It's the lament of parents everywhere: You slave for hours over a hot stove, only to have your kids turn their noses up at it. It's even tougher when the protein part of the meal comes from wild game, which, depending on what the critter's diet was like prior to being harvested, might be...well, gamy. Venison can be kind of an acquired taste, even for adults. So how do you ensure that your hard-earned venison winds up in your kids' bellies instead of the garbage? Well, try one of these two recipes and see!
1. Venison Pockets Cheesy and easy to hold in your hands, venison pockets make for a great TV-time snack as well as a light meal.
1.5 pounds venison (preferably tenderloin)
One package French's meat marinade
1 large onion cut into fine strips
1 yellow bell pepper cut into fine strips
1 red bell pepper cut into fine strips
1 package shredded Monterey Jack & Colby cheese
1 package pita bread
mayonnaise to taste
butter or cooking oil
Directions: Fix marinade according to the package directions. Marinate meat for one hour. Let excess marinade drain from meat while you are cooking the vegetables.
In a large skillet, melt the butter or cooking oil. Cook onion until tender. Set aside and let drain on a paper towel. Add more butter to the skillet if necessary, then cook peppers until tender. Set aside and let drain on a paper towel. Brown the venison, adding butter if necessary. Sprinkle with black pepper, then cook until done. Drain excess juices from the meat, then combine meat, peppers and onions together in the skillet and cook for a couple of minutes.
Open up pita bread (whole or in halves). Spread with mayonnaise. Stuff with desired amount of meat mixture and cheese. Place in oven, just long enough to melt cheese. Serve with chips.
2. Venison Chimichangas This well-loved Tex-Mex classic lends itself beautifully to the rich taste of venison.
1 pound ground venison
1 medium onion, chopped
1 cup Pace picante sauce
Salt and pepper to taste
2/3 cup Cheddar cheese, shredded
1 package egg roll wraps
Directions: Brown venison with onion, making sure you crumble until the texture is fine. Drain. Then add picante sauce, salt and pepper and simmer until juice is gone. Add cheese and stir until mixed well. Roll into egg roll wraps and fry until golden brown. Serve topped with more cheese, sour cream or a spoonful of guacamole.