REDNECK GUACAMOLE DIP

You don’t need to go to the local Mexican restaurant to feast in this super tasty and healthy snack. The avocado is one fruit with massive health benefits as it has an abundance of vitamins, minerals and healthy fats and it even tastes good! You can receive some of these fantastic nutrients when you make this super simple Redneck Guacamole Dip.

Ingredients:
4 ripe avocados
½ clove garlic
2 roasted, peeled and chopped green chiles
¼ cup cilantro
1 lime
1 tbsp. kosher salt

How To:
Peel avocadoes by cutting down the center of the fruit to the pit. Separate the avocadoes and use a spoon to remove meat from skin.
Add the avocadoes, garlic, green chiles, cilantro, juice of the lime and kosher salt to a food processor and pulse 8 times. Stop when it is lumpy or it will be too thin and difficult to keep on the chip.

Note:
You are completely at the mercy of the avocado with this recipe. At the store, take care to buy them when they are ripe and firm for the best tasting guacamole.

“DON’T DRINK ALL THE MARINADE, CHUCK” MARINADE

Ingredients:
1 ½ cups of Crown Royal (or any other good whiskey, just in case you like to re-hydrate)
8 whole peppercorns
½ tsp of celery seeds
1/3 cup of finely minced garlic
12 ounce can of concentrated orange juice

How to:
First take a sip of whiskey to make sure it is all right. Then combine the marinade ingredients into a large zip lock 1-gallon plastic bag. You might want to check the whiskey again for quality (it can go bad fast!). Cut up the back straps in 1 to 1 ½ thick pieces. (This is the loin for all you non-hunters). Place the venison or elk back straps in the bag and shake well. Take another sip, all that shakin’ can work up a thirst. Refrigerate in a cooler or in the snow or anything that you can get to and turn it occasionally. Keep it cool for about 24 hours. YOU ARE DONE FOR ATHE DAY!! Better have a little snip to celebrate.

Next day, drink plenty of water and eat a big greasy hunting camp breakfast (like Dang Good Eggs and Ham) that will make you feel better. Heck, you already got your deer or elk so just kick back and… that’s right, take a sip.

Put a little oil in a Dutch oven and place the steaks in the oven. Pour the marinade over the steaks and cook over the coals for about 20 minutes or until the center of the steaks are pink and the outer has a nice crust. (If you like it well done, keep on cookin’)

Note: Here is how Chuck and I bake our tators at hunting camp.

Near the fire and out of the way (we’ve been sipping remember), we dig a hole about a 16” deep and just wide enough to fit the shovel in. Take hot coals from the fire and with the shovel put enough in the hole to raise the floor about 6 inches. Then put a little dirt over it (about 1 inch). Slice a small wedge out of the spuds and fill with butter. Wrap the potatoes in aluminum foil and place them on the dirt in the hole. Put about 1” of dirt on top of the spuds and fill with more hot coals to within 2 inches of the top. Cover with dirt and…take a sip. Let the spuds cook for about 30 to 45 minutes and you will have some really tasty potatoes.

One more sip before dinner. Enjoy