
Ground venison enchiladas
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
I like experimenting when I fire up the smoker. I cook on an offset pit, also known as a stickburner. (In fact, mine even has my name on it). I have a good 48″ of room to cook on, and since I’m already firing it up and using all the wood, I figure the additional space should get some use. As such, this recipe started off with the attidude of: “I have no real idea what I’m going to do with these, but let’s see what happens…”.
At the grocery store that morning to pick up a few racks of ribs, I’d noticed beautiful bright red tomatoes. Sometimes all it takes is a wander through some produce to get excited. They were Roma tomatoes, which I halved and tossed in olive oil, then threw in a pan. On the way to the smoker, I walked past some Rosemary and made the impromptu decision to pluck a few stems and throw them on top.
The tomatoes smoked in the pan for a good 3-4 hours. That was enough time for them to take on an incredible smokey aroma. They were also soft enough that the skin just peeled right off. Easy. At this point, I already knew what I wanted to use them for. After peeling, I blitzed them with a stick blender and added some Bloody Mary inspired spices.
Versatility is the name of the game with these smoked tomato cubes. Really, they are a utility player – so many uses!
I’ve no doubt with a little creativity this list would go on and on! Don’t forget to tag or show me what you end up using them for on Instagram or Facebook!
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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.