Wild Game Recipes

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 Steak and Onion

Cut Venison Steak in bite sized chunks. Put in sauce pan with a about a inch chunk of butter. Dice up a couple medium sized onions and add to pan. Season with Lawry Salt, a little garlic salt and pepper. Cook a medium heat. As it cooks and the onion starts to cook down the pan will show some liquid. Let simmer and turn from time to time until most of the liquid has boiled down and it's ready to eat.
                                                                                                   Russ Slack  member
SLACKS BURRITOS
INGREDIENTS:
4 LBS. VENISON OR BEEF BURGER( IF BEEF IS USED DRAIN GREASE )
1 - 16 OZ. CAN REFRIED BEANS BRAND: LA PREFERIDA - RANCHERO STYLE WITH ZESTY SALSA::: Great Taste :::
2 PACKS OLD EL PASO BURRITO SEASONING MIX
1 MEDIUM-LARGE ONION - DICED
2 - 10 PACKS OF LARGE FLOUR TORTILLA SHELLS - BRAND: TYSON OR AZTECA
1 - 4 CUP PACKAGE OF SHREDDED CHEDDAR CHEESE

PROCEDURE:
. COOK BURGER AND BREAK UP MEAT.
. ADD 2 CUPS WATER.
. ADD DICED ONION AND BURRITO SEASONING.
. MIX IN REFRIED BEANS AND LET SIMMER
AT LEAST 10 MINUTES.
. PUT TORTILLA SHELLS IN MICRO FOR 1 MIN.
. SPRINKLE CHEESE ON SHELL AND SPOON ON
MEAT MIXTURE.
. ADD MORE CHEESE AND WRAP UP.
. STORE IN ALUMINUM FOIL WRAP. ( WRAP INDIVIDUALLY OR THEY WILL STICK TOGETHER )

THIS RECIPE MAKES 20 BURRITOS. STORE IN FRIG. FOR UP TO 2 WEEKS.*** I DON’T LIKE THEM IF FROZEN****
                                                                                        Russ Slack  member