Posts Tagged ‘Tex-Mex’
Spicy Sausage Omelet
February 21st, 2011 | 
Author: Omelets are great! You can eat them for breakfast, lunch, or dinner. You can put any ingredients you want inside them. It’s one of the perfect foods. The only challenge I have with omelets is how to cook them and make them look pretty. I just can’t do the flip! As I started watching technique videos, I learned that a lot of my problem was in not taking the time to whisk the eggs and let them cook before adding the ingredients. What a difference that makes! Follow the instructions in this recipe, and you should end up with a very pretty omelet.
I like spicy breakfast, so it only seemed natural to use my venison Chorizo in an omelet. Typically I would serve this with some Pico de Gallo or salsa, but I didn’t have any the day I made this one. They were still delicious!
Recipe: Venison Chorizo Omelet
Summary: a breakfast sausage omelet with a spicy kick!
Ingredients
- 4 eggs
- splash of milk (optional)
- butter
- ½ cup Cheddar, Monterey Jack, or Queso Blanco cheese, shredded
- ¼ cup venison chorizo, browned
- ¼ cup red and yellow peppers, diced
- ¼ cup cilantro, chopped
- salt and pepper to taste
Instructions
- Prepare the chorizo, cheese, peppers, cilantro, and salt and pepper and set aside.
- Break the eggs and put them in bowl. Add milk if you want to make the eggs fluffy.
- Whisk the eggs with a fork or egg beater until the yolk has been broken. The longer you whisk the eggs, the fluffier the omelet will be.
- Coat the skillet with butter and place on the stove over medium/high heat.
- To add the egg, pour half of the egg mixture into the skillet. With a spatula, push the egg from the outer edge of the skillet toward the center so that the runny egg on top spreads out to and cooks evenly
- Continue to do this until the egg starts to turn white and the edges get a little crispy.
- Add ½ of the cheese, venison chorizo, peppers, cilantro, salt, and pepper on top of one side of the eggs. (Rick made this omelet and got carried away, putting the ingredients over the whole thing. It works, but it’s easier to fold if you only load up one side.)
- Using the spatula, fold the other side of the eggs over so that it covers the ingredients and makes a semi-circle.
- Let cook for 30 seconds to one minute.
- Take the spatula and run it under the omelet to make sure it isn’t stuck to the skillet.
- Slide it off the skillet and onto the plate. Garnish with extra cilantro.
Quick Notes
Have all of the ingredients ready before turning on the stove so that you can keep your eye on the omelet while it’s cooking.
I use the fold method of cooking omelets because I’m just not good at the flip…my omelets tend to break apart with I do it. I also use a wok as I find it distributes the heat better in the pan on my stove.
Cooking time (duration): 10
Number of servings (yield): 2
Meal type: breakfast
Culinary tradition: USA (Southwestern)
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Easy Venison Stew with Corn
I love venison stew and I love Tex-Mex recipes. I also love easy meals on cold winter nights when I’m too tired to cook. This stew takes just about 1/2 hour from start to finish, and it’s delicious. It’s creamy with just a little spice; a great way to cook venison stew meat!
Recipe: Venison Corn Chowder Stew
Summary: a Tex-Mex venison stew for the whole family
Ingredients
- 1 lb venison stew meat, cubed
- 1 tsp cooking oil
- 1 green pepper, diced
- 1 can creamed corn
- 1 can cream of chicken soup
- 1 can chili beans (medium)
- 1 cup salsa verde (medium)
- salt to taste
- 1 cup cheddar cheese, grated
- 1/2 cup milk
Instructions
- In a stock pot, brown the venison lightly in the cooking oil, remove the meat to a bowl and set meat aside.
- Over medium heat, add the green pepper to the stock pot and saute until tender.
- Add the corn, cream of chicken soup, beans, and salsa and simmer for 10 minutes.
- Add the venison and simmer for another 10 minutes, until meat is cooked, but still tender.
- Remove from heat and stir in cheese, milk, and salt.
- Serve immediately with sour cream and tortilla chips.
Cooking time (duration): 30
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (Southwestern)
Microformatting by hRecipe.
I want two things on cold winter nights: venison stew and dinner served fast. This easy venison stew does both. From start to finish, it takes about 30 minutes. And it is so good!
Spicy Venison Sausage Soup
Chorizo is one of my favorite types of venison sausage. And venison chorizo has so many uses! This soup is a very easy recipe to pull together on a cold, rainy night. From start to finish it takes about 1/2 hour. Serve the sausage soup with tortilla chips and, if it’s too spicy, sour cream. If you don’t have any homemade venison chorizo on hand, you can use any chorizo.
Recipe: Chorizo Soup
Summary: a spicy and flavorful Tex-Mex soup.
Ingredients
- ¼ cup corn meal
- 2 tbs water
- 6 oz venison chorizo
- ½ pound ground turkey
- 1 egg
- 1 tbs oil
- 2 small onions, chopped
- 2 to 3 chipotle peppers in adobo sauce, chopped
- 1 tbs adobo sauce
- 9 cups venison stock
- 4 large plum tomatoes, seeded and chopped
- ½ cup fresh cilantro, chopped
- 1/2 tsp salt juice of
- 1 lime
Instructions
- Mix corn meal and water in a mixing bowl. Add the chorizo, turkey, and egg and mix thoroughly.
- Form the meat into tablespoon sized balls.
- Spray a skillet lightly with oil and heat to medium. Add meatballs and cook until browned (about 8 minutes), turning occasionally. Set aside.
- In a stock pot, heat oil over medium heat. Add the onions and sauté until tender. Add the chipotle peppers (the amount depends on how hot you like your soup). Cook for about 2 minutes.
- Add the stock and adobo sauce and bring to a boil.
- Reduce heat and add the meatballs. Simmer until the meatballs are cooked through.
- Add the tomatoes, cilantro, salt, and lime juice and simmer for a few more minutes. Serve immediately.
Quick Notes
Adjust the amount of chipotle peppers depending on how spicy you like your food and how spicy the chorizo is.
Variations
You may substitute regular pork chorizo for the venison sausage.
Cooking time (duration): 30
Number of servings (yield): 6
Meal type: supper
Culinary tradition: USA (Southwestern)
Microformatting by hRecipe.
Posted in Venison Soups | 
Tags: broth, chipotle, deer meat, Mexican, soup, Tex-Mex, venison recipe, venison sausage recipe, venison stock | 
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