One of the best parts of being an outdoorsman with a family is the opportunty to teach the next generation how to hunt, fish, and do other awesome outdoor activities. My son is 4 1/2 years old and our only child. He is an awesome trooper and always up for an adventure. One of the things we have started to do more together is go fishing at a local community lake park named Brushy Creek Lake Park. If you remember, I hunt on land that backs up to Brushy Creek and have been going to this lake to fish for carp for many years starting back when I moved to the northwest Austin suburb of Leander. Watching my son get excited about fishing reminds me of the time my Dad and I would go fishing for bluegills on Lake Dunlap and Lake McQueeny when I first started my outdoor adventure. We used to call it “Jerking Perch” as we refer to bluegills as perch in Texas. This also reminds me that the summer months are here. If you have kids of your own or in your family, this is the time of year to take them fishing!
One of the best things about being a big game hunter is the meat you get to bring home. Each season, I am blessed with the opportunity to harvest at least 5 deer. One of my favorite deer processors, Brizendine’s Deer Processing, is well known for making Bacon Burger. We use Bacon Burger in just about every recipe that calls for ground meat. Its recipe time!
This recipe is from my Aunt April (whom we fondly call Aunt Pokie). She’s famous for these bad boys, and I started making them a few years ago for us. They’ve quickly become a favorite in our house, and we think of Pokie every time we make them.
- 1 lb ground venison
- 1 medium onion, finely chopped
- 1 package Lawry’s Enchilada Sauce Mix (3 cups water, 6 oz. tomato paste)
- 8 flour-corn tortillas
- 1 cup Velveeta, shredded
- 1 cup Mexican blend cheese, shredded
- Handful fresh parsley, chopped
- Preheat oven to 350 degrees.
- Brown the ground venison with half of the onion.
- While the venison cooks, prepare the enchilada sauce according to package directions.
- Lightly coat a 9×13 baking dish with nonstick spray.
- Take the first tortilla, dip it in the enchilada sauce, lay it in the pan.
- Fill it with the meat mixture and a handful of the Velveeta.
- Roll it up, with the seam side down.
- Repeat with the remaining tortillas, lining them up in the pan.
- Pour any remaining sauce over the enchiladas.
- Cover with the cheddar cheese and remaining chopped onions.
- Bake for 15-20 minutes until the cheese is melted and the enchiladas are heated through.
- Top with fresh parsley and serve.