Ingredients

• 1 pound ground antelope
• 1 tablespoon olive oil
• 1 tablespoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon kosher salt
• 2 – 15 ounce jars Tostitos Medium Salsa Con Queso
• 1 cup red salsa
• 1/2 cup cilantro, chopped

Directions

Heat a skillet with olive oil over medium heat. Add the ground antelope and cook until browned. Season the meat with cumin powder, chili powder, garlic powder, oregano and salt. Remove when done. Spoon the Salsa con Queso dip into a medium sized crockpot an add one cup of your favorite red salsa. Carefully add the cooked antelope meat and stir until everything is combined. Top with chopped cilantro and then set the temperature to low. In about an hour, you will have a meaty cheese dip that will be devoured by friends and family.

Serve with tortilla chips.

I used essentially all of the same spices that I use when I cook up tacos or fajitas and simply rolled everything up tightly in flour tortillas. Brushed with a little olive oil and baked until golden brown, about 12 minutes. ~Enjoy!

And as always if you don’t have ground antelope, substitute with venison or elk.

Ingredients

• 1 pound ground antelope
• 2 Anaheim chilis or 4.5 ounce can of chopped green chilis
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coriander
• 1 cup shredded Monterey jack cheese
• 1/4 cup cotija cheese, crumbled
• 8-10 flour tortillas
• olive oil

Directions

Preheat the oven to 425 F.

Heat an outdoor grill and roast the Anaheim chilis until the skin is charred. Remove from heat and set aside to cool. Carefully scrape off the outside skin and discard the seeds. Using a sharp knife, finely dice up the chilis and set aside.

Heat a skillet over medium heat and add 1 teaspoon of olive oil. Add the ground game and cook until lightly browned. Combine the seasonings and the chopped chilis with the meat. Remove when fully cooked.

Layout the flour tortillas and evenly divide the meat in the center of each one. Top each one with both cheeses and roll up tightly placing the seem side down on a non stick cooking sheet. Brush the tops of each taquito with olive oil and bake until golden brown, about 12 minutes. Slice each one into thirds and serve with guacamole and sour cream.

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Ingredients

• 1/2 pounds ground antelope
• 1/4 pounds ground Italian sausage
• 20-24 white/brown mushrooms, stems removed
• 4 ounce cream cheese softened
• 1/2 cup Parmesan cheese, grated
• 4 parsnips
• 1 yellow onion, finely chopped
• 2 tablespoons butter
• 1 tablespoon sage leaves, chopped
• 1 teaspoon garlic powder
• salt, to taste

Directions

Heat the oven to 375 degrees. Peel and then chop parsnips in half inch rounds. Fill a small pan with water and bring to a boil. Add chopped parsnips to boiling water and cook until tender. Drain water and mash with a potato masher. Heat skillet over medium heat and add 1 tablespoon butter and chopped onion. Sauté the onion until translucent. Add ground antelope and sausage to the skillet and cook until browned. Remove from heat. In a large bowl add softened cream cheese, Parmesan cheese, mashed parsnips, garlic powder, sausage and antelope. Season with salt and pepper if needed and set aside. Using the same skillet, heat over medium heat. Melt the remaining butter and add chopped sage leaves. Place the mushrooms top side down and cook for 1 minute. Turn and cook for another minute.  Place mushrooms on a lined cookie sheet and fill each mushroom cap with a heaping spoonful of antelope filling. Bake in oven for 25 minutes or until cheese is fully melted.

Yum