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    North American Outdoorsman
    Home » All Articles » Huevos Rancheros
    #eatwhatyoukill

    Huevos Rancheros

    Jeremy CritchfieldBy Jeremy CritchfieldMay 12, 2022Updated:March 21, 20232 Mins Read
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    This dish is inspired by my time working in Phoenix Arizona along with my love of venison and all things delicious! It’s never the SAME as when you eat and experience it THERE with dishes like this but recreating it at home with friends and family bring the memories back full bore!! You can abso- lutely make this dish your own by swapping out a few ingredients…like bear or gator or hog for venison!

    • 1LB VENISON TRIM
    • 4OZ APPLEWOOD SMOKED BACON
    • 2T TACO TAKEDOWN
    • 1T BEEF TALLOW OR BUTTER FOR FRYING
    • 1LB RED POTATOES
    • 6OZ WHITE ONION
    • FEATHER DUSTER
    • 3OZ BEEF TALLOW OR BUTTER
    • 1.5C WHIPPING CREAM
    • 1C SHREDDED MEXICAN STYLE CHEDDAR
    • HALF OF ONE JALAPENO
    • 1T TACO TAKEDOWN
    • 6 CORN TORTILLAS
    • 2T BEEF TALLOW OR BUTTER FOR FRYING
    • 3 WHOLE JALAPENOS FOR ROAST-ING
    • 1C SALSA
    • 1C SOUR CREAM
    • 1 AVOCADO
    • 4 SPRIGS CILANTRO
    • 4 WHOLE EGGS

    METHOD

    Small dice potatoes and onions, fry in tallow over medium heat in heavy bottom pan. Once browning begins add 3T water and scrape to remove any browned bits from bottom of pan, reduce heat and cook til golden brown and tender! Set aside.

    Mix venison, bacon and Taco Takedown well. Grind on fine die twice. Fry in the tallow over medium heat in heavy pan until browned and crispy. Set aside.

    Heat cream in a small tall sided sauce pan with the half jalapeno in it over low medium heat. Simmer for 3 or 4 minutes then stir in the cheese and the Taco Takedown. Remove the jalapeno, set aside.

    Heat tallow in the same pan used for the venison over medium heat. Carefully crisp both sides of all tortillas one at a time and remove them to paper towel to drain.

    Roast 3 whole jalapenos over burners, on a grill or in the oven until blis- tered and beginning to get tender. Cook all 4 eggs sunny side up! Cut avocado into slices. Picknice whole leaves of cilantro for garnishing your dish.

    #fieldtotable deer eggs huevos rancheros recipes venison
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    Jeremy Critchfield
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    Chef Jeremy Critchfield founded HuntChef, Inc. in 2009. Drawing from a 30+ year 5-Star Culinary Career and the childhood inspiration of hunting, fishing, foraging and cooking with his Grandfather –Chef created HuntChef Seasonings and Game Kits to help sportsmen and women better prepare their harvests AND the home cook up their flavor game. HuntChef offers 12 seasonings, 9 wild game kits and various pieces of apparel for sale at www.huntchef.com as well as to retailers across the country. HuntChef also partners with various industry influencers to assist in reaching the world with his message - ALWAYS #eatwhatyoukill

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    September 26, 2023By Zach Raynsford13 Mins Read

    Owning a fly vest is a personal choice. You don’t really have to have one to fly-fish. You can still go fly-fishing with a rod, reel, line and a few flies and in truth that is all you really need. As we mature into the sport though we tend to collect “stuff”. This “stuff” consists of everything from lengths of once-used monofilament leader and torn up old flies on still-good hooks, to extra spools of specialty fly lines that we only actually use once a decade but still insist on carrying with us at all times. Packing all this paraphernalia around in the pockets of our fishing jacket just doesn’t work after a while and that’s when we finally decide that we should invest in a fly vest; after all, what good is all this great stuff if we can’t find what we need when we need it?

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    NAO is the window into the outside environment for readers pursuing their passions in hunting, fishing, camping, canoeing/kayaking, rock climbing, and all pursuits in the outdoors on the North American continent. We will present stories, tips and techniques to be a better outdoorsman, and be completely at home in the outdoor environment for a day, week, or a lifetime.
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