Recently, the wild game cooking has come to screeching halt in our house. My wife was pregnant and the smell of cooking meat made her sick. However, all that has changed and we have a brand new son that is ready to start hunting tomorrow, if only my wife would let me take him.
In celebration of getting back in the kitchen, my newest recipe is what you see here: venison enchilada soup.
This recipe is actually very easy. If you have followed along for some time, most of my recipes tend to follow that pattern. In the morning, just throw a few things in the crock pot. When you get home from work, throw in a few more things, and you are set. Your family will think you worked on this all day.
To get this recipe started, toss an entire thawed venison roast in a crock pot with two cups of chicken broth, one can of diced tomatoes, and one large diced onion. Add in the two bay leaves as well as pepper, cumin, and garlic powder to taste. More of all that can be added later.
From here, turn the crock pot to a low heat and forget it for about eight hours.
Once the meat is done, use two large forks and shred the venison roast inside the crock put until all the meat is stringy.
Finally, pour in the can of corn, black beans, chopped cilantro, cheese and enchilada sauce. Stir everything together and cover on high heat until all the cheese is melted and everything is hot.
From here, just pour into bowls and serve. Enjoy!