Recipe of the Day

Deer Camp Tamale Pie

Recipe adapted from America’s Test Kitchen

Filling

Olive oil

6 scallions – white a green parts separated and sliced thin

2 T chili powder

1 lb ground venison (ground pork or turkey works too)

1 15 oz can black beans – rinsed and drained

1 14.5 oz can diced tomatoes – DO NOT drain

1 c shredded pepper jack cheese

2 t dried oregano

1 c frozen garden corn

½ c chicken broth

Salt and pepper to taste

Topping 

¾ c all-purpose flour
¾ c cornmeal
¾ t baking powder
¼ t baking soda
¾ t salt
¾ c buttermilk or regular milk
1 egg

Directions

Preheat the oven to 400.

Heat olive oil in a large cast iron skillet on medium heat. Add the ground venison breaking-up the meat with a spatula until just beginning to brown. 

Stir-in the scallion whites, chili powder, oregano and some salt to bloom the fragrances – about a minute. 

Add the beans, tomatoes (with their juice), corn and broth. Cook until slightly thickened – about 10 minutes. Remove from heat and stir-in the grated pepper jack cheese. Salt and pepper to taste. 

To make the cornbread topping, whisk together the flour, cornmeal, baking powder, baking soda, scallion greens and salt. In a separate bowl whisk together the buttermilk or regular milk, egg and 3 T of oil. Combine the milk and egg mixture with the flour mixture. 

Spread the cornbread mixture evenly over the filling (which is still in the skillet). 

Bake – uncovered - approximately 30 minutes or until the topping is golden brown and it passes the ‘toothpick test.’  Rest ten minutes -l serve.

Pro Tip

Double this recipe for 6-7 hungry deer hunters and cook the whole shebang in a large cast iron dutch oven. The double recipe may take as long as 40 to 60 minutes to bake. This pairs well with frosty-cold beers.