Mexican Delight

Road Kill Feasts

For 16 years, avid hunter, cook, and Egyptan Electric Cooperative member Virgil Hannig, hosted Road Kill Feasts each February in Carbondale. Hannig, and his “Road Kill Chefs”, served 85-90 men fare such as Amos’ Famous Barbequed Coon, Venison Stroganoff, Sharptail Grouse and Pheasant Pot Pie, and Turtle Mulligan.

With the fall hunting season soon getting underway, Hannig agreed to share some of his most sought-after recipes. He suggests substituting beef, chicken or other meat if you don’t have access to game.

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Mexican Delight
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Note: The amount of sautéed vegetables used should approximate the amount of meat used.
  2. Saute’ an even amount of thinly sliced Vidalia onions, tomatoes and green peppers.
  3. Cut selected meats into finger-sized strips (remove the white skin from the red meat and tenderize before cutting into strips). Fry meat in olive oil until almost done.
  4. Finish frying meat in sautéed vegetables.
  5. Melt Monterey Jack cheese over the entire contents.
  6. Serve over cooked rice which has been enhanced with butter after rice is cooked. Dollops of sour cream and guacamole may be added to the top of the dish when served.
  7. Dollops of sour cream and guacamole may be added to the top of the dish when served.
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