New Zealand Venison

Cajun enchiladas with cilantro cream

Serves: 4     Preparation: 30 mins     Time to cook: 5 minutes    


200 gm venison stir-fry
1 tbsp vegetable oil
1 tbsp mexican/cajun spices
2 cups finely sliced vegetables - red and green capsicum, spring onion, red onion
chilli sauce (optional)
1 cup bbq sauce
4 large tortillas
salad ingredients

Heat oil in a pan or on a hot plate.  While this is heating, add a little oil and the spices to the venison, mix and let rest.

Quickly stir-fry the venison. Once it is browned, add the finely sliced vegetables and the chilli sauce.

After 2-3 minutes remove from the heat and set to one side.

Heat the bbq sauce and spread on a heated tortilla.  Add a spoon or two of the venison mix and roll tightly.

To serve, cut diagonally and serve with a fresh salad.