MonthOctober 2015

Wild Enchiladas


1 lbs of ground wild game meat (Venison, Elk, Antelope)

2 tbsp of olive oil

½ cup of minced onion

1.75 (15oz) of prepared black beans

1 cups of prepared white or brown rice

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Salt

12 corn tortillas

1.5 cups (12oz) Enchilada sauce

Shredded Cheddar Cheese


Pre-heat your oven to 400 degrees
Coat the inside of a large cast iron skillet with 1 tbsp of olive oil and set aside.
Bring a large skillet to heat over a medium-high flame and add 1 tbsp of olive oil
Add the ground meat, onion, beans, rice, seasonings
Cook until the meat is brown, stirring frequently
Remove from heat
Place 2-3 spoonful of meat into each corn tortilla.
Roll the tortillas and place inside of the cast iron pan
Pour the Enchilada sauce over the top of all of the rolled tortillas
Sprinkle the desired amount of cheese on top of the enchilada sauce
Bake in the oven for 10-15 minutes or until all of the cheese is melted

Dutch Ovens

A Dutch oven is a traditional piece of cooking equipment often used when camping. It has a long history of use, and its ease of use makes it a favorite of many outdoor hunters. One advantage is that it can deliver a low, moist heat over long periods of time to allow the meat to mellow and develop its own unique taste. Low heat and slow cooking tenderize the meat because juices within the cell walls are slowly released during the heating process. Cooking the meats fast loses these juices since they boil off.

The second reason for using a Dutch oven is its multiple uses. Bread, roasts, and stews call all be cooked in it, making it excellent for use as camping cookware. Dutch ovens are very easy to use and remove much of the uncertainty of cooking wild game meats. There are a lot of varieties available. Research and experiment to fins the one that suits you best. Avery nice thing about them is that the slower cooking allows you to pay less attention to them then would be required using a regular oven.

Smoking Meats to Preserve Them

Smoking meats to preserve them is a thousands of years old tradition. American Natives smoked their fish and meats over open fires to keep the insects away as well as to preserve the foods.

There are mainly two types of smoking.

One is Hot Smoking. Using this method you smoke the meats in hot smoke which cooks and adds the smoky flavor to the meats. Meat prepared this way should be kept above 160* to kill off the bacteria and parasites that may be in the meats. Food fixed this way should be consumed within 7 days.

The second method and the beast for long term storage is placing the meats in the cool (under 100*s) smoke from an hardwood fire. The smoke pulls the moisture from the meat and any bacteria or parasites that may be in the meat. Thus killing the things that cause meat to spoil. This also builds up a dark layer on the outside of the meat that prevents the introduction of new bacteria to the meat.

Examples of the second method are Virginia Hams. You know the hams that hang from the ceilings of the old time stores in the cloth bags.

When using either method to smoke the wood of Pine or fir types of trees should not be used as they will impart a bitter resinous taste to the meat, making it inedible.

Woods such as fruit trees ie Apple or Peach will imbibe a distinctive flavoring to the meats. Mesquite will also do so and is one of my favorites.

In a future post I will add some designs for a smokehouse to save your meats in.

Thoughts On Salting Meats

Lots of people think that they will salt their meat to preserve it if things get bad. The big question in my mind is Where will you get the salt from? Are you stockpiling it in the disaster room? Or are you thinking you’ll be able to run down to the corner store and buy it there?

In the area where I live salt in any major amounts is very difficult to find even now. Imagine what it will be like after or during a major disaster. There will be none to be found.

So learn how to cold smoke your catches. Cold smoking has been used for longer then anyone knows as a way to preserve foods. Basically it works to preserve the same way that salt does. Drawing the fluids from the meats and the bacteria in them. Also cold smoking will leave a dark crust on the outside that aides in preserving the meats.