Venison Quesadilla Recipes

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VENISON QUESADILLA



Venison Quesadilla image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 large quesadilla

Number Of Ingredients 10

One 6- to 8-ounce venison flank steak
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon fresh ground black pepper, plus more for seasoning
2 tablespoons canola oil
1/2 white onion, thinly julienned
1 fire-roasted red bell pepper, peeled, seeded and julienned
1/4 teaspoon ground cumin
2 flour tortillas, store-bought or homemade
3/4 cup shredded Monterey jack cheese
1 lime

Steps:

  • Preheat a grill to medium.
  • Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
  • Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.

COAL HOLLOW BROTHERS VENISON QUESADILLAS



Coal Hollow Brothers Venison Quesadillas image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 6 servings

Number Of Ingredients 13

1 cup lime juice
2 tablespoons white wine vinegar
1 teaspoon oregano
1 teaspoon tequila
1 teaspoon seasoned salt
1 clove garlic, crushed
1/8 teaspoon cumin
2 pounds venison, trimmed of fat and sliced into 3/8-inch strips
2 tablespoons vegetable oil
12 flour tortillas
1 pound extra-sharp Cheddar, shredded
1 pound Monterey Jack, shredded
Salsa or taco sauce, store bought or home made, as accompaniment

Steps:

  • Combine all marinade ingredients in a large bowl and mix well. Add venison and toss well. Transfer to a large resealable plastic bag and marinate in the refrigerator for 6 to 8 hours.
  • Remove the venison from the marinade. Heat the oil in heavy cast-iron skillet. Add the drained venison strips and sear for 3 to 4 minutes. Remove the venison from the pan. Place cooked strips in a single layer on 6 tortillas, cover with a mixture of both cheeses, and add another tortilla as a cover. Carefully transfer the quesadilla into the skillet, pressing down slightly with a spatula to ensure maximum contact. Cook for 20 to 30 seconds per side, using caution when flipping over. Slice into 6 wedges with a pizza cutter and top with you favorite sauce.

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