We’ve always enjoyed Mexican food and we enjoy it more when we make it with wild game meat. We’ve made this recipe more than once with ground elk, ground venison and ground antelope along with the Mexican or Spanish Rice recipe listed below.
Give it a try. Let us know what you think or what you may have substituted. We’re always looking for more inspiration and comments.
Happy Holidays! ~Kristy
MEXICAN RICE
- 2 tablespoons olive oil
- 1 medium red or white onion diced
- 1 1/2 cups long grain rice
- 2 cups picante salsa (Mild or Medium)
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 can Coors Light
DIRECTIONS
Heat oil in skillet over medium heat. Stir in onion, and cook until tender, about 5-7 minutes. Add rice to skillet and stir until rice begins to turn brown. Stir in chicken broth, salsa, cumin and chili powder. Reduce heat, cover and simmer 20 minutes. Remove lid and add Coors Light, stir and continue to simmer until rice is done.
TACO MEAT INGREDIENTS
- 1.5 lbs ground elk
- 1 can Coors Light
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon cayenne powder
- 1 can diced green chilies (4 oz)
- salt and pepper (optional)
TACO MEAT DIRECTIONS
Add 1 tablespoon of olive oil in a skillet over medium heat. Add ground elk and cook until meat begins to brown. Add garlic powder, cayenne pepper, chili powder and cumin to the elk meat. Turn heat to low and add Coors Light. Continue to cook on low until liquid evaporates.
TACO TOPPINGS
- olives
- green onions
- tomatoes
- lettuce
- sour cream
- jalapenos
- shredded cheese
Add meat to a flour tortilla or corn tortilla and top with your favorite toppings. Serve Mexican Rice on the side.
