Recipe of the Week: Chimichangas De La Bambi

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The following recipe for Chimichangas De La Bambi (Picante Venison Chimichangas) is from reader Michael S.:

MixING Ingredients
  • 1 pound of lean ground venison
  • 1 medium onion, chopped
  • 1 cup Picante sauce
  • 1/2 to 2/3 cup grated Cheddar cheese
  • Salt, to taste
  • Pepper, to taste
Frying Ingredients
  • 1 package of Chinese egg roll wrappers. (I use Wing Hing brand.)
  • Olive oil or Vegetable oil
Directions
  1. In a medium to large fry pan, brown the venison with chopped onion, stirring the venison briskly to reach a small crumble texture.
  2. Drain.
  3. Add picante sauce.
  4. Add salt, and pepper (to taste).
  5. Simmer at fairly low heat until the juices are cooked off.
  6. Mix in grated cheese and stir well. (Reserve some of the cheese for topping.)
  7. Roll the mixture into the Chinese egg roll wrappers.
  8. Fry in olive oil or vegetable oil until golden brown.
SERVING

Serve the Chimichangas with grated cheese, and/or guacamole, and/or sour cream, to taste. A rice side dish  (white, brown, or Mexican style) is apropos.

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!