Wild Venison Enchiladas
Baked tortillas filled with wild venison mince and beans, covered in tomato sauce and cheese.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 500 g wild venison mince
- 15 ml rapeseed oil
- 150 g onion, chopped
- 200 g red pepper, diced
- 2 garlic cloves, chopped
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 400 g tin kidney beans, drained and rinsed, about 240 g drained
- 600 g passata
- 150 ml water
- 8 medium flour tortillas, about 320 g
- 150 g mature Cheddar, grated
- 10 g coriander, chopped
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Mince
Method
Heat the oven to 200°C, or 180°C fan. Warm the oil in a saucepan and soften the onion and pepper for 6 minutes. Add garlic and mince and cook for 8 minutes, breaking the meat apart.
Stir in paprika, cumin, beans, 250 g passata, 100 ml water and half the seasoning. Simmer for 10 minutes until thick. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.
Mix the remaining passata, water and seasoning. Spread about 100 ml of this sauce over the base of a roughly 30 × 22 cm baking dish.
Warm the tortillas briefly according to the packet so they bend easily. Divide the hot filling between them, roll up and place seam-side down in the dish.
Cover with the remaining tomato sauce, taking it to the tortilla edges, and sprinkle with Cheddar. Bake for 20–25 minutes until bubbling, golden and piping hot in the centre.
Rest for 5 minutes, then scatter with coriander and lift out portions with a wide spatula.
Storage
Cool leftovers in shallow containers and refrigerate within 1–2 hours at 5°C or below. Use within 48 hours. Freeze suitable cooked portions promptly for up to 3 months for best quality; defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
