Recipe: Antelope Hunting and Smothered Burritos [Video]

As always, the little gal has been super awesome and amazing. This time she displayed her greatness on her first antelope hunt where she harvest a pronghorn buck. She hunted for 9 days in 100 degree plus weather. She did a lot of spot and stalk hunting because she had her eyes on a monster freak.

Lea-Leggitt-pronghorn-antelope-mathews-monster-chill-sdx-coloradoUltimately she came up with a nice pronghorn buck. This was her first big game harvest with her bow. She shot it with Mathews Monster Chill SDX. It was an amazing double lung shot. I was amazed by the speed of pass-through of her Easton arrow and cutting accuracy of her Muzzy Broadhead. The arrow zinged through so quickly, you’d have thought it never made contact with a thing. The antelope didn’t even run 40 yards before it spun around, flipped and fell over.

We are very proud of LG’s progress in hunting and in her archery skills. Since we’ve been home we have truly been enjoying the antelope meat. She sure is a good provider too!

We wanted to share with you one of our favorite recipes. This is something we love to cook up during hunting season because it’s quick, easy and it’s very filling.

When you’ve been out all day hunting and have been freezing and you are super exhausted, you can cook this up in a snap.

We hope you enjoy these antelope burritos

Smothered Antelope Burritos

A quick and easy recipe that can be enjoyed any time.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Wild Game
Keyword: antelope burrito, salmon burrito recipe, smothered burrito, wild game dinner, wildgame recipe
Servings: 8

Ingredients

  • 1-1/2 pound antelope meat cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  • 1 can Rotel® Diced Tomatoes & Green Chilies, 10oz.
  • 1 can Hatch ™ Diced green chilies, 4 oz.
  • 1 can tomato paste, 6 oz.
  • 1 tablespoon all-purpose flour
  • 1 can refried beans, 16 oz.
  • 8 flour tortillas
  • shredded Mexican or Nacho & Taco cheese

Instructions

  • In a large skillet, cook the olive oil and antelope meat over medium-high heat. Add garlic powder, onion powder and/or seasoned salt to taste. Note: Take care to not over-cook game meat. Heat until almost cooked through. Game meat cooks rapidly. When the meat is almost cooked through, drain off excess fat. Add Rotel, diced green chilies and tomato paste. Mix thoroughly and reduce heat. Simmer until the meat and sauce are hot and bubbly. If the sauce is watery, add flour as needed to thicken, making a gravy.
    In a sauce-pan, warm the refried beans.
    When the meat sauce mix and beans are hot, heat tortillas. Add a small amount of beans, meat sauce, and cheese to the tortilla. Roll into a burrito. Smother the top of the burrito with meat sauce and top with cheese. If desired, melt the cheese under a broiler or in the microwave.

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Mia Anstine is an outdoor writer, licensed outfitter, hunting guide, life coach, keynote speaker, and range safety officer, firearms instructor, and archery instructor. She is the founder of MAC Outdoors and Host of the MAC Outdoors Podcast. 

Mia Anstine strives to encourage others to get outside, hunt, fish, shoot, and survive life with others in a positive way.

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Mia Anstine
MAC Outdoors LLC
PO Box 31
Ignacio, CO 81137-0031 

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