1 lb. ground venison

1 large onion

2 -15.5 oz cans black or Mexican Chili beans (not drained)

1 -15.5 oz can of whole corn (not drained)

1 -15 oz can tomato sauce

1- 14.5 oz can Rotel

1 small can of chopped chilies

1 - 1-1/4 oz pack taco seasoning mix

1 -1oz Envel ranch dressing mix

2- cans of low-sodium chicken broth

1 tsp. chopped garlic

Brown venison, onion & garlic in large Dutch oven.  Add rest & simmer 30 minutes

Serve topped with - corn chips, shredded lettuce, chopped tomatoes, sour cream and shredded cheese.

 

 

 

2 - cups of White Lily self rising flour

1-3/4 cups heavy whipping cream

Mix roll out bake @ 400 degrees in center of oven until brown.

 

Wonderful with thin slices of roast venison tenderloin inside - don't need butter.

 

 

  Into a Ziploc bag - place 1 - 2 smashed garlic cloves, 1/2 cup "Allegro brand Marinade," 1 - 2 tbl olive oil, 1 tsp fresh ground pepper, 1 tbl - fresh rosemary leaves (optional), 1 venison tenderloin.

Marinade 4-12 hours

grill on hot grill until seared.

Reduce heat & finish to desired doneness.

Let rest 10-15 minutes

If putting in biscuits, drizzle some pan-juice on biscuit.

 

 

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