Ok, so this is by no means a traditional taco. It could also work as an enchilada. In fact, we used enchilada sauce in the filling. Well, whatever you call this, it tasted really great. You could use beef or turkey instead of venison if you want.
Here's what you need:
1 lb ground venison, beef or turkey
2 cloves garlic, minced
1 jalapeno
1 jar enchilada sauce (we actually made our own using tomato sauce, spices and chipotle in adobo)
4 cups cheddar jack cheese, shredded
1/4 cup sour cream
Garnish:
Chopped cilantro
Diced tomato
Sliced scallions
Sour cream
Here's what you do:
Preheat your oven to 350 degrees.
Start by browning your ground meat with the garlic.
Meanwhile, dice up your jalapeno.
Add the jalapeno and 3 cups of the shredded cheese to a large bowl.
Once your meat is browned, add that to the bowl as well.
Pour in the enchilada sauce.
Add the sour cream.
Stir the mixture together to combine everything.
Pour in a casserole dish and top with the last cup of cheese.
Bake for 20 minutes while the cheese melts thoroughly.
Serve on soft tortillas and garnish with cilantro, scallion, tomato and sour cream.
Enjoy!
We've mentioned before that we are fortunate to have friends that are hunters. While the idea of sitting in a tree stand for hours and shooting a deer doesn't appeal to us, we appreciate those that have the patience and stomach for it. We also really appreciate it when they share their rewards with us.
Neither of us have ever eaten or cooked a venison roast before, so this was an adventure. It's basically like beef roast, only much leaner and healthier.
Here's what you need:
1 3-4 lb venison roast
3 carrots, peeled and cut into medallions
3 celery stalks, cut into 2" pieces
2 large or 3 small cloves of garlic, peeled and smashed
1/2 a large red onion (or one small), large dice
2 thyme sprigs
1 32 oz. container beef stock
2 cups red wine (we used cabernet sauvignon)
2 Tbsp vegetable oil
Kosher salt
Black pepper
Here's what you do:
Preheat your oven to 350 degrees.
Heat vegetable oil over medium-high to high heat in a small stock pot.
Start by seasoning you roast with salt and pepper on all sides.
Sear the meat on all sides, forming a nice crust on the outside.
Remove meat from pan and drain the oil. Return the roast to the pan.
Pour in the beef stock and the wine. Add a couple turns of pepper and a pinch of salt. Add the vegetables and thyme to the pot.
Cover and place in the oven for 4 hours. Flip the roast over every hour or so. Uncover for the last 15 minutes.
Enjoy!
Neither of us are hunters, but we are fortunate to have friends and family who hunt. The deer for this recipe comes from Michelle's friend from work. Thanks, George, for contributing to our culinary endeavors!
The ground deer has been mixed with a little beef fat during the processing. Venison is very lean, so you have to add some fat to the meat.
Here's what you need:
1 lb. ground venison
1 box of rotini noodles
1 jar of tomato sauce (ever thought of canning your own?)
1/2 cup shredded mozzarella
Dash of red pepper flake
Dash of oregano
Here's what you do:
Start your water boiling for you noodles and pre-heat your oven to 350.
Brown your meat in a high walled skillet.
Once meat is browned, add the sauce to the skillet.
Stir that around and simmer over medium, medium-low heat.
Drop your pasta and cook to al dente. Once cooked, scoop the pasta in with the sauce.
Give that a stir and then pour into a casserole dish. Top with mozzarella and bake for 20 minutes, or until cheese is completely melted.
Enjoy!
