Recipe: Venison Truckstop Enchiladas
Do you ever get tired of making the same ole meals with each year’s harvest? Speaking for myself, I certainly have. When I do, I get creative, and begin to infuse recipes. Taking traditional meals and changing the ingredients slightly using wild game versus store bought meat. It really is a simple process, and in my opinion transforms an ordinary meal into a culinary masterpiece. In this article, the Pure Instinct Hunting crew climbs out of the woods and into the kitchen to explore a really tasty dish I created I few years back. Join us as we lay out the ingredients and procedures needed to execute this little gem of a recipe.
- 1.5lbs seasoned ham steaks or backstrap
- .5lb ground venison 50/50 or ground bison
- 2 – 3 cans of Gebhardt Enchilada Sauce (red)
- 20 yellow corn tortillas
- 1/2 cup olive oil
- .5 – 1lb of Velveeta cheese
- Fiesta Fajita seasoning
- 3qt glass casserole dish
- medium to large size skillet
- small size skillet
- cheese grater
Prep for this meal is quite simple, however it will work best if you have an extra hand in the kitchen. First you’ll need to fire up the grill to cook the Fajita/steak. You can use a skillet on the stove to cook your meat, but I feel that cooking on the grill gives it that little extra touch to bring the true flavors out of the meat. While the grill is heating up you can go ahead and start to brown your ground meat in your medium size skillet. We want to get the ground meat started as early as we can, to ensure we are leaving enough time to allow the enchilada sauce to really cook into the ground meat. This is when my wife starts to grate the block of velveeta. Once your ground meat is good and brown, pour the the first 1 1/2 – 2 cans of your enchilada sauce into the same medium size pan with meat to begin to cook the two together.
Let the sauce and ground meat simmer on low, stirring occasionally, and head to the backyard with your fajita/steak as your grill should be prime-time for cooking. Cook your fajita medium-rare to medium-well as you will continue cooking it once the enchiladas go into the oven. Pull your fajita meat and let it rest while you pull out your small skillet, olive oil and tortillas. Once the fajita meat has rested for 5 – 10 min, begin slicing it into small portions (the smaller the better…we like about 1/4″ cubes or thin slices.)
Place 4tbsp of olive oil, 2tbsp of sauce from your skillet, and 1tbsp of Gebhardt Enchilada sauce from the can into the small skillet and warm over medium-low heat. Now grab your 3qt casserole dish and spoon your sauce and meat mixture into the bottom of the dish aprrox. 5 -6tbsp (you just want a thin layer covering the bottom of the dish) and sprinkle a little Velveeta cheese over that. Your small skillet should be warm enough to place your tortillas in one at a time, turning until both sides change color and they are good and bendable (but not crumbly.)
The next step will take a little trial and error…we always buy extra tortillas because some always get tossed in the process. As you pull your warm tortillas, let them drip excess grease back into the skillet, and have a flat surface to place them on. Fill the middle with your chopped fajita/steak meat, and a bit of Velveeta cheese. Now we roll, and place in the casserole dish.
Pull your next tortilla from the skillet, and repeat the process until your dish is full. You will want to snuggle the rolled enchiladas up next to each other pretty tightly. We will now top the rolled enchiladas with the remainder of our meat sauce and Velveeta cheese. Place in the oven at 350* for approximately 20 – 25 minutes (you want everything to start bubbling, and the edges of the tortillas just beginning to brown.)
You will need to let this masterpiece rest for about 10 minutes before you start plating or you will have a big mess on your hands! We usually serve this with some Spanish rice and HEB’s delicious Borracho Beans. Top with sour cream, avocado, lettuce, hot sauce or whatever your preference is, or just dig in.
What makes this such a great meal, is it’s versatility as far as the ingredients you can change up. We do the same recipe with ground venison 50/50, using the sauce mixture in both the filling and the topping. We decided to use our doe we had processed at Hudson’s for the filling because it’s just so good. If you are in the central Texas area, I highly recommend stopping by Hudson’s in Austin or Klein’s in Boerne to check out their wide array of selections in both processing and ready to buy wild game. HEB is our local grocery store in Texas, and is our one-stop-shop for everything we don’t take from the field or stream. You absolutely can’t beat their incredible prices, qualities, and in-store coupons. Your local grocery store should carry all of the ingredients needed for this recipe, just maybe not by the specific brand name we used. Of course, you can make this recipe a little bit “healthier” by not using oil, and choosing a different cheese…however, they are called Venison Truckstop Enchiladas! Let us know if you try out the recipe or have any questions. Enjoy!
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