>> CAN YOU BELIEVE IT?

>> NO I CAN'T.

>> YOU'VE BEEN DOING THIS MANY YEARS.

>> WE HAVE HAD FUN AND GOT ALL OF THE STATE.

WE'VE COOKED A LOT OF DIFFERENT THINGS STICK AROUND I THINK YOU'RE GONNA LIKE IT.

>> OUT OF THE DEER HUNT INTO A FINISHING DISH.

PHYLLIS SPEER COOKS VENISON PARMESAN.

>> VENISON PARMESAN THIS IS ALMOST 1 OF THOSE FOOD FOOD RECIPES AND OH IS IT EVER GOOD.

MY NEIGHBORHOOD IN JAN AND BUFFALO MY DAUGHTER TO SOLDER SENT THIS RECIPE.

I CHANGED A LITTLE BIT.

IT IS A GREAT WAY TO FIX VENISON.WE TOOK VENISON HAM, ABOUT TO POUNCE A BIT AND CHANTED UP IN ABOUT TWO MINCED CHUNKS.

YOU MARINATED 1 TO TWO DAYS.

24 TO 48 HOURS.

>> 48 HOURS IS BETTER?

WELL YES, IN THE REFRIGERATOR.

THE MARINATED IS SO SIMPLE.

WHAT YOU DO IS TAKE GOOD SEASON SALAD DRESSING.

REALLY GOOD ALL ABOUT POLIO AND BALSAMIC VINEGAR AND READ THE PACKAGE DIRECTIONS.

PUT YOUR VENISON IN THERE.

START EVERY ONCE IN A WHILE WHILE YOU IT'S MARINATED A DAY OR TWO.

AFTER YOU MARINATED IT THEN IN THE SKILLET YOU BROUGHT IN THE SKILLET.

WITH A GREEN ONIONS, GREEN PEPPERS, A LITTLE BACON AND SOME GARLIC.

A LITTLE ALL OF OIL AND BROWN IT ON ALL SIDES.

TAKE IT OUT.

THIS IS THE FUN PART.

WE ARE TO HAVE SOMEBODY HERE.

THIS IS AARTI BEN BROWN.

YOU ROLL YOUR MEAT AND PARMESAN CHEESE.

ROLL IT IN PARMESAN CHEESE AND TAKE A LITTLE SLICE OF BACON, WRAP THAT BACON AROUND IT AND SECURE IT WITH A TOOTHPICK.

THEN WE WILL BROIL IT.

I AM GOING TO FIX THESE FEW UPRIGHT HERE.

THEN IF YOU WILL PUT THEM IN THE OVEN.

WHILE THEY ARE BOILING I AM GOING TO SHOW YOU HOW TO MAKE THE SAUCE FOR THIS.

>> ANYTHING IS GOOD WITH PARMESAN CHEESE.

>> YOU KNOW WHAT, THIS IS NOT ONE OF THOSE REAL LOW-FAT DISHES OBVIOUSLY.

HONESTLY PARMESAN CHEESE IS A LOW-FAT CHEESE.

THAT HELPS US OUT SOME.

>> RIGHT.

WELL IT WORKS AND THAT IS THE MAIN THING.

>> ON IT IS GOOD.

WE ARE GOING TO ADD SOME MORE PARMESAN CHEESE IN THE SAUCE THAT WERE GOING TO MAKE.

MARK IT TAKES A LITTLE WHILE TO GET THOSE BIG CHUNKS BROWN.

>> YOU WANT TO GET THEM BROWN, ORGANA BROIL THIS JUST LONG ENOUGH TO FOR THE BACON TO GET CHRIS.

YOU WANT YOUR VENISON SOMEWHAT DONE WHEN YOU START.

ALTHOUGH, REMEMBER EATING MOST WILD GAME PARTICULAR VENISON, DUCK AND THINGS LIKE THAT.

YOU DO NOT WANT REAL WEARER.

YOU DON'T WANT REAL DONE.

IT GETS TOUGH AND STRONG WHEN IT'S DONE.

THOSE ARE DONE.

IF YOU WILL PUT THOSE OVER THERE IN THE BROILER.

I HAVE THE BOILER SITTING ON THOUGH.

I WILL START THE SAUCE.

WHAT WE HAVE DONE HERE IS THIS IS JUST A REGROUND ARE VENISON.

THIS IS WHAT IS LEFT AND WHAT'S REMAINING.

IT IS STILL THE BACON AND THE GREEN ONIONS AND THE GREEN PEPPERS AND THE GARLIC.

WHAT WE ARE WANT TO DO IS GET THIS TO SIZZLING.

>> THAT LOOKS LIKE A GOOD BISCUIT SWAP.

>> ABSOLUTELY.

IF YOU WOULD HAND ME THAT CUP THAT HAS A CUP OF BEEF BROTH IN IT.

WE ARE GOING TO ADD A CUP OF BEEF BROTH TO THIS.THEN, WE ARE GOING TO ADD THAT WINE.

WE ARE GOING TO AND A CUP OF RED WINE.

YOU BETTER AND READ THE MEASURING CUP, I DO NOT WANT PEOPLE TO SAY I'M PUTTING INTO MUCH WINE.

>> THIS IS FOR TV, I AM MEASURING.

JUST A GOOD DRY BREAD WINE THAT WILL COOK DOWN.

WHAT WE WILL DO IS, WE WILL BRING THIS TO A BOIL.

THEN IT IS GOING TO SIMMER AND WE WILL REDUCE IT DOWN TO ABOUT HOUSE.

WHILE THIS IS REDUCING TO HALF, WE ARE GOING TO GO OVER AND LOOK AND SEE HOW THE VENISON IS COMING ON AND IF IT IS BOILING.

WHEN IT GETS TO THE PART TO ADD THE NEXT UP WE WILL COME BACK.

HOW ABOUT THAT?

OKAY?

>> AS YOU SEE THIS IS REDUCED DOWN TO ALMOST HALF JOHN.

WE ARE GOING TO DO THE FINISHING TOUCHES WHICH ARE VERY SIMPLE.

MIKE ONE OF THE REALLY NICE THINGS ABOUT REDUCING SAUCE.

IT PUTS THE SMELL OUT.>> OH, ALL OVER THE HOUSE.

>> IT'S LIKE COOKING BREAD.>> WHAT YOU GONNA DO YOU CAN ADD THE PARMESAN CHEESE THAT WE HAD LEFT OVER.

YOU WANT TO ADD A CUP OF BUTTER HALF A CUP APARTMENT PARMESAN CHEESE.

I WILL PUT THAT IN A LITTLE BIT MORE.

STIR THEM AROUND.

PROBABLY ABOUT AND A HALF A CUP.

YOU CAN PUT MORE OR LESS IF YOU WANT TO.

JUST UNTIL IT LOOKS GOOD.

>> YOU CANNOT PUT TOO MUCH.

>> NOT TOO MUCH PARMESAN CHEESE.

WHEN THAT GETS TO MELTING WE ARE GOING TO STIR IN CREAM.

PURE CREAM.

>> THIS IS NOT FOR HIGH CHOLESTEROL DIETS.

KNOCK NO, YOU PROBABLY DO NOT WANT TO.

YOU COULD USE HALF-AND-HALF.

I WILL TELL YOU SOMETHING IF YOU HAVE A PROBLEM WITH CHOLESTEROL.

WHAT YOU CAN DO INSTEAD OF PURE CREAM, YOU SKIMMED MILK.

IT WILL GIVE YOU THE SAME CONSISTENCY AND TEXTURE.

THIS IS ALL DONE.

IF YOU WILL GET THOSE VENISON OUT OF THE BROILER.

I BET IT IS DONE.

WE WILL BE READY.

THIS MAKES A BEAUTIFUL, BEAUTIFUL RICH SAUCE.

>> WHOA, LOOK AT THIS.

>> DON'T DON'T ALSO GREAT.

SET THEM RIGHT OVER HERE.

AND ON THIS PAN.

>> ISN'T THAT SOMETHING.

PRETTY.>> BUSH ONE OF THOSE DEMONIC TIES?I AM GOING LET YOU PICK OUT THE ONE.

WHAT YOU WILL DO IF YOU WANT TO APPEAR PUT THESE ON THE PLATTER AND SERVE THE SAUCE OVER THEM OR YOU CAN JUST PUT THE SAUCE ON THE SIDE.

I BROTHER LIKE TO DO THAT THEN PEOPLE CAN PUT A LITTLE SAUCE OR LAVA SAUCE.

WHICH ONE?

>> DOMINIC AT THIS LITTLE BITTY ONE RIGHT HERE.

>> YOU THINK IT WON'T BE AS HOT, DON'T YOU?

I WANT TO TAKE THIS TOOTHPICK OUT FOR YOU.

THEN I'M IN A TAKE THE SPOON.

>> DOIT THE BACON TOO?

IF YOU LIKE BACON YOU CAN.YOU BETTER SAUCE WITHOUT AND BLOW IT.

LET ME TELL YOU IT IS GOING TO BE WARM.

>> TOLD ME.

NOT VENISON PARMESAN.

YOU TAKE ITALIAN SEASONING AND YOU MIX IT WITH BALSAMIC VINEGAR, A GOOD OLIVE OIL AND LEFT THAT MARINADE 24 TO 48 HOURS.

THE NEXT DAY, YOU POOR LITTLE ALL OF OIL IN YOUR SKILLET.

YOU ADD ONE FOURTH CUP OF GREEN PEPPER, TWO SLICES OF BACON, FORECLOSE OF GARLIC THAT YOU HAVE PRESSED OR CHOPPED UP AND ONE FOURTH CUP GREEN ONIONS.

SAUTI THAT UNTIL HE GETS OFF AND BROWN.TAKE THAT OUT ROLL EACH PIECE IN PARMESAN CHEESE AND WRAP IT IN ONE THIRD TO HAVE SLICE OF BACON.

BOIL IT IN YOUR BROILER UNTIL THE BACON GETS CRISP AND DONE.

THEN YOU MIXTURE IN YOUR SKILLET AT A CUP OF BEEF BROTH, YOU ADDED COUPLE RED MOM REDUCE IT DOWN TO HALF IF NOT MORE.

HALF A COUPLE PARMESAN CHEESE AND A LITTLE BIT OF CREAM.

THEN PUT THE SAUCE OVER IT AND LET'S SEE WHAT JOHN THINKS ABOUT IT?

MARK THIS IS GREAT.

IT IS TENDER, AND MOIST.

WHAT WOULD YOU SERVE WITH THIS?

>> I LOVE TO SERVE THIS WITH RICE.

THE SAUCE IS REAL GOOD WITH RICE AND ALL IN THE WORLD YOU WOULD NEED IS A GOOD BREAD AND A GOOD DINNER ROLL ON THE SIDE.

IN MY GOOD CATCHER WHAT?

>> WELL DONE.

>> RICE ON THE SIDE AND BREAD.

VENISON PARMESAN.

>> COMING UP NEXT ON COOKING ON THE WILD SIDE.

>> THIS WILL BE YOU WILL SEE PEOPLE OFFER US ROAST AND ALL KINDS OF THINGS.

WE WERE GONNA COOK IT AND I THINK THIS IS THE FIRST TIME WE EVER HOOKED ELK ON ARKANSAS ELK.

>> LOOK OUT ROCKY MOUNTAINS BECAUSE HERE HE'LL BE COME IN.

NOT THEY TELL ME IT'S THE REALLY CATALOG.

>> IT IS ONE OF MY FAVORITES.

I LIKE OLD BLOWOUT BLOOD WILD GAME.

ELK IS MY FAVORITE.

>> YOU SEE A LOT OF THEM.

YOU GET DOWN TO PONCA YOU CAN SEE HIM OUT THERE IN THE FIELD THERE.>> TUBE LB HAVE WILD ELK ALL OVER THE PLACE WHERE THEY USED TO BE.

THEY USED TO BE OUT ON THE GRAND PRAIRIE.

>> WE DON'T HAVE THE HABITAT ANYMORE.

>> ELK STROMBOLI.

>> I DO NOT BELIEVE IT.

SAID AGAIN.

NUMBER ELK STROMBOLI.

BUT WE HAVE DONE IS TO TAKE A POUND OF ELK AND WE'VE GROUNDED.

BUT LITTLE SALT-AND-PEPPER IN IT IF YOU WANT.

YOU DO NOT NEED A LOT.

THEN YOU GONNA TAKE THAT OFF THE HEAT.

THIS IS SUCH A SIMPLE RECIPE ARE NOT GOING TO BELIEVE IT.

YOU TAKE THAT OFF THE HEAT AND THERE WERE GONNA PUT ABOUT A TEASPOON OF GARLIC.YOU KNOW HOW I AM?AND IT'S ALSO GARLIC.

I PUT THE EXTRA IN THERE.

ABOUT A TEASPOON OF GARLIC AND ABOUT A TEASPOON OF SALT.

I LIKE TO SALT MY MEAT AFTER IT IS COOKED.

IF YOU LIKE TO SALT YOURS, I GOT A LITTLE TOO MUCH THERE.

IF YOU'D LIKE TO SALT YOURS WHILE YOU'RE COOKING IT OR BEFORE THAT IS OKAY TOO.

THEN ABOUT AND A HALF TEASPOON OF PEPPER.

THAT LOOKS LIKE PEPPER DIDN'T QUITE AND THEN ABOUT A TEASPOON OF ITALIAN SEASONING.

DOESN'T THAT SMOKE GOOD?

>> I'VE NEVER HAD ELK.

I REALLY WOULD LIKE TO KNOW WHAT THEY PUT IN THERE?

>> I WILL TELL YOU.

>> OKAY.ALL RIGHT.

KNOCK THE JAR OF SPAGHETTI SAUCE.

JUST DUMP THAT IN THERE.

JUST WHATEVER FLAVOR, IF YOU WANT SOME EXTRA STUFF IN THERE WILL YOU DO THAT.

>> YOU DON'T HAVE ITALIAN TOMATO SAUCE?

>> ABOUT ONE THIRD CUP, GRATED PARMESAN CHEESE.

IF YOU WANT YOU CAN BUY THE ALREADY GRADED OR YOU CAN GREAT YOUR OWN.

WHATEVER YOU WANT TO DO.

MIX ALL OF THAT UP.

JUST GET IT MIXED REBEL.

NOW COMES THE FUN PART.

SEE THIS LOAF OF FRENCH BREAD HERE JOHN?

>> YES.

>> WELL, WE HOLLOWED IT OUT.

>> TERMITES!

>> YOU JUST CUT THE TOP OFF AND SLICE THE TOP OFF LIKE THAT AND THEN JUST HALLOW IT OUT.

NOW WHAT WE ARE GOING TO DO IS WERE GONNA PUT ABOUT A CUP OR SO OF GRATED MOZZARELLA CHEESE IN THE BOTTOM OF THIS LIKE THIS.

PUT THAT IN THERE.

THEN, WE TAKE THIS ELK MIXTURE AND WE WILL STOP IT IN THIS FRENCH BREAD.

>> STROMBOLI?

>> I HAVE SEEN THIS MADE WITH SAUSAGE AND BEEF AND ALL THAT.

YOU COULD PUT SAUSAGE IN IT IF YOU WANTED TO.

THIS WAY, IT KEEPS IT LOW-FAT AND IT KEEPS IT A LOT MORE HEALTHY.

>> I BET YOU I HAVE EATEN SOMETHING LIKE THIS WITH SAUSAGE IN IT, BECAUSE THIS SMELLS LIKE I HAVE HAD BEFORE.

NO MIKE IT DOES?

NOT MADE WITH ELK I GUESS?

>> NO IT WAS NOT MADE WITHOUT.

>> THEN WE PUT THAT IN THERE, THEN WHAT WERE GOING TO DO IS COVER THIS WITH MORE CHEESE.

MOZZARELLA CHEESE.

SEE THAT CHEESE WILL MELT AND IT WILL MAKE YOUR LID STICK TO IT.

THAT WOULD BE OKAY.

ALL YOU DO IS PUT THAT ON THERE.

HOT CHEESE COMMITTED STICK TO JOHN'S MOUTH.

OH ME.

>> I AM GONNA BLOW IT.>> PUT THE LID BACK ON JUST LIKE THAT.

MASH IT DOWN.

WE WILL PUT IT RIGHT IN THERE.

LIKE THAT.

THEN WE ARE GOING TO COVER IT WITH ALUMINUM FOIL.

YOU CAN WRAP IT, SINCE IT'S IN THIS PAM I BECAUSE I LIKE TO JUST SCRATCH IT UP REAL GOOD AND COVER IT LIKE THAT.

THEN ALL YOU DO IS PUT IT IN A 350 DEGREE OVEN FOR JUST ABOUT 15 MINUTES.

JUST UNTIL IT HEATS THAT BREAD AND THAT MEAT AND THAT CHEESE THROUGH.

>> MAY I?>> I WILL OPEN THE DOOR.

>> HERE I GO.

>> SUCCEEDS YOU CAN MAKE UP A STORY TO TELL ME.

WE WILL BE BACK IN ABOUT 15 MINUTES.

>> TOOK A LITTLE LONGER THAN 15 MINUTES.

>> WE PROBABLY LEFT IT IN THERE ABOUT 20 MINUTES.

ACTUALLY IT IS AARTI COOK.

ALL YOU NEED TO DO AND EVERY OVEN IS GOING TO BE DIFFERENT, IS JUST PUT IT IN THERE AND YOU JUST WANT THE CHEESE TO BE MELTED.

DOESN'T LOOK PRETTY QUICK TO MARK ALL MY GOODNESS.

NO MARK THIS IS A GREAT THING TO SERVE.

ALL YOU NEED IS THIS, YOU GOT YOUR BREAD, YOUR MEAT, YOUR CHEESE.

THEN YOU HAVE A SALAD AND THEN YOU HAVE A COMPLETE MILL.

WE HAVE PUT IT OFF AS LONG AS WE CAN TO SLICE IT.

WE TRY TO LET IT COOL A LITTLE BIT.

LET'S SLICE IT AND SEE WHAT WE HAVE.

>> OH THANK YOU.

>> YOU'RE WELCOME.

IT IS REALLY PRETTY TOEAT TOO.

LOOK ABOUT ISN'T IT PRETTY?

>> YOU JUST SLICE IT LIKE THAT.

AND PUT IT ON A PLATE LIKE THAT.

THEN YOU SERVE IT AND IT IS REAL PRETTY.

LIKE I SAID YOU GOT YOUR BREAD, YOUR MEAT.

YOU TRY NO .

>> THIS IS CALLED ELK STROMBOLI.

YOU GONNA TAKE A LOAF OF FRENCH BREAD.

YOU'RE GONNA TAKE GROUND ELK, BROWN THAT AND MIXON GARLIC GRANULES, SALT, PEPPER, ITALIAN SEASONING.

SMALL JAR OF SPAGHETTI SAUCE.

SOME PARMESAN CHEESE.

THEN PUT A LAYER OF CHEESE PUT YOUR MEAT MIXTURE IN THERE, ANOTHER LAYER CHEESE AND PUT THAT ON TOP JUST LONG ENOUGH TO MELT.

THAT ALL THAT'S ALL THERE IS TO IT.

>> I THINK OF GONNA BE ABLE TO SPEAK ITALIAN.

>> THAT IS NOT ITALIAN THOUGH IS IT.

VIVA LA ELK STROMBOLI.

OKAY?

>> TRY IT.

>> COMING UP NEXT ON COOKING ON THE WILD.

>> THE RECIPE WE RECEIVE MORE REQUEST FORM THAN ANY OTHER THING THAT THE LISTED IS THE VENISON JERKY RECIPE.

SHE HAS ANOTHER ONE, IT IS A LITTLE BIT THE SAME IN A LITTLE BIT DIFFERENT.

>> A LITTLE BIT DIFFERENT BUT A LITTLE BIT THE SAME.

THIS ONE MAY BE LONG AND TWO AND SOME PEOPLE NEED TO COMMENT.

THE BASIC DIFFERENCE JOHN, IS YOU USE IT GROUND MEAT INSTEAD OF SAUSAGE OF IT OR STRIPS OF IT.

IT MAKES IT A LOT EASIER TO CHEW.

IT DISSOLVES MUCH QUICKER.

I THINK IT MIGHT BE A LITTLE EASIER TO QUICK WIT COOK WITH.

NOT EVEN A SHOWS ALL THE INGREDIENTS?

>> ON THE SHOW YOU HOW TO DO IT.

IT IS SO SIMPLE.

I WILL NEED YOUR HELP IN A MINUTE.

FIRST WE ARE GOING TO TAKE THREE COUNTS OF GROUND VENISON.

USE REALLY LEANED VENISON.

DO NOT USE THE STUFF THAT AT THE PACKAGE STORE.

USE REALLY MEAN.

THIS COMES FROM THE HAM.

IT IS REALLY GOING TO BE GOOD.

NUMBER GOING TO PUT TWO TEASPOONS OF LIQUID SMOKE.

>> THIS HAS NOT BEEN MARINATED?

>> THIS HAS JUST BEEN GROUND.

RIGHT BEFORE WE CAME ON WE GROUND THAT.

WE'RE GOING TO PUT TWO TEASPOONS OF LIQUID SMOKE.

NOTICE I AM USING A MEASURE.

SORT OF.

KIND OF.

THEN WE ARE GOING TO DO TWO TEASPOONS OF SALT.

JUST PLAIN SALT.

THAT'S ONE, THAT'S TWO.

K-9 TEASPOONS OF ONION POWDER.

YOU CAN DO THAT THE SAME WAY?

YES MY SWELL.

>> THAT'S ONION POWDER, NOT ONION SALT.

>> USE ONION POWDER NOT ONION SALT.

THERE WERE GONNA USED TO TEASPOONS OF ONION POWDER.

YOU DON'T ACTUALLY TYPICALLY.

>> THAT MIGHT NOT POUR REALLY WELL.

OKAY?

THEN WE ARE GOING TO USE AND A HALF A CUP OF WORCHESTER STAR SAUCE.

>> HALF A CUP?

>> IT SOUNDS LIKE A LOT BUT REALLY DELIVERS IT UP GOOD.

>> YOU JUST CAN'T GET TOO MUCH WORCHESTER STAR SAUCE.

>> I DON'T THINK SO EITHER JOHN.

THEN, WE ARE GOING TO PUT AND A HALF, I'M SORRY BUT FOURTH OF A CUP OF BROWN SUGAR.

PACKET.

THEN WE WILL TAKE IT AND WORK IT ALL TOGETHER JUST LIKE THAT.

>> LISTEN ON GARAGE DO NOT.

YOU REALIZE THAT'S THE PART I'M QUALIFIED FOR.

>> YOU WILL GET TO DO YOUR PART IN A MINUTE.

WHAT I WANT YOU TO DO WHILE YOU ARE MIXING THIS UP REAL GOOD JOHN.

I WANT YOU TO TAKE A PIECE OF THAT WAX PAPER.

TRY FOUR INCHES LONG OR SO.

PUT IT DOWN ON THE CABINET.

OKAY?

>> WEARS A CUTTER OFFER.

>> THESE MODERN CONVENIENCES.

I BET YOU USE PLASTIC WRAP, DON'T YOU?

C. NO MARK YOU DON'T HAVE ANY SCISSORS HAVE YOU?

>> NOT TO PUT THE PRESSURE ON BUT WE HAVE TO HAVE ANOTHER PIECE ABOUT THAT LONG.

>> PHILLIPS, OH MY GOODNESS IS GETTING OBLIGATED.

NO MARK OKAY WATCH THIS.

WATCH THIS.

I LOST MY NERVE.

[LAUGHTER].

>> OKAY WERE NOTE LAID OUT RIGHT ON TOP OF THAT.

TAKE ONE THIRD OF YOUR MIXTURE THAT YOU'VE DONE.

AND MAKE A RECTANGLE LIKE THAT.

PUT THAT ON TOP OF IT.

>> DO NOT SET DOWN ON IT.

GET A ROLLING PIN.

>> GET A ROLLING PIN AND YOU CAN ROLL IT OUT TO ABOUT ONE EIGTH OF AN INCH.

>> THAT'S NOT HARD TO ROLL OUT AT ALL.>> OH NO NOT AT ALL.

>> THE HARDEST PART OF DOING THIS IS TRANSFERRING THIS MEAT FROM HERE TO THE THING WE'RE GOING TO DRIED ON.

>> IT CAN'T ALWAYS BE PERFECT.

>> ABOUT ONE EIGTH OF AN INCH.

DO YOU THINK THAT'S ABOUT ONE EIGTH OF AN INCH?

>> IT LOOKS LIKE IT TO ME.

NOT?

TAKE THIS OFF.

BEFORE WE DO THAT JOHN, WHAT I DO IS TAKE A PIZZA CUTTER.

AND JUST SCORE IT.

LIKE THIS.

>> CO., THOSE ARE TO BE OR STRIPS.

>> YES THESE ARE GOING TO BE THE STRIPS.

I FOUND THAT IT'S EASIER TO LEAVE LIKE THIS BECAUSE THEY ARE GONNA BREAK.

THIS IS A SCREEN, BECAUSE I USE A DEHYDRATOR.

JUST LAY IT ON THERE.

>> OKAY.

>> PULLED ON THAT SIDE.

NOW YOU HOLD BOTH SIDES AND I WILL HOLD THE SIDES.

WE'RE GOING TO FLIP IT.

1-2-3 FLIP.

NOW JUST SET IT BACK DOWN.

>> WHAT'S WRONG WITH THAT?

>> NOT NEARLY A THING.

THERE WE GO.

THEN WHAT I DO ESCORT AGAIN RIGHT ON TOP OF THOSE LINES WERE ESCORTED BEFORE.

>> I FORGOT WHICH WAY IS UP AND WHICH WAYS DOWN.

>> LET'S TAKE THAT OFF.

CUT IT LIKE THAT.

RIGHT WHERE YOU CUT IT BEFORE.

THEN WE ARE GOING TO PUT THIS IN THE DEHYDRATOR AT 150 DEGREES.

YOU CAN PUT IT IN YOUR OVEN.

MAKE SURE IT IS 150 DEGREES.

IT'S GONNA BE FOR 4 TO 8 HOURS.

DO NOT TURN IT OFF AND JUST LEAVE IT IN THERE.

I PREFERRED IN THE DEHYDRATOR.

YOU CAN PUT IT IN THE OVEN.

>> WHILE YOU RECAP.

I KNOW YOU ARE TO HAVE SOME MADE.

>> WE DID NOT WANT TO SIT AROUND WITH THAT LONG.

SO, I MEDITATE HOW TO DO IT.

YOU TAKE THREE COUNTS OF GROUND VENISON, TWO TEASPOONS OF LIQUIDS SOAP, TWO TEASPOONS ONION POWDER, TWO TEASPOONS OF GARLIC POWDER.

I HAVE A CUP OF SOY SAUCE, HALF A CUP OF WORSHIPS OUR SAUCE, FOURTH CUP BROWN SUGAR.

THE JUST MAKES IT ALL UP REALLY GOOD.

ROLL IT OUT, PUT IT ON HERE.

IF YOU DON'T HAVE A DEHYDRATOR WITH THE SCREEN SPIRIT YOU CAN HAVE USE COOKIE SHEETS WITH A LIMO FOR ON THEIR PART PUT IT ON THERE, ESCORT.

PUTTING YOUR OVEN 8 TO 12 HOURS AT 150 DEGREES.

NOT LISTEN, THAT IS GOOD.

>> DOES TASTE GOOD, DOESN'T IT?

DOES TASTE JUST AS GOOD AS THE OTHER.

IT IS EASIER TO CHEW.

UNLIKE THE OTHER BETTER.

I LIKE TO PUT IT IN MY MOUTH AND SUCK ON IT WHILE YOU'RE FISHING.

I YOU DON'T HAVE TO WORRY ABOUT SPELLING AROUND MY HOUSE.

HE NEVER LOST THAT LONG.

KNOCK THAT IS VENISON GENERALLY JERKY.

EMMA COMING UP NEXT ON COOKING ON THE WILD SIDE.

>> THIS SEASON AND ARKANSAS OFFERS SO MANY OPPORTUNITIES TO HAVE GOOD MEAT FOR THE TABLE.

ONE OF THE THINGS THAT WE WANT TO TALK ABOUT TODAY AND SHOW YOU HOW TO DO IS VENISON JERKY.

OFTEN TIMES WE WILL DO IT IN ROWS, WILL DO IT MANY DIFFERENT WAYS.

THIS IS A WONDERFUL WAY TO USE VENISON THAT WILL KEEP IN YOUR REFRIGERATOR OR IN YOUR FREEZER OR UP ON THE SHELF FOR A WHILE.

YOU CAN USE IT WHEN YOU'RE OUT CAMPING.

YOU CAN USE IT TO SNACK ON AS YOU WALK BY.

IT DOES NOT LAST VERY LONG IN OUR HOUSE.

IT IS REAL GOOD JUST TO TAKE AROUND WITH YOU AS YOU'RE ON AN OUTING OR IT IS REALLY GOOD TO CUT UP INTO SOUPS AND RICE AND THINGS LIKE THAT.

AND RECONSTITUTE ITSELF AND FLAVOR SOMETHING ELSE THAT YOU'RE COOKING.

TODAY WERE GONNA SHOW YOU HOW TO MAKE VENISON JERKY.THE FIRST THING YOU NEED TO BE CONCERNED WITH IS TO GET A GOOD CUT OF MEAT AND GET THE MEAT HAS NO FAT ON IT.

YOU DO NOT WANT ANY FAT WHEN YOU ARE CUTTING IT UP TO MAKE JERKY.

YOU NEED A VERY SHARP KNIFE.

I HAPPEN TO BE FORCING THIS THAT HAS A FRIEND THAT HAD MADE THIS NIGHT FOR ME.

AND KEEPS IT REAL SHARP FOR ME.

YOU WANT TO CUT IT INTO STRIPS.

YOU CAN CUT IT NO THICKER THAN ONE FOURTH OF AN INCH.

THEY DO NOT HAVE TO BE THE SAME SIZE.

THEY DO NOT HAVE TO BE EXACTLY THE SAME THICKNESS.

YOU JUST WANT TO MAKE SURE THAT YOU DO NOT GET, YOU CUDDLE UP OFF.

ONCE YOU GET ALL YOUR PIECES CUT.

THEN YOU PUT THEM OVER IN A BOWL AND YOU WANT TO LAY THEM JUST DOWN IN A SINGLE LAYER.

WE HAVE SOME HERE THAT WE'VE ALREADY LAYERED.

PUT THEM IN THE SINGLE LAYER AND YOU WILL MIX UP YOUR MARINADE.

NOW, WHEN YOU START TO MAKE A MARINADE FOR JERKY, LET ME TELL YOU.

YOU CAN FIND 100 DIFFERENT WAYS TO DO IT.

100 DIFFERENT THINGS TO PUT IN IT.

WHAT I LIKE TO DO IS A VERY SIMPLE MARINADE.

THEN I CAN ADD CREOLE SEASONING, THINGS LIKE THAT LATER IF I WANT TO FLAVORED A PARTICULAR WAY.

WHAT WE DO, IS I'M GOING TO TAKE A CUP OF SOY SAUCE.

POUR THAT IN THE BOWL AND THEN WERE GOING TO USE ONE FOURTH CUP WORSHIPS OUR SAUCE.

IN ONE FOURTH CUP BROWN SUGAR.

THEN WE ARE GOING TO TAKE A TEASPOON OF GARLIC POWDER AND A TEASPOON OF ONION POWDER.

ABOUT A TEASPOON AND AND A HALF OF SALT.

PUT ABOUT A TEASPOON OF FRESH GROUND PEPPER.

I LIKE TO DO IT REAL COURSE GROUND.

ABOUT A TEASPOON OF LIQUID SQUAWK SMOKE.

A DASH OF TABASCO.

THEN WE ARE JUST GOING TO MIX ALL THAT UP.

PORT OVER THE VENISON THAT YOU HAVE SLICE.

BE SURE TO HAVE JUST ONE LAYER IN THE BOWL.

THAT IS ALL YOU HAVE TO DO.

THEN YOU CAN PUT THAT IN THE REFRIGERATOR FOR 12 TO 24 HOURS.

IF YOU HAVE TO PUT IT IN A LITTLE LONGER THAT IS OKAY TOO.

AFTER THAT COMES OUT OF THE REFRIGERATOR.

THIS IS WHAT IT LOOKS LIKE.

THEN YOU'RE READY TO PUT IT IN THE DEHYDRATOR.

NOW I SAY DEHYDRATOR BECAUSE THAT'S WHAT I USE.

YOU CAN USE A REGULAR OVEN AND THAT WILL BE JUST FINE.

YOU WANT TO SET YOUR OVEN TO ABOUT 150 275 DEGREES.

I USE THE TRAYS FROM THE DEHYDRATOR.

LIKE THIS THAT ARE MESH BECAUSE THE AIR CIRCULATES THEM AROUND THEM REAL WELL.

THEN, ALL YOU DO IS LAY THE STRIPS OF VENISON SIDE-BY-SIDE ON YOUR TRAIN.

THEY CAN TOUCH BECAUSE THEY ARE GONNA SHRINK SOMEWHAT.

YOU CAN LAY THEM SIT SIDE-BY-SIDE BUT DO NOT OVERLAP THEM.

WHEN YOU GET THE TRAY COMPLETELY COVERED THEN YOU PUT IT IN MY CASE THE DEHYDRATOR IN YOUR CASE THE OVEN IF YOU'RE GOING TO USE THE OVEN.

DO NOT CLOSE THE DOOR TO THE OVEN OR THE DEHYDRATOR.

SET IT ON FOR ABOUT 10 TO 12 HOURS.

THEN LEAVE IT ON AND LEAVE THE DOOR AJAR.

WHEN YOU COME BACK, YOU CAN CHECK IT EVERY ONCE IN A WHILE IF YOU CAN KEEP FROM EATING IT THEN YOU WILL BE DOING BETTER THAN I DO.

THIS IS WHAT YOU WILL HAVE.

THIS IS WHAT THE VENISON JERKY LOOKS LIKE.

IT IS NOT REAL PRETTY TO LOOK AT BUT I ASSURE YOU THAT TASTING IT MAKES UP FOR THE WAY IT MAY LOOK.

IT IS WONDERFUL TO USE IN ALL KINDS OF RECIPES TO SNACK.

PUT IN YOUR POCKET WHEN YOU'RE OUT DOING THOSE LONG HIKES OR CANOEING.

ANYTIME YOU WANT TO USE IT.

VENISON JERKY WILL DO THE TRICK.

>> COOKING ON THE WILD SIDE FEATURED RECIPES ARE AVAILABLE ON THE WEB AT AE NT.ORG/COOKING ON THE WILD SIDE.

OR BY CALLING 800-662-2386.