CCW Safe evolved out of a desire to offer the public the same caring, comprehensive service that police officers receive when they've acted in self-defense in the line of duty. Since 2011, we have worked to extend that care and personal attention to every member who has experienced trauma associated with acting in self-defense to protect themselves and their families

Nevada Foodies: Wild Game Enchiladas with Red Sauce

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I know that there are a million recipes out there for enchiladas, but what I like best about this recipe is that I usually have all of the ingredients in my pantry as well as my refrigerator. I made these wild game enchiladas with ground antelope meat, but you can substitute using any other game that you have. The red enchilada sauce usually yields about 2 cups which is perfect for me since I prefer enchiladas that aren’t drowning in sauce. If you love enchiladas as much as we do, give this recipe a try and let me know what you think. I’m always looking for feedback and other suggestions! ~Enjoy

Enchiladas

Ingredients

  • 1 1/2 pounds ground game meat (antelope, elk, venison, sheep or bison meat)
  • 1 tablespoon canola oil
  • 1 onion, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup black olives, chopped
  • 1 cup shredded cheese, Monterey Jack or Cheddar Cheese
  • 8-10 flour tortillas

Mild Red Sauce (yields 2 cups)

  • 2 tablespoons Canola or Vegetable Oil
  • 4 tablespoons flour
  • 2 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon mexican oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 14oz chicken broth
  • 1 cup water

Directions

Heat a sauce pan over medium heat and add oil until warmed. Slowly add flour while stirring until a paste is formed. Add all seasonings and slowly pour in chicken broth and water being sure to whisk the sauce until smooth. Bring the sauce to a low boil and reduce heat. Simmer about 10-15 minutes. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)

Enchiladas

Preheat oven to 400 degrees. Heat a cast iron skillet over medium heat and add oil and the chopped onions. Saute onions until softened about 10 minutes. Add ground game meat to skillet and cook until browned. Add all of the seasonings along with the chopped black olives being sure to stir everything together. Remove from heat.

Continue reading the directions for Nevada Foodies’ Wild Game Enchiladas here.

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  • About The WON

    The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women.

     

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