Easy monte recipes

It’s hunting season, and many of us have access to some healthy and good-tasting carne de venado, marrano, and various other wild-game and exotics meat. However, often times, we don’t use much wild game, because we don’t have an easy or tasty way to prepare it. Many hunter have their game processed into various types of sausage and chorizo, which I think I think is fine, but eventually you get tired of eating sausage, and finding people to give it to. Growing up, I ate lots of conejos, venado, javelina, and marrano, plus a few miscellaneous other species of critters, but I have never been fond of gamey-tasting meat. Some people like venison to taste like the wild, and I think that is great if they can appreciate the wild flavor. I, on the other hand, like wild meat to taste more on the domestic end of the scale. The best tasting deer meat that I ever had was a doe taken in the tropical Huasteca Potosina, many years back. Had I not seen the carcass prepared, I would never have guessed that it was deer that we had for dinner that night. It was absolutely delicious. To this day, I have not tasted white-tail like that. I’m convinced that the lush jungle forest where it lived and fed developed its superb flavor.
I would like to include a few basic recipes, so that some of you can go beyond sausage. To further simplify things, I have included spice mixes in the recipes that you can pick up at La India Packing Company at 1520 Marcella, or at their spice displays at your favorite grocery store.

Savory Wild Chili

1 & 1/2 pounds of lean ground meat (deer, wild pig, or exotics)
1 & 1/2-ounce packet of La India Chile con Carne Seasoning, or Frito Pie Mix
1 15-ounce can diced chili-seasoned tomatoes
3 cloves fresh garlic, crushed and peeled
1 teaspoon crushed dried hoja china, oregano del monte
1 medium to large onion, diced
extra chili powder or cayenne to taste (optional)
1 tablespoon of bacon drippings
1-2 tablespoons, more or less, as needed, of Olive oil
1 or 2 15-ounce cans of pinto or Ranch-style beans, or 2-4 cups of freshly cooked pinto beans, depending on how much beans you like in your chili
1 cup of water
salt, to taste, if desired

In a large skillet, brown the ground meat with the diced onion and garlic in the bacon drippings and olive oil. Add the water, canned tomatoes, oregano, and chili seasoning, cover, and simmer for 30 minutes. Add the beans with their own juice, and more water if needed, and cover to simmer on low for 15 more minutes. Enjoy with corn chips, corn bread, or tortillas.

Hearty Wild Caldo

1 & 1/2 pounds of deer, wild pig, or exotic lomo (back strap or tenderloin), cut into 3/4-inch thick pieces
1 packet of La India Caldo Seasoning
3-4 ears of corn, cut in half
2 stalks of celery cut into 1-inch pieces
3-4 medium potatoes, cut into large chunks
2 large carrots, cut into large pieces
1/2 of a small cabbage, cut into large chunks
1 medium to large onion, cut into large pieces
3 fresh cloves of garlic, crushed and peeled
fresh cilantro, small handful, finely chopped
1 can stewed tomatoes, chopped
1 fresh, whole chile Serrano (optional)
2 cups dry shell or rotini noodles
1 tablespoon bacon drippings
2 tablespoons of olive oil
salt, to taste
2 quarts of water

In a skillet, sauté the meat together with the onion and the garlic in the bacon drippings and olive oil, until the meat is cooked and browned. Transfer into a large stock pot, add the water, and simmer covered for 2-3 hours, or until the meat is very tender. Now add everything else except the cabbage, Caldo seasoning, and pasta. Continue to simmer for 30 more minutes, or until potatoes are cooked but firm. Add the cabbage, seasoning, and pasta, and simmer until the cabbage is tender. Enjoy with corn bread or tortillas.

Easy Wild Picadillo

1 pound lean ground venison, wild pig, or exotic game
2 tablespoons olive oil
1 tablespoon bacon drippings
1 medium onion, diced
1 8-ounce can tomato sauce
fresh cilantro, small handful, chopped
1 medium carrot, diced
1 small can of whole corn
1 stalk celery, finely diced
1 medium potato, peeled and diced
1 & 1/2 tablespoons La India Tejano Seasoning
2 whole fresh green Serrano chiles
1 cup of water
salt to taste

In a large skillet, sauté onions in some of the olive oil, until tender. Add the ground meat, bacon drippings and the rest of the olive oil to the skillet, and brown the meat. Add remaining ingredients, bring to a boil, then reduce heat, and simmer covered for about 30 minutes, or until vegetables are tender. Add salt to taste. Serve with beans, rice, and tortillas.