Venison Enchiladas Recipes
VENISON ENCHILADAS
Make and share this Venison Enchiladas recipe from Food.com.
Provided by jaredmurray08
Categories Deer
Time 25m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Brown venison.
- add all the spices to browned venison and blend in.
- preheat oven to 350.
- pour in 8 ounces of salsa in oven safe 13 x 9 inch pan.
- Spoon venison mixture, evenly divided, into each of the tortillas and roll up.
- Place rolled tortillas, seam side down in pan.
- cover with cheeses.
- bake on 350 for 15 minutes (until cheese is thoroughly melted).
- add guacamole or sour cream after baking if desired.
Nutrition Facts : Calories 814.4, Fat 45.2, SaturatedFat 24.9, Cholesterol 203.2, Sodium 1836.1, Carbohydrate 38.4, Fiber 3.4, Sugar 3.6, Protein 62.8
VENISON ENCHILADAS
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
- Preheat oven to 375 degrees F.
- Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.
- Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
- Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.
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