT. SEE AT THAT. SEE THE CHIPS.
>> CRUNCHY. >> YEAH, IT'S CRUNCHY.
>> GOLLY. >> IT'S ALREADY DONE. SEE
THAT. IT'S NOT VERY HOT. LOOK AT
THAT. >> HOLD ON TO THE SPOONS FULL.
>> HOLD ON TO THAT. >> UNTIL I GIVE THIS ONE A BLOW.
>> OH -- WELL, WHILE YOU BLOW -- >> YOU CAN'T EAT IT WITH A
PLASTIC FOLK. >> YOU BLOW AND TASTE AND I
WILL TELL THE FOLKS ABOUT THIS.
THIS WAS SUPPOSED TO BE DOVE
CASSEROLE AND NOW IT'S A QUAIL CASSEROLE AND THAT'S WHAT THIS
WILD GAME COOK SUGGEST ABOUT. YOU USE WHAT YOU GOT.
>> THAT'S RIGHT. >> YOU TAKE 12 TO 15 LITTLE
BIRDS, WHATEVER KIND YOU HAVE, AND IN A BIG POT AND COVER THEM
WITH CHICKEN BROTH. SIMMER UNTIL DONE AND TAKE THE MEAT
OFF THE BONE AND SET IT ASIDE.
THEN WE TOOK A PACKAGE OF TORTILLA
CHIPS AND CRUSHED THEM UP. WE SAUTEED GARLIC AND PEPPERS AND
GARLIC AND ADDED GREEN CHILIS AND CREAM OF CHICKEN SOUP AND
SOUR CREAM AND CUMIN AND A LITTLE CHIPOTLE PEPPER AND
MIXED THAT UP AND WE LAYERED THAT
WITH A LAYER OF TORTILLA CHIPS AND
THE CHICKEN BROTH AND THE MEAT MIXTURE ANDS CHEESE AND CHIPS
AND MEAT MIXTURE AND ENDED IT WITH CHIPS AND CHEESE AND COOK
IT JUST UNTIL IT'S BUBBLING ABOUT 30 MINUTES BECAUSE
EVERYTHING IS COOKED. HAVE YOU TASTE TODAY YET?
>> YEAH. IS THAT AS BIG A SPOON
YOU GOT? >> IT'S GOOD.
>> IT'S GOOD. >> AND EASY WAY TO USE UP BIRDS
IN THE FREEZER. TRY THAT. WE WILL CONTINUE TO CALL IT
DOVE/QUAIL ENCHILADA CASSEROLE EVEN THOUGH IT'S MADE WITH
QUAIL THIS TIME.
>> RIGHT NOW. >> "COOKING ON THE WILD SIDE"
FEERCHED RECIPES ARE AVAILABLE ON THE WEB AT WWW. AETN .ORG
/"COOKING ON THE WILD SIDE" OR BY CALLING AETN VIEWER
SERVICES.