OF AN EXPENSIVE VINEGAR BUT IT'S WORTH IT BECAUSE I BELIEVE I CAN DRINK THAT VINEGAR OUT OF A BOTTLE IT SO GOOD.

IT HAS A WONDERFUL TASTE.

A COUPLE OF OLIVE OIL AND A TABLESPOON OF DRIED BASIL.

AND A LITTLE BIT OF SALT AND A LITTLE BIT OF PEPPER BUT NOT MUCH BECAUSE YOU CAN I THINK SALT SALT WILL DRIVE THE JUICES OUT OF YOUR MEATSO IF YOU'RE GOING TO SOLVE , SOLD AFTERWARDS.

SO AFTER IT'S DONE.

AND THEN ALL I DO IS JUST SKEWER THESE, THE PIECES OF MEAT ON THE SKEWER.

>> WE ARE COOKING WITH PHYLLIS SPEER.

WITHOUT GARLIC IN IT, IT'S DEAD.

>> IT'S NOT GOOD IF IT DOESN'T HAVE ANY GARLIC, IS NOT GOING TO HAVE ANY GARLIC SO I'M GOING TO SKEWER THESE UP AND IF YOU'D BE SO KIND, WE'VE GOT A WONDERFUL FIRE GOING OVER THERE.IF YOU PUT THESE OVER THERE AND HELP ME OUT A LOT.

AND THEN WE'RE GOING TO BASE THEM.I COME BACK AND BASED THEM AS THEY ARE COOKING WITH THE MARINADE WAX YOU DON'T CARE IF ALL THE PIECES ARE SEPARATED?

>> NO, BECAUSE THEY COOK AROUND IT.

>> WHEREVER YOU CAN GET YOUR HANDS ON IT THAT WAY.

YOU DON'T WANT TO HANDLE TO GET TOO HOT.

OKAY.

I'M GETTING BEHIND ON THE JOB HERE.

>> AND IT'S JUST SO SIMPLE TO DO BUT IT IS SO GOOD.

IT JUST REALLY IS A TASTY WAY TO DO VENISON AND IT'S KIND OF, PEOPLE THINK THIS IS REAL ENTERTAINING.

>> DO THIS FIRST AND THEN THE VEGETABLES.

>> RIGHT, AND WHEN VENISON GETS ALMOST DONE, PUT YOUR VEGETABLES ON AND SOMETIMES I DO THAT WITH THE RECIPE, I MARINATE MY VEGETABLES MYSELF.

THAT'S A GOOD RECIPE TOO.

>> AFTER THE WHOLE THING IS DONE, ARE YOU GOING TO SKEWER VEGETABLES AND A VENISON HUNT OR JUST DUMP IT ALL ON A PLATE?

>> I SERVE IT ON THE SKEWER USE I TH IN K L>>OOKS NEAT.

SOME PEOPLE EAT ONE PIECE AT A TIME AND SOME PEOPLE TAKE IT ALL OFF THE SKEWER.

OKAY.

HERE'S ANOTHER ONE.

I'LL PUT ONE, THAT'S A BIG ONE.

>> GREAT.

>> ONE MORE AND WE HAVE TO COOK THEM FOR A WHILE AND I TURN THEM REAL OFTEN AND I ALSO AS I SAID BASED THEM WITH THIS MARINADE.

AND IT JUST KEEPS IT, IT REALLY] FELS IT .

HO>>W LONG WILL IT TAKE FOR THESE TO COOK?

>> UNTIL THEY ARE DONE.

>> WE WILL BE BACK WHEN THEY'RE DONE, WE WILL SEE YOU IN A MINUTE.

>> LOOK AT THESE SHISH KEBAB?

NOW WE KNOW HOW LONG YOU HAVE TO COOK.

>> UNTIL THEY ARE DONE, I TOLD YOU AND TOLD YOU, YOU COOK THEM UNTIL THEY'RE DONE.

>> IN THIS CASE IT WAS TWO OR THREE MINUTES.

>> SOMETHING LIKETHAT, DEPENDR MEAT AND HOW MANY YOU HAVE ON THERE.

WE WILL PUT THEM ON THIS PLATE AND TAKE THEM OVER THERE.

AND DID YOU USE HIM UP.

>> YOU'RE NOT GOING TO HEAR ME NOW, PHYLLIS.

>> I'M GOING TO TRY NOT TO.

>> THAT THING IS HOT.

>> YOU THINK SO?

WELL, HERE WE GO NOW THAT I'M HUNG UP HERE.

YOU PUT IT RIGHT THERE.

AND THEN, LIKE I SAID, I LIKE TO SALT AND PEPPER THEM AFTER THEY ARE DONE BECAUSE I DON'T LIKE A LOT OF SALT ON IT TO BEGIN WITH SO LOOK OUT TENDER THESE ARE, JOHN.

IT'S REAL HARD TO SAY A COOKING TIME BECAUSE SOME PEOPLE LIKE THEIR MEAT MORE RARE THAN OTHERS, SOME PEOPLE LIKE IT WELL DONE SO THAT HAS A LOT TO DO WITH COOKING TIME.

>> THAT'S JUST PERFECT.

THIS IS JUST STRAIGHT VENISON YEAR.

>> WHAT I DO, I KNOW YOU LIKE A LITTLE MORE SALT SO WHAT I DO IS SALT AND PEPPER IT LIKE THIS .

IF THAT'S NOT ENOUGH, I GUESS YOU WANT ME TO CUT IT FOR YOU.

HAYOVEU LIBEKEEN T HAT O NE ?

WITH US THROUGHOUT TIME.

FIRST IT WAS ROCK.

THEN TH ER E WERE IS THAT TOO ROUND FOR YOU?

SHLEART'S HAVE ANOTHER ONE.P RO CK .

NO WE >>AR E I KNLIIFKEE IT RE AL P N MALIKEKERS WE STA OTHUTAT W IITN H THA E SHMIARDDP.

R OC K. IA TH AT M AY BTOE TOOLO .BI AG FOKIR LLI >> WE WILL GIVE IT A TRY.IT IS.

SO AS AN AUTOMOBILE.

IT'S FOR WHAT YOU USE IT FOR.

>> THERE'S ONE, OKAY.

YOU TASTE.>> OKAY.

>> I'M GOING TO TELL MOST YO U W EV ER YB OD USTOES D O THIS.

ALL YOU DO IS A TAKNKEIF AE COP OLIVE OIL, A CUP OF BALSAMIC DA IL Y BA ISVI.NEGAR.

USE RED TICKET OPEN A CARDBOARD BOX.

IT'S ACTUALLY A TOOL.

CAN YOU GET WITH IDITGGER DON'T HAVE VINEGAR.

A TABLESPOON OF DRIED BASIL.

PUT YOUR CHUNKS OF MEAT ?

, YELES,T Y OU CAN ETTH BEMUT M IAR DINONAT'TE OVT LOOK AT IT THAT WAY.

I LOOK AT IT AS AHGH-.QU AL Y TOOL THE NET D AY G Y OUR C OA LL> > NICE AND HOT, WHITE HOT COALS.

PUT THEM ON SKEWERS.

I AM REAL THEM UNTIL IT GETS YOU, WHETHER YOU LIKE THEMJR W CELOO, DONE,RARE, WHATEVER.

THIS IS THE RESULT .KNIFE MAKER.

I >> THIS HAS KIND OF A SWEET K FLAAVLLOR TO IT.

>> IT'S THE VINEGAR, BALSAMIC VINEGAR HAD THAT SWEET TASTE AND YOU CAN TASTE A LITTLE BIT OF THE VINEGAR, IT HAS A LITTLE PLANNING UNIT MBUALT ESIT'S NO SWEET TASTE, IT'S A A 2RE0 CAS FACETED WITH SHARP OBJECTS AS THEY GROW.

I DON'T KNOW.

I DOES >> IT'S VENA ISRANCH SHIAND W RANCH, SO KNIVES WERE IN EV ER YDAY US>>E.

COMING UP NEXT ON "COOK ON THE WILD SIDE" > .I WENT FULL-TIME ONLY SEVEN YEARS AGO.

I'VE BEEN IN A KNIFE MAKER 27 YEARS, SO IT TOOK ME 20 YEARS FOR MY KNIVES TO BECOME DESI RA BL E WE >> THE NICE THING ABOUT ARKANSAS IS WE'VE GOT LAKES, SO UG HT AFT R.WE'VE GOT RIVERS, WE GOT ABOU ANYTHING ODY WO UL WA >> > THIS TIME OF YEAR AND VENISON IS GOING TO GO GOOD ANYTIME YOU COOK IT.

IT TAKES A LOT OF DISCIPLINE.

YOU'VE GOT TO REALLY WANTED.

I DO KNOW FEW EVER ANYPLACE ON THE WHITE RIVER TO COOK BURGERS.

>> THESE ARE KIND OF SPECIAL, NUMBER ONE THEY ARE TRIED TO PL MBINERST TRUWOME TNTHE OY R ARN OPPOPELID,TI CA L LY HAVE YOU EVER HAD A STUFFED BURGMUERSI?CA L INC EN>>T YOU'VE GOT TO REALLY WANT TO DO.

YOU GOT TO REALLI'VE NEVER YOU'VE NEVER TO BEHAD A STUFFED BU TRGHEER.

BES AN D U'WHVEAT G WOERT E TO GOIN G T DOWA INTS MIX THESE THINGS IN AND THIS IS ACTUTOAL BLYE A BOUT TWO POUNDS GROUND, REAL ABOUT IT.

>>>LEAN GROUND VENISON AND THIS IS ANOTHER ONE OF THOSE THINGS, WE HAVE A RECIPE THAT HAS AMOUNTS YOU CAN OFFER IF YOU WANT TO, DEPENDS ON HOW MANY ORDERS YOU HAVE T FIX SO THE FIRST THING WE ATHRER O CE SS GOING TO DO.

FOR FORGIN G >> THIS RECIPE IS BUILT FOR TWO POUNDS.

A WEBLREAD GE,OI ING TS O A PUSET TABLESPOONS OFOF W SHITECHP AS HAVE TO FOLLOW.

WHEN YOU SET THE.

AND HERE WERE GOIN TTTERO N PUU TE AASNDPO YONOU OF 'RGAE RLGOIR .

TO MAKE A KNIFE IT'S A GOOD NO>> TEWI HLOWL.

>> MANY LAYERS YOU'RE GOING TO END UP WITH.

MOST TIMES A DAY INSTEAD F .

JUST DI>>NG OYOUTU AALLLL GOSTT AS L ON G AS I ANIN A TNHED REC.UT IT F >> THEN WE'RE GOING T O SAWELTR E AND PEPPER TO TASTE AND I'M GOING TO GO HAPPY , IF YOU LIKE SALT.

AND PEPPER.FIVE PIECES SO THE L COUNT DEVICE MUCH QUICKER.

>>> NOW, WE'RE GOING TO JUST MIX THAT ALTOGETHER, THAT JUST LABORS THE MEAT.

THIS IS THE FUN PART.

>> THIS IS THE SPECIA L PART O IN A BAR STOCK IS.

NOTHING SPECIAL SO FAR.

>> KNOW NOTHING SPECIAL40 S POI NT FA CITY HAVE A WE'RE GOING TO TAKE THESE PIECES POINT ESTABLISHED.AND WE PATTIES.

JUST ROLL THEM OUT.

THE VERY SECOND THING YOU DO IS YOU HAVE A ABOUT THAT SIZE RIGHT THERE.

DI MEANS FROM HERE OKAY, NOW WHAT I'M GOING TO DO ISHE RE.

AS IT TAPERS OUT SMALLER.I'M GOING TO OVER HERE AND MAKE ANOTHER ONE.

>>> WITH A YOU PUT THE DISTA PAPERTHAT'S THE S ITON PPFIINRST HEN YO U OF I TO PUT A POINT ON IT SO MOST IMPOSSIBLE YOU'VE GOT TO HAVE TWO SIDES TO GET IT STOP.

>> LIT THIS ONE UP.. YOU HAVE MATERIAL TO HIM AND HIM.

SO THE SEQUENCE OF STEPS AE VERY IMPORTANT.

>>> THE THIRD WOULD BE PULLING THE GET SORT OF LIKE I WANT THEN, HETTREIN'SG TEDHEGE M. AGASIC T TTHHIISS CUISTT CINHOG PPEDED I TH CHOPPED GREEN PE PP , YOCHURPE D HA MM ER UP MUSHROOMS AND GRATED CHEESE.

GRATED CHEDDAR CHEESE.

ALL IN THE WORLD WE DO THIS MA BEING STRETCHED AND IT GETS LONGER.

THIS MATERIAL HERE IS GET STRETCHED AND ISNO PRMUTAL ALY , I T LITTGOLEES D AB OF TH IS IGTOHT IN THE MIDDLE JUST LIKE THAT.ENDING UP >> YEAH.GOES UP TO CONSULATE KEEP UP HIS NDTH HENAM WMEE RETAD KEBA OCKO ENWE P PUT WIITTH O SN OMTOETP O LIKE I HAMMER.AND THEN WE SEE A AROUND THE EDGES.

AN SURE TH AT I >>> THE NEXT THING WOULD BE TO HEHALDND RLEAE.L T HAT AL SO S OUGOLDOD , YOU DON'T WANT SOME THAT POPPING OBUTE TAPERED.

FROM HERE OUT.

THIS WOULD BE GIVE YOUR A LITTLE LATER.

>> HOW ARE YOU NICEGO BINALG A THAT THING OUT?

OKAY.

YOU READY TO PUT IT ON?

>> LET'S PUT THIS ONE ON AND THEN WE WILL MAKE THE REST OF EM TANHED NALEL XTYO TU HIDON IT WOULD BE ALLOWED A KNIFE TO COOE GU LA BURG GERRISND.

THE HAMMER MARKS UTOK AY?

WE WILL JUST MAKE SOME MORE.IN >> IT'S GOING T O TA UMYS NA AM E LITTLE G TIME TETO CGREETDI TT MADE AND GET THEM ALL COOK A GU AND THEN HARDEN AND TH E KN E.WE WILL SHOW YOU WHAT IT LOOK LIKEHE N TH G ET T HR OU .>>> >> YOU KNOW, I BELIEVE THOSE D O F BU S EMY BEBELL DISOHNEME.NT FOR Y IS ENGRAVING.

IT'S WAY MORE TIME-CONSUMING THAT YOU WOULD REJOALHNLY, TYOHIU NKTH.

INONK AS DONE?

THEIR SMELLING AWFULLY GOOD.

MU CH AS WHY DON'T YOU MUSTER UP A BOND AND WE WILL PICK OUT ONE.

>> SPENDING TWO AND HALF WEEKS AS WITH ASTHMA ONE GUARD.

IN 2012 I SERIES CALLED END TIMES.

THE MAYAN CALENDAR 12 2012, SO I THDOAT K IKTHE E EN D THAT MUSTARD, I DON'T KNOW HOW COME YOUOF TIME.LIKE THIS MUST MUCH.

I'M A MALE PERSON.

>> THE FUNNIEST THING WE'VE EVER DONE IS ONE OF THESE SQUE TEZHEE N JOINBS T.HE BITHBLATE WINAS R EVELTHATE U A LS O >> IF OUHA'RVEE TGOHEIN EG NDT TIMESI BE O T TH E BI BL LISOKE, TI HIMAS,DE Y UOUP E TO EAT FOWIR SE.

KN>>I VEITS'S PART OF BEING OUTDOORS.

>> YOU DON'T , PWAUTR, I DT EAI LE NC E, PIECES OF BREAD?

AND FAMINE.

IT'S NICE BEING A DIFFERENT SHAPE AND DIFFERENT SIZE.

>> I PTC ATO LR,OT ON ONE SID I PLOP THAT OVER AND SLICE IT.

>> A FIGHTER AND A HUNTER >> ON THE BLADE IT'S TOTALLY MF T WO HOW ABOUT THAT?

I PUT THE FOUR HORSEMEN RUNNING IN ONE DIRECTION AND ONE BLADE BUT THE OTHER TWO OF THE FO UR TH BHOETRSTEEMR ENTH MANOV IIN WG.

>> LOOK AT THESE, DON'T THEY LOOK GOOD?

BUT SE E, OUDI'VE GOCT TITOON .

THEN, THE THERE'S VIRTUALLY NO FAT IN THIS MEAT HYBRID HANDLESO THIS FISEL THELO OWSN TO F INI YOU WA NT , 'STH EM UP IT WTASHE I BN IGA GS .

HE CALLED ME UP AN D SAID >> IT 'S T T WTIANYNT L ITTLE THING.

NI>>CE ITH WEROUE LDYOU AGOS WOULD YOU WANT A KNIFE >> IS THERE SUCH A THING AS OVERCOOKING THEM?

SMART ALT WHICH IS >> I GUESS YOU COULD COOK THEM TO THE POINT THE MEAT WOU ALDRKA S DASRYSO CIATE OR YOU SIJUMSTPLR E 'S KN IF E?

YONOU T JUA STLO ST AY I WONA OT .

KN TAPULT Y A LITTLE MORE SEVEN YE A I LISTTTARLET MORE MUSTARD.

>> YOUR MAYBE THAT WON'T BE SO NI CE .

NI CEAN.D YOU CAN NICETASTE ON TH I'M GOING TO TELL THE FOLKS HOW YOU DID THIS.

>>> WHEN YOU THESE ARE CALLEDMA SKETU SFFOM BURGERS AND YOU TAKE PROBABLY ABOUT TWO POUNDS OF HAMBURGER MEAT, USE TWO EANSPD OOYONS U OFPU T YOUR HEA INTO IT AND THE PUBLIC REALLY WORSTERSHI RE S CELI, KEA S IT HA RETAALBLLYES MPOAKONE S OYOF U SALT AND PE PPER TAFESTELE GOOD.

YOU WANT TO GO SEARCH OF SOMETHINGAN ED L SE MIX THAT UP WITH YOUR HANDS TO D M AKE.

MAKE YOUR BURGERS, AND EVEN S OME F NUMBER OF BURGERS AND THEN YO DO IS TOP UP A SMALL ONION, KSMNIALVEL S GRAREEE N PEGIPPFTERS AFONR D ABOUT SOME .

FOTHURERE'S O MUSHRE OOMS, CH UP AND PUT GUY THATA CUP OF HOW CHEESE YOU LIKE AN D ILBOLUG THTHEM K NI VE S FOR TANHAD T'S NOT INEXSTPEUFNSVEIVNIESO KN NIBUVE IT'S FAIR LY >> AND THEN EXPENSIVE KNIVESTI CHEESE?

HE MOWS YARDS TO SAVE MONEY TO >> THERE IS ONE THING WE NEED TO TALK BUY KNIVES.

THERE IS ONE CUSTOMER I HAVE IN, HE CAREFUL ABOUT HOW FAST YOU NEW MEXICOBITE DOWN BE A 12 INCH IT'S A LITTLE BIT LIQUID.DAMASCUS BIY >> BUT OTHERWISE, JUMP IN ON IT.

IT'S G ARENDAT H.E CALLED ME AND HE SAID I JUST LOVE MY KNIFE.

AVENUES AT IT THIS WEEKEND FLIPPING HAMBURGERS ON THE GRILL >> STUFF VENISON BURGERS.

IT.

ALL RIGHT.

IT WAS A $5000 DAMASCUS KNIFE E >>FL IPCOPIMINGNG UHAP NEMBXG T.ON B UTTH IE T'WIS LDU SSIIDN THAT'S GOOD.

>> EVERY NOW AND THEN THE STATE OF ARKANSAS EVEN IN THE SUMMERTIME >>> IN SHAPE OF A KNIFE ISWE C NICE WEATHER, FORCO OL.

FFLOERW HUENMIT DIPTYAR.TS .

US UALL YO>>U YOU SECOE ULA DNAD'TE STHK AT FOHAR THAN TODAY, ISN'TMO TREH IS FOGOR KEEUSPI?NG >> IT'S TIMES LIKE THIS THAT MAKE AN ANIMAL IF YOU'RE A FURBEARER AND YOUR TAKING THE FOR YOU GLAD YOU LIVE IOFN TE N IM .

ARA KAKNNSIFE OF.

>> ABSOLUTELY.

T SH>>AP E,I TTHHINISK DRIVING THERE ISARE MOR MEANY WO NDER TO VISIT AND THIS IS ONE OF THEM IS A GORGEOUSFO DRAY SELF-DEFENSE.

USUALLY THE TOP AND EWE'RE GOING TO BE COOKING ON A CAMPFIRE SO WE ARE APPRECIATIVE OF THIS.

>> SO, IF YOU'RE THUSATIN CG AMTHPFISIR KE NIBAF SELF-DEFENSE YOU ULHED ATCUINT G UP M Y AN TOFOMYRW.ARDS OR BACKWARDS BECA BOTH SIDES E BUSHT UTIT.

'S NICE ENOUGH, IT ENOUGH >.

>> WERE GOING TO DO I KIND O DOCTORS.

THERE MORE THAN INTO THEON KE ILOFLI MNGY D EV IC E. B T MOTHSTEY F AVORIT INWOGSRK A RNEAD L WETH GE'ST DU ATCLLH IOVSEN COOKI NG .

OU WERE GOING TO DO VENISON, DO A E VEJNIARSO.N ROAST.

>>> ANDED I AL DOF T O MARINATE IT, TO PUT IT ON YESTERDAY SO I'VE DONE PART OF IT BUT I WANT TO TELL YOU WHAT I'VE DONEGO.OD K NI FE I'VE TAKEN THIS ROAST SHOULD BE ABLE TO PASS FROM ONE GENERATION TO THE NEXT THREE YEARS TO COME.

BY GREAT-GREAT-GRANDCHILDREN SHOULD BE A WILL TO STILL USE THE KNIFE THAT I MADE.

I THINK THAT'S PRETTY GOOD.AND THIS IS A REALLY NICE BONELESS ROAST.

THAT Y OU C S EE, I TA A>> > NICE, SHARP KNIFE LIKE THIS AND I POKE A HOLE TWO OR THREE INCHES DEEP IN THAT ROAST AND I TAKE A CLOVE OF GARLIC THAT I PEELED AND STICK IT WAY DOWN IN THAT HOLE.

FOR A ROAST ABOUT THIS SIZE I TREASURE NOW.

WHEN I'M GONE OF THE ARKANBURIED TREASURE.

>> WHAT IS THAT, FOUR OR FIVE POUNDS?

>> MAYBE MORE LIKE THREE.

>>> FOR A ROAST THIS SIZE I USED 6 TO 8" GARLIC.

SEALED UP IN THERE AND TAKE A KNIFE AND POKE A HOLE AND PUT THAT GARLIC.

>> YOU GOT GARLIC IN THE MARINADE TO.

>> OF COURSE I DO.

>> YOU GOT GARLIC IN THE TOOTHPASTE.

>> WHAT WE'RE GOING TO DO IS PUT THIS ROAST IN THE DUTCH OVEN AND TAKE THIS MARINADE RIGHT HERE AND POUR IT OVER IT.

IT'S GOING TO COOK IN THE MARINADE.

THAT'S THE LAST HOUR THAT IT'S COOKING.

WE'RE GOING TO ADD A PACKAGE OF MUSHROOMS THAT WE SLICE BUT I DON'T LIKE TO PUT THOSE IN RIGHT AWAY.

>> THEY JUST COOK AWAY TO NOTHING.

>> THIS MARINADE IS MADE UP OF, YOU TAKE THI>>[MS UCUP COF] SOY SAUCE, A THIRD CUP O F TA>>BLE OIL AND A FOURTH CUP OF LEMON JUICE AND DISPERSED FRESHLY SQUEEZED IT SO MUCH BETTER BUT DON'T USE THAT BOTTLE.

AND THEN AN ONION THAT YOU'VE CHOPPED UP REAL FINE.

A TEASPOON OF GARLIC POWDER, TEASPOON OF CURRY POWDER, TEASPOON OF CHILI POWDER AND A HALF TEASPOON OF GINGER, MIX THAT UP, POUR IT OVER.

THE FIRST THING YOU DO IS POKE YOUR HOLE IN YOUR ROAST, PUT YOUR GARLIC IN THERE AND MARINATED OVERNIGHT AND NOW ALL WE ARE GOING TO DO IS PUT SOME CHARCOAL DOWN HERE, I'M GOING TO PUT A ON.

IF YOU WILL GO AROUND AND PUT ABOUT THREE OR FOUR CHARCOAL BRIQUETTES ON THE GROUND.

>> I KNOW THE DRILL.

>> THAT'S RIGHT.

YOU DON'T WANT TO START OUT WITH VERY MANY.

YOU WANT TO JUST PUT A FEW ON THE BOTTOM BECAUSE IF YOU PUT NEW TO MANY ON THE BOTTOM, THAT'S PERFECT.

YOU PUT THOSE AND WE'RE GOING TO SET THESE JUST LIKE THAT.

>> YOU GET MORE HEAT OUT OF CHARCOAL THEN YOU MIGHT.

>> A CHARCOAL, BECAUSE OF THE WAY IT'S TREATED, THE BRIQUETTES HEAT UP MUCH HOTTER THEN WOOD CHARCOAL.

>> COVER IT UP WITH CHARCOAL BRIQUETTES.

>> PUT A BIG OLD SHOVELFUL ON THERE.

AND PUT SOME MORE.

YOU DON'T WANT TO JUST KEEP IT IN THE PILE, NOT WHEN YOU ARE USING BRIQUETTES.

WHAT WE'RE GOING TO DO, MAYBE JUST A FEW MORE.

THAT'S JUST GOING TO BE PERFECT.

WHAT WE'RE GOING TO DO, WHEN YOU COOK THIS ROAST JOHN, YOU WANT THIS ROAST TO COOK PROBABLY THREE HOURS BUT YOU WANT TO COOK SLOW.

REMEMBER THE SECRET, THE SECRET TO COOKING WILD GAME IS TO COOK IT SLOW SO WE'RE GOING TO COOK THIS ROAST PROBABLY ABOUT THREE HOURS.

THAT CHARCOAL IS NOT GOING TO LASTTHREE HOURS SO WE DO IS KEEP ADDING CHARCOAL TO THE BUYER, COME BACK AND EVERY SO OFTEN , 45 MINUTES OR SO WE ADD A FEW MORE BRIQUETTES TO THE TOP AND IN ABOUT THREE HOURS WE COME BACK AND TAKE A OFF AND SEE WHAT WE GOT.

>> WE WILL SEE YOU THEN.

>> JOHN, LET'S GO SEE HOW THAT ROAST IS DOING.

>> IT TAKES A LONG TIME TO COOK THAT THING.

>> WHAT YOU SAY, FOUR HOURS?

WAX PROBABLY ABOUT 3 TO 4 HOURS .

>> DEPENDS ON SIZE.

>> YOU WANT TO COOK IT SLOW.

YOU WANT TO COOK VENISON SLOW.

>> KIND OF LIKE AN EASTER EGG HUNT OR CHRISTMAS.

LET'S OPEN OUR GUESTS RIGHT HERE.

>> YOU WILL GET THAT OFF.

>> WITH THAT ALL OFF.

>> TAKE THOSE AND I'M GOING TO SWEETNESS A LITTLE BIT.

LET ME TELL YOU, I REALLY LIKE FIBER.

>> CHARC OA L NOT O N UR>> DIET.

>> IT'S N   EOTE O TN HIMYS GTHOATOD'SG .

LIST HERE.SEE THIS?

>> OKAY.

>> YOU WITH THAT OFF AND I'M GOING TO GET THIS PLACE THAT D.

>> LOOK AT HEARE LOOK A T RE6X.16 SI X OH MY GOODNESS.AND SIX SIX AND AND 61 >> I THINK IT'S JUST RIGHT.

SI 316 AND THREE IS NINE.

LET ME GET YOU TO HOLD THIS IN PLOCATOCEBE.R OF 97.

THAT'S A METAL PLATE AND IT MIGHT BE HOT.

I'M GOING TO LIFT THIS UP >>>AND PUT IT ON THAT PLATE.

AND THEN I'M GOING TO PUT SOME OF THESE MUSHROOMS AND JUICE OVER THE TOP OF IT .

IT MUST'VE.

AND THEN WE'RE GOING TO GO SLICE IA PIECE OF IT FOR YOU.

ASTH BIS IORS, TH IISN IS HOT.

1916 IN THAT OUGHT TO BE ENOUGH FOR NTNOGOW,ME WE WYIL L GET THE RE IT.COUNTY ARKANSAS A BRING THAT OVER HERE.

>> JOLIHNTT, LEDO CN'OMT MUDRN.

CALLED ALAMO.

ALAMO SCHOOL >> OH MAN, WOULDN'T THAWAT S B 2.5 MILES FR OM AWFUL.

>>MY HOUSE.

MY DAD MADE HIS FIRST FIDDLE IN 1880MY.

BE>>CA USINE THIHAS T OLPRDEE FI>>DD LEPH AYLNDLI S,WO TUHAL BI THE FI DD WHEN W E RSI T WPUAST HITEARD HIM I N, WE LOOKED AT IT AT MIDPOINT IT WAS BIGGER THAN THAT AND NOW IT SHRUNK SAY.

SOUP AGAIN NEXT LET WHAT WE'VE GOT.

>> SOMEBODY MADE HIM AN IDENTITY IT I DON'T KNOW HOW YOU FIGURED ANYTHING TO GO BY LIKE I DID.

ME, I GREW UP WITH IT.

I CAN MEMBER WHEN I HAD FIVE YEARS OLD I CAN MAKE ONE OF THEM.HOW ?

>> TENDER.

REMEMBER THAT GARLIC ?

>> T >>> THONROE UGDAY I GJUARST.

>> THAT'S YOUR FAVORITA E. NO TI ON I HIYONKU ILO'LVEL MATHKEAT GA.

A NTFI SDDOMLEE .

OF THESE MUSHROOMS OUT HERE.

>> I HEDO .SAID THERE'S THE WOODS AN D TOOL , >> JUANSCD O YOADU DECAD.N IT A I MAKE GRAVY IF YOU WANT TO.

I USUALLY DON'T MABEDECA E IT L IT TO SCHOOL.

TITHA LT IKWAE S THMYIS L.A ST WOYEULARD YOU DO ME A FAVOR AN WIPEOF T SHACHT OOUP AL.

LITTLE?

I'LL GRAB A BIG MOUTH BUT LORDY, I DON'T THINK I CAN HOLD THAT MUCH.

>> THERE IS YOUR PIECE OF THAT GASIICC ]COK.ES >> I'LL BE YOUR FRIEND, >> ABOUT THE GARLIC.

>> YOU TRY THAT.

AND THEN I WILL TELL YOU, THESE FOLKS HOW TO DO THIS.

GOING TO MAKE UP THE MARINADE, FIRST OF ALL YOU TAKE A ROAST, LET'S SAY 2 TO 4 POUND ROAST [S] AND TAKE UP A FILET KNIFE, SHARP KNIFE LIKE THIS AND SPOKE ABOUT SIX OR EIGHT HOLES, IF IT ONLY FEELS LIKE GARLIC A LITT LE BI>>T >PUT TWO OR THREE, TWO OR THREE IN THE ROAST AND IN MY WHOLE GLOBE OF GARLIC DOWN IN THERE.

AND AFTER TH AT, YO PU T HETH LATIV ED T O BE DOWN IRS AND N A WLFO AURND M MOIXNT UHSP AND T MADRINAAYDES AOLNDD PULL YO U AND WENT OUMAT RINADE G OVHEER W YOUASR ROAST AN D COLAOKYIED NG O N THE TWO THIRDS CUP OF SOY SAUCE, GR.

THIRD CUP OF VEGETABLE OIL AND A I GUESS HE HAD A HEART ATTACK.

I WAS ABOUT TO CRY AND FLOW DILLARD SAYS, JUST AN OLD TOYSA SHED TEARS.

SHE CAUSE CUP OF FR TO JUICE BECAUSE DON'T USE THE BOTTLED STUFFTH, E ITB DATOEHRS WELL.

MY SE LF TA MALLQU OIENIT.ON, CHOPPED IT UP REAL FINE, PUT IT IN THERE, A TEASPOON OF GARLIC POWDER, TEASPOON OF CURRY POWDER, THE SPOON OF CHILI POWDER AND HALF A TEASPOON OF GINGER.

PUT IT IN A JUST AN OLD COURSN OVERNIGHT OLD HORSE BUT HE WAS IN>> A> DUTCH OVEN.

IF YOU WANT TO COOK THIS AT HOME IN YOUR OVEN, COOK IT AT ABOUT 225 DEGREES.

THIS ROAST, PROBABLY ABOUT 3 TO 4 HOURS IN THE LAST HOUR OF COOKING, YOUR MUSHROOMS IN AND THIS IS WHAT YOU END UP WITH.

>> IS TENDER AS ANY BEEF ROAST.

>> THE SECRET TO COOKING IS COOK IT SLOW.

HOPE YOU ENJOY IT.

YOU CAN USE THIS MARINADE ON ANY KIND OF GROSS.

ANY KIND OF WILD GAME ROAST.

>> BELIEVE ME, YOU DON'T WANT TO POUR OUT THE MARINADE AFTER THE THING IS COOK.

THIS IS WORTHWHILE.

EDISON ROAST.

I'M JUST GUESSIN >> COMING UP NEXT ON "COOKING ON THE WILD SIDE".AT THAT.

I'M NOT EVEN SURE THAT AXIS HITTING.

BUT I'VE DONE ENOUGH OF I IT'S HITTING.

NOW THAT'S MAK IN G >> IF YOU HAVE ELECTRIC A DENT I SAW THE SHADING FALL, D HI TT IN G T YOU REALLY WANT TO COOK SOMETHING GOOD, PHYLLIS TELLS ME THIS IS TABLCRC.ACKERJACK I PRETTY FAST, C. I DON'T USE ELECTRIC TOOL.

HN .

>> IT'S CALLED MEXICAN CROCKPOT.

>> THIS THIS GIVES ME AN ITHDE RAOFP HESOW.

IT COOKS.

>> IT'S SO EASY TO DO AND ITLIS AN DP APE ONE OF THOSE THINGS IF YOU WORK, IT DOESN'T TAKE VERY LONG TO SOMEONE GAVE ME THE DIRECTIONS HOW TO MAKE A FEDERALDUMP IT IN THAVE E THEM TO CROCKPOT, PUT I OR OUR EIGHT HOURS LATER, YOSO MEBO DY E LSE ISE RVET ERNE RVEICR E DIAND D YOU GOT YOUR MEAL.

>> THE DEER CAMPS I KNOW, LAST GUY THAT USE THEM.

ARTIE HAD MY OWN WAY OF MAKING THEM BY GO IT ON.

THATAB TSOILUMETE.LY.

THAT MIGHT BE ME.BUT, SOLBERG.

WE HAVE TO FIGURE OUT ISOMETHI CA N' T [INA IBELLESE] BFRUTOM I IT' HS ADAR C AN YOUR.

I CAN T EL L RECIYOPEU , HGOOWOD FAMILY REC YOU' LL HAV E THTOE HMEAVXIE CAN GIVE YOU THAT IT'S KIND OF SPICY.THE FEE AND MAKE ONE OR TWO OF THEM AND THEN THEN YOU KNOW MORE ABOUT HOW YOU'RE GOING TO WHAT SOUND YOU'RE GOI NG T O C E >> IT'S A COOL WEATHER DISHOU T WI TH.

>> WE DON'T WANT TO DO THIS IN THE MIDDLE OF SUMMER IN ARKANSAS.

WHAT I'VE DONE IS TAKEN ABOUT TWO POUNDS OF VENISON, LEAN VENISON AND CUT INTO STRIPS.

>>> JUST SORT OF CHUNKS AND WERE GOING TO PUT THIS IN HERE AND THE LAYERIN THIS CROCKPOT.

>> WE WILL SEE IF WE CAN TILTED UP SO YOU CAN GET TO IT BETTER .

>> I'M GOING TO SET IT DOWN.

YOU WRITE.

ONE BIG LAYER, LOOKS LIKE ABOUT TWO INCHES.

>> JUST PUT IT ALL IN THE BOTTOM THERE.

THEN WHAT WE'RE GOING TO DO [MU WE WILL MIX ANUPD OSIURN SGIPI] AND WE'RE GOING TO TAKE ABOUT A >> YES, Y TEHEASADPO ON AND A HALF WENT.

>>> IF I WORK EIGHT HOURS A DAY I COULD DO IT IN TWO WEEKS.

ABOUT 15 DAYS, I EVEN HAVE A REAL MEASURE.

>> THAT'S FANCY, PHYLLIS.

MY GOOD WORKING EGRIGACHTIO US.

URS >> TEASPOON AND A HALF OF GARLICA.

D AY >> THAT'S THE FANCIEST THING WE'VE HAD.

>> LOOK AT THAT.

J>>US T GET UP A BREAKFAST AND GO TO GO TO WHITTWLIHANT''S WRONG WITH THAT?

>> NOT SA UPPER LUNCH ANDTH G. I'M GOING TO TAKE A HALF TE ONTO O F WBLHITTLIN'.

BACUK T .

OR THIS MEASURING MAKES ME NERVOUS.TAKES ABOUT YOU JUST DON'T KNOW.

>> TH26E 0IDEA OF MEASURIN HG GALLON BUCKET FULL OF SHAVINGS OU F A FIDDLE.. >> HALF TEASPOON OF SALT.

IF I GLENN I DON'T WAN$T TO STO TH>>E HALF T EA OOPUN MPOF Q PUAEPCHPEITR,A I !HAN'LFT STOP.$ASPOON OF SALT TABLESPOON OF CHILI POWDER.

>> NOW WE'RE GETTING TO THE MIX.

>> KIND OF EVENING.

>> YO MA>Y >T >UP, MAKES THOSE SLICES UP.

AND THEN POUR THEM [MUSIC] >>, SPRINKLE THEM OVER THIS STUFF VENISON.

JUST LIKE THAT, IT'S REAL EASY.

>> THAT IS KIND OF LIKE A MARINADE WE HAD ONE TIME FOR VENISON YEARS AGO.

I DRY MARINADE.

>> OH YEAH, SHORT INBRED.

WELL STUFF.

THEN THE NEXT THING YOU'RE GOING TO DO IS TAKE A. MIX UP THE REST OF M THE Y DA D NTDIS DNAN'TD NPUMOUBER R THHAD S HE HERE.

TAKE AN ONION AND THEN YOU TAKE TO B EE BOMAUIDELL ONBU CUTBES DOES IT THE BACK MADE BYGW.

B RO ML EY.

AND I KIND OF MASH THEM UP.

JUST KIND OF DO THEM LIK IE TH DON'T KNOW WHAT MADE ME DO IT BUT I KNOW THE AREA THEY DON'T HAVE TO BE REAL THE GOOD NUCAMBUSERE ONE AND NOW NUMBER 73.

I STARTED MAKING IT AS THEY'RE GOINGA HO BB Y TO HAVE THAT.

>> THE BOUILLON BUT YOU DON'T AADNDD PEOPLEANYTHING TO THIS.

>> YOU WANT LEAN VENISO H NE O ON E ON HAN AWITH A LOT OF FAT ON IT.IT S THEN THEN WE'RE GOING TO TAKE A TABLESPOON OF MUSTARD ANOTHER ,D ER ED IT MU AND AFTEARR D THEY STARTED ORD.G .

I NEVER OFFER TO SELL ONE.

I HAVE ONE FOR SALE AND THEY >> THITIS I I S NOT THAT GREA COUPON.>> THISSO ILD IT.

IF ST MUSTARD MUSTARD, THIS IS JUST PLAIN MUSTARD BY GOLLY.

DEWE TONAKEE ITW MO ADE CANS MADE UP THAT WAS BECAUSE I COULD THAN ONCE YOU'VE DONE SOMETHING AND YOU LIKE WHAT YOU'VE DONE, WHY, YOU'LL DO IT AGAIN.

DI>CE>>D HOTEL.

>> THEN WE TAKE ONE CAN OF PINTO BEANS THAT WE'VE DRAINED.

>> FOR THE FIBER.

>> IF YOU'D BE SO KIND AS TO HANDYTHAT'S RIGHT HERE.

>> THEN WE ARE GOING TO MIX THIS UP LIKE THIS .

[MUSIC AND WE'RE GOING TO THIS OVER, POUR IT OVER AND THE SINGING] S LIKE THAT.

THEN WE'RE GOING TO PUT A ON THIS AND WE'RE GOING TO COOK IT ON LOW IN THE CROCKPOT FOR 6 TO 8 HOURS AND IT WON'T MATTER IF IT'S SIX OR IF IT'S EIGHT, IT'S JUST AS GOOD EITHER WAY.

>> YOU TELL ME THIS IS THE RECIPE ALREADY DONE?

>> THAT IS THE RECIPE ALREADY DONE TO EVERYONE HAVE TO KEEP ON, SIT HERE AND LISTEN TO YOU AND ME WHILE THIS IS COOKING.

SERVE IT OVER RICE.

I WANT TO SET THIS OVER HERE OUT OF THE WAY.

IF YOU WILL SERVE YOURSELF UP THERE.

>> TO BUY A LITTLE RICE.

>> AND YOU FIX THIS AND A SALAD AND THAT'S JUST ALL IN THE WORLD YOU NEED.

IT IS SPICY AND FLAVORFUL.

I GUESS YOU COULD PUT OTHER INGREDIENTS IN IT BUT I FIND THAT THIS MAKES IT REALLY GOOD.

I SORT OF ALTERNATE A LITTLE BIT BUT I GOT THIS FROM SOME FRIENDS IN THE ROCKY MOUNTAIN FOUNDATION AND YOU CAN DO IT WITH ANYTHING LIKE THAT.

>> I'LL RECAP, I'LL DO THAT.

TWO POUNDS OF VENISON CUT INTO STRIPS AND THEN TAKE A TEASPOON AND A HALF OF GARLIC POWDER, HALF A TEASPOON OF BLACK PEPPER, HALF A TEASPOON OF SALT AND A TABLESPOON OF CHILI POWDER.

PUT YOUR VENISON IN THE CROCKPOT,THEN SPRINKLE THOSE SPICES OVER IT, THEN TAKE A LARGE ONION YOU'VE CHOPPED UP, MIX THAT WITH TWO BEEF BOUILLON CUBES THAT YOU CRUMBLE UP, A TABLESPOON OF PREPARED MUSTARD, NOT THE FUFU MUSTARD KIND .

TWO CANS OF DICED HOTEL, ONE CAN OF PINTO BEANS DRAINED, MIX ALL THAT UP, POUR IT ON TOP OF YOUR BE BEEF, SPREAD IT AROUND EVENLY AND PUT IT ON LOW, COOK IT ON LOW 6 TO 8 HOURS.

WHAT DO YOU THINK?

>> I TELL YOU WHAT, PHYLLIS, AFTER EATING THIS THERE IS NO EXCUSE FOR ANYONE TO EVER COOK FOR VENISON.

IT'S AS TENDER AS IT CAN BE.

>> LET ME TELL YOU, I FOUND THAT A LOT OF DIFFERENT PREDATORS BUT I HAVE FOUND THAT THE SLOWER YOU COOK WILD GAME, THE BETTER IT IS.

HOPE YOU WILL TRY.

>>> >> AND THE NAME OF IT IS?

>> MEXICAN CROCKPOT VENISON.

>> "COOKING ON THE WILD SIDE" FEATURES RECIPES ARE AVAILABLE ON THE WEB AT AETN.ORG / COOKING ON THE WILD SIDE OR BY CALLING AETN YOUR SERVICES, ONE 806 62 3286.

>>