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Home How-to

Wild Game Recipe: Venison Enchilada Meatballs

by Guest Writer
in How-to

Photo and recipe courtesy of Kristy Crabtree

Recipe and photos courtesy of Kristy Crabtree

There are so many options when it comes to ground game meat like these baked Deer Enchilada Meatballs. I’ve made this enchilada dish with ground elk and now with a couple of pounds of ground venison. Simple to make and quick to cook! Enjoy them with sliced avocado and a dollop of sour cream.

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 4


Venison Enchilada ingredients

Ingredients
• 2 lbs ground venison
• 1 tsp ancho chile powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Mexican oregano
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 2 tbsp olive oil
• ¾ cup shredded Mexican style 4 cheese blend
• 2 green onions, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 avocado, sliced
• sour cream

Red Enchilada Sauce
Heat a saucepan over medium heat and add the vegetable oil. Whisk in the flour and all seasoning ingredients creating a paste like base. Slowly pour in the broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)

Red Enchilada Sauce


• 2 tbsp vegetable oil
• 3 tbsp flour
• 2 tbsp dark chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp mexican oregano
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 2 cups vegetable (or) chicken broth

Instructions

  1. In a bowl, combine the ground venison, ancho chile powder, cumin, coriander, oregano, garlic powder and kosher salt. Using your hands, form 10-12 individual meatballs and set aside on a plate or baking sheet.
  2. Preheat the oven to 400 degrees. Set a 12-14 inch cast iron skillet in the oven to preheat before baking, about 10 minutes.
  3. Carefully place the meatballs in the skillet and drizzle the tops with olive oil. Bake for 20 minutes. Pour the enchilada sauce over the meatballs and top with shredded cheese, chopped green onions and cilantro. Continue baking for 15 minutes until hot and bubbling.
  4. Serve with sour cream and sliced avocado.
Learn more about chef Kristy Crabtree

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  • Home
  • About
  • Hunting
    • How to Score a Deer
    • Cool Story, Bro
    • Chuck Adams: Interview With the World’s Greatest Bowhunter
    • Yes, I Do Teach My Kids to Shoot Guns…Here’s Why
    • Randy Newberg: Here’s How to Hunt Elk Out West On Your Own
    • Wild Game Recipe: Venison Enchilada Meatballs
    • Seven Tips to Keep Your Wild Game Meat Clean in the Field
    • 10 Best Books on Hunting
    • The Best Rifle Caliber for All Big Game Hunting
  • Fishing
    • Your Guide to a Surviving a Family Fishing Trip 
    • How to Fish for Trout in Alpine Lakes
    • The Best Trout (and Moose) Fishing in Saskatchewan
    • Best Fishing Books and Stories Ever
    • Don’t Do This When Fishing with Kids
  • Legends
    • Marie Dorion: Tough Momma of Willamette Valley
    • The Life of James Beckwourth
    • George Drouillard—Lewis and Clark’s Backcountry Renaissance Man
    • Montana Pioneer Woman Stagecoach Mary Fields
    • Hugh Glass: The Real Revenant Badass
    • The Surly Life of Jeremiah “Livereatin’ ” Johnson
    • John Wesley Powell: Badass Explorer of the Grand Canyon
    • John Colter: First White Dude to See Yellowstone’s Hell on Earth
    • Who Was Jim Bridger?
    • The Life of James Beckwourth
  • The Wild Life
    • Off Grid
      • Five Ways to Keep Your Off-grid Cabin Secure
    • Bozeman, Montana: How to Ruin a Perfectly Good Mountain Town
    • Chef Kristy Crabtree on Cooking with Wild Game
    • Bozeman, Montana: How to Ruin a Perfectly Good Mountain Town
    • Cure Cabin Fever with…a Rental Cabin
    • #Buglife
    • Load Up With Royal Tine: Montana’s Hunting Guide School
    • Dog Sledding in Montana
  • Conservation
    • Montana’s Love Affair with Invasive Species
    • The Mission Mountain Wilderness Divide

© 2021 Crazy Canyon Media, LLC