Originally created 01/13/02

Cooking wild



Venison rarely needs disguising, but a little creativity can enhance its appeal, even to those finicky, skeptical, non-hunting dinner guests. Here's a recipe from Outdoor Tables & Fares, a cookbook compiled by America's top outdoor writers:

MEXICAN TORTE

1 13 1/2 ounce package hot roll mix

1 pound ground venison

1 cup chopped onion

1 envelope taco seasoning

1 10-ounce package frozen chopped spinach

1 cup cottage cheese

Salt and pepper to taste

1 egg

1 teaspoon water

Prepare roll mix according to directions and set aside. Saute venison and onion until brown and drain grease. Add taco seasoning. Cook spinach according to package directions, then drain and press to remove moisture. Mix cottage cheese and spinach, then season with salt and pepper. Divide dough into three sections and roll each into a circle to fit a springform pan. Grease pan bottom and sides, add dough circle, add meat mixture, add another dough circle, then add spinach-cheese mixture and add last dough circle. Let rise for 1 hour. Score top layer with knife, marking 6 sections. Brush with wash made from egg and water and bake at 350 degrees 45 to 50 minutes.



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