Mexican Archives - Wife Of A Hunter

Pheasant Pozole Verde

Sophie May — Thu, 26 Jan 2023 02:17:36 +0000

This Pheasant Pozole Verde is the perfect meal to warm your insides during these cold winter months.

This recipe has been something I have wanted to try since I started this page. When my husband and I lived in San Antonio, there was a yummy restaurant that served pozole verde during the winter and not the rest of the year. The restaurant ended up closing during covid and I was devastated. So, I needed to recreate the delicious meal as best I could and share it with everyone else.

This is a painless recipe that makes your pheasant super tender. It is packed with a ton of flavor. If you want your dish to be spicier, you can leave as much or as little seeds in your peppers as desired.

Make sure to remove all bbs from your meat. You don’t want anyone cracking a tooth.

This is sure to be a crowd pleaser. It is different from your typical chilis and stews and is so delicious,

I hope you enjoy this recipe as much as we did!!

Pheasant Pozole Verde

This recipe is perfect for warming up the entire family.

Course Dinner, Lunch, Soup

Cuisine American, Hispanic, Mexican

Keyword Pheasant, Soup

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings people

Author Sophie May

Equipment

Slow Cooker
Blender or food processor

Ingredients

2 lbs pheasant breasts and thigh
7 C chicken broth
2 tsp epazote leaves or 1-2 bay leaves
1 lb tomatillos husked and halved
1 large onion quartered
6 cloves garlic
2 poblanos deseeded
1 jalapeño deseeded
2 serranoes deseeded
3/4 C cilantro
2 tsp oregano
2 T olive oil
salt to taste
pepper to taste
30 oz white hominy drained

Serve With:

shredded cabbage
sliced radishes
avocado
lime wedges
cilantro
tortilla strips
sour cream
chopped onions

Instructions

Place pheasant, chicken broth and epazote in the slow cooker and cook on low for 4 hours or until pheasant easily shreds from bone/tendon.
Remove pheasant once cooked and set aside to cool. Optional: discard any fat in the broth. While pheasant cools, make the verde sauce.
In a blender, add tomatillos, onion, garlic, poblanos, jalapeño, serranoes, cilantro, and oregano. Depending on blender size you may have to blend in batches. Pulse/Blend until coarsely chopped. Scrape sides as needed.
Season with salt and pepper.
In a large sauce pan, heat oil over medium-high heat.
Add puree.
Cook until the puree turns a dark green, 10-12 minutes.
Shred the pheasant meat and add back into the slow cooker. Add puree. Add drained hominy. Mix until combined. Let cook on low until everything is hot.
Serve with desired toppings. ENJOY!

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Chile Relleno con Venison

Sophie May — Wed, 02 Nov 2022 01:06:38 +0000

This Chile Relleno con Venison recipe is just wow! I am so blown away at how this recipe turned out. It is full of flavor and is just so tasty. It is a bit of a labor of love, but oh my heavens it is so worth it.

One of my old coworkers gave me a recipe his mom uses and I made few tweaks with what I had on hand and just wow. It is truly amazing. If you have never had Chile Rellenos, now is the time to try it. This is your sign.

Living in Texas and specifically San Antonio, I would say I know good Mexican food, and this, this is good Mexican food.

Just a side note, I like to double the sauce and meat when I make this and make enchiladas the next day. I have a recipe coming that slaps for enchiladas! But we are here for the Chile Rellenos right now and they need to be made tomorrow.

Make this recipe. You won’t regret it! And heck, if you have leftovers, chop them up the next day and throw them in a taco or on a quesadilla. Crisp up the outside in the oven or in an air fryer. *Chef’s Kiss*

This recipe really is it! ENJOY!

Chile Relleno con Venison

This recipe will be a crowd favorite.

Course Dinner

Cuisine Mexican

Keyword Chile, Ground Venison, Mexican, poblano, relleno, Venison

Prep Time 30

Cook Time 25

Total Time 55

Servings chiles

Author Sophie May

Equipment

Deep Frying Pan
Tongs
Gallon Plastic bag or tupperware
toothpicks optional

Ingredients

5 Poblano Peppers I used 3 from the store and 8 small ones (smaller than my thumb) from my garden

Meat, Seasonings and Filling****

1/2 T oil
1/2 lb ground venison
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch cumin if doubled use 1/4 tsp
1 lb queso fresco cut into small rectangles

Frying Mixture

vegetable or canola oil enough for frying
1 C flour
2 tsp salt
1 tsp pepper
4 eggs separated
pinch cream of tartar
pinch salt
pinch pepper

Toppings

extra queso fresco crumbled
cotija cheese
red chile sauce

Instructions

On your stove*, remove the grate and turn your flame low. Using tongs rotate the peppers over the flame until the skin blackens.
Once blackened place in a plastic bag or Tupperware. Seal it so the peppers sweat. Let rest for 8-10 minutes.
While the peppers are resting, make your meat filling. Heat the oil in a pan over medium-high heat. Add the meat, salt, pepper, garlic powder, onion powder, and cumin. Cook until brown and set aside or even in the fridge, so that when you stuff the peppers you do not burn your hands.
Once the peppers have rested, remove all of the blackened skin. It should peel off easily with your fingers, but you can also use a knife.
Make an small incision (NOT all the way through) in the middle of the peppers, open it and remove the seeds.
Stuff the peppers with the meat and queso fresco that has been cut into rectangles.
You can use toothpicks to seal the peppers closed.

Frying

Fill a deep frying dish a 1/3 of the way full of oil. Heat over high heat. Once a drop of batter sizzles and floats to the top, it is ready.
Line a baking sheet with paper towels.
Divide egg whites from egg yolks by placing the egg whites in a large mixing bowl and the yolks in a small bowl. Beat the egg whites, pinch cream of tartar, pinch of salt, and pinch of pepper with a hand mixer until stiff peaks form. Fold in egg yolks carefully.
In a separate dish combine flour, 2 tsp salt, and 1 tsp pepper.
Place filled peppers in the flour mixture and coat all sides well.
Dip the peppers in the egg mixture until well coated. Do this one at a time prior to frying.
Place peppers in hot oil not overcrowding the pan.
Fry until golden brown. Remove and set on paper towel lined baking sheet.
Serve by drizzling the red chile sauce over the top and sprinkling cheese over the peppers. ENJOY!

Notes

****I double the meat recipe so I can use the leftover meat, cheese and sauce for enchiladas the next day

*If you do not have a gas stove, you can burn the skin on the poblanos by setting your oven to broil on high for 5 minutes. Place peppers on a foil lined baking sheet and letting them cook for 5-7 minutes or until blackened. Carefully rotate them and repeat the process.

The post Chile Relleno con Venison appeared first on Wife Of A Hunter.

Red Chile Sauce

Sophie May — Wed, 02 Nov 2022 00:49:20 +0000

This Red Chile Sauce is absolutely phenomenal. I made it twice in 3 days and am already planning to make a huge batch to can. I am blown away at how amazing this recipe is.

Now I do think what makes this recipe extra special is I used peppers solely from our garden. I have included the exact peppers I used, however, I understand not everyone has access to these exact peppers, so I have included a more generic version. If you have spicy or sweet peppers at home use them!! It is okay to get creative with it! That is what makes this recipe special. The peppers are where a lot the flavor comes from, so you can add more spicy or more mild peppers and switch the taste up to whatever you like.

I use an immersion blender to smooth the sauce out completely. I don’t like chunks, but that is my preference. You can make it as chunky or smooth as you like. You can also use a food processor or blender to do this step.

This recipe is amazing. I have two recipes I will be posting that use it: Chile Rellenos con Venison and Enchiladas. While these will be posted there are so many other ways to use this Red Chile Sauce. I am already planning on making pupusas and quesadillas with it. IT IS AMAZING!!! I hope y’all enjoy it as much as my family did!

Red Chile Sauce

Perfect sauce for Chile Rellenos, Enchiladas, Etc!

Course Sauce

Cuisine Mexican

Keyword Chile, Mexican, Sauce, Spicy

Prep Time 5

Cook Time 15

Total Time 20

Servings jar

Author Sophie May

Equipment

Deep Sauce Pan
Blender or Immersion Blender
Mason Jar

Ingredients

4 small spicy peppers I used 1 green and 1 red small serrano (smaller than my pinky) and 2 Cajun bell peppers which are the size of a habanero. You can substitute 1 jalapeno or regular sized serrano
2 sweet peppers I used red banana peppers, but you can substitute any sweet peppers
2 T butter
1 small onion chopped
1 tomato Chopped; I used a Creole Tomato
2 cloves garlic minced
1 T flour
1.5 C water
1/2 tsp salt
1/2 tsp pepper
1.5 tsp Better than Bouillon-Chicken Base
1/4 tsp chili powder

Instructions

Boil all of the peppers until soft.
Let cool ( I speed this process up by running them under cool water). Remove stems and seeds (leave seeds if you want REALLY spicy).
Chop the peppers. Chop onions, tomato, and garlic if you haven't already.
Heat butter in the sauce pan over medium-high heat. Add onions and cook until transparent/soft.
Add peppers and cook for 2 minutes.
Add tomato and garlic and cook for 3 minutes.
Stir in flour and sauté for another 2 minutes to create a light roux type mixture.
Add water and stir until all combined.
Mix in all seasonings and simmer for 8-10 minutes.
Using an immersion blender or blender or food processor, blend the sauce until desired consistency. I like mine very smooth. ENJOY!

Notes

I like to double, triple, even quadruple this recipe and can it because it can be used in so many ways and utilizes so many veggies in our garden.

The post Red Chile Sauce appeared first on Wife Of A Hunter.

Trash Can Venison Nachos

Sophie May — Wed, 20 Jul 2022 14:37:53 +0000

These Trash Can Venison Nachos are fun delicious way to use ground venison!

There are a couple of places around San Antonio that sell trash can nachos. They bring them out in a giant metal container and dump them on your table. It’s a good way to throw back a few thousand calories with your friends 😂.

I’ve been dying to make these and finally went about finding a container to use. I just found an empty gallon paint bucket at Lowes for $5, but any nacho holding container will do. The places I have been to in San Antonio have both sides of the can cut off, so you just have to lift it up to unleash the nachos. I had only one side off, so I had to put the open side on a cookie sheet and flip the whole thing and shake. It works but might require a little vigorous shaking to get the nachos out (see my Instagram for visual aid).

After you get the container situated it’s a crazy easy recipe. I just used a taco seasoning packet to season the ground venison and I used a store bought queso blanco. You can make your own taco seasoning and you could use my queso recipe if you want, but I went for ease. I also used Doritos instead of your standard tortilla chips, to give it a more bar food feel, but use whatever chips you want.

Once you get the meat situated, beans heated up, and queso heated up stack your nachos how you like them! I loaded my nachos down, but if you prefer other ingredients or want even more ingredients DO IT. Use my recipe as a guide, but make them your own.

ENJOY this recipe and let me know what variations on these delicious Trash Can Venison Nachos you come up with in the comments!

Trash Can Venison Nachos

Throw everything you can think of in a can and then eat it. The American way!!

Course Appetizer, Main Course

Cuisine American, Bar Food

Keyword American, Bar Food, Ground Venison, Mexican, Nachos, Tex-Mex, Venison

Prep Time 5

Cook Time 15

Total Time 20

Servings gallon

Author Sophie May

Equipment

Valspar 1-Gallon Bucket Or any other container you have

Ingredients

1 lb ground venison
1 packet taco seasoning
1 party bag Doritos
12 oz queso blanco
16 oz sour cream
15 oz Guacamole
14 oz Pico de Gallo
15.5 oz black beans
16 oz refried beans
7 oz pickled jalapenos sliced
8 oz Mexican cheese shredded
1 bunch cilantro for topping

Instructions

Make sure whatever can, or container, you are using for the nachos is cleaned.
Cook your ground venison, with the taco seasoning, according to the packets instructions.
Heat up your refried beans, black beans, and queso.
Put some queso at the bottom of your can so it'll be at the top when you flip your container.
Layer your nachos how you like them.
Put a cookie sheet on the opening of your container and flip everything upside down and shake to remove your nacho mixture.
Top with sour cream and cilantro if desired and ENJOY!

The post Trash Can Venison Nachos appeared first on Wife Of A Hunter.

Smoked Venison Chorizo Armadillo Eggs

Sophie May — Wed, 22 Jun 2022 15:22:25 +0000

These Smoked Venison Chorizo Armadillo Eggs are what smokers were created for!!

Armadillo eggs are just visually stunning. Jalapenos stuffed with cheese, wrapped in sausage, wrapped in bacon, glazed in BBQ sauce, and then put on the smoker… This is a prime example of why America is the best country ever created!

These delicious meaty eggs (not a euphemism) have been on my list to make for a long time now. Thanks to Z-grills again for making this recipe possible (use sophie5 at checkout for 5% off everything including on sale items!). However, I didn’t want to make the same kind of armadillo eggs that everyone else makes. I wanted mine to be unique and original. So, I gave mine a little wild game Tex-Mex flare.

I decided to use chorizo as my sausage and to use my smoked chorizo queso as the cheesy filling. I also found some new BBQ sauce by tabasco that paired GREAT with it. Overall, the combination was amazing!

This recipe does require a few premade things i.e. the queso and the chorizo. Both of these can be made beforehand and frozen until you want to make your own armadillo eggs. I also tried three different BBQ rubs on the eggs: a simple SPG rub, a Mexican Chupacabra rub, and a sweeter meat church rub. The sweeter one was my favorite and I think contrasted the spices of the chorizo well.

Use this recipe as a template though. If you want the standard breakfast sausage with the peppers stuffed with Velveeta or American cheese you can do that. Or if you want an even crazier mixture do that to. The world is your oyster! Lastly, I just hope you guys ENJOY this as much as my family did. If you have any comments or if enjoy this recipe leave a review and rating in the comments!

Smoked Venison Chorizo Armadillo Eggs

Delicious meaty goodness wrapped into an egg and smoked!

Course Appetizer, Main Course

Cuisine American, Smoked, Tex-Mex

Keyword Chorizo, Ground Venison, Mexican, Smoked, Tex-Mex, Venison

Prep Time 30

Cook Time 1 40

Total Time 2 10

Servings eggs

Author Sophie May

Equipment

Z Grills Smoker Sophie5 at checkout

Ingredients

2 lbs venison chorizo
6 jalapenos heads cut off and cored
16 oz bacon
venison chorizo queso enough to fill the jalapenos
favorite BBQ rub I used meat church the Gospel
1 C Tabasco Jalapeno Mesquite BBQ Sauce or favorite BBQ sauce
beef broth just enough to thin out the sauce

Instructions

Preheat your smoker to 275°F.
If you have not already, cut the caps off of the jalapenos and use the back of a spoon to core it out.
Fill the jalapenos with your queso. I used leftover queso for this, but have no problem making a new batch to eat with your armadillo eggs.
Wrap your jalapenos in your chorizo. Just enough to surround the pepper.
Wrap your eggs with bacon. It helps to cut a piece of bacon into smaller/shorter pieces to use as endcaps for the eggs.
Season your eggs with your favorite BBQ rub. I tried three rubs and ended up liking a meat church seasoning the best.
Put on your smoker and smoke for 1 and a half hours.
Towards the end of that smoke take a small sauce pan and heat it on low.
Add around a cup of BBQ sauce to the pan.
Slowly add beef broth to the BBQ, whisking as you do, until the desired consistency.
You want to thin out most store bought BBQ sauces to remove some of the gloopyness. However you still want some thickness to your sauce to glaze your eggs.
Leave on the stove for ~10 minutes and add more broth or BBQ sauce to get desired consistency.
Glaze your eggs with your BBQ sauce and then put back on the smoker for ~10 minutes to caramelize the sauce.
Pull off and let rest for a few minutes so the queso is not molten when you bite into it.
ENJOY!!

The post Smoked Venison Chorizo Armadillo Eggs appeared first on Wife Of A Hunter.

Smoked Venison Chorizo Queso

Sophie May — Mon, 23 May 2022 15:37:15 +0000

This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!!

Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok videos looked delicious! I had to see for myself if they were as good and as easy to make as the videos looked.

The answer was a resounding YES! It was sooo easy and tasty. After I figured out a tasty chorizo recipe, everything else was easy from there. I also added a ton of stuff to my queso, but you don’t need all of it if you don’t want it. Velveeta cheese is important though. The scientific wonder, that is the giant block of gold cheese, gives the queso the awesome melty consistency. You might be able to make it work with American, but I would stick to Velveeta.

Literally all you do is prep your meat, cheese, and veggies. Preheat your smoker, which if you have a pellet grill is again super easy! And then throw your aluminum tray of goodies into the smoker. Just mix it up a couple of times throughout the 60–90 minute cook and VOILA! You’re done!

Grab a thing of tortilla chips and some friends and you’re in for a good time! Or a spoon and just start piling it into your mouth until you start to feel your arteries clogging lol.

Let me know how it goes in the comments and ENJOY!!

Smoked Venison Chorizo Queso

Just make this. Just do it. It's SSOOO GOOD!

Course Appetizer, Main Course

Cuisine Mexican, Tex-Mex

Keyword Chorizo, Ground Venison, Queso, Smoked, Venison

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings Giant Pan

Author Sophie May

Equipment

Z Grills Smoker sophie5 at checkout
9x13 aluminum foil pan

Ingredients

1 pound venison chorizo browned and drained
1 jalapeno diced
1 red bell pepper diced
1 large white onion diced
1 T garlic minced
1/4 C cilantro leaves chopped
16 oz block Velveeta cheese cubed
8 oz cream cheese cubed
8 oz smoked gouda cubed
8 oz pepper jack cubed
10 oz can mild Rotel Diced Tomatoes

Instructions

Preheat smoker to 250 degrees F. I used a competition blend of pellets.
Place all ingredients in 9x13 aluminum pan.
Place pan in smoker for 60-90 minutes, stirring a few times throughout the cooking process.
When queso is ready, eat with tortilla chips, or on tortillas, or by the spoonful and ENJOY!!

The post Smoked Venison Chorizo Queso appeared first on Wife Of A Hunter.

Venison Chorizo

Sophie May — Mon, 23 May 2022 14:50:21 +0000

I love chorizo and this venison chorizo tastes like the real deal!

Going to the store and buying a big tube of orange-y meat is always a fun time. I’ve tried a couple of different ways to make it. I’ve added spices to venison and pork fat and ground it all together to make the chorizo, but I found this way worked a lot better.

Basically, you take some peppers and spices and blend them up together. Then you marinate some ground venison, mixed with pork fat, in the pepper mixture overnight. It’s easy and tastes delicious!

I use this in my smoked queso recipe and OMGoodness it was amazing! But you can do whatever you want with it. One of my favorite ways to use chorizo is to cook it with eggs and make delicious breakfast tacos!

Let me know in the comments how it goes and ENJOY!

Venison Chorizo

Delicious wild game take on a Mexican staple!

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword Chorizo, Mexican, Venison

Marinating time 18

Servings lb

Ingredients

6 dried Guajillo/Cascavel peppers seeds and veins removed
2 dried Pasilla peppers seeds and veins removed
1 C warm water
2 T ground paprika
1 tsp ground Mexican oregano
½ tsp ground cumin
1 T Kosher salt
1 tsp ground black pepper
2 garlic cloves
¼ C white vinegar
1 lb ground venison I used a 80/20 venison to pork fat mix

Instructions

In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve 1/2 cup of this water.
In a blender, add the peppers and the 1/2 cup of pepper water, spices, garlic & white vinegar.
Blend well until it forms a paste consistency.
Add the chili paste to the ground venison and mix everything well.
Place the venison chorizo over a strainer, then place the strainer over a bowl. Cover with plastic wrap and place in refrigerator. This allows extra juice to be removed.
Refrigerated the meat mixture overnight or up to 2 days so the chorizo can marinate. The longer it goes the stronger the flavor.
Once the chorizo has finished marinating, throw it in a pan and cook until thoroughly done.
ENJOY!

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

Venison Barbacoa

Sophie May — Wed, 30 Mar 2022 01:48:48 +0000

Venison Barbacoa is a delicious way to use some venison roasts.

Living in San Antonio gives me access to a wide variety of tasty Mexican food. One meat I thoroughly enjoy is Barbacoa. Barbacoa is a stewed meat (usually beef) with some spices and chilies. I don’t think Barbacoa is the most flavorful of Mexican style meats. But it sure is tasty! Also, I think this preparation really brings out the flavor of the venison which I enjoyed.

This recipe only took me three times to get worked out. I tried one recipe with a front shoulder, one with a shank, and then lastly with a bottom and top roast together. Honestly any cut would work, but my final recipe was the best!

This is a super easy recipe! You blend some chilies, onions and garlic together. Then you throw everything into the crockpot and let it get to work. This should take ~8 hours, so I threw it in the crockpot in the morning and then I ate it for a late lunch, after I got back from church on Sunday.

You can turn this into tacos, burritos, burrito bowls, basically anything you could think of, and it will be delicious, but make sure to serve it with some BIG RED! Overall, this is a simple venison meal and should be a family pleaser. Let me know in the comments how it goes and ENJOY!

Venison Barbacoa

Delicious venison barbacoa!

Course Main Course

Cuisine Mexican

Keyword Barbacoa, Mexican, Venison

Prep Time 10

Cook Time 8

Total Time 8 10

Servings lbs

Author Sophie May

Ingredients

4 lbs venison roast I used two different rounds but you can use whatever you want
1 large onion halved
5 garlic cloves
2 chile de arbol
2 guajillo chiles
1 T Mexican oregano dried
1/2 T cumin ground
3 bay leaves
7 black peppercorns
1 T salt salt meat as well, to taste

Instructions

Toast your garlic, chilies, and 1/2 of your onion. Your peppers should only take ~2 minutes while your onion and garlic might take a little bit longer ~3-6 minutes.
Put your toasted ingredients in the blender together with your oregano, cumin, salt, and one cup of water. Blend well.
Put your meat, marinade, bay leaves, and other 1/2 of your onion (sliced) into your crockpot.
Set your crockpot on low and cook for ~8 hours or until done.
Baste and flip meat every two hours until done.
Shred meat when tender.

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

Venison Tamales

Sophie May — Mon, 20 Dec 2021 16:14:58 +0000

Christmas is this week! With holiday season in full swing comes Tamale season. We eat tamales every Christmas Eve in my house and this year I decided to make Venison Tamales. I don’t know if this is a Texas thing or if other states do it, but I love Tamales on Christmas Eve. Shoutout again to LEM for the Big Bite grinder. It has made easy work of the three deer my husband and I have shot, butchered, and processed at home.

My family, in the past, normally just bought tamales. We didn’t go through the elaborate preparation that I know other families do, with each family member having a station in a process that would make Henry Ford proud. To me though when I think about eating tamales I think of my grandparents and family coming over to celebrate and getting to open one present early and overall having a great time!

Making tamales doesn’t have to be a scary thing and yes having multiple people will make the assembly go much faster. I also found some premade ready to go masa that was sensational and cut down on some of the prep time (shortcuts are good!). It wasn’t the gritty masa that you sometimes get, it was smooth and tasty! Also, if you don’t know how to fold your tamale after assembly, I attached a YouTube video I used at the bottom that I used to do just that! This recipe makes a lot of tamales (~35) so if you don’t have a big family or a family with big eaters you can also use the LEM Maxvac 250 sealer to save them for later! I hope you guys are enjoying this Christmas time with your family and ENJOY these tamales as much as my family did. Merry Christmas!

Venison Tamales

Get your Christmas Eve ready to go with some venison tamales!!

Course Main Course

Cuisine American, Mexican

Keyword Mexican, Tamales, Venison

Prep Time 45

Cook Time 1

Total Time 1 45

Servings tamales

Author Sophie May

Equipment

Ingredients

16 oz corn husks
5 lbs Azteca Masa Ready to use (Preparada Para Tamales)
1 yellow onion chopped
8 oz Mexican Cheese
1 T vegetable oil
1 lb ground venison
8 oz Frontera Enchilada Sauce Red Chile with roasted tomato and garlic
2 tsp Mexican oregano
2 cans refried beans 1 regular and 1 with jalapeno

Instructions

If you haven't already grind ~1 lb of venison through a fine plate in your LEM Big Bite grinder. Make sure the meat and the head of the grinder are very cold before you start. You can add pork or beef fat to your venison if you want, but it is not required for this recipe.
Soak corn husks in hot water for 30 minutes or until soft.
Heat 1 T of veggie oil in a non stick pan over medium heat.
Add onions and cook until translucent and slightly browned.
Add your venison and cook until done.
Drain any excess liquid from the pan.
Add in enchilada sauce and Mexican oregano and mix until combined.
Remove from heat and set aside.
Once corn husks are soft start to assemble your tamales.

Assemble Tamales

Lay a corn husk glossy side up on the counter with the wide end at the top. Put ~ 1/4 cup of masa (more or less depending on the size of your husk) onto the top half of your corn husk. Use your fingers to push and spread the masa to ~1/4 inch thick on the top half of the husk. If the masa is sticky you can put plastic wrap over top so it is easier to spread.
Place ~1- 1 1/2 T of refried beans in a line down the middle of your masa. Add ~1 T of meat on top of your beans. Sprinkle with cheese.
To wrap your tamales fold in half like a taco. Pinch the masa at the top together so it makes a pocket and roll lengthwise. Then tuck the bottom up and tie off. For the tie I cut extra corn husks length wise into thin strips and used them.
If this is confusing there is a million videos on YouTube to help! I put the link for the video I used at the bottom in the notes!*

Cook Tamales

Add a cup of water to the bottom of your Instant Pot and then place a steamer rack inside.
Place the tamales upright on the rack, with the open ends facing up, tight enough so that they continue standing on their own.
Cook in the Instant Pot on Manual/High Pressure for 25 minutes and then allow the pressure to naturally release 10 minutes before quick releasing the rest.
ENJOY!

Notes

*https://youtu.be/fI_4wK1j_BE

At 0:55 seconds the video shows how I rolled my tamales

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

Venison Grilled Cheese Burrito

Sophie May — Wed, 08 Dec 2021 02:30:43 +0000

I love copycatting Taco Bell recipes and giving them wild game twists and this Venison Grilled Cheese Burrito is no different.

Do you ever watch TV and wonder who these marketers are targeting with their ads?? Watching an insurance company with a crime fighting ostrich or all the strange Facebook groups don’t really do it for me. The only ads that always catch my attention are food commercials. The Taco Bell ones are stupid too, but they totally make me want to make a late-night run for some greasy indulgent calories lol. Their most recent commercials are for their Grilled Cheese Burritos. The combination of grilled cheese and a burrito are just some of the genius inventions they make over there at Taco Bell. I decided to make my own using ground venison, of course, and it turned it delicious!

It’s a pretty easy process that basically just requires making the burrito, browning it on both sides, topping it with cheese, and then broiling it in the oven to make the cheese crispy! Simple and tasty! Again if you’re enjoying my recipes leave me a review and a comment and ENJOY.

Venison Grilled Cheese Burrito

This is the perfect Taco Bell dupe for your venison!

Course Dinner, Lunch, Main Course

Cuisine American, Fast Food, Mexican, Tex-Mex

Keyword American, Burrito, Fast-Food, Grilled Cheese, Taco Bell, Tex-Mex, Venison

Prep Time 5

Cook Time 45

Assembly Time 5

Total Time 55

Servings burritos

Author Sophie May

Ingredients

1 lb ground venison
1 pkg Taco Bell taco seasoning plus ingredients listed on package
nacho cheese/queso* ~1.5-2 T per burrito made-to taste
1 pkg Spanish rice cooked according to package; any type will do- I linked what I used
tortilla strips I put ~8-10 per burrito-to taste
Taco Bell creamy chipotle sauce ~1 T per burrito or more-to taste
light sour cream to taste
Mexican blend shredded cheese
1 pkg burrito sized tortillas I made approximately 6
24 slices pickled jalapeños omit for not spicy

Instructions

Cook venison according to instructions on back of Taco Bell seasoning packet. Set Aside.
Cook rice according to package instructions.
Heat oven to Hi Broil.
Assemble burritos by layering desired amount of meat, rice, nacho cheese, tortilla strips, creamy chipotle sauce, and sour cream on a burrito sized tortilla. Fold like a burrito (fold two sides about 2 inches over and roll tucking in any pieces that stick out).
Heat a shallow pan over high heat.
Brown the seam side of the burrito first and then the other side (~2-3 minutes per side depending on how hot your pan is).
Place burritos on a cookie sheet.
For spicy: line tops of burritos with ~4 pickled jalapeños.
For both spicy and non-spicy: top with shredded cheese.**
Broil until cheese becomes melted and slightly browned. Enjoy!

Notes

*The actual burrito uses nacho cheese, but I prefer to use queso.

** For quick clean up: line our pan with foil.

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