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Venison Enchiladas!

Delicious & hearty recipe from Prois Staffer, Tarra Stoddard!

1/2 pound of ground deer meat
2 dried Ancho Chiles, stemmed & seeded
2 cups water
2 teaspoons olive oil
1 chopped yellow onion
5 garlic cloves, sliced
1/4 kosher salt
2 cups vegetable broth
2 tablespoons chopped fresh oregano
2 tablespoons no salt tomato paste
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) pre-screened, 4-cheese Mexican blend cheese, divided
3 thinly sliced green onions, divided
Cooking spray
12 (6 inch) corn tortillas
6 tablespoons light source cream

Hands on 55 minutes
Total 1 hour 10 minutes

1. Preheat oven to 400

2. Cook your ground deer in saucepan

3.Combine Chiles & water in saucepan, bring to a boil, reduce heat & simmer 5 minutes. Remove from heat, let stand 5 minutes. Drain Chiles in a colander over a bowl, reserving 1 cup cooking liquid.

4. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.

5. Pour onion mixture into blender; add Chiles and resume liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.

6.Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9 inch glass dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with remaining cheese. Bake at 400 for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream on the side.

Pheasant Jalapeno Poppers!

Great Recipe from our very own Montana State Co-Coordinator, Margie Nelson! Great for an New Years Eve Party Appetizer!

Pheasant Jalapeno Poppers

Half pound of Pheasant cut into bite size pieces.  These are the reason I keep the whole bird and not just the breasts!  Or use any other type of bird….they all are awesome!

½ cup of brown sugar

¼ cup of maple syrup

½ cup of Braggs Amino Acids or Soy Sauce

12 whole jalapenos

Small can of sliced water chestnuts

Block of cream cheese

Pound of thick cut bacon cut in half (Dailey’s bacon if you can get it)

Tooth picks

Mix the brown sugar, Maple syrup and soy sauce (or Braggs…my favorite) together in a gallon size zip loc.  Put the pheasant into the bag the evening before you make your poppers and marinate over night…or four hours or so, which ever works.

Cut your jalapenos in half length wise (use gloves, or pee with caution) and take a spoon and remove the seeds and inside vein thing.

Take your Pheasant from the bag and reserve the marinade

Take your jalapeno and put a layer of cream cheese in the inside, put on a slice of water chestnut a piece of pheasant and wrap with half a slice of bacon securing with a tooth pick.

Put your poppers on a foil lined baking sheet (for easier clean up) and brush the remaining marinade over the top of your poppers liberally.

Bake at 375 for 40 minutes….you will know when they are done, when the bacon looks done.

Heat, Eat Bon e Petite!