Ground deer meat that’s been marinating soaking up flavors of beer, lime, and spices, plus onions, garlic, and several varieties of peppers all rolled in a tortilla and then smothered (not drizzled) in enchilada sauce and cheese (plus a cold beer) equals one filling, satisfying cold-weather meal.
I’ve been meaning to make enchiladas for awhile now, but they tend to be a bit time-consuming. And lately, our schedules have not allowed too much extra time for complicated meals.
But once I started making these and decided to cut out a few steps (the dipping of tortillas into sauce or the frying of tortillas) to make them both easier, less messy, and healthier, I realized they really weren’t too time-consuming…a nice surprise!
We ground up most of our deer meat this year and have turned much of it into jerky. It’s a great and healthy snack food, and we love taking it on our road trips…Jethro (our dog) likes it, too, as he inevitably gets a few pieces (especially when we forget to pack dog food…)!
We used to make deer jerky in a dehydrator, but we found that it would dry the meat out too much, so Roy switched to making it in the oven.
The first step is to grind some deer meat.
So far we’ve only used seasoning kits…they are so easy to use, and most of them taste great. (We’re still experimenting with our recipes, so hopefully we’ll be able to post a successful one soon!) So add the seasoning to the ground meat. Our favorite has been the Hi Mountain Cracked Pepper and Garlic seasoning. Follow meat to spice ratio on seasoning packet. Don’t skimp on the seasonings even a little bit!