Add a fresh kick of flavor to this wild game recipe by making your own salsa. (Photo courtesy of Tom Minchella)
October 03, 2017
By Chef Tom Minchella
Print Recipe
Serves: 4-5 Prep time: 30 minutes Cook time: 2 hours
Taco Ingredients:
2 teaspoons olive oil 1 pound lean bear meat, ground 1 large red onion, peeled and diced 5 cloves garlic, chopped 2 red bell peppers, diced 2 green bell peppers, diced 2 red chilies, chopped with seeds 2 jalapeños, chopped ¾ cup tequila 1 (14.5-ounce) can crushed tomatoes 4 or more cups beef broth 2 teaspoons chili powder 3 teaspoons paprika 1 ½ teaspoons oregano 1 teaspoon fresh thyme 2 teaspoons ground cumin Freshly ground black pepper Kosher salt 12 flour tortillas, toasted in a hot pan or grill
Salsa Ingredients:
2 tomatoes, seeded and chopped 1 medium jalapeño, chopped ½ red onion, diced 2 cloves garlic, chopped 1 lime, juiced Salt and freshly ground black pepper
Optional Ingredients:
½ head of iceberg lettuce, shaved thin ½ pound cheddar cheese, grated 1 avocado, sliced 1 cup sour cream Directions:
Heat a large 4-quart sauce pan over medium high heat. Season ground bear meat with salt and pepper. Add olive oil and then seasoned bear meat. Stir until meat is cooked through about 5-8 minutes. While meat is browning, mix all salsa ingredients together in a bowl and set aside. Add diced peppers, onion and the garlic. Stand back and add tequila. Be careful, the alcohol will ignite and burn off. Add crushed tomatoes and beef broth and bring to a simmer. Add spices and simmer on low heat for 2-3 hours, adding more beef broth as needed. Distribute bear meat mixture among toasted tortillas and top with salsa. Add optional ingredients if desired.
