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Jonathan Williams' Recipes

Like many cooks who have been creating dishes for years, Jonathan Williams worksJonathan Williams from recipes stored only in his noggin. So rather than attempt to break down ingredients into convenient measurements, we’ll just repeat one more time what Jonathan kept telling us on the set – “Add to taste.”

See the video - Part 1 - and Part 2

Mashed Potatoes

  • Cut 6 or 7 potatoes into pebble-sized cubes and dump into cooking pot.
  • Add milk to pot, covering about half the potatoes.
  • Add to taste: black pepper, salt, diced onions, one stick of margarine.
  • Place on medium heat and let simmer for 20-30 minutes. Stir occasionally to avoid scorching. Drain off excess milk if needed as it cooks.

Green Beans

  • Parboil smoked turkey wings for about an hour to tender them up, and then de-bone them.
  • Put the wings into the pot, and add (to taste) onions.
  • Drain the water from the can of green beans, replace with tap water, and add to pot. Refill green bean can with tap water again and add to pot.
  • Now add black pepper, salt, and a teaspoon of sugar if you want a slightly sweet taste (which helps sell it to the kids!)
  • Place pot on stove and let simmer, stirring occasionally.

Ground Venison Burgers

  • Add half a bell pepper for each pound of ground venison into the mixing bowl.
  • Add diced onions, Cajun seasoning, black pepper, and zesty Italian dressing (enough to help hold patties together).
  • Knead thoroughly to mix the ingredients into the meat. Form into desired patty size. Cook on grill or in oven.
  • For the oven: Cook on 350 degrees for 30-45 minutes, depending on how well done you want your burgers.

Venison Cube

  • Pour desired type of oil into skillet (enough to mostly cover meat when it is added) and place on slightly more than medium heat to begin warming. Slice the venison into palm-sized strips. (We used meat from the ham, although the loin would work fine too).
  • Spread the venison out and sprinkle Cajun seasoning over it to taste.
    Make a big dollop of yellow mustard, and roll each of the venison slices in it until they are thoroughly coated.
  • Spread out the meat again and sprinkle on garlic powder and black pepper to taste.
  • Now pour self-rising flour into a bowl and roll each slice around in it until they are completely covered.
  • Add the venison to the hot oil in the skillet, keeping the heat low enough to avoid popping and spattering. Turn the meat at least once. It should take about 8 minutes to cook.

Gravy for smothered venison

  • Remove the cooked venison from the skillet and set aside. Drain off grease but do not wipe out pan. Add 2 or 3 pieces of fried venison back into pan with about a quarter cup of diced onion.
  • Now add water to the venison drippings still in the skillet. Add two or three bay leaves and one can of Campbell’s Golden Mushroom. Add more water if needed to thin mixture.
  • Simmer and stir until gravy is hot.

Serve. Eat. Nap.