Easy meals made at home. 1 lb ground Venison. 1 package Old El Paso Chile & Roasted Garlic Mild Mexican Cooking Sauce, 8 oz. Brown Venison in skillet and add in the Old El Paso burrito sauce. This is the best burrito sauce I have ever tried and I’m hooked. For toppings I use fresh Avacado, raw bell peppers (yellow & orange), tomatoes, Spanish rice, black & pinto beans, sour cream and light cheese topped with the amazing Sriracha hot sauce. Enjoy!

Start with a good Marinade. If you’re not confident in your own cooking skills go with your favorite 30 minute steak marinade. Slice Chops into nice sized cubes. Place in a container with Marinade and refrigerate for 30 mins. While the venison is marinating prepare your veggies. For the pictured Kabobs I used several different veggies. Yellow & Green Zucchini Squash. Red Onion. Yellow & Orange Bell Peppers and Baby Portabella Mushrooms. Skewer veggies first so that your protein is grilled between the veggies to help infuse the flavor. Add Venison and fold meat in half if cooking to rare meat...

This recipe will make you think you are eating a beef prime rib roast! I promise!  The amount of each ingredients will vary with roast sizes.  I tried to explain the amounts to use based on how much of the roast to cover.  I like to use the "smell" test.  If it smells good after the marinade and rub is added, it will TASTE good!   Ingredients: Bear Roast (trimmed well for better quality and taste) 1 LB Bacon Toothpicks 1-2 Cups Red Wine Honey Olive Oil 1/4 Cup Orange Juice (or Pineapple) Garlic Powder Brown Sugar Cinnamon Seasoning Salt One...