Mexican Venison Cornbread Recipes

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalapeño and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes.
• Meanwhile, for the jalapeno cornbread: Preheat the oven to 375 degrees F.
• Combine the cream, milk, butter, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, whisking constantly, until thick and creamy, about 8 minutes. Add the chives, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper, then mix in the egg yolks, one by one, stirring constantly, until just combined then remove from the heat.
• Whisk the egg whites to stiff peaks and fold into the batter.
• Coat a cast-iron skillet or an 8-by-8-inch baking dish with cooking spray and pour in the batter. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.
• Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves.

Steps:

• 1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.

Steps:

• Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.

Steps:

• In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Steps:

• Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.

Steps:

• Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
• Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
• To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.