Phyllis Speer: DO YOU LIKE TO QUAIL HUNT?

>> John Philpot: I AM SO GLAD YOU ARE SUCH A GOOD SHOT THANK YOU.

>> I AM HERE TO TELL YOU I DID NOT FIND ONE SHOT IN THESE THUS FAR SO HOW THEY GOT ON THE FIELD TO THE FRYING PAN I DON'T KNOW.

YOU JUST CAN'T HARDLY MESS UP QUAIL.

IT IS SO GOOD.

IT'S HOWEVER YOU DO IT.

THIS IS A REAL SIMPLE RECIPE.

REAL SIMPLE WAY TO DO IT BUT IT'S REALLY GOOD AND IT'S ELEGANT.

BAKED QUAIL, MELT A STICK OF BUTTER IN A SKILLET.

TAKE THIS QUAIL AND JUST WIPE IT DRY WITH SALT AND PEPPER LIGHTLY AND BROWN THE WHOLE QUAIL IN THE BUTTER.

>> John Philpot: DO NOT HAVE A BATTER.

>> Phyllis Speer: NO.

JUST BROWN IT.

JUST GOLDEN BROWN.

PUT THEM IN THE BAKING DISH.

YOU MAKE A LITTLE BIT OF SAUCE TO PUT OVER THEM.

THIS BUTTER LEFT IN THE SKILLET YOU WILL USE IT AND PUT JUST A BUNCH OF GREEN ONIONS.

MORE THAN HALF THE GREEN PART.

IT'S AN EIGHT OUNCE PACKAGE OF MUSHROOMS, CLOVE OF GARLIC PRESSED.

IF YOU DON'T HAVE A PRESS JUST CHOP IT UP.

THIS SEEMS TO GET THE JUICES OUTBETTER WHEN YOU PRESS IT .

YOU CAN USE LESS GARLIC AND IT HAS MORE GARLIC FLAVOR.

SAUTI THOSE UNTIL THE ONIONS GET SOFT AND THE MUSHROOMS GET SOFT.

ABOUT THEM GETTING DONE BECAUSE WE ARE GOING TO POUR THIS MIXTURE OVER THE QUAIL.

HE PUT IN THE QUAIL.

YOU JUST REALLY WANT TO GET THIS AROUND ALL STIRRED UP AND THEY ARE STARTING TO GET SOFT.

>> John Philpot: IT'STHE SECRET .

>> IS THE SECRET TO COOKING ANY WILD GAME.

COULD GET SLOW.

IT WILL BE TENDER AND MUCH MORE TASTY.

IT WON'T BE LIKE CHEWING ON THE TONGUE OF A SHOE [LAUGHTER] >> John Philpot: YOU HAVEN'T COOKED THAT FOR ME.

>> Phyllis Speer: WE CAN WHIP UP SOME SOUP.

>> John Philpot: I AM WAITING.

>> Phyllis Speer: THESE ARE BEGINNING TO GET SOFT.

WE WILL ADD TO THAT AND JUST ADD IN ABOUT A TABLESPOON OF LEMON JUICE.

FRESH LEMON JUICE.

WE WILL ADD IN ABOUT A CUP OF DRY WHITE WINE.

HE ALMOST PUT TOO LITTLE AND THERE.

>> WE WILL ADD JUST ENOUGH SALT ANDPEPPER .

JUST TO MAKE IT FLAVORFUL NOT ALOT .

WE MIGHT EVEN PUSH THIS FRESH GROUND PEPPER AND THEY ARE.

>> John Philpot: THAT'S ALWAYS GOOD.

>> Phyllis Speer: AND THEN, AFTER WE STIRRED UP AND SEE IT'S GOTTEN TO BOILING HERE IT LOOKS GOOD ALREADY.

>> LET ME GET A WHIFF OF THAT.

YES WE POUR THIS OVER THE QUAIL AND IF YOU WOULD BE SO KIND TO HIM BE THE PIECE OF ALUMINUM FOIL OVER THERE WE WILL COVER THIS UP AND ADD THIS AROUND BECAUSE WE WANT THE QUAIL WHEN WE TAKE THAT OFF AND WE WANT THE QUAIL TO GET BROWN FOR US.

HE WANTS A FAIRLY TIGHT SEAL ON THIS.

OVEN OVER HERE I DON'T THINK IT WILL GET HOT THERE.

>> I DON'T THINK SO.

>> DOESN'T MAKE YOU HAPPY?

>> ALMOST.

HOW DID I KNOW YOU WOULD DO THAT?

YOU PUT THAT IN THE 350 DEGREE OVEN AND WE WILL LEAVE THAT FOR 45 MINUTES AND COME BACK AND TAKE THE TOP OFF AND BROWN AND COOK IT FOR ANOTHER 15.

WE WILL SHOW IT TO YOU AS A FINISHED PRODUCT AND PUT ITON THE PLATE FOR JOHN TO TASTE .

>> John Philpot: MY WATCH SAYS IT'S BEEN IN THERE IN OUR.

>> IT SMELLS AS IF IT'S BEEN IN THERE AN HOUR.

LET ME SEE.

>> OH MY GOODNESS.

DOESN'T THAT LOOK PRETTY?

>> LOOK AT THAT.

>> IT IS SIZZLING.

GOODNESS.

>> SEE HOW SIMPLE IT IS?

SEE HOW PRETTY AND GOLDEN IT I ?

ABBA PLATE FIXED UP HERE WITH ALL THE VEGGIES AND RICE.

HOW ABOUT IF I PUT ONE OF THESE ON HERE.

>> I AM ALMOST NOT GOING TO TASTE THIS.

IT'S SO PRETTY.

ALMOST.

YOU WANT SOME OF THESE MUSHROOMS ON THIS RICE?

>> YES.

PUT A LITTLE BIT MORE JUICE.

IF YOU ATTEMPT TO TASTE IT AND COOL IT OFF, I WILL RECAP FOR THEM.

>> BAKED QUAIL WITH WILD RICE.

WE HAVE USED A QUAIL, JUST WASH IT OFF AND PATTED DRY.

LIGHTLY SALT AND PEPPER INSIDE AND OUT.

IN HEAVY SKILLET, SAUTI IN MELTED BUTTER UNTIL GOLDEN BROWN.

PLACE IN SHALLOW BAKING DISH WHICH HAS BEEN COATED WITH VEGETABLE SPRAY.

SAUTI MUSHROOMS, GREEN ONIONS, AND GARLIC IN BUTTER REMAINING IN SKILLET UNTIL SOFT.

ADD WINE AND LEMON JUICE TO SKILLET, STIRRING WELL.

ADD ADDITIONAL SALT AND PEPPER TO TASTE.

POUR OVER QUAIL.

ADD A CUP OF DRY RIGHT WHITE WINE AND SALT AND PEPPER TO TASTE.

MIX IT UP AND POURED OVER THE QUAIL.

PUT IT IN THE OVEN AND COVER THEM REALLY GOOD WITH FOIL.

BAKE THEM FOR 45 MINUTES.

TAKE THE LAST 15 TO TAKE THE FOIL OFF SO THEY WILL GET MORE BROWN.

THIS IS WHAT YOU COME OUT WITH.

>> John Philpot: EVERYONE HAS TO TRY THIS.

BAKED QUAIL WITH WILD RICE.

>> YOU LIKE WILD RICE TOO?

IT'S GRASS SEED.

>> IT SURE IS.

IT'S NOT EVEN RICE.

IT'S SIMPLE.

A SIMPLE RECIPE.

HARDLY MESS UP QUAIL.

IT'S ONE OF THOSE GOOD BUT TASTY THINGS.

>> LAYER PEN.

THAT IS THE WORD.

TRY IT YOU WILL LIKE IT.

COMING UP NEXT ON COOKING ON THE WILD SIDE.

>> JohnPhilpot: I HOPE YOU'RE COOKING SOMETHING SUBSTANTIAL.

I'VE HAD A HARD WINTER .

RECENTLY I HAVEN'T HAD MUCH.

ANYWAY WE ARE COOKING SUBSTANTIAL TODAY.

COOKING DUCK.

DUCK IS SUBSTANTIAL.

YOU TAKE DUCK BREAST.

I'VE TAKEN JUST HALF OF ONE DUCK BREAST.

FIRST OF ALL WE WILL BEAT THE EGG.

WE WILL HAVE AN EGG WASH.

>> ONE HEN EGG.

THEN WE PUT A LITTLE BIT OF MILK IN THIS.

>> John Philpot: I KNEW SHE WOULD HOLD IT.

SHE CAN'T SERVE IT WITHOUT IT.

I WILL DOUBLE UP ALL OF MY MEAT.

I DIPPED IN FLOUR.

>> PLAIN FLOUR.

NOT EVEN SEASONED.

I WILL PUT IN THE EGG WASH.

I WILL TAKE SOME PARMESAN CHEESE AND MIX IT IN WITH THESE SEASONED BREADCRUMBS.

I THINK IT WILL HAVE THE SALT IN IT.

YOU COULD SALT AND PEPPER THE DUCK BREAST BEFORE YOU GET STARTED IF YOU WANT TO.

THIS IS PRETTY SALTY.

WE DIP IT IN THE EGG MIXTURE.

WE DIP IT IN THE BREADCRUMBS.

WE PUT ABOUT TWO TABLESPOONS OF BUTTER IN THE SKILLET AND WE WILL JUST BROWN THEM.

I HAVE TO DO ALL OF THOSE.

IT IS CHEESE.

IT COMES LATER.

>> I AM PUSHING YOU AND RUSHING YOU.

>> YOU ARE.

ARE YOU THAT HUNGRY?

>> John Philpot: YES, I AM.

>> Phyllis Speer: SENT YOU HAD A HARD WINTER, I AM WORRIED ABOUT YOU SPEAK THREE IT'S VERY DIFFICULT TO KEEP FROM SNORING.

JOHN, THE SECOND BATCH OF DUCK BREAST ARE BROWNED AND READY.

>> John Philpot: ARE THEY BROWNED ORDONE?

>> Phyllis Speer: THEY ARE NOT COMPLETELY DONE BECAUSE WE COOKING IN THE OVEN .

THEY ARE BROWN PRETTY GOOD.

REMEMBER, YOU DON'T WANT TO COOK DUCKDONE .

IF YOU COULD GET DONE IT WILL TASTE JUST LIKE LIVER.

RIGHT BEFORE THE SECOND BATCH GOT DONE, WHAT I DID WAS ADDED ABOUT A TABLESPOON OF GARLIC.

YOU PUT GARLIC IN WITH A STAR IN IT BURNS.

IT BURNS A LOT FASTER THAN ONIONS WHEN YOU'RE TRYING TO COOK.

SO, NOW WE TAKE THE DUCK BREAST IN THE BAKING PAN AND MOVE IT OFF.

WILL PUT IT RIGHT HERE.

>> I WILL BURN MYSELF ON IT.

>> Phyllis Speer: NO YOU WON'T.

LOOK HERE.

>> John Philpot: LOOKOUT!

>> Phyllis Speer: LOOK THERE.

WHAT DO YOU THINK ABOUT THAT?

?

>> John Philpot: WHERE DID YOU GET IT?

>> Phyllis Speer: I GOT IT AT THE GETTING PLACE.

EVERY KITCHEN STORE WILL CARRY IT.

MY DUTCH OVEN COOKING BODIES IN THE REDNECK GOURMET TOLD ME ABOUT THIS.

AND WHAT DO THE BISCUITS THINK ABOUT IT?

>> SO NOW, WHAT WE WILL DO IS PUT A LITTLE BIT OF TOMATO SAUCE.

ALITTLE BIT OF TOMATO SAUCE ON EACH ONE .

IT'S EACH OF THESE DUCK BREAST.

>> OKAY.

WE GET THEM STARTED WITH TOMATOES AND GARLIC.

THEY STARTED AND THIS IS MOZZARELLA CHEESE.

WE COVER IT.

>> THAT'S MOZZARELLA.

>> IT'S MOZZARELLA.

WE ALREADY HAVE A PARMESAN IN THERE.

IT'S IN THE BREADCRUMBS.

WE WILL COVER IT WITH MOZZARELLA CHEESE AND WE WILL PUT THIS IN THE OVEN FOR ABOUT 15 20 MINUTES.

>> John Philpot: I CAN'T WAIT!

>> Phyllis Speer: JOHN, LOOK AT THAT.

IT ALMOST LOOKS LIKE VEAL PARMESAN.

>> John Philpot: IT SURE DOES.

>> Phyllis Speer: THE WAY I LIKE TO SERVE THIS IS WITH SOME PASTA.

>> John Philpot: IT'S A FUNNY COLOR.

>> Phyllis Speer: THAT'S WHOLE WHEAT, WHOLE GRAIN PASTA.

MUCH BETTER FOR YOU.

>> John Philpot: IS GOING TO MAKE ME SUPERMAN?

>> Phyllis Speer: OH YES.

IT WILL FORTIFY YOU.

YOU ARE JUST ABOUT WITH THAT THIS WINTER.

IT WILL TAKE ONE OF THESE DUCK BREASTS AND PUT IT RIGHT ON TOP OF THAT PASTA.

GET A LITTLE BIT OF THAT GARLI .

A LITTLE BIT MORE CHEESE.

WE WILL ADD A LITTLE BIT MORE PARMESAN CHEESE.

THERE WE GO.

>> YOU ARE SUPPOSED TO GET AFTER IT.

IT'S BEFORE YOU FAINT FROM HUNGER.

>> IT'S A SUM OF A EATEN PASTA.

THERE IS A LITTLE BIT OF TOMATO SAUCE ON THAT.

I WILL TELL THE FOLKS HOW WE DID THIS.

>> John Philpot: I WILL GET MY SHIRT DIRTY, WON'T I?

>> Phyllis Speer: NOT IN FRONT OF ALL THESE PEOPLE.

WE TOOK ABOUT SIX DUCK BREASTS AND DIP THEM IN FLOUR AND EGG AND MILK.

IT WAS MIXED TOGETHER AND BREADCRUMBS THAT WE PUT PARMESAN CHEESE IN.

WE BROWNED THEM AND SOME BUTTER.

BROWN THEM REALLY GOOD AND YOU WILL ACTUALLY GO ABOUT HALFWAY COOK AND UNTIL YOU GET ALL THE DUCK BREASTS BROWN, PUT THEM IN A SHALLOW BAKING DISH.

COVER THEM WITH TOMATO SAUCE AND SPRINKLE MOZZARELLA CHEESE.

COVER THEM.

BAKE UNTIL THE CHEESE MELTS ABOUT 15 20 MINUTES.

JUST LONG ENOUGH FOR THE CHEESE TO MELT AND THE DUCK TO FINISH COOKING.

YOU CAN DO THIS WITH VENISON, CHICKEN, JUST ABOUT ANYTHING YOU WOULD WANT TO.

TAKE THEM OUT.

SERVE IT ON A BED OF PASTA.

BUT MORE PARMESAN CHEESE ON IT AND YOU HAVE DUCK PARMESAN.

>> John Philpot: THAT IS GOOD!

>> Phyllis Speer: I'M SO GLAD YOU SAID THAT.

YOU GOT MORE THAN JUST THIS.

JOHN, MAYBE YOU COULD ADD ONE MORE THING.

I USE SALTED WATER BUT AS SOON AS IT GETS DONE I WILL PUT A LITTLE BIT OF OLIVE OIL ON IT.

IT KEEPS IT FROM STICKING TOGETHER.

DUCK PARMESAN TRY IT.

>> COMING UP NEXT ON COOKING ON THE WILD SIDE, SPEAKING OF YOUR HEALTH AND HOW MUCH BETTER WE WANT TO TAKE CARE OF YOU WE ARE DOING OVEN FRIED QUAIL.

>> John Philpot: OVEN FRIED.

IT DOESN'T MAKE SENSE.

>> Phyllis Speer: IT TASTE LIKE FRIED BUT IT'S COOK IN THE OVEN.

IT'S SO SIMPLE.

I MAY NOT LIKE THIS.

>> YES YOU WILL.

YOU TAKE ONE THIRD CUP OF MAYONNAISE YOU LIKE IT ALREADY.

YOU TAKE A TABLESPOON OF GREAT COUPON.

THE GOOD KIND OF MUSTARD.

>> John Philpot: I AM DEVELOPING AN ATTITUDE.

>> Phyllis Speer: TAKE ABOUT A TEASPOON OR SO OF GARLIC POWDE .

IT'S A BIG THING OF GARLIC POWDER, ISN'T IT?

>> A BIG OLD TEASPOON.

>> I AM TRYING TO KEEP YOU HEALTHY.

A TEASPOON OF SALT.

A TEASPOON OF PEPPER.

>> WHAT IS IT THAT YOU ARE MAKING RIGHT NOW?

>> YOU WILL SEE.

THIS IS WHAT WE WILL COAT THE QUAIL IN.

I HAVE THIS ONE CALLED HERBS AND IT'S ONE OF THE ITALIAN SEASONINGS YOU CAN BUY AT THE GROCERY STORE.

IT'S NOT IN THIS FOO FOO BOTTLE.

BUY AT THE GROCERY STORE USED ITALIAN SEASONING OR JUST SOME TIME SEASONING.

IT'S DEFINITELY NOT FROM BUFFALO CITY [LAUGHTER] >> John Philpot: OR PICKENS.

THEY DON'T GROW BUT THEY COULD.

>>Phyllis Speer: YOU WILL JUST MIX IT UP .

JUST LIKE THAT MAKES IT UP.

WE WON'T THEN IT DOWN LET ME SHOW YOU WHY.

WE HAVE IT READY TO GO.

WE TAKE ABOUT ONE CUP OF CRACKER CRUMBS.

THEY ARE MULTIGRAIN CRACKER CRUMBS THATI GROUND UP .

A COUPLE OF THOSE A COUPLE OF PARMESAN CHEESE.

>> NOT GET SERIES.

YOU PUT IN THERE MIX IT UP.

>> John Philpot: IT CAN'T HURT.

>>Phyllis Speer: THEN , THIS IS WHAT WE DO.

CODED.

>> John Philpot: YOU DON'T PUT IT INA BAG AND SHAKE IT UP.

>> Phyllis Speer: YOU COAT THE QUAIL ALL OVER .

THEN YOU ROLL IT IN THESE CRUMBS.

>> John Philpot: I'VE NEVER HAD ANYTHING LIKE THIS.

TIMES YOU'VE COOK POSSUM AND SKUNK AND EVERYTHING ELSE I'VE NEVER HAD ANYTHING LIKE THIS.

HE PUT IT IN THE PAN FACEUP.

WE WILL DO ALL OF THESE AND PUT THEM IN THE OVEN.

LET THEM BAKE ABOUT 20 25 MINUTES.

THEN YOU WILL COME BACK TO TASTE.

>> YOU ARE A GREAT ARTIST.

I THINK SO.

>> I AM PRETTY MESSY.

PRETTY MESSY.

YOU KNOW WHAT HAPPENS?

THE REASON IT TASTE LIKE FRIED IS BECAUSE THE PARMESAN CHEESE MELTS.

WHEN IT MELTS IT MAKES IT KIND OF CRUSTY.

IT MAKES IT TASTE CRUSTY SO, YOU CAN QUITE HONESTLY USE NO FAT MAYONNAISE IF YOU WANT TO.

YOU DON'T HAVE TO USE WHAT I AM USING.

I'M JUST USING REGULAR MAYONNAISE.

TO BE TOO HEALTHY.

>> PHYLLIS WOW.

SEE, YOU DIDN'T THINK IT WOULD LOOK THAT GOOD.

>> FRIED BAKED QUAIL.

OVEN FRIED QUAIL.

NOT POSSIBLE.

HOW ABOUT IF I PUT THIS ON THEIR?

>> IF I WERE YOU I WOULD PICK IT UP AND TASTE IT SO SEE HOW CRUNCHY IT IS?

>> YOU KNOW THERE IS ONE GOOD REASON IDON'T PICK IT UP .

>> WHY WOULD THAT BE?

>> IT COULD BE A LITTLE BIT ON THE WARM SIDE.

>> I BELIEVE YOU CAN HANDLE IT.

READ BRYCE IT'S THE WONDERFUL TURNIP GREENS FROM THE PICKENS STORE.

YOU HAVE ANY OFTHOSE?

>> I DID .

THEY ARE larapin!

I WILL RUN IT RIGHT DOWN THERE JUST LIKE THAT.

THERE'S A LITTLE KNIFE IF YOU WANT TO DO THAT.

[LAUGHTER] >> Phyllis Speer: SO, WHILE HE'S CARVING THE QUAIL AND GETTING READY TO TASTE, I WANT TO TELL YOU HOW I DID IT.

IT'S A VERY SIMPLE RECIPE.

YOU CAN'T REALLY MESS UP QUAIL.

YOU WOULD BE HARD PRESSED TO MESS UP QUAIL ANYWAY YOU DID IT.

IF YOU ARE WATCHING YOUR WEIGHT AND YOU WANT TO TASTE FRIED BUT IT'S NOT FRIED IT WILL BAKE IT, YOU DO IT LIKE THIS.

TAKE MAYONNAISE AND MUSTARD AND GARLIC POWDER AND HERBS AND SALT AND PEPPER AND MIX THAT ALL UP AND YOU PAINT THESE QUAIL.

THEN YOU JUST TOOK SIMPLE CRACKER CRUMBS AND I LIKE THE MULTIGRAIN CRACKER.

THE CRACKER CRUMBS AND MIX IT WITH SOME PARMESAN CHEESE AND THE PARMESAN CHEESE MELT AND THAT'S WHAT MAKES THE CRACKERS TASTE CRUSTY.

ROLL IT IN THE AND PUT THEM IN THE OVEN AND BAKE AT 420 25 MINUTES UNTIL THEY GET GOLDEN BROWN.

AS I SAY, COOK THEM UNTIL THEY ARE DONE.

THEN YOU TASTE THEM.

WHAT YOU THINK?

>> John Philpot: EVERYONE OUGHT TO TASTE IT.

IT'S REALLY GOOD.

YOUR CARDIOLOGIST WOULD BE SO PROUD OF US.

IT'S NOT FRIED.

IT'S BAKE.

>> John Philpot: TURNIP GREENS PICKENS TURNIP GREENS GOOD FOR YOUR LIVER.

>> Phyllis Speer: IT'S A RECIPE CALLED RED RICE.

>> John Philpot: YOU MIGHT GIVE THEM THAT RECIPE TWO.

I JUST FOUND OUT ABOUT THIS RECIPE A COUPLE OF WEEKS AGO.

EVEN THOUGH WE DON'T DO IT ON THE SHOW, WHEN YOU CALL IN OR EMAIL AND FOR THE QUAIL RECIPE, WE WILL GIVE YOU THE RED RICE RECIPE.

>> John Philpot: I JUST WANT TO KNOW ONE THING, WE ARE GOING TO DO IT AGAIN.

>> Phyllis Speer: AS LONG AS YOU GO OUT AND GET ME MORE QUAIL.

>> John Philpot: I WILL BE THERE.

>> Phyllis Speer: OVEN FRIED QUAIL.

TRY IT.

[MUSIC] COMING UP NEXT ON COOKING ON THE WILD SIDE, >> John Philpot: THEY BEEN STANDING HERE WATCHING AND EVERYTHING IS PRECISELY THE SAME.

GOOD THICKNESS IF YOU'RE GOING TO MAKE JERKY.

>> GOOSE TURKEY.

THE INGREDIENTS THAT YOU'LL NEED FOR THIS RECIPE ARE TWO FOUR GOOSE BREAST SLICEDREALLY THIN.

RED WINE , SOY SAUCE.

GARLIC GRANULES AND BLACK PEPPER.

CAYENNE PEPPER.

JUNIPER BERRIES ALL CRUSHED UP.

>> John Philpot: JERKY.

>> Phyllis Speer: A LOT OF PEOPLE DON'T REALIZE YOU CAN MAKE JERKY OUT OF GOOSE OR DUC .

>> John Philpot: THIS MIGHT BE AN ANSWER TO PEOPLE WHO DON'T LIKE GOOSE.

>> Phyllis Speer: A LOT OF PEOPLE LIKE TO GOOSE ON BUT THEY DON'T THINK THEY LIKE IT.

I WOULD SUGGEST TAKE A FEW HOME AND TAKE THE BREAST AND SLICE IT REALLY THIN LIKE WE HAVE AND PUT IT IN A BOWL LIKE THIS.

MAKE A MARINADE.

THE MARINADE IS A LITTLE BIT DIFFERENT .

I MAKE IT A LITTLE BIT DIFFERENT.

DIFFERENT IN THE VENISON MARINADE.

>> WHAT I LIKE TO DO BE SURE TO USE A NONMETALLIC BOWL.

THE MARINADE WILL EAT THE BOWL.

>> IS IN THEIR CHEMICAL REACTION THAT HAPPENS?

IT'S NOT GOOD FOR YOU.

PUT THAT IN THERE.

TAKE THE BOWL.

>> John Philpot: DO YOU WANT ME TO DO SOMETHING WITH THAT?

>> Phyllis Speer: I WILL SET IT RIGHT ON TOP.

TAKE A BOWL AND MIX IT UP.

WITH THIS, I LIKE TO USE RED WINE.

LET'S TAKE A CUP ONE CUP OF RED WINE.

PUT IN THE BOWL.

THAT IS ABOUT ONE CUP.

I AM MEASURING.

ARE YOU IMPRESSED?

>> I AM REALLY IMPRESSED BECAUSE ORDINARILY IT'S JUST -- >> Phyllis Speer: ONE FOURTH CUP OF SOY SAUCE.

WE DON'T HAVE TO ADD SALT.

WHEN YOU HAD SOY SAUCE IT HAS GOODFLAVOR.

ALSO MAKES THE SALT .

>> IF ANYONE HAS TO TRY THE SOY SAUCE IT'S PRETTY SALTY.

>> A COUPLE TABLESPOONS OF BROWN SUGAR.

KIND OF PATTED.

IT DOESN'T HAVE TO BE AN EXACT SCIENCE.

A COUPLE OF TEASPOONS OF GARLIC GRANULES.

NOT GARLIC SALT BUT JUST GROUND UP DRIED GARLIC.

GENUINE WINE AND NOTHING BUT GARLIC.

THEN, AND A HALF A TEASPOON ONE TEASPOON.

>> John Philpot: I KNEW SHE WOULD GET THIS ON HER HANDS.

>> Phyllis Speer: BLACK PEPPER.

IT'S JUST BLACK PEPPER I'VE GROUND UP.

IT'S ONE FOURTH OF CAYENNE PEPPER.

PUT AS LITTLE AS MUCH OR AS YOU WANT.

I ONLY PUT ABOUT ONE FOURTH CU .

THIS IS THE PART PHYLLIS HAS BEEN LOOKING FORWARD TO.

LOVES TO COOK WITH JUNIPER BERRIES.

IT SMELLS LIKE A CEDAR TREE.

IT DOES SOMETHING TO THE GOOSE AND MAKES IT MORE SWEET.

I DON'T KNOW IF IT'S BECAUSE GOOSE IS A STRONG ME OR NOT BU , IT REALLY MAKES IT SWEET SO I PUT 10 JUNIPER BERRIES AND THEIR AND SEE HOW YOU GRIND THEM AND PUT THEM IN THERE.

IT'S ALL THE INGREDIENTS.

WEWILL MIX THAT UP .

MIX UNTIL THE BROWN SUGAR MELTS.

IT DISSOLVES IN THERE AND POUR THAT.

SMALL THAT.

>> John Philpot: THAT IS -- >> Phyllis Speer: PORT OVER YOUR GOOSE AND MARINATE THAT AT LEAST 24 HOURS.

NOT JUST OVERNIGHT.

NEEDS TO MARINATE AND YOU CAN PUT IN THE ZIPLOC BAG IF YOU WANT TO AND SQUISH IT EVERY ONCE IN A WHILE.

>> John Philpot: SOMEONE SAID 48 HOURS AND THAT LONG.

>> Phyllis Speer: I DON'T THINK YOU CAN MARINATE IT TOO LONG BECAUSE IT WILL JUST ABSORB THE FLAVORS.

NOW, JUST COVER IT WITH PLASTIC WRAP OR PUT IN A ZIPLOC BAG.

I LIKE TO PUT IN A DISH LIKE THISBECAUSE IT'S ONE LAYER .

BUT IN A ZIPLOC BAG IF YOU WILL SQUISH AROUND AND TURN IT OVER EVERY TIME YOU GO BY THE REFRIGERATOR AND THINK ABOUT I .

>> John Philpot: GET YOURSELF A GOOD MANICURE.

WE DON'T HAVE TO WAIT AROUND.

YOU DON'T HAVE TO WAIT AROUND FOR 24 48 HOURS AND THEN WE WILL PUT IT ON A 150 170 DEGREE OVEN IF YOU CAN KEEP THE DOOR AJAR JUST A LITTLE BIT AND WHAT YOU CAN DO WITH THAT IS OPEN YOUR OVEN DOOR AND STICK A WOODEN SPOON IN THERE AND CLOSE THE DOOR AND KEEP IT OPEN JUST ENOUGH SO THAT THE STEAM WILL LET OUT.

TO THAT IF YOU HAVE A DEHYDRATOR PUT IT AT ABOUT 150 175 FOR ABOUT SIX EIGHT HOURS.

>> IS THAT ALL?

>> YOU SLICE IT REALLY THIN AND YOU JUST TAKE IT OUT AND THIS ISWHAT IT LOOKS LIKE .

IT DOESN'T LOOK PRETTY, DOES IT?

>> John Philpot: LOOKS JUST LIKE JERKY.

I PROMISE YOU THE TASTE AND THE FLAVOR IS JUST JOHN WON'T BE ABLE TO TALK ANYMORE BECAUSE HE'S CHEWING AND YOU KNOW HOW JERKY IS.

I WILL TELL YOU THE INGREDIENTS.

1 CUP WINE < CUP SOY SAUCE 2 TBSP BROWN SUGAR 2 TSP.

GARLIC GRANULES = TSP.

BLACK PEPPER < TSP.

CAYENNE PEPPER 10 JUNIPER BERRIES, CRUSHED YOU CAN GET THESE NATURAL FOODS STORE.

I BUY THEM BY THE POUND BUT A POUND OF JUNIPER BERRIES IS A BOUT HALF A GALLON SO YOU CAN BUY THEM IN A SMALLER QUALITY.

GRIND THEM UP AND MIX UP THE MARINADE.

PORT OVER THERE AND LET IT SIT 24 HOURS OR SO.

DEHYDRATE IT TO THIS CONSISTENCY AND YOU HAVE GOOSE JERKY.

>> John Philpot: I HEAR THAT A LOT.

>> Phyllis Speer: IT'S A REALLY GOOD WAY TO USE UP THE GEESE AND DO SOMETHING FUN.

[MUSIC] COOKING ON THE WILD SIDE FEATURES RECIPES ARE AVAILABLE ON THE WEB AT AETN.org / COOKING ON THE WILD SIDE OR BY CALLING AETN VIEWER SERVICES AT 1-800-662-6686.