Brown venison.
add all the spices to browned venison and blend in.
preheat oven to 350.
pour in 8 ounces of salsa in oven safe 13 x 9 inch pan.
Spoon venison mixture, evenly divided, into each of the tortillas and roll up.
Place rolled tortillas, seam side down in pan.
cover with cheeses.
bake on 350 for 15 minutes (until cheese is thoroughly melted).
add guacamole or sour cream after baking if desired.
Place venison and onions in skillet and saute in oil until meat is browned and onion cooked through.
Stir in olives and salt and pepper to taste.
Heat enchilada sauce in large round pan.
Dip tortillas in sauce; remove immediately and place on flat surface and spread 1 tablespoon meat mixture over.
Roll and place in 9 x 14-inch baking dish.
Top with cheese and green onions.
Bake at 375\u00b0 for 15 to 20 minutes.
Makes 12.
inutes.
Makes 12 enchiladas.
This recipe will serve 6 people
se with game.
This recipe can be doubled.
It
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
Cut venison into 1-inch cubes.
he cheese melts and the enchiladas are hot and bubbly, from
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
nd roll.
Place two enchiladas in the center of each
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
rozen (thawed) venison for this recipe.
If using frozen venison, let it
he sauce I used a recipe from another site, with a
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
Venison and/or beef work very well for this recipe-cheaper cuts and
Use your own favorite chili recipe but substitute half-inch cubes of venison for the meat in the chili.
Before putting venison into the chili, simmer it in enough water to cover for about 45 minutes or until tender.
You can use the broth as part of the liquid in the chili.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight