"Pesky" Rabbit Enchiladas

By Chef Scott Campbell (Executive Chef of The Chef's Table Catering Company, Houston, Texas)

Rabbit is not as gamy as you might think and makes a delicious enchilada. If it is not available, substitute turkey dark meat. You can also substitute cheddar cheese for the jack if you wish.

• 10 ounces maple smoked bacon, medium dice

• 1 pound trimmed rabbit meat, medium dice

• 1 large red onion, medium dice

• 3 ribs celery, medium dice

• 1 large carrot, medium dice

• 6 cloves garlic, medium dice

• 2 jalapeños, medium dice

• 2 tablespoons Asian hot sauce, such as Sriracha

• 1 tablespoon salt

• 2 tablespoons dark chile powder

• 2 tablespoons ground cumin

• 1 jar Coyote Trail Salsa Verde, or other green salsa of choice

• 1 cup peanut oil

• 16 corn tortillas

• 2 cups grated Monterey jack cheese

• 2 jars Coyote Trail Enchilada Sauce, or other enchilada sauce of choice

The make the filling: Pre-heat a large skillet, brown the bacon first, then add the rabbit once the bacon fat has melted. Add the diced vegetables, the spices and the Salsa Verde, simmer for 20 minutes and set to the side to cool.

To prepare the tortillas: In a large skillet, heat the peanut oil over medium-high until it shimmers. Using tongs, dip each corn tortilla into the hot oil for 5 seconds at the most. Then lay each one out on a paper towel to drain.

Take each tortilla while they are still warm from the oil and lay it on your cutting board. Put about 1 ounce of the meat mixture and 1/2 ounce of the grated cheese down the middle, and roll them up.

Place them in a casserole dish with end-side on the bottom, side by side. Pour the enchilada sauce across the middle, and bake at 350 degrees F for 15 minutes. Top with a large handful of cheese and heat for another 2 to 3 minutes. Serve and enjoy!

Yield: 4 to 6 servings

Heat Scale: Hot

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 New Mexico-Style Black Bean Venison Chili

By Chef Scott Campbell

If venison is not available, substitute beef. It’s a lot easier to use canned black beans.

Chili:

• 4 tablespoons olive oil

• 1 pound coarsely ground venison or stew meat

• 6 cloves fresh garlic, minced

• 1 white or yellow onion, chopped

• 1 jalapeño, seeded and chopped

• 4 tablespoons ancho chile powder

• 2 chipotles in adobo, chopped

• 1/8 cup Asian hot sauce, Sriracha recommended

• 6 Roma tomatoes, blanched, peeled, seeded and diced

• 2 teaspoons ground cumin

• 1 quart chicken stock, a little more on hand might help

• 2 12-ounce bottles of dark beer

• 1 cup black beans (For fresh, soak over night; for canned, open quickly and lose the can. Either way, drain well)

• ½ teaspoon epazote

• 2 tablespoons masa harina

• 1 tablespoon fresh cilantro, chopped

• Salt and freshly ground pepper to taste

Goat Cheese Crema:

• 1 1/4 cups heavy whipping cream

• 2 tablespoons garlic puree

• 8 ounces goat cheese

• 1 jar Coyote Trail Red Mild Grill & Dipping Sauce (or salsa of choice)

To make the Chili:

Heat the oil in a heavy stockpot until lightly smoking. Add the venison and brown lightly.

Add garlic, onions and jalapeño; cook over medium heat for another 15 minutes or so.

Add ancho puree, chipotle, Asian hot sauce, tomatoes, and cumin, and simmer for another 10 minutes.

Add the chicken stock and beer, and bring to a rolling boil. Add the beans and epazote.

Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat and beans are soft and tender, stirring often. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered.

Whisk in the masa harina and cilantro. Season to taste with salt and pepper.

To make the Goat Cheese Crema:

Heat the cream in a small sauce pan until it is about to boil. Add garlic puree. Turn off the heat and let it steep for 25 minutes.

Pour contents in a blender and add the cheese. Puree the mixture until smooth. Serve slightly warm or room temperature.

To serve:

Serve chili in warm bowls, topped with a large dollop of Goat Cheese Crema and a tablespoon of Coyote Trail Red Mild Grill & Dipping Sauce.

Yield: 6 servings

Heat Scale: Medium

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