3 tbl spns Olive Oil
1 large Onion, minced
6 cloves Garlic, minced
1 lb Ground Venison
1 tbl spn Flour
2 tea spn Mexican Spice (see rub thread)
1 medium Baking Potatoe, parboiled, peeled, & diced fine
1/2 cup Beef Broth
Salt & Pepper to taste
White Corn Tortillas
Shreaded Lettuce, Fresh Pico De Gallo, Grated Cheddar Cheese, Sour Cream, Fresh Guacamole.
Heavy Skillet, warm oil over medium heat. Add onion, galic, saute for a couple minutes til soft. Add venison cook til meat is brown, add flour , mexican spice, potatoe and beef broth, reduce heat to low . Simmer the mixture for 5 minutes until potatoes are soft and most of the liquid has thicken. NOTE* Meat must be moist.
In microwave place tortillas bewteen moist towel and heat for 2 minutes.
Fill tortilla with 3 tbl spn of the meat mixture, garnish with shreaded lettuce, grated cheese, topped woth Pico De Gallo, Sour Cream and Fresh Guacamole.
This one is out of my 1st cook book I wrote , Back Woods Wild Game Recipes"
Some good chewin & Swallowin
