Recipes
New Vealand Venison enchilada with baked peppers and cumin
Method
Season venison with salt, pepper and cumin.
Heat the olive oil in a heavy based pan and sear the venison strips, stir frying for 3-4 minutes. Remove the meat from the heat, mix in the diced capsicum and set aside.
To prepare the tomato salsa, gently mix all the ingredients together and set aside.
Char grill or oven bake the enchilada until it is soft. Fill the enchiladas with the new zealand venison mixture
tomato salsa and mozzarella cheese. Roll up and char grill or place on a baking sheet and bake at 350of (180oc) for 7-8 minutes or until hot.
To serve
place the lettuce on a plate, dress with vinaigrette and a little salsa. Cut enchilada in half on a diagonal and place on the bed of lettuce. Arrange the avocado wedges around the enchiladas with the sour cream, top with coriander sprigs.
Preparation: 20 mins
Time to cook: 20 mins
Ingredients
Venison
400 g venison stir-fry
salt and freshly ground black pepper to taste
2 tsp ground cumin
2 tbsp olive oil
1 red capsicum roasted, peeled and diced
Tomato salsa
2 medium tomato, peeled, seeded and finely diced
1 spring onion, finely diced
1 tbsp olive oil
1 tbsp lemon juice
1/4 tsp cayenne pepper or a dash of chilli sauce
2 tbsp chopped coriander
4 large tortilla
4 tbsp mozzarella
Garnish
1 avocado, sliced into wedges
4 cups shredded lettuce
1/4 cup sour cream
1/4 cup vinaigrette, use your own favourite recipe
4 sprigs fresh coriander
All form fields are required.