By Mark Kenyon
Being a red blooded, venison loving meat eater, I’m always excited when my fiance and I find new recipes to try out with my deer meat. With well over a hundred pounds of venison in the freezer, we’ve been trying a lot new non-venison specific recipes and adapting them into wild game dishes. This has been in an effort to help us use up all the hamburger meat we’ve got, without having to eat venison chili 10 times a month!
Several days ago, we did just this with an Enchilada recipe that we’d discovered that had been created by The Pioneer Woman (blogger and Food Network TV show host). We took the Pioneer Woman’s simple enchilada recipe, added venison, and tweaked a few other bits to our taste.
The end result was a plate of enchiladas that blew my mind. These were, by far, the best enchiladas I had ever tasted and it was probably the best mexican dish I’ve tried yet using venison. All the traditional tastes of Mexico, with just the right amount of kick, and an unmistakeable, pure venison taste that brings the dish home. It was really a treat, and I knew right away that this was a recipe I had to share with the Wired To Hunt Nation. That said, Kylie was kind enough to put together her modified recipe for Venison Enchiladas below!
- FOR THE SAUCE:
- 1 Tablespoon Canola Oil
- 1 Tablespoon All-purpose Flour
- 1 can (28 Ounce) Enchilada Or Red Sauce
- 2 cups Chicken Broth
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 Tablespoons Chopped Cilantro
- FOR THE MEAT:
- 1-1/2 pound Ground Venison
- 1 whole Medium Onion, Finely Diced
- 1/2 teaspoon Salt
- FOR THE TORTILLAS:
- 10 whole (to 14) Corn Tortillas
- 1/2 cup Canola Oil
- TO ASSEMBLE:
- 3 cups Grated Sharp Cheddar Cheese
- 1/2 cup Black Beans
- 1 cup Chopped Green Onions
- 1/2 cup Chopped Cilantro
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, black beans, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro and remaining black beans over enchiladas before serving. And finally, sit down, breathe in that mouth watering aroma and enjoy the inspiring fusion of mexican flavors and fresh venison.
To see the Pioneer Woman’s original beef enchilada recipe, visit ThePioneerWoman.com