2009 Recipe Contest
Congratulations to the winners of the recipe contest!
Superbowl Venison Kabobs
Ingredients:
3 Lbs Venison back strap, cut into 1” cubes
1 Large Onion, cut into 1” squares
1 Bell Pepper, cut into 1” squares
1 Summer Squash, ¼” half round slices
1 Zucchini Squash, ¼” half round slices
½ Lb Cherry or Grape Tomatoes, cut in half
Marinade:
1/2 Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
2 Cups Red Wine
2 Tbsp chopped garlic
1 Tbsp Basil 1 Tbsp dried Parsley
1 Tbsp Rosemary
½ Tbsp Thyme
½ Tbsp Oregano
1 Tsp Salt
1 Tsp Pepper
¼ Cup Balsamic Vinegar
Directions:
Mix all marinade ingredients together in a large bowl. Put venison, onion, bell pepper, squash, and tomatoes container with lid or large resealable bag, pour in marinade, seal and refrigerate 6 to 8 hours or overnight, turning occasionally. Remove venison and vegetables from the container and put on skewers. If you use bamboo skewers soak them in water for an hour. Grill over direct heat until still pink in middle, turning occasionally.
Serves 8- 10.
Mexican Game Wraps
1 Elk or Deer loin, sliced into ¾ in thick medallions
½ tsp. meat tenderizer
½ tsp. garlic salt
½ tsp coarse ground black pepper
½ packet taco meat seasoning
1 can refried beans(won’t use the whole can)
1.5 to 2 cups shredded cheddar cheese
1 (4 oz) can diced green chilies(won’t use the whole can)
4 tortillas--- (more or less depending on the size and number of medallions
2-3 tablespoons butter
1. Sprinkle medallions with meat tenderizer and then season with garlic salt, and pepper. Pound steaks on both sides until medallions are about ¼ in thick. Sprinkle pounded meat with taco seasoning on one side.Spread a thin layer of refried beans over taco seasoned side of meat. Top with a layer of cheddar cheese and sprinkle with some diced green chilies. Fold meat in half with the filling on the inside and weave a toothpick in the top to keep meat closed.
2. Heat oil in a nonstick medium skillet and brown quickly on both sides of meat. Remove from heat and let sit for a minute. Meanwhile, cut tortillas in half or thirds or quarters depending on the size of your meat bundles. Spread a thin layer of refried beans on one side of the tortilla sections. Sprinkle justa bit of cheddar cheese over the bean layer.
3. Heat oven to 350 degrees. Melt 2 tablespoons of butter in a greased 8 X 8 inch baking dish
4. Place meat bundles on bean side of each one of the tortilla sections and wrap the tortilla sections around the meat. Place seam side down in the baking dish. Brush butter on the outside of the tortilla/meat bundles(They will get crispy like enchiladas). Bake in oven for 35 minutes. Take out and sprinkle with a bit of shredded cheddar cheese if desired and bake for another 10 minutes.
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