Dan and I both love to hunt. Bow season just opened and I am ready to fill the freezer. Last week I used some of our last ground venison to make enchiladas. I made a huge batch, so had enough for the neighbors. Everyone loved them. unfortunately they loved them so much I didn't have time to take a picture. Oh well, next time.
Those who didn't already know me were surprised
that they had just eaten venison. It is recipes like
this one for Venison Enchiladas that have made up my mind to process at
least one whole deer into ground meat this year.
2 lbs ground venison
1 med/lrg onion diced
5 lrg cloves of fresh garlic, minced
2 cup finely shredded triple cheddar or cheese of your choice
1 TB chili powder
2 TB Worcestershire sauce
1 tsp sea salt
1 can refried beans
12-14 smaller flour tortillas - 8 inch
28-32 oz can of Enchilada sauce of your choice
1/1.5 cups additional shredded cheese to sprinkle over top
Garnishes of your choice - I use lettuce, black olive, sour cream and tomatoes
-Brown ground venison in a pan.
-Towards the end of the meat browning, add the onions, garlic, cumin, chili powder,
Worcestershire sauce, and salt.
-When meat is browned through and onions are about translucent, take off burner and
stir in the 2 cups shredded cheese.
-Preheat oven to 350 degrees.
-Spray 2, 7x11 glass pans with cooking spray.
-On each tortilla, spoon and spread a couple tsp refried beans down the middle.
-Follow with meat mixture. Enough to make a nice chubby enchilada but still able to close it.
-Next, roll up the tortilla tightly and set seam side down in the pan.
-Continue to fill approximately 12/14 tortillas to make 6/7 per 7x11 pan.
-Once the pans are filled with the venison enchiladas, spoon the extra sauce over the top,
sprinkle with the 1/1.5 cups of shredded cheese, and bake for 30-45 minutes or until
-Let sit for a few minutes out of the oven and then garnish your plated venison enchilada
with lettuce, sour cream, tomatoes, and black olives.