Wild Game Tamales
By Gilbert Loredo
Posted at He Hunts She Cooks

Prep Time:  2 hr
Cook Time:  4 hr
Total Time:  6 hr
Yields 36

Because this recipe is fairly easy but time consuming, make it a party by inviting friends and relatives to all share in the fun and make a large batch. And remember to taste test quite often. This recipe can be easily modified for added flavors or different types of meat from domestic to wild game!

Ingredients

• 5 lbs. Prepared masa from local Mexican market
• 5 lbs of Wild Game Meat from leg or shoulder cut into 2 inch pieces
• 1 big pack of Corn Husks (16 ounces)
• 5 Garlic Cloves, minced
• 1 pack of California Chili Powder (1.5 ounces)
• 1 pack of New Mexico Chili Powder (1.5 ounces)
• 1 pack of Cumin (1 ounce)
• 1 pack Onion Powder (1-1/2 ounces)
• 1 pack Garlic Powder (1-1/2 ounces)
• 2 Bay Leaves
• 1 tbs. Salt
• 1 tbs. Pepper
• Canola Oil for browning meat
• 4-5 cups Beef Broth (approximate amounts, may need more or less)
• 1 small can of El Pato Tomato Sauce (7-3/4 ounce)

For the Corn Husks

• Soak your husks for a few hours in warm water.

​For the Masa

• Remove the prepared masa from the fridge to the counter a couple hours ahead to bring the masa to room temperature (it makes spreading easier if it's room temp).

For the Game Meat Filling

• Cut meat in to medium size cubes.
• With a large pot, add canola oil to coat the bottom and heat over medium-high heat.
• Season game meat with salt and pepper and add, a few at a time to the pot.
• Brown meat on all sides.
• Once the meat is browned, add the minced garlic and sauté for 1 minute.
• Pour beef broth over meat and add the bay leaves.
• Turn down the heat to low and simmer the meat for approximately 2+ hours or until the meat is tender (may need more time).
• Once the meat is tender, remove the meat and *reserve the broth.
• Shred the meat.
• To the shredded meat, add the packets of chili powder and 1/2 pack of cumin, 1/2 pack onion powder, 1/2 pack garlic powder and tomato sauce.
• Add just enough reserved beef broth to make a stew like thickness.

To Make The Tamales

• Remove meat from heat let it cool.
• Remove a few corn husks from the water and pat dry.
• Layer one or two corn husks together (depending on how thick they are).
• Wet a soup spoon and spread approximately 3 tbs. masa on "smooth" side of husks (this will make it easier to remove husk after they are steamed)
• Spread the masa through the center and out to about 1/2 inch from the edges of the corn husk.
• After you have spread masa on several husks add a couple tablespoons shredded meat on top of the masa (you don't want to overfill your husks (otherwise the filling will squeeze out when they are rolled).
• Roll it like a burrito and fold the pointy end on the bottom and leave the top open.
• *You can use any extra jucies from your pot and drizzle on top of tamales while they are upright in steamer before steaming.
• Once you have your tamales all rolled up use some string or make some ties by pulling apart excess husk and tie bundles of 6 tamales (this will make it easier to stand up in your steamer).

To Steam the Tamales

• Fill the bottom of the steamer pot with about 2 inches of water, and bring to boiling.
• Stand up the tamales in the steamer basket.
• Add the steamer basket filled with tamales into the steamer pot (it's very important to make sure the water level doesn't touch the tamales or they will be soggy).
• Cover the pot and turn down heat to a medium boil to create steam.
• Steam them for about an hour and a half (maybe less depending on amount you are steaming).
• Check the steamer pot from time to time and add water if needed to keep steaming.
• **If you have any extra meat and sauce left over serve it on top of tamales after they are done and unwrapped.

Notes

• For this recipe, you will need a large stainless steel steamer, approximately 8 inches high, to hold the tamales. Add about 2 inches of water to the bottom of the steamer (you don't want the tamales touching the water or they'll get soggy).
• Check the water level from time to time and add water as needed to keep steaming for the 1-1/2 hours.

"For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ...."  Matthew 25:35   

How can you make a change for the better?  Volunteer!
 
Volunteering is a tradition in our country and is a rewarding experience!  Parents teach their children about helping others in need.  Schools teach students about volunteering by completing community service hours.  Businesses and organizations encourage their employees to volunteer and make a positive difference in their community.  Volunteers do good for others and their community, which provides them with a sense of accomplishment.  Volunteers are change makers!
 
April is Volunteer Month!  FHFH would like to honor our volunteer chapter coordinators.  Our chapter coordinators live in communities all across our country, come from all walks of life and have a heart for those who are hungry.
 
Serving as an FHFH chapter coordinators involves:

• Partnering with at least one local butcher shop to process and package donated deer and livestock.
• Identifying at least one local food bank or ministry to distribute the meat to the hungry.
• Raising money to pay the meat processing bills through fundraising projects, events and appeals for support to individuals, businesses, churches, clubs and organizations in the community.
• Promoting the ministry through local media, sporting goods stores, clubs and events to encourage hunter participation and connect with new donors and volunteers. 

We thank each of our chapter coordinators for their compassion, dedication and giving of their time to help feed the hungry in their communities and make a positive change in peoples lives.  We couldn't fulfill our mission without our chapter coordinators!
 
CLICK HERE if you would like to make a positive change for your community by becoming an FHFH chapter coordinator and helping to feed the hungry.  When someone who has been hungry sits down to a meal, the smile on their face is priceless and so is the good feeling you'll experience by making a positive change in their life!
 
You can also contact any of our chapter coordinators to volunteer to help with their chapter.  CLICK HERE for a list of our FHFH chapters. 

​Sincerely,

  



​Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

FHFH welcomes Brandon Siegfried who joins the FHFH team as our newest Chapter Coordinator.  Brandon is the Chapter Coordinator for Grand Junction FHFH in Colorado.

You can find Brandon and the rest of our local Chapter Coordinators by CLICKING HERE.  We encourage you to reach out and support them!

Antelope Tagine with Vegetables and Dates
by Bobbie Jo Wasilko
He Hunts She Cooks

Prep Time:  30 min
Cook Time:  3 hr
Total Time:  3 hr 30 min
Serves 6

The intoxicating smell of Moroccan spices will fill your kitchen with this easy to make dish using a traditional Moroccan Clay *Tagine. But fear not, if you don't have a tagine vessel, a dutch oven will do the trick. The long slow cooking allows the intense spices to mellow and melt into the antelope while the condensation on the sides of the tagine drip back down onto the meat to keep it moist and tender. My Ras el Hanout spice blend contains 28 ingredients, and I've included the list and method for making your own "k'meesa"(aka "secret stash"). But If you're not up to purchasing and creating the spice blend, African, Middle Eastern and other specialty grocery stores will have bags of Ras el Hanout already mixed. Williams-Sonoma has good one too!

Ingredients

• 1.5 lbs Antelope or Venison Bottom Round
• 1 Medium Sized Onion
• 1 Red Bell Pepper
• 1 Tomato, chopped
• 3 medium sized Yukon Gold Potatoes
• 1/2 cup Dried Pitted Chopped Dates
• 3/4 cup Beef Stock
• **2 tbs. Rose Water (careful, a little goes a long way)
• 2 Tbs. Honey
• 3 Tbs. Ras el Hanout
• ***Ras El Hanout spice rub (A combination of whole toasted spices, whole un-toasted spices, and ground spices). If you like to make own spice mixture, follow my instructions OR YOU MAY PURCHASE Ras el Hanout pre-mixed from African, Middle Eastern, specialty grocery stores, or online.
• Couscous and Slivered Almonds, for serving if you like.

For Homemade Ras el Hanout
Toasted Whole Spices

• 3 Tbs. Whole Coriander
• 16 Green Cardamom
• 1 Black Cardamom (shelled and reserve the seeds)
• 1 Red Cardamom (shelled and reserve the seeds)
• 1 Tbs. Cumin Seed
• 16 Whole Allspice
• 1 tsp. Grains of Paradise
• 1/2 tsp. Fennel Seed
• 1/4 tsp. Caraway Seed
• 1/2 Star Anise
• 2 Long Peppers
• 8 Whole Cloves
• 1/2 tsp. Black Peppercorns

Un-Toasted Whole Spices

• 1-1/4 tsp. Yellow Mustard Seed
• 1/2 tsp. Brown Mustard Seed

Ground Spices

• 2 tsp. Ground Cinnamon
• 1-1/2 tsp. Garlic Powder
• 1 tsp. Black Garlic Powder
• 1 tsp. Garam Masala
• 1 tsp. Ground Chile de Arbol Pepper
• 1 tsp. Urfa Biber Chili Flakes
• 1 tsp. Onion Powder
• 1 tsp. Ground Nutmeg (From freshly ground 1/2 nutmeg pod)
• 1 tsp. Ground Ginger
• 1/4 tsp. Ground White Pepper
• 1/4 tsp. Ground Sumac
• 1/2 tsp. Citric Acid Powder
• 2 tbs. Kosher Salt

For the Spice Rub

• IF YOU ARE MAKING YOUR OWN RAS EL HANOUT FOLLOW THESE INSTURCTIONS, OTHERWISE, SKIP TO THE INSTRUCTIONS FOR CUTTING THE ANTELOPE.
• Shell all the cardamom pods and reserve the seeds. Add all the whole spices and cardamom seeds to a sauté pan. Heat the pan over medium high heat, constantly swirl the spices until they just start smoking and cracking (about 3-4 minutes). Pour the spices onto a plate (don’t leave them in the pan, as they will burn). Allow them to cool. Add the whole un-toasted spices, along with the whole toasted spices to a spice grinder (or food processor). Process until a fine ground.
• Add all the remaining ground spices.

For the Antelope

• Cube the antelope or venison into 1 inch pieces, and sprinkle with about 3 tablespoons of the ras el hanout and kosher salt and stir to coat all the pieces.
• Place the meat to a zip lock bag and remove as much air as possible.
• Refrigerate, several hours or overnight (I suggest overnight).
• Remove the meat from the fridge 1 hour before cooking to bring to room temperature.

Prep the Vegetables

• Peel and slice carrot into 1/2 inch thick slices and set aside.
• Slice the bell pepper into strips and set aside.
• Chop the tomato, set aside.
• Cube the potatoes into 1/2 pieces (no need to peel them).
• Peel and cut an onion into rings, set aside.
• In a cup, mix the beef stock, rose water and honey and set aside.
• In a large frying pan, heat a bit of oil, and add the pieces of antelope (or venison) and brown lightly, until all the pieces have been browned, then set aside.
• In this order, add to the tagine (or dutch oven).
• Coat the bottom of the tagine with a bit of grape seed oil.
• Place the onions on the bottom of the tagine.
• Add the browned meat on top.
• Add another tablespoon ras el hangout over meat.
• Pour the mixture of beef stock, honey and rosewater over the meat.
• Place the carrots and potatoes on top of the meat.
• Then add the chopped tomato.
• Cover with the tagine lid and place the tagine in the oven, “cold”.
• Turn on the oven to 350ºF.
• Set a timer for 2 hours.
• When the timer goes off, add the sliced bell peppers, and chopped dates.
• Cover and set the timer for another 30 minutes.
• Once the meat is tender when pierced with a fork, remove the tagine (or dutch oven).
• Serve over couscous.
• Top with toasted almonds, if desired.

Notes

• *If you don't have a Tagine (they range in price from $50 and up, mine was $70) you can substitute a dutch oven.
• **Rose Water can be found in Middle-Eastern, Indian grocery stores, and also in liquor stores for use in cocktails.
• ***If you are truly up to making home-made Ras el Hanout and have the spices available, I've included my recipe.... BUT IF YOU DON'T, 3 tablespoons Ras el Hanout spice rub ready-made from any African or Middle-Eastern grocery store , (Williams-Sonoma has a good one too) will do the job. It won't taste exactly like mine, but it will make it simple (and quite frankly, a less expensive option, since some of these spices can be pricey). Enjoy!!