Recipes: Mossy Oak Black Bean and Corn Salsa with Venison Cheddarwurst

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Growing up in South Western Pennsylvania surrounded by friends and family that hunted, I was exposed to wild game and fresh-caught fish at an early age. One of my father’s favorite pranks was to use a deer roast in place of a beef roast for dinner, never telling you until after your plate was clean that it was not beef you just inhaled. Of course each and every time, he delighted in our screams and shrieks while we vowed to never fall for his deer-eating trickery again! My mom would always claim to have known (“I thought that tasted gamey!”), but in all honesty, we fell for this more often than not. I understand now it was harmless fun on his part. I mean, he did end up in a house with three emotional women! I know he loved our dramatic reactions more than anything!

Now that I’ve married into a family of hunters, I’ve grown to appreciate wild game more so than I did as a child. In fact if given the choice, I would much rather have venison jerky, an elk roast or a delicious pheasant casserole. Living in Virginia makes this difficult which is why each trip back to South Dakota results in us returning with a soft-sided cooler packed to the max with frozen wild game goodies. Oh, and if you’re visiting us, you best make sure your carry-on luggage brings us the same! My husband’s family processes a lot of their own meats and uses a fantastic butcher for delicacies like this venison cheddarwurst (they ship products nationwide!) I cannot get enough. In fact, there’s about 15+ pounds on its way to me here in the next few weeks! Merry Christmas to me and a huge thanks to my In-Laws!

Being exposed to hunting growing up and now as an adult, Mossy Oak has always been a household name. That’s why I was thrilled to try out some of their salsas in a few wild game recipes. My family and husband’s family is always looking for new and exciting ways to cook wild game. With a new batch of cheddarwurst in the freezer from my hubby’s Thanksgiving trip back home, it was perfect timing to try out the Cheddarwurst with Mossy Oak’s Black Bean and Corn salsa.

This recipe is super easy, but if you don’t have venison readily available to you in your area, a regular cheddarwurst or chicken sausage will work just fine.

Mossy Oak Black Bean and Corn Salsa with Venison Cheddarwurst

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Ingredients:

2oz Venison Cheddarwurst  (can substitute meats like regular Cheddarwurst, Chicken Sausage, or Kielbasa)
16 oz Mossy Oak Salsa (I used the Black Bean and Corn)
1 can black beans (I love extra black beans in everything)
1 can tomato soup (I used Amy’s)
4 corn tortillas, chopped into small pieces (that’s all we had – you could add more)
brown rice and quinoa microwavable packet
cheese for topping (I also like to add a dollop of greek yogurt)

Method:

– Broil or grill cheddarwurst. Slice into circular bites.
– In a skillet add salsa, black beans, tomato soup and cheddarwurst – heat through
– Right before finished, add corn tortilla bits into mixture on skillet
– Scoop over white rice, brown rice, quinoa (we like these microwaveable packets) in a bowl or on a plate (I prefer the bowl – less messy for me!)
– Top with your favorite toppings (cheese, yogurt, sour cream, olives, whatever you like!)

See–it’s extremely easy,  and I promise it is delicious!  It’s the perfect meal to whip up when you don’t feel like being in the kitchen all night long, and you can really make it your own, adding whatever ingredients you have in house. The Mossy Oak salsa paired perfectly and added a kick to the already tasty cheddarwurst. Ingredients include whole tomatoes, no tomato concentrate or puree, and is spiced with green peppers, onions, lime juice salt, garlic, cider vinegar, black pepper, chili powder, cilantro, and liquid smoke. The sweet corn, black beans and carrots round out the salsa and add to its already delicious flavor. And as you can see, no extra spices were needed in the meal. The salsa is also great on its own, so if you have some leftover, it will make a perfect snack with tortilla chips! I can’t wait to try the other two salsas in upcoming recipes- Roasted Garlic and Honey Apple!

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If you pick some up, please let me know how you like it! I would love to see how you incorporate the salsas into your cooking! If you’re interested in learning more about the ingredients, find them here.  This post was sponsored by Mossy Oak, but all opinions are my own.

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  • Cheryl
    December 10, 2013 at 8:08 am

    DELICIOUS! I hope we are going to have one of these great recipes in 2 weeks:)

    • jenn.specketer@gmail.com
      December 12, 2013 at 8:17 pm

      Of course we can try one out. I’m thinking deer roast with the roasted garlic!

  • Patty
    December 12, 2013 at 9:02 am

    Looks really good and can’t wait to try the recipe.

    • jenn.specketer@gmail.com
      December 12, 2013 at 8:18 pm

      Hi Patty! Thanks for stopping by. Please let me know if you try the recipe and how it turns out!

  • Rich Taylor
    December 12, 2013 at 9:21 pm

    Miss Jenn,
    My brother lives in the Pocono Mountain town of LaPorte, PA and he is an avid hunter who “brings home the venison” . . .literally. My sister is an accomplished cook who married a professional Austrian chef and they both love to try new recipes. We are all going to get together for Christmas Day up in PA and will be trying your Mossy Oak Black Bean and Corn with Cheddarwurst recipe. I have no doubt that it will be a culinary extravaganza.

    • jenn.specketer@gmail.com
      December 13, 2013 at 9:01 am

      Hi Rich! Thanks so much for visiting and commenting. You’ll have to let me know at brunch how it comes out. And as always, thank goodness for our wild game suppliers – Cheryl and Mr. C! :)