These Delicious Venison Enchiladas Will Be A Hit!

If you’re a deer hunter, chances are good you’ve tried making tacos with deer meat or possibly something else with a little South of the Border zing.

EnchiladaNow, try these great Venison Enchiladas from Stacy Harris! Author of “Happy Healthy Family” and with a household of kids, she’s tried many recipes with deer meat and this is one of the Harris family’s favorites.

These are easy to prepare and will be a hit at the dinner table!

Venison Enchiladas
Serves 8
Ingredients
2 lbs. venison hindquarter, pounded, and cut into 1- by 2-inch pieces
2 medium garlic cloves, minced
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons coriander
1 tablespoon kosher salt
1 tablespoons olive oil
2 bell pepper, chopped
2 medium onions, chopped
4 cups homemade canned tomato sauce or 30 oz. can tomato sauce
2 cups water
3 cups Monterey Jack cheese
1 cup cilantro
1/4 cup jalapenos, chopped
8 6-inch corn tortillas *

1. Mix garlic, chili powder, cumin, coriander, and salt in a small bowl.
2. Cut hindquarter into 2-inch pieces. Pound to1/4 inch thick. Cut into 1- by 2-inch pieces.
3. Dredge meat in spice mixture and shake off excess. In Dutch oven or large pot heat oil until smoking hot. Brown venison 30 seconds on each side. Transfer to cooling rack and set aside.
4. Reduce heat on same pot and add peppers and onions until golden. Stir in remaining chili powder cumin mixture and cook for about 1 minute. Add tomato sauce and water and bring to a boil. Simmer for 30 minutes.
5. Place in 13- x 9-inch casserole just enough sauce from the pot to cover bottom of casserole.
6. Return meat back to pot along with 2 cups of cheese, cilantro, and jalapenos.
7. Warm tortillas about 1 minute in microwave to make it pliable. Place approximately 1/3 cup of meat mixture down the middle of each tortilla. Wrap them and place them seam side down in casserole. Some may have to be placed down the side of the casserole. Pour remaining sauce over enchiladas and spread evenly. Sprinkle remaining cheese over enchiladas and wrap with aluminum foil and place in 350-degree oven for 20 minutes. Remove foil and continue baking until cheese is slightly  brown. Serve with rice.

Store the filling in airtight containers in the freezer for up to 3 months. You can also store the tortillas separately from the filling by placing parchment paper between each tortilla and storing them in a zip top bag and freezing them. Place in the microwave for 10 to 20 seconds.

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Pre-Order Stacy Harris’ New Book!

You can be one of the first to get the latest cookbook from Stacy Harris, “Recipes and Tips For Sustainable Living,” when it arrives in May. Harris provides her tips and suggestions for growing and harvesting natural, organic foods along with 80 fantastic recipes! She loves the outdoors and cooking, and it shows in this super new book. ORDER IT NOW

 

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