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Well I'm back in the saddle, this is just a reminder for those who haven't signed up for next season yet, and put your money down, the premium hunts go fast, and as Larry says "Get'err Done"! So other than getting GOOGLE to give us a higher rank, a blog is an organization of like minds and this blog needs more minds! So if you have a hunting adventure you'd like to tell the WWW. about. A favorite elk recipe or a great new elk hunting game on the wi. E-mail us a word doc. and I'll get it on the web site. Maybe I'll come up with some free prize for the best, Bear Creek Outfitters Elk or Deer or Bear or Mountain Lion Hunting story! Now some fun! Joanette's Famous Green Chile Elk Burritos  Coat BCO Elk Meat in 1/2 cup flour and brown in large skillet with 1/4 cup of vegetable oil over medium high heat. Reduce heat and add onions, half of the green chile's, and 2 oz. jalapenos, or 3oz. for spicier flavor. Simmer for 10-15 minutes. Drain excess fat, not much if it's elk. In a separate large skillet, add 2-3 tbsp. vegetable oil and heat over medium high heat. Add 1/2 cup of flour and stir a few minutes until flour gets cooked. Add milk slowly, stirring constantly with a whisk. As mixture thickens, add remaining green chilies, salt, cumin, pepper, garlic salt, and oregano. Heat thoroughly. Add a third of the meat mixture and cook to the consistency of gravy. Meanwhile, have the tortillas at room temperature to prevent cracking. Spoon 2 tbsp. each of cheddar cheese and Monterrey jack cheese onto a tortilla. Roll up and place seam side down in a large rectangular cake pan ( may need two). Prepare remaining tortillas in the same manner in a single layer. Cover and bake at 350 degrees for 15-20 minutes. Serve with Spanish rice and guacamole. Serves 6-8, Tim buys the cervesa!
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