Camp COOKIN’
by Chef Phil Farris
Bucharoo Taco Soup
It’s deer season
again and finally
the weather has
cooled down. At
the end of last season, my wife Laura
shot this nice 8point. I found a
pack of his
hindquarters in my
freezer and knew
just what to do with
it. I grind all my
own meat and did
so with this buck. I
make a 50/50 blend of venison to pork. This old buck
was tough and gamey but the Boston butt took care
of that. This recipe is easy, quick and will feed 15-20
hungry hunters. I prepare the recipe and put it into a
crock-pot on high at 3:00 pm. When we all come in
from the afternoon hunt, it’s ready to serve!
Method:
Brown meat in a skillet. Remove from skillet and put
into crock-pot. Add Guidry’s to skillet and cook for 15
minutes. Add this to crock-pot. Add all other ingredients to your crock-pot, mix well and put on high setting. Go hunt and 3 hours later it’s ready to eat.
Marsh & Bayou
ChefPhilFarris@ [