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.
Chargrill 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 chargrill or place on a baking sheet and bake at 180 ̊C for 7-8 minutes or until hot.
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 and top with coriander sprigs.
Preparation: 20 mins
Time to cook: 20 mins
400 g venison stirfry
salt and freshly ground black pepper
2 tsp ground cumin
2 tbsp olive oil
1 red capsicum roasted, peeled and diced
2 medium tomatoes, 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/enchilada
4 tbsp mozzarella
4 cups shredded lettuce
1/4 cup vinaigrette (use your own favourite recipe)
1 avocado, sliced into wedges
1/4 cup sour cream
4 sprigs fresh coriander
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