Wild Game Cooking

Michelle Cain, Wildlife Information Specialist Certified Fisheries Biologist Indiana Division of Fish & Wildlife and Amanda Wuestefeld  Hoosier Outdoor Heritage Coordinator work together in the Indy Style kitchen to prepare two recipes made with venison and fish.

The sauce for the fish tacos is:

1 tbs lime juice
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne powder
1 tbs capers (diced)
2 tbs jalepenos (diced)
Fresh cilantro (to taste)
1/2 cup sour cream
1/4 to 1/2 cup mayo

Michelle Cain, Wildlife Information Specialist Certified Fisheries Biologist Indiana Division of Fish & Wildlife
 

1 lb ground venison

1 lb Italian sausage
1 lb velveta cheese
1 tsp garlic powder
1 tsp oregano
11/2 lb rye bread

Brown sausage and venison with spices.  Drain any excess juices, then add in velveta and stir till melted.  Spread onto rye bread. 

Appetizer can be served immediately or frozen the reheated in the microwave.