1 lb. ground venison
1 T. vegetable oil
1 onion, diced
1 green bell pepper, diced
1 (28-oz.) can whole tomatoes, undrained
2 tsp. green jalapeño Tabasco sauce
1 tsp. chili powder
1/4 tsp. ground cumin
8 hard rolls
2 cups medium cheddar cheese, grated
In large skillet, brown venison in oil over medium heat. Push meat to one side, then add onion and bell pepper and sauté until vegetables are soft. Add tomatoes including juice, Tabasco sauce, chili powder and cumin and mix well.
Let mixture simmer until excess liquid has been absorbed but sauce is still moist, about 20 minutes. While mixture cooks, slice off the tops of the rolls and pull out most of the doughy insides. Place hollowed-out rolls on cookie sheet and warm them in a 300°F oven for about 10 minutes, so rolls are ready about the same time as the sauce. To serve, spoon 3 or 4 tablespoons of meat sauce into each roll, top with cheddar cheese and return to oven until cheese melts, about 5 minutes. Serve with warm tortilla chips and lots of napkins.
From—Hunting Rewards: Members’ Game Recipes