Elk/Venison Taquitos

by Brenda
(Montana)

3 pounds cooked elk meat (or other venison), ground or shredded.

1 large, or two medium microwaved, boiled or baked potato, peeled and grated (shredded in cheese grater).

1 15 oz. can tomato sauce

1 or 2 small pinches of sugar stirred into tomato sauce to lesson acidic tanginess

1 teaspoon minced garlic, or to preference

1 tablespoon sausage seasoning of preference, more to taste (We like High Country brand Polish seasoning mix)

Mix all ingredients in a large bowl until formed into one cohesive mass.

Warm about 40 6” corn tortillas in small amount of oil on both sides (The oil keeps them from falling apart.
Add small amounts to pan as needed. Consider warming about dozen at a time since it is difficult to guess exactly how many you will need.)

Put about one heaping teaspoon meat/potato mixture in each tortilla and roll up.

Spray two cooking sheets with cooking spray. Align filled taquitos on baking sheet with opening end of tortilla down to avoid falling open.

Bake at 400 degrees F for 30 minutes, or until tortillas are crispy and hold rolled shape.

Serve enough for one meal with guacamole, hot sauce or your favorite warm cheese dip.

Store extra taquitos in freezer storage bags and reheat in oven at 425 degrees for 15-20 minutes, or until very hot.