| Dixie Delight Nachos Ingredients: • Ground venison (I prefer venison only, with no fat added) • Taco seasoning • Tortilla chips • Veggies if desired • Monterey Jack or Mexican blend shredded cheese • Dixie Delight Hot Sauce (or Dixie Heat if you want it a little hotter!) Instructions: Brown ground venison in a skillet and add one packet of taco seasoning. Add water as necessary to prevent meat from burning (with no fat added, there is no grease to drain out). Place spoonfuls of cooked meat onto tortilla chips. Next add 1/4 teaspoon of Dixie Delight to each tortilla, and top with shredded cheese and optional veggies. Place in oven on low heat or in microwave, just long enough to melt the cheese. Recipe courtesy of Frank Richardson As seen in the December 2009 issue of Woods 'n Water Magazine |
| Spicy BBQ Venison Backstrap Steaks Ingredients: • 1 lb. venison steaks cut 1 - 1 1/2 inches thick • 1 cup sweet BBQ sauce • 1 cup Dixie Heat Smoking Hot Hot Sauce (or Dixie Delight) • Lime juice • Olive Oil
Now this is a hot one. Muy Caliente! Again, smack steaks with a meat mallet then place in a Ziploc with equal parts lime juice and olive oil for 2-3 hours (don't need too much of either, just enough to coat it). Blend BBQ sauce and Dixie Heat. I use Sonny's Sweet BBQ sauce. When grill is hot, remove venison from lime/oil, salt and pepper to taste, and then sear each side for a minute and a half. Brush each steak with the sauce and cook away from the direct heat until the sauce begins to congeal. Use the remainder of the sauce for dipping. Make sure you have a bottle of water close by to tame that burning in your mouth. Recipe courtesy of Ian Nance As posted on www.backcountrysportsmen.com and also on www.polkvoice.com |
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| Photo courtesy of Woods 'n Water Magazine |
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