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
- black pepper
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
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.