Ground Venison Enchiladas Recipe

Ground Venison Enchiladas

Take care to trim your venison grind

Processing your venison properly is an often overlooked factor when it comes to a delicious result. That starts with cutting the meat up to grind it. The best tasting grind is free of any silverskin or cartilage, so you want to be sure to trim that away. The cleaner your pieces of meat before you grind them, the higher quality your finished grind will be. Double passing the meat through a grinder (or better yet, using one that does it for you in one pass like this LEM dual grind machine) will also give you a great raw ingredient to start the recipe with.

Ingredients

Makes 16-18 enchiladas

• 2lb ground venison
• 1 tablespoon lard
• 40-50oz enchilada sauce
• 1 onion, diced
• 2 teaspoons kosher salt
• 4-5 dashes of Maggi sauce (opional)
• 3 cups frozen chopped spinach
• 16 oz shredded cheese
• 16 corn tortillas

Instructions

1. Melt the lard in a large pan over high heat. Add the venison and cook until browned, about 8-10 minutes.
2. Add the salt, onion, maggi sauce and spinach. Cook a further 5 minutes, stirring occasionally. Add 20oz (1/2) of the enchilada sauce. Reduce heat to a simmer, and cook 10 minutes, then remove from heat.
3. Warm the tortillas using a comal or skillet, then set aside. Warm the remaining enchilada sauce in a saucepan or microwave. Preheat an oven to 350f.
4. Now it's time to assemble the enchiladas. Pass a tortilla through the warmed sauce, letting any excess drip off. Place the tortilla on a board, and spoon in a generous amount of the venison filling. Roll the edges over then place it seam side down in a large casserole or pyrex dish. Repeat until all enchiladas have been formed.
5. Pour the remaining sauce over the enchiladas, then spread the cheese down the middle of the pan. Place into the oven and bake for 20 minutes until cheese is bubbling and melted. If you made the filling in advance, you may need to bake a little longer until the enchiladas are warm throughout.