We have a deep freeze (aka, chest freezer) that I don't think I could live without. My husband hunts, so we need someplace to store all that meat. We also co-op with a couple other families on raising chickens and butchering them each summer...so a place to store 15-18 ten pound chickens all year is super important!
All that to say, I should rarely buy meat, but I still find myself checking out with a *great* deal on chicken or something. I'm challenging myself to use what we already have before I go purchasing more. Since venison is VERY plentiful at our house, here is creative use number one:
Venison Enchilada's (AKA Venchilada's):
1 lb ground venison (I had venison steaks that I put through our meat grinder)
1 packet taco seasoning
1/2 can tomato sauce
1 can hot enchilada sauce
6 flour tortillas
8 ounces cheddar cheese - grated
Preheat the oven to 350 degrees.
Brown the ground venison on medium high heat. Before meat is completely cooked, add the packet of taco seasoning. Finish browning and then add the tomato sauce and 1/2 the grated cheese. Stir together until cheese is melted into the meat.
Spray a 9x13" pan. Spoon the meat into a tortilla. Roll up and place seam side down in the pan. Use the rest of the meat to fill the other tortilla's. Pour the enchilada sauce over the rolled up Venchilada's (try to cover all of them) and then sprinkle the remaining cheese on top. Bake for 15 to 20 minutes or until cheese is melted and bubbling. Enjoy!
Honest appraisal - These were delicious! You couldn't tell they were venison, which is a big thumbs up for me. My husband said these should definitely be added to the regular dinner rotation. Works for me if it helps us get the venison moving out of the freezer before next season!
Your turn - what do you need to use up in your freezer before spending more at the store?
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