I know that there are a million recipes out there for enchiladas, but what I like best about this recipe is that I usually have all of the ingredients in my pantry as well as my refrigerator. I made these wild game enchiladas with ground antelope meat, but you can substitute using any other game that you have. The red enchilada sauce usually yields about 2 cups which is perfect for me since I prefer enchiladas that aren’t drowning in sauce. If you love enchiladas as much as we do, give this recipe a try and let me know what you think. I’m always looking for feedback and other suggestions! ~Enjoy
Heat a sauce pan over medium heat and add oil until warmed. Slowly add flour while stirring until a paste is formed. Add all seasonings and slowly pour in chicken broth and water being sure to whisk the sauce until smooth. Bring the sauce to a low boil and reduce heat. Simmer about 10-15 minutes. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
Preheat oven to 400 degrees. Heat a cast iron skillet over medium heat and add oil and the chopped onions. Saute onions until softened about 10 minutes. Add ground game meat to skillet and cook until browned. Add all of the seasonings along with the chopped black olives being sure to stir everything together. Remove from heat.
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