Venison taco bites

This is a recipe designed to make eating venison fun and to get people to try it. I believe it succeeds on both counts.

While I would make this much bolder for some of my hunting and fishing buddies, I have kept it toned down here so that people with milder palates will not feel overwhelmed. Those who might like to spice it up a notch can add more taco seasoning and sauté some chopped jalapenos into the meat. For those who would prefer it milder, they can omit the jalapeno slices and use about half of the taco seasoning. This really is something that can be tailored to a wide variety of palates.

I like venison and eat it in a variety of different ways. It is one of the leanest meats available, but you have to get out and get it yourself — or be fortunate enough to have a really good friend who will share. I also like to introduce it to people who haven’t had the good fortune to already know about the great taste of lean venison and this is a recipe that allows introducing it as a party treat in a relaxed atmosphere.

If you like tacos, give this a try. After taking this as my dish a few times, I now have folks inviting me to events and telling me I can only come if I bring venison taco bites. I even took some to my last family reunion. It is good enough that if you try it, I’ll bet you prepare it again. After the holiday parties, it is also a great snack for during the college bowl games or NFL Playoffs.

INGREDIENTS:

• 1 pound ground venison
• 1/3 cup chopped sweet onion
• 1 small (4-ounce) can Old El Paso chopped green chilies
• 1 package taco seasoning
• 48 mini fillo (phyllo dough) shells
• Sliced jalapenos (48 slices)
• 1 1/2 cups fine shredded Mexican blend cheese
• 1 jar Salsa (13-ounce)
• Non-stick cooking spray

PREPARATION:

Coat a large frying pan well with non-stick cooking spray. Heat the frying pan to medium high. Sauté the onions about two minutes until they are lightly opaque. Add the ground venison to the pan and lightly brown for about five minutes, stirring steadily. Reduce heat to medium and stir in the taco seasoning, following the directions on the package. Stir in the can of green chilies. Simmer for about five minutes, stirring frequently to blend in the taco seasoning and the green chilies. Warm fillo shells according to directions on package. Place a jalapeno slice in the bottom of each fillo shell. If you would like this a little milder, omit the jalapeno slice. Place a teaspoon of the seasoned venison on top of the jalapeno slice. Top the seasoned venison with a sprinkle of Mexican cheese blend. Serve with salsa on the side. Some folks like to add sour cream or hot sauce, and there is no right or wrong way to do it. Add extra dressings and condiments to your liking.