Bulging Bison Elk Or Venison Burritos Recipes

BULGING BISON, ELK, OR VENISON BURRITOS

Steps:

• Spray skillet with cooking spray.
• Add spices and salt to ground meat and cook until done.
• Combine beans and rice in a saucepan.
• Heat on low until warm through (or microwave).
• Place tortillas in a folded damp towel and place in the oven on low.
• Place a warm tortilla on plate, keeping other tortillas covered.
• Place 1/4 bean mixture and meat on flat tortilla, leaving 2 inches at bottom of tortilla so it can be folded up.
• Add 1/4 cheese, salsa, sour cream, lettuce or anything else that sounds good.
• Fold up the bottom and roll the sides around.

VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)

Steps:

• Gravy.
• In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
• While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
• Cutlets.
• In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
• Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
• Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
• Enjoy!

GLUTEN FREE SCD MEXICAN BURRITO WRAP

Steps:

• Soak dried kidney beans overnight, rinsing and replacing water if you can see bubbles in it from released gases. Next morning (in fresh water) lightly boil the dried kidney beans for about an hour and a half until they are soft and cooked through.
• Saute garlic and onion in a tbsp of butter for 3 minutes, add corriander and cayenne pepper.
• Add zucchini, tomato and bell pepper and continue stirring until soft, about 15 minutes.
• Remove pan from heat and add cooked Kidney Beans and cheddar cheese and stir until cheese melts.
• Place this mixture to one side in a sealed bowl to retain heat.
• Combine the pistachios, eggs, almond flour and parmesan cheese to create the burrito wrap batter. If the consistency doesn't seem to be quite right (it should be like pancake consistency) add water 1 tbsp at a time, stopping when you have the right consistency. I usually add 2 to 3 tbsp to mine.
• Use the reserved 50g of butter to cook the wraps. Using a 1/2 cup measure, drop a half cup into the buttered pan and use an egg flip to kind of drag the mix out to form a large circle. (If you don't drag it out it will stay in a big clump in the middle of the pan.).
• When the bottom is lightly browned, flip the wrap over and cook the other side.
• Spoon 1/6 of the filling mixture on top of this wrap and wrap it up around to kind of make a long cylinder and serve immediately or keep in a warming bowl, just long enough to get all six cooked then serve immediately.
• Continue on cooking the wraps until all 6 wraps are cooked.

TOMS PEPPERED HOLIDAY SUMMER SAUSAGE

Steps:

• In large bowl mix all ingredients well.
• Roll into 2 or 3 rolls.
• Wrap each roll in aluminum foil with shiny side.
• towards meat.
• Refrigerate 24 hours.
• Punch holes in bottom of foil with fork.
• Place on a rack in a baking pan to catch drippings.
• Bake at 325 degrees for 1-1/4 hour.
• Let cool and remove foil and dab off any grease with a paper towel.
• Rewrap with new foil and refrigerate 24 hours then ENJOY!