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One of the really wonderful things about venison
is its versatility. You can substitute it for just about any meat...and turn an old
favorite into something new, healthy and delicious. Today, we're doing just that: adding a little
spice to your life, with venison chimichangas! Place one to two pounds of cubed venison in
a stock pot, cover with water and bring to a boil until the venison is thoroughly cooked.
Drain and shred the meat with a fork. Add your favorite home-made or commercial taco
or fajita seasoning and water. Mix well and simmer 15 to 20 minutes. If you get too much
liquid, you you will want to allow the excess to cook off. You want the meat to be moist
but not juicy. Place shredded cheddar in a line down the middle of a taco-sized flour
tortilla, then add some of the meat mixture. Fold the narrow ends of the wrap in first,
then the longer sides...so the filling won't leak out. Secure the flaps with a toothpick.
Deep fry the wrap, toothpick side down, until golden brown. Turn and brown the other side
before removing the wrap to a paper-towel lined plate. To serve, place the chimichanga
on a plate, surround it with lettuce and top with tomato, onions, sour cream, guacamole,
salsa and shredded cheese. Drizzle taco or hot sauce over the entire plate. Try this
south-of-the-border recipe on your friends who think venison tastes gamey...and I bet
it will be love at first bite!