PatMarlin
07-14-2006, 11:19 PM
This is real Mex style, so maybe a little spicy for some folks...
I take venison cuts and flatten them with wax paper and a rubber mallet.
Cut in thin strips bout 1/8" x 1.5" long, across the grain.
Mix with Grandmas Chili Powder, or dark chili powder of your favorite brand, in a bowl. Coat the meat pretty good, and set aside while you get your condiments together.
I dice up white onion and cilantro. Then use my favorite salsa. That's it.
Heat up a fryin' pan hot and add some extra virgin olive oil, and drop in your meat with salt to taste whilst cooking. Few minuets of stir frying is all it takes, to get it cooked but not over done.
I like flour tortillas so all we do is through one on the stove burner, few seconds on each side, then add your meat, onion, cilantro, the a good bit of salsa, and roll her up.
This has a good down home mex flavor, and is excellent!!
Good for you too with venison, no lard, great cancer fighting health supporting agents such as the extra virgin olive oil, cumin and chili's, licopene from the salsa, and more!
:Fire:...................Pat
I take venison cuts and flatten them with wax paper and a rubber mallet.
Cut in thin strips bout 1/8" x 1.5" long, across the grain.
Mix with Grandmas Chili Powder, or dark chili powder of your favorite brand, in a bowl. Coat the meat pretty good, and set aside while you get your condiments together.
I dice up white onion and cilantro. Then use my favorite salsa. That's it.
Heat up a fryin' pan hot and add some extra virgin olive oil, and drop in your meat with salt to taste whilst cooking. Few minuets of stir frying is all it takes, to get it cooked but not over done.
I like flour tortillas so all we do is through one on the stove burner, few seconds on each side, then add your meat, onion, cilantro, the a good bit of salsa, and roll her up.
This has a good down home mex flavor, and is excellent!!
Good for you too with venison, no lard, great cancer fighting health supporting agents such as the extra virgin olive oil, cumin and chili's, licopene from the salsa, and more!
:Fire:...................Pat