VENISON CHIMICHANGAS —
1 – 2 lbs venison, cubed in large chunks
Taco or Fajita Seasoning (pouch per pound of venison)
10 taco sized flour tortillas
2 quarts water
4 – 5 cups shredded cheddar cheese
Oil to deep fry
Place cubed venison in a stock pot, cover with water & bring to boil until venison is cooked thoroughly. Drain. Shred with a fork.
Add seasoning with package recommended amount of water.
For homemade mixtures add 1 12 cup water.
Mix well & simmer for 15 20 minutes.
On wraps, put 3 cup shredded cheese in a line in the middle, then 2 cup meat mixture. Wrap the narrow ends inward first, then fold the longer sides inward. Use toothpick to secure the flaps closed.
Deep fry toothpick side down until golden brown, then fry other side & remove from oil onto a paper towel lined plate.
To serve, place the chimi on plate, surround with lettuce, add tomato, onions, sour cream, guacamole, olives, & salsa on top to taste. Sprinkle shredded cheese over top and drizzle taco or hot sauce over entire mixture.
This and other recipe details are available online: http://nature.mdc.mo.gov/discover-nature/recipes/all