1 lb. ground venison
1 lb. ground pork
1 clove garlic, crushed
1/2 cup ground red pepper
1 tsp. black pepper
1/4 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. oregano
1/4 cup cumin
1/2 tsp. salt
1 T. oregano leaves
1/2 cup vinegar
2 T. water
10 small hot dried red chiles (chile el monte, tepine chile or Thai dragon chile)
Mix venison and pork; set aside. Combine garlic, ground red pepper, black pepper, cloves, cinnamon, oregano, cumin, salt, oregano leaves, vinegar, water and dried red chiles in blender; purée. Knead into meat mixture until thoroughly blended. Cover and refrigerate for 24 hours. Divide into 1/4- to 1/2-pound portions and freeze. To use, crumble and fry, then combine with eggs, refried beans or diced potatoes. Cover with picante sauce and wrap in flour tortilla; serve as breakfast tacos.
Robert Solis
Edinburg, Texas
From—Completing the Hunt: Cooking Game with NAHC Members