Wild Venison Steak and Cheddar Quesadillas

Ingredients

• 400 g wild venison steak, cut into 5 mm strips
• 20 ml rapeseed oil
• 200 g red pepper, thinly sliced
• 150 g red onion, thinly sliced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 4 large flour tortillas, about 250 g
• 150 g mature Cheddar, grated
• 250 g tomatoes, diced
• 15 ml lime juice
• 10 g coriander, chopped
• 1 g fine salt
• 1 g ground black pepper

Method

1. 1

   Mix the tomatoes, lime juice and coriander in a clean bowl and refrigerate. Keep this salsa and its utensils away from the raw meat.

2. 2

   Heat 10 ml oil in a wide frying pan. Cook the pepper and onion for 7 minutes, then transfer to a bowl. Heat the remaining oil in the same pan.

3. 3

   Season the venison with the paprika, cumin, salt and pepper. Fry in two batches for 3–4 minutes each. Return all the strips and vegetables, add 30 ml water and cook for 2–3 minutes. Check with a clean food thermometer: the centre must stay at or above 70°C for 2 minutes and be piping hot throughout. Continue cooking if necessary.

4. 4

   Lay two tortillas on a board. Divide the cooked filling between them, leaving 2 cm clear at the edge, and sprinkle with Cheddar. Top with the other tortillas.

5. 5

   Heat a clean large dry frying pan over a medium-low heat. Cook each filled tortilla for 3–4 minutes per side until crisp and the cheese melts, carefully turning with a plate or wide spatula. Use two pans if available.

6. 6

   Cut into wedges and serve with the chilled salsa. The stated cooking time assumes two pans for the final tortillas; add 8 minutes if cooking them one after the other.