Here’s a recipe, courtesy of National Wild Turkey Federation Regional Director Ellen Benitz, of St. Joseph, Mo., for venison enchiladas. You can see a great photo of Ellen and her daughter in a recent NSSF Bullet Points.
1 venison roast, cooked and shredded
chopped onions, green or white
grated cheddar cheese
2 large cans of El Paso red enchilada sauce
Optional: black olives and jalapeños
Spray a large jelly roll pan with non-stick cooking spray, then coat bottom of pan with red enchilada sauce. Into each tortilla place about 1/2 cup of shredded venision, then pour about 2 Tbl of red enchilada sauce on meat, add cheese, onions and optional jalapeños peppers. Roll tortilla and place on jelly roll pan seam side down. Repeat until jelly roll pan is filled. Pour remaining red enchilada sauce on top of enchilada’s, top with remaining onions, cheese and black olives. Peppers, tomoatoes and other veggies may be added to the inside of enchilada’s to suit your taste! Bake in 350 degree oven for 30 – 40 minutes.
To cook roast: place 3 to 4 lb. venison roast in a Dutch oven with 1 cup of water, place in a 275 degree oven for 4 hours. Shred while warm.
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