Taco Seasoning

I have what you might call a finicky constitution.  I love all kinds of food, but sometimes, food doesn't love me.  I usually get in trouble when I eat processed food.  There is some sort (or maybe many sorts) of spice, preservative or ingredient I haven't been able to pin down that will wreak havoc on my digestion.  After can what I refer to as "The Great Fajita Incidenct of 2013," I've been trying to make my own spice rubs, marinades, sauces, etc.  Not only can I control the ingredients, they are cheaper, fresher and healthier!

This is my favorite taco seasoning.  I use it for all things taco.  I usually multiply the recipe by 8 and store the batch in a sealed jar in my cupboard for a few weeks so we have taco seasoning whenever we need it!

• Taco Seasoning
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 
  
• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Use 2 Tablespoons per pound of meat.  Brown meat, mix in taco meat and simmer with 1/2 cup water for 15-20 minutes.  

Recipe from Allrecipes.com.

Venison Taco Pie

Tacos are one of our go-to meals, especially in the summer.  Tacos are easy and quick to make, and I don't have to heat up the house turning on the oven.  But for a change of pace, I love this version of Taco Pie.  Taco meat in a soft and warm biscuit crust topped with gooey cheese.  Yes, please!

The original recipe came to me from a friend.  It calls for using deer burger, but I've found it works equally as well with ground elk, antelope and beef.  My two adult nephews, some of the choosiest eaters on the planet, asked for seconds! 

You could also change this up and use the biscuits in a pizza pan for taco pizza!

My food photography definitely needs some work, but you get the idea.  

Venison Taco Pie
1 pound ground venison

• 1 can (11 ounces) Mexicorn, drained
• 1 can (8 ounces) tomato sauce
• 1 envelope taco seasoning (or try my fresh and fast Taco Seasoning!)
• 1 can diced green chilies (optional)
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 cup (4 ounces) shredded cheddar cheese

• 
  1 pound ground venison1 can (11 ounces) Mexicorn, drained1 can (8 ounces) tomato sauce1 envelope taco seasoning1 can diced green chilies1 tube (7-1/2 ounces) refrigerated buttermilk biscuits1 cup (4 ounces) shredded cheddar cheese
• 
  
• In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.

 For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate.

• 
  Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.  

• 
  
• Serve with traditional taco fixings, like sour cream, lettuce or tomatoes.  

Original recipe from Taste of Home.  Yields 6 servings

Welcome to Wild Game Girls

Welcome to Wild Game Gals, a blog for those of us who are lucky enough to be, or be married to, an outdoorsy type. We're dedicated to providing you with yummy recipes for all your wild game, from moose and elk to grouse and trout. We're also sharing some of our other favorite recipes for great salads, sides and desserts.

All of our recipes feature wild game harvested locally, unless otherwise noted. Many of our bird recipes are suitable for grouse, quail, pheasant or other type of feathered creature. Unfortunately, our bird hunting opportunities are limited here in Wyoming, so often times we'll substitute chicken for game bird. Please forgive us.

We hope this site will help you prepare a delicious, nutritious for your family using the wild bounty in your area.

My Story
Several years ago, I started work at a state wildlife agency, doing work in public relations. My job was to tell the public how important wildlife was to our state. Up to that point in my life, I'd gone fishing a handful of times and the only hunting I had done was for a bra in my size in the bargain bin at Victoria's Secret. But soon I found myself surrounded by men and women who embraced an outdoor lifestyle of hunting, fishing, trapping and wildlife photography. I was inspired to try hunting, and with the help of friends, harvested my first antelope.

Since then, I've hunted deer, antelope, grouse, chuckar, huns, halibut, trout and other type fish. I've also married Outdoor Guy, so our freezer is never short on wild game. The challenge is to find new and exciting ways to serve up the harvest. I'm always on the hunt for recipes that work well with wild game. After combing dozens of websites and blogs for game-specific recipes, I decided to start my own. And so, Wild Game Gals was born. Enjoy!

Grouse and Wild Rice

A few weeks before my daughter was born, I decided to make a few meals and put them in the freezer for after we got home from the hospital. That way, the exhausted first-time parents could eat something yummy without sacrificing time we could be sleeping to make it.

I'd made this casserole a few times, substituting grouse for the chicken thighs. I'd never made it then frozen it, however. But I'd found the recipe on a site dedicated to freezer meals, so I thought I'd try it.

Grouse and Wild Rice

Ingredients

1 box wild rice with seasoning packet
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs,uncooked (substitute with meat from 2 grouse or chicken breasts if you prefer)
1 cup slivered almonds

Directions

1. Mix together rice with seasoning packet, both cans of soup, and water. Stir in mushrooms.
2. Pour in to 8X8 freezer dish, I use the foil pans. Top with grouse pieces and sprinkle with slivered almonds.
3. Double wrap in heavy duty foil, label and freeze.

Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender.

You can always skip the freezer and make it that night.