Quick and Easy Venison Tacos

Making a hearty dinner in a pinch doesn’t have to be a challenge. Just like you, we’ve been busy as can be. With school, work, hunting season, board meetings, family and everything else life throws at us, finding time to cook can be a challenge. Here’s a super easy recipe for a flavorful home-cooked meal.

Venison TacosMAC Facebook (4)

Recipe type: Wild game
Cuisine: Southwest
Prep time:  20 mins
Total time:  20 mins
Serves: 4
Ingredients
  • 1-1/2 lb. Ground venison (other game or store-bought meat may be substituted)
  • 1 package Taco Seasoning (This time I used McCormick)
  • 1 hot house tomato
  • 1 package salad greens
  • 2 ripe avocados
  • 1 can Refried beans, 16 oz.
  • 12 small flour tortillas
  • Shredded Mexican cheese, or nacho and taco cheese
  • Salsa
Instructions
  1. In a large skillet, cook the venison over medium-high heat
  2. While the meat is cooking, chop your tomato and slice the avocados.
  3. When the meat is cooked through, add the taco seasoning and simmer per package directions. (Note: Heat until almost cooked through. Game meat cooks rapidly. Take care not to overcook it.)
  4. Warm the refried beans, in a saucepan, while the meat is simmering.
  5. When the meat and beans are hot, heat the tortillas.
  6. Add small amounts of beans, meat, cheese, lettuce, tomato and avocado to the tortilla.
  7. Top it off with the salsa of your choice.
WHALLAH! Tacos for dinner. Enjoy!

Apricot Glazed Duck

Mia&thelittlegal_duckWhen cooking duck, and most game meat, getting it skinned, cleaned and cooled down as quickly as possible is best.When you’re rinsing the breasts, make sure to feel for shot bb’s. Scrape any blood clots out and off of the breast. This recipe was adapted by my family and me from one a friend shared. Feel free to make adjustments to suite your tastes when you make it.

Best wishes/Happy hunting!

Apricot Glazed Duck

By Mia Anstine

Ingredients

4-6 cleaned boneless, skinless duck breasts
2 tsp grated lemon zest
2 Tbsp brown sugar
4 tsp cornstarch
1 C. apricot preserves
¼ C. honey
2 Tbsp lemon juice
Olive oil cooking spray

Directions

Use a double broiler roaster or a crock-pot with a steamer rack. Apply cooking spray for the bottom and sides of the broiler, or steamer rack.
Mix the grated lemon zest, brown sugar and cornstarch in a small bowl. Rub the mixture over all sides of the duck breasts.
Place the breasts flat in the broiler or on the steamer rack.
Mix the apricot, honey and lemon juice together. Spoon the mixture over the top of the duck breasts, covering all portions.
Cover and cook on high for 2 hours, or until cooked through. (Meat thermometer should register 180oF.)

 


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Bear Hunting & Tamales

The good news about bear hunting

Posted by: Mia Anstine

A successful bear hunt allows us to use traditional family recipes to prepare delicious meals. Last year, LG and I hunted black bear with Silver Fox Outfitters in High Level Canada. We had a fun, exciting and rewarding trip. Perched in the trees, LG and I observed several bears before we both connected with mature representations of the species. When friends asked where we’d been and what we’d done, some, who assumed you can’t eat the meat, also asked why we hunt bear.bear-hunting-recipe-talales-womens-outdoor-news

Mia & the Little Gal is sponsored by Girls With Guns Clothing
Mia & the Little Gal is sponsored by Girls With Guns Clothing

We hunt for conservation reasons, family bonding time and the aforementioned food. Bear is quite delicious and its moist meat is commonly cooked as a steak, in stews and prepared as summer sausage.

CLICK HERE for a delicious Bear Tamale Recipe

In our family, we also enjoy bear meat in tamales. Hunting can be quality time with your son or daughter, whereas making tamales provides quality time for the entire family and/or friends.

 


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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

recipe-Smothered-antelope-burrito-by-Mia-AnstineIngredients

1-1/2 lb – Antelope meat, cubed
1 Tbsp – Olive oil
½ tsp – Garlic powder
½ tsp – Onion powder
½ tps – Seasoned salt
1 can – Rotel® Diced Tomatoes & Green Chilies, 10oz. (We use mild because LG doesn’t like spicy foods)
1 can – Hatch ™ Diced green chilies, 4 oz.
1 can – Tomato paste, 6 oz.
Flour (as needed to thicken)
1 can – Refried beans, 16 oz.
6 ea – Flour tortillas
Shredded Mexican or Nacho & Taco cheese

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 not to over-cook game meat. Heat until almost cooked through. Game meat cooks rapidly. When 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 is 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 small amount of beans, meat sauce and cheese to the tortilla. Roll into burrito. Smother the top of the burrito with meat sauce and top with cheese. If desired, melt cheese under broiler or in microwave.

ENJOY!

 


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Recipe – Elk Burgers

A favorite elk meat recipe. You can also substitute beef, deer or other game meat if you do not have elk available. Let me know how you like them.

Ingredients:
Elk-burger-recipe-Mias-Motivations1/2 C – diced onion
1 Tbsp – vegetable oil
1 – egg, whole large, beaten
1 tsp – dried thyme
1 tsp – dried rosemary
2 tsp – brown sugar
1/2 tsp – salt
1/4 tsp – pepper
2 tsp – Worcestershire
4 oz – crumbled blue cheese (optional)
2 pounds – ground elk (or other red meat)

Other items needed: Hamburger buns, mayo, mustard, catsup, lettuce, tomato, cheese and/or any of fixin’s that are your favorite on a grilled hamburger.

In a large skillet, add vegetable oil.  Heat over medium heat.  Add onions and saute.  Set them aside to cool.  (we puree the onions after sauteing them and add them as below so the kids don’t notice them).

 

CLICK TO SHOP

In a large mixing bowl, add the egg, thyme, rosemary, brown sugar, salt, pepper, and Worcestershire. Mix thoroughly.  Add mixture to ground meat and mix until well blended.  After the mixture is well blended, add blue cheese if desired.  If you are questioning the blue cheese, TRY IT! You just might like it. If you don’t, leave it out next time.

 

Shape burger into bun size patties, grill until cooked through.  Brown hamburger buns if desired. Serve hot with your favorite fixin’s!



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