Montaxican Dinner

Venison Carnitas and Spanish Cream Wild Rice with 

Peppers and Corn

Its almost corn season in Montana, so we are desperately trying to finish last years frozen kernals.

Tonight was a fun opportunity as grocery shopping eve to indulge in some Montaxican food. Mexican is typically too spicy for my kiddos and honestly, I don't have a knack to do it authentically. Therefor, I fudge it and do a milder, more locally friendly version. Tonight, I sacrificed our last white tail doe roast to the crock pot to make carnitas and whipped up some delicious Spanish style rice for the timid.

Crock Pot Venison Carnitas for the Tame

Ingredients: * means its local

1 small (about 1/2 pound) venison roast-any cut is acceptable *

1/2 liter V8 

1 bunch chopped green onions *

4 gloves crushed garlic *

1 bunch cilantro *

Put all ingredients in your crock pot. Turn it on low. Let it sit and do nothing to it for 8 hours. Then pull it apart with two forks and you have Montaxican carnita meat.

Spanish Cream Wild Rice with Peppers and Corn

Ingredients: * means its local

2 1/2 cups chicken stock

1 cup wild rice

4 cloves minced garlic *

1/2 cup pizza sauce

1/2 cup green onions *

1 cup cooked corn kernals *

1 pepper (red or yellow) diced

1/2 cup sour cream

cumin and chili powder to taste

Put your stock on to simmer in a covered pot. When it hits boil, add your rice and garlic. Turn it down to medium and allow to simmer for a good hour and a half, watching it carefully to make sure it doesn't stick or burn (if it does, add water.) When it is tender but still a bit crunchy, add your pizza sauce, peppers and green onions. Add your corn. Add cumin and chili powder to taste. Allow to cook for 5-10 more minutes, remove from heat, add sour cream, and stir.

Yummmm.