Wild Table with Savage Arms: Antelope and Black Bean Flautas

You're in for a treat with this latest recipe from Wild Table with Savage Arms!

by
posted on July 24, 2024

Never had pronghorn antelope meat? You're in for a treat with this latest recipe from Wild Table with Savage Arms! Antelope and Black Bean Flautas are bite-sized finger foods that are always a crowd-pleaser, perfect for appetizers or "heavy hors d'oeuvres." This terrific video, headlined by Nevada Foodies' Kristy Crabtree, offers simple step-by-step instructions to create a Southwestern treat to delight people from all over America.

INGREDIENTS

  • 1 lb ground antelope (or other ground game meat)
  • 1 cup black beans
  • 8 oz cream cheese, softened
  • 1 cup Monterey jack cheese, shredded
  • 4 oz fire roasted diced green chiles
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 10 - 10inch flour tortillas

CONDIMENTS: 

Guacamole, sour cream and salsa. 

INSTRUCTIONS

STEP 1: 

Preheat oven to 425 degrees.

STEP 2: 

Heat a skillet over medium heat and add the olive oil and ground antelope meat. Cook the meat until browned, about 5-7 minutes (drain meat if needed). Add the seasonings and diced green chiles stirring to combine. Remove from heat.

STEP 3:

In a large bowl stir to combine the cream cheese, antelope meat, shredded Monterey jack cheese and black beans. 

STEP 4: 

Lay the flour tortillas on a clean surface and evenly divide the filling into the center of each tortilla rolling each one up and setting the seam side down on a non-stick baking sheet. Brush the tops of each tortilla with olive oil and bake until golden brown, about 12-14 minutes.

STEP 5:

Slice each flauta in half and serve with guacamole, sour cream and salsa.

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