Take your burritos to the next level - make them with your favourite big game!
235 (meat only)
1 lb ground elk, moose or deer
¼ onion, finely diced
2 tbsp olive oil
1-2 cloves of garlic, finely diced
1 tbsp basil
1 tbsp rosemary
2 tbsp chili mix
â…› cup water
Salt and pepper to taste
Cilantro or other fresh herbs
Brown onions and garlic in olive oil.
Add basil and rosemary and let simmer on low.
In a separate pan, lightly brown ground meat and pour off any excess liquid.
Stir chili mix into water and mix in with meat.
Add browned onions and garlic.
Simmer on low to reduce moisture then finish on high to brown. Salt and pepper to taste.
Melt cheese on your favorite wrap. Add a few spoonfuls of your burrito meat. Add fresh diced peppers, tomatoes and leafy greens. Top with salsa, sour cream, cilantro or other fresh herbs. Wrap and enjoy.
Beef and broccoli chow mein can be easily made into a wild game version. Moose works well, as does deer, elk, bear, duck, goose, and even wild turkey or pheasant. Cook hot and fast, and this entrée will become a new, easy favourite.
Blueberry and citrus pheasant dinner sausages are a unique way to enjoy a stockpile of harvested birds. You can also try cranberry and white wine, or add other birds to the mix like grouse or partridge for your own unique sausage flavour.
A pâté references any type of meat that is made into delectable paste—and this is the wild game version. Goose breast, bacon and nuts like pecans, cashews or walnuts make the perfect combo. Basil, tarragon or sage up the flavour ante.