What's the best thing about hunting? Is it the connection with Nature as you scout and stalk? Is it the adrenaline-fueled moment when you let out your breath and squeeze the trigger? Or is it the meals you make and enjoy with your family? Savage Arms doesn't have the answer to those questions--only you do--but the company does have a wonderful repository of wild-game recipes that'll elevate your dining experience.
Today's Wild Table with Savage Arms revolves around venison, but that doesn't just mean whitetail deer. Muleys, elk, moose and more all make for delicious enchilada meatballs. Kristy Crabtree of Nevada Foodies fame walks you through the steps in this terrific video.
Ingredients
- 2 lbs ground venison
- 1 tsp ancho chile pepper powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Mexican oregano
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 3/4 cup shredded Mexican style cheese blend
- 2 green onions, finely chopped
- 1/4 cup cilantro, chopped
- Flour tortillas
- Red Enchilada Sauce Ingredients
- 2 tbsp vegetable oil
- 3 tbsp flour
- 2 tbsp dark chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Mexican oregano
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 2 cups vegetable or chicken broth
Instructions
STEP 1:
Heat a saucepan over medium heat and add the vegetable oil. Whisk in the flour and all seasoning ingredients creating a paste-like base. Slowly pour in the broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
STEP 2:
Preheat the oven to 400 degrees.
STEP 3:
In a bowl, combine the ground venison, ancho chile powder, cumin, coriander, oregano, garlic powder, and kosher salt. Using your hands, form 10-12 individual meatballs and place them in a 12" cast iron skillet.
STEP 4:
Carefully place the meatballs in the skillet and drizzle the tops with olive oil. Bake for 20 minutes. Pour the enchilada sauce over the meatballs and top with shredded cheese. Continue baking for 15 minutes until hot and bubbling.
STEP 5:
Garnish with chopped green onions and cilantro. Serve with warm flour tortillas.
