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Ground venison enchiladas


  • Author: Jess Pryles
  • Yield: makes 16-18 1x

Ingredients

Scale

2lb ground venison

1 tablespoon lard

4050 oz enchilada sauce

1 onion, diced

2 teaspoons kosher salt

45 dashes of Maggi sauce (optional)

3 cups frozen chopped spinach

16 oz shredded cheese

16 corn tortillas


Instructions

  1. Melt the lard in a large pan over high heat. Add the venison and cook until browned, about 8-10 minutes.
  2. Add the salt, onion, maggi sauce and spinach. Cook a further 5 minutes, stirring occasionally. Add 20oz (1/2) of the enchilada sauce. Reduce heat to a simmer, and cook 10 minutes, then remove from heat.
  3. Warm the tortillas using a comal or skillet, then set aside. Warm the remaining enchilada sauce in a saucepan or microwave. Preheat an oven to 350f.
  4. Now it’s time to assemble the enchiladas. Pass a tortilla through the warmed sauce, letting any excess drip off. Place the tortilla on a board, and spoon in a generous amount of the venison filling. Roll the edges over then place it seam side down in a large casserole or pyrex dish. Repeat until all enchiladas have been formed.
  5. Pour the remaining sauce over the enchiladas, then spread the cheese down the middle of the pan. Place into the oven and bake for 20 minutes until cheese is bubbling and melted. If you made the filling in advance, you may need to bake a little longer until the enchiladas are warm throughout.

Notes

  • I like to add a few dashes of Salsa Maggi to the meat mixture to give it a little oomph. It’s essentially liquid MSG (which is totally not bad for you and has a ridiculously unfair reputation) and helps bring out extra umami in the meat.
  • The recipe calls for lard to be used to cook the meat. This is definitely more traditional, but is also quite important when it comes to using venison. Since venison is so lean, the lard will help with the browning and add extra flavor and moisture to the meat. If you prefer not to use lard, you can use oil instead.
  • Category: venison
  • Cuisine: Tex Mex

Keywords: tex mex, venison