Axis Archives - Wife Of A Hunter

Aunt Vicki’s Bean Burrito Casserole

Sophie May — Tue, 26 Oct 2021 23:20:33 +0000

My Aunt Vicki’s Bean Burrito Casserole will become a regular dish in your household. It is honestly that good. I think we have it at least once every other week. This recipe does not get old and is always loved.

My Aunt gave this recipe to my mom when I was little. It is typically made with beef, but I decided to try it with some axis we had ground up a couple weeks back. OH MY HEAVENS! It was delicious! I like to top mine with a dollop of sour cream and a spoonful of salsa. MMMMmmmmm yum!

Since my husband and dad are off living their best lives in South Dakota. My taste testers this week were my coworkers. With it being budget season at the office, our days are full of long meetings. I decided that instead of everyone having to bring their lunch, I would bring this in for them and get their honest opinions. They know they I have a tough skin and can take the hard truth 😉. My coworkers were so impressed. Several of them even got seconds. I didn’t have any to bring home. AND GUYS… it is SOOOOO easy. There is nothing special done that takes forever. It is just good and easy. I had this so many nights after practice because my mom could make it earlier in the day, refrigerate it, and then pop it in the oven for 15 minutes when I finally got home. And. It. Was. Perfect. Honestly… If you are someone with a busy schedule, looking for an easy meal, please give this a try. You won’t be disappointed. The best part, you can fix it up however you like. Extra beans? No problem. Can of corn? No problem. Don’t have venison? Use beef or elk or moose. Whatever you have in the fridge will be scrumptious.

I know your family will love this one. Enjoy!

Aunt Vicki's Bean Burrito Casserole

The perfect way to use your ground venison!

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword bean, Burrito, Casserole, Venison

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Author Sophie May

Equipment

9x13 pan

Ingredients

1.5-2 lbs ground venison I used axis
1 yellow onion diced
1 pkg burrito seasoning taco seasoning will work as well
1 can mild Rotel
1 can pinto beans
1 can ranch style beans
16 oz shredded Mexican blend cheese or your favorite shredded cheese
8-10 small flour tortillas (~6 inches in diameter), cut in half
PAM

Instructions

Preheat oven to 350°F.
In a large pan over medium high heat, brown your onions and ground meat.
Drain any excess liquid.
Mix in burrito seasoning, Rotel, and beans.
Simmer for ~15 minutes on medium heat.
Spray a 9x13 pan with PAM.
If you haven't already done so, cut your tortillas in half.
Layer half of the tortillas in your pan so they cover the bottom:
On top of the tortillas, add 1/2 of the meat mixture. Layer 1/2 of the cheese on top.
Repeat- tortillas, then meat, then top with the rest of the cheese.
Bake for 15 minutes or until cheese has become melted and edges a bit crisp.

The post Aunt Vicki’s Bean Burrito Casserole appeared first on Wife Of A Hunter.

Venison Quesarito

Sophie May — Fri, 22 Oct 2021 01:20:18 +0000

If you liked my Venison Crunchwrap recipe you have to try this Venison Quesarito recipe!

I had SO much positive feedback from my Venison Crunchwrap recipe that I decided I wanted to expand into some other Taco Bell favorites of mine. Quesaritos might not be on the menu anymore unless you use their app (why???) but man do I love them!! I mean it’s a combination of a quesadilla and a burrito what’s not to love?!? Again, with deer seasons opening up all around the country, this is a great time to break into some ground meat and throw this creation together.

I used Taco Bell seasoning in the ground venison and a copycat of Taco Bell’s Chipotle sauce to make the recipe even more authentic to the fast-food version. This isn’t required and honestly you can put just about whatever you want into your own creations. Just don’t over stuff the quesaritos or they might make a mess when you try to wrap them up into burrito form.

Anyhoo, it turned out great! I’m amazed I haven’t made this before. The melted cheesy quesadilla wrapped around the burrito inside is on par with Einstein on genius inventions. Give this recipe a try with some of that grind you don’t know what to do with and let me know how it goes in the comments! If you guys and girls like it as much as the crunchwrap, I might continue to do a whole taco bell series with wild game flair! But until then I hope you ENJOY this recipe!

Venison Quesarito

Delicious wild game take on a classic fast food meal!

Course Main Course

Cuisine American, Tex-Mex

Keyword Axis Deer, Copycat, Mexican, Quesarito, Taco Bell, Tex-Mex, Venison

Prep Time 15

Cook Time 30

Total Time 45

Servings quesarito

Author Sophie May

Ingredients

1 lb ground venison I used axis deer
1 packet Taco Bell seasoning
queso I used Rico's, but you can use your favorite type
shredded cheese
chipotle sauce
sour cream
burrito sized flour tortillas

Spanish Rice (according to directions on Bolner's Fiesta Brand® Spanish Rice Seasoning container)

1 C rice
2 C water
1 T vegetable oil
7 oz tomato sauce
1 T Bolner's Fiesta Brand® Spanish Rice Seasoning

Instructions

Preheat oven to 350°F.
If using, make your chipotle sauce and refrigerate until needed.
Cook venison according to instructions on back of Taco Bell seasoning packet. Set Aside.
Cook your rice according to Bolner's Fiesta Brand® Spanish Rice Seasoning container's directions.
Place two tortillas on a baking sheet. If overlapping, on the top tortilla, spread ~2T of queso on a tortilla, or enough to cover thinly. Then, sprinkle ~2T of shredded cheese (shown in picture). Put into the oven for ~1-2 minutes or until the cheese is just melted. You do not want your tortilla to get crispy, so watch carefully. You just want the tortilla warmed and cheese melted. This will help with folding and holding your burrito together.
When the cheese has melted take it out of the oven and place the plain tortilla over the cheesy one. Let this rest for another 2-3 minutes. This will help the cheese set for folding later. Don't let it cool too much, or the tortilla will break when trying to fold.
Layer the quesadilla with 1/4 cup of your Spanish rice, 1 T chipotle sauce, 1 T sour cream, and 1/4 cup of meat, or any other toppings you would like. Fold like a burrito (fold two sides about 2 inches over and roll tucking in any pieces that stick out).
Heat a dry pan over medium-high heat and brown each side of your quesarito for ~30 seconds seam side down first.
This makes around 8 quesaritos so bring a hungry family and enjoy! Or freeze them.

The post Venison Quesarito appeared first on Wife Of A Hunter.

Venison Crunchwrap

Sophie May — Fri, 15 Oct 2021 01:50:09 +0000

If you are a taco bell fan you have to try this Venison Crunchwrap recipe!

Taco Bell is honestly my favorite fast-food restaurant. Where else can you get ridiculously full with like only $5?? For most of my life I had my Taco Bell order locked and loaded and ready to go (chicken quesadilla, bean burrito, and spicy potato soft taco) until I met my husband. He loves the boxes they make and especially the cravings box they do with the Crunchwrap supreme. I copied him one time and I was hooked. Crunchwrap supremes are to die for! I even get them vegetarian with black beans if I am trying to be a little less unhealthy lol.

I’ve been dying to make my own venison version basically since I started this website, but I never had any venison to work with. Now that I have some axis deer, I was finally able to do it! I used my LEM Big Bite #8 grinder to grind the axis deer into ground venison for my recipe and used the LEM Max Vac 250 Vacuum Sealer to store some of the extra ground venison for later fun recipes!

It turned out great! Honestly axis deer is so mild that if you gave this Crunchwrap to some random person on the street there is almost no chance they’d know it’s venison. With archery deer season having started in most states, those empty freezers should be getting full soon. Give this recipe a try with some of that grind you don’t know what to do with and let me know how it goes in the comments! If you guys and girls like it, I might do a whole taco bell series with some wild game flair! But until then I hope you ENJOY this recipe!

Venison Crunchwrap

Who doesn't love Taco Bell? Try this tried and true classic with basically any meat and you won't be sorry!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword Crunchwrap, Mexican, Taco Bell, Tex-Mex, Venison

Prep Time 30

Cook Time 20

Assembly Time 10

Total Time 1

Servings

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

6 small tostadas or corn tortilla street tacos
1 lb ground venison
1 packet taco bell seasoning
2 T avocado oil
6 burrito sized flour tortillas
6 street sized flour tortillas these reinforce the seal but are not necessary
15 oz Rico's gourmet nacho cheese or your favorite nacho cheese
2 tomatoes deseeded and chopped
1 onion chopped
shredded lettuce enough for desired filling
shredded cheese enough for desired filling
sour cream enough for desired filling

Instructions

Grind your venison in a LEM Big Bite #8 grinder.
Heat a skillet over medium high and add 2 T of avocado oil.
Once hot, add the venison to the skillet and brown.
Add seasoning with 3/4 C of water to the skillet.
Bring to a boil.
Turn down to medium low for 10 minutes stirring occasionally. Cook until a majority of the water has evaporated.
If you have tostadas use those.
If you have corn street tacos brush them with avocado oil and put them into a 450°F oven for 3 minutes. Flip them over and cook for another 3 minutes or until crisp.

Creating your Crunchwrap

Place your big burrito sized flour tortilla on a flat surface.
Place 3 heaping T of meat in the center of the tortilla.
On top of the meat place 2 T of queso and gently spread to cover the meat.
Place the tostada on top of this.
Top the tostada with sour cream, lettuce, onions, tomatoes, shredded cheese, and any other toppings you would like. I do 1-2 T of each to ensure the tortilla will close around it.
If needed, place the small flour tortilla over top and crimp the big flour tortilla around everything. Do this by carefully folding in each side roughly 5-6 times.
Heat a clean skillet over medium heat.
Place your crimped crunchwrap side down first to seal it shut.
This should take around a minute but make sure it is browned and sealed off.
Flip and brown the other side and ENJOY!!

The post Venison Crunchwrap appeared first on Wife Of A Hunter.

Mom’s Venison Roast

Dmay73 — Wed, 13 Oct 2021 00:45:12 +0000

This Mom’s Venison Roast is easy peasy and absolutely delicious. It works if you have a bone-in roast or regular roast. By cooking the meat low and slow all the connective tissue, fat, and other undesirable pieces are melted down and, if using a bone-in cut, is so tender it falls right off the bone.

One of my long-time friends messaged me wondering if I had any roast recipes. At the time I did not, but I knew what needed to be done. My mom has a great chuck roast recipe. It was a staple in the Milich house growing up. Once a week I knew I would be coming home to the delicious smell of homemade roast cooking. She has evolved the recipe over the years from being made in the oven while we were at church, to cooking low and slow in the crockpot which was perfect after late night soccer and basketball practices. My mom even made it for me when she came to visit me at Auburn. I would eat roast the next several days after she left. This recipe really is timeless. It is easy and with a few tweaks, to make sure there was enough moisture, perfect for wild game.

This recipe really is leave it and forget it. I used an Axis front shoulder roast with the bone still in. It was perfect. The bones slid right out when done. The meat was moist, the carrots juicy, and the potatoes perfect. I know this will be a crowd pleaser in your home. And if by chance you have leftovers, I know from firsthand experience that it makes mean tacos/quesadillas and sandwiches. It is the meal that keeps on giving. Enjoy!

Mom's Venison Roast

One of my mom's recipes I adapted to work with venison!

Course Main Course

Cuisine American

Keyword American, Axis Deer, Roast, Venison

Prep Time 5

Cook Time 8

Total Time 8 5

Servings people

Author Sophie May

Equipment

Crockpot

Ingredients

3-4 lb venison roast I used a front shoulder bone-in roast
1 large onion quartered
6 oz baby carrots
5 Yukon gold potatoes ~2 lbs
14.5 oz beef broth if you have homemade that works too
1 packet brown gravy
1 packet ranch seasoning mix
1 packet Italian dressing mix

Instructions

Mix your packet of ranch seasoning mix, brown gravy, and and Italian dressing mix into 2 cups of water.
Place your roast and veggies in the crockpot.
Pour mixture over the meat and veggies making sure most of it ends up on the meat. I scoot some of the veggies aside if needed.
Add broth.
Cook on low for around 8 hours.
If you used a bone in roast, pull the bones out.*
Enjoy!

Notes

* As much as you might want to, don't feed these to your dog(s). The bones get more brittle once you cook them and are more likely to splinter.

The post Mom’s Venison Roast appeared first on Wife Of A Hunter.

Venison French Dip

Sophie May — Wed, 29 Sep 2021 01:35:14 +0000

This Venison French Dip is the perfect way to utilize an underappreciated cut of meat.

Living in Texas comes with a lot of exotic animals. You can go on a nice little drive through the hill country and see a variety of African and Asian animals behind their high game fences. A quintessential Texas exotic is Axis deer. Axis deer were first introduced to Texas in 1932. Some ended up escaping and today the populations are estimated to be around 25,000+ free ranging and 100,000+ behind game fences in the state according to the Exotic Wildlife Association in the state of Texas.

Because of their high numbers Axis deer can be seen as nuisances in some locations. I was offered a cull doe for this very reason, to which I happily accepted! I was given a full gutted axis doe and my husband, and I broke it down and processed it ourselves. I had been wanting to make a Venison French Dip out of shanks for a while and this was my chance!!

The shank on a deer is often thrown away or ground up. This is an easy way to save that meat and tenderize it to scrumdiddlyumptious perfection.

While there is a little work involved before the meat can be left in the crockpot, this recipe is very straightforward and easy. Plus, your whole family will love it! Even your pickiest eater… mine sure did!

By cooking the shank low and slow, the connective tissue, fascia, and collagen are able to breakdown, adding a silkiness to the recipe. Aiding this process are the juices from the meat and additional liquid ingredients that help keep the meat moist.

A good French dip is always a go to pick at any restaurant for me. Being able to incorporate it with a meat cut that is often set aside is fulfilling (and delicious). I hope you enjoy this as much as my family did!

P.S. In un-French dip like fashion, but typical Sophie fashion, in order to bring up the heat, I added pepper relish. It was freaking great.

Venison French Dip

If you've been grinding your shanks or just leaving them in the field stop and try this!

Course Main Course

Cuisine American

Keyword American, Axis Deer, French Dip, Sandwich, Venison

Prep Time 20

Cook Time 10

Total Time 10 20

Servings

Author Sophie May

Equipment

Crockpot

Ingredients

6-8 hoagie rolls
12 slices provolone
3.75 lbs roast I used 3 axis deer shanks
10 oz beef broth (low sodium) 1 can
1 can French onion soup
1 onion sliced
3 T Worcestershire sauce
2 bay leaf
1 tsp pepper plus more for seasoning
1/4 tsp salt plus more for seasoning
3 garlic cloves minced
1/2 tsp rosemary dried
1/2 tsp thyme dried
1 light beer I used a Non-Alcoholic Heineken beer
6 T butter

Instructions

Melt 4 tablespoons of butter in a pan over medium heat.
Thoroughly season your shanks with salt and pepper to taste.
Brown your shanks and onions in the butter (Should take around 2-3 minutes per side). Remove the shanks from the pan and set aside.
Add 2 more tablespoons of butter and continue to brown your onions for around 5 more minutes or until browned and soft.
Pour the pan into the crockpot and add your meat.
Add the rest of the ingredients into the crockpot and then cook on low for 8-10 hours.
After 8 hours, or when meat becomes tender, remove the shank bones.
Shred the meat.
Separate meat and au jus sauce (the juice from the cooked meat). Save the sauce to dip in.
Assemble your sandwiches as you wish. I added the meat and provolone to the hoagie roll and put it in the oven on broil to melt the cheese and toast the bun, but you do not have to.
Dip your sandwich in the au jus and ENJOY!!!

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