
Ground venison enchiladas
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
While a great meat dish makes for a satisfying feed, a great dessert turns it into a complete meal. I’ve long been making this Key Lime Pie and it’s always a huge hit with dinners guests, and equally popular when I post pics on social media, which is why I’m finally sharing the recipe.
The base is sweet and crunchy, the filling tart and creamy, and the fluffy peaks of marshmallow meringue balance it out perfectly. More importantly, it’s super easy to make, and if you get your portions right you also guarantee yourself pie for breakfast the next day, which of course is a staple leftover morning food along with cold pizza.
Key limes are in fact different to regular limes, they’re half the size and are much tarter than the ones you usually find crammed in the neck of your Corona. In fact, they’re so tiny that they can be a real pain in the butt to squeeze, but luckily you can buy the non-concentrated juice in bottles.
What sets my pie apart is the marshmallow meringue. This stuff is crazy good:
Regular meringue can sometimes be quite “eggy”, and have a weird foamy texture. This version is super silky and luscious, but still incredibly light, and even gets a nice chewy character from the parts that are torched.
This recipe is a real winner because it’s so easy but has a high wow factor both at the table and on you’re tastebuds. If you’re really pinched for time you can use pre-made graham cracker crust bases (which isn’t as shameful as not making your own pastry from scratch!), and then aside from cooking/cooling time the prep only takes 10-15 minutes total. Too easy!
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Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.
No need to fear - you can totally grill pork belly to perfection without the dreaded flare ups.