1.5 LB cut of Venison backstrap, diced.
3 Tablespoons of Soy Sauce
A dash of Worcestershire sauce
2 Teaspoons of Fish sauce
1.5 Teaspoons sugar
A few cloves of garlic, minced
1 red onion
Apple cider vinegar
Marinate venison for at least 2 hours in soy sauce, worcestershire sauce, fish sauce, sugar, black pepper, and garlic.
Heat a cast iron pan on medium-high heat and add a few tablespoons of olive oil.
Slice a red onion thin and add to the pan.
Slice jalapeño (with seeds) into rounds and add to pan once onions have started to brown. Cook for about a minute and remove from pan.
Add olive oil again to pan and add meat. Cook for a few minutes, getting a solid sear on all sides and remove.
Serve over a bed of spring greens tossed in cider vinegar and salt and pepper.
Faux pho (the easy way)
Servings: 2 People
Items needed: Crockpot and soup pot
For the meat:
1 large goose breast
1 - 2 duck breasts (depending on the type of duck)
1 - 2 packets taco seasoning
1 can of beer
1 box chicken broth (32 ounces)
For the soup:
2 boxes chicken broth (32 ounces of each)
1 box or package of sweet potato glass noodles
6 - 12 ounces chanterelle mushrooms
Chinese five-spice powder
For the meat:
Sprinkle your goose breast and duck breasts with powdered taco seasoning on both sides 1-2 packets should coat it well, as this will add spice to your meat. Let sit covered in the fridge for 30 minutes. Optional: You can sear the goose and duck in a pan if you wish.
Next, put your goose and duck in a crock-pot or slow cooker. Pour in 1 box of broth. Pour in ½ can of beer. Cover and cook on low heat, until meat is falling apart and moist, but not dried out. Usually about 6 hours, but might vary.
Pull meat apart and set aside.
For the soup:
Shred your chanterelles by hand into small bite-sized pieces and set aside. Heat a pan and add in a tablespoon of butter. Add in the chanterelles. Cook until they have expressed all their water and it has evaporated back into the mushrooms, they will be slightly tacky in texture. Remove from heat and set aside.
Pour two boxes of broth into a deep pot.
Thinly slice 4-5 green onions on an angle and add to pot. Bring to a simmer.
Add in garlic powder and Chinese five-spice powder to taste. Add in 1 - 2 tablespoons soy sauce (also to taste). Turn heat to warm only.
Cook 2 servings of glass noodles according to package instructions.
Add noodles, cooked chanterelles and meat to your broth.
Bring heat back up just long enough to get the soup hot (Do NOT boil)
Serve with a side of fresh sprouts, basil and Sriracha.
Total prep time: 35 minutes
Total cook time: 15 minutes
1 lb. ground venison
2 – 10oz. cans red enchilada sauce
2-3 cups of Mexican shredded cheese
Sliced black olives
Chopped green onions
Chopped fresh cilantro
2 Diced Tomatoes
1-2 Diced avocados
Shredded lettuce (optional)
6” Flour tortillas – Any size will work
¼ tsp. of garlic powder
¼ tsp. of onion powder
¼ tsp. of salt
Preheat oven to 350 degrees F. Heat skillet over medium-high heat, add venison, and season with salt, garlic and onion powder. Once venison is browned (drain fat if needed), add ½ a can of enchilada sauce, 1 cup of shredded cheese, ¼ cup of sour cream, and 1 tbsp. chopped cilantro, mix to incorporate, and heat through until cheese is melted. Remove from heat. Set aside.
Now we need to warm our flour tortillas - I like to use “La Banderita” brand shells. Bring another skillet to medium heat, add 1 tsp. canola oil and heat a tortilla shell until it begins to form bubbles, then flip over and repeat on the other side. This generally takes 30-45 sec. Do not make tortillas too crispy or they will crack during the rolling process. Once a tortilla has been warmed, add a scoop of meat in the middle of each shell, spread meat down the middle, and roll them up. Place on a cookie sheet until all shells are filled, this helps keep the tortilla shells from getting soggy in the baking dish. Using 6” tortillas, the meat filling should yield approx. 10 enchiladas.
Spread the remaining ½ can of enchilada sauce in the bottom of a 9 x 13 baking dish. Place rolled tortillas into dish (“fold side” down) and top them with the second can of enchilada sauce (leave some of the ends of the enchiladas uncovered to add some texture). Sprinkle 1-2 cups of shredded cheese over the top, then add sliced black olives (to taste).
Place in oven and bake uncovered for ~15 mins. Optional: Broil for the last couple minutes to add some texture to the tortillas. Remove from the oven. Sprinkle green onions and cilantro (to taste) and allow to cool for 5 minutes. Serve and enjoy. Some of my favorite toppings are: Shredded lettuce, diced tomatoes, salsa verde, sour cream, and avocado.