Ground Venison Enchiladas

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This venison enchilada recipe is amazing for several reasons. First off, it is a unique and flavorful twist on the traditional beef or chicken enchiladas, instead using venison as the protein source. Venison is a lean and nutritious meat that is rich in protein and low in fat. Second, the recipe is relatively easy to make and does not require a lot of complicated steps or techniques. The ingredients are simple and readily available in most grocery stores. Third of all, the recipe is highly customizable, allowing you to adjust the spice level or add your favorite toppings such as red or green chile, chopped cilantro, sliced jalapeños, sour cream, or diced avocado. Lastly, the combination of spices and herbs such as chili powder, cumin, oregano, and cilantro make for a delicious and fragrant filling that pairs perfectly with the savory enchilada sauce and melted Mexican cheese blend. Overall, this recipe is a fantastic option for anyone looking to switch up their usual enchilada game with a tasty and unique twist.

Venison is a more sustainable option compared to beef when sourced responsibly. This is because deer and other game animals can be harvested without the environmental impacts associated with raising livestock for meat. Unlike livestock farming, which requires large amounts of land, water, and feed, hunting wild game involves much less resource use. This means that venison can be a more eco-friendly choice for those looking to reduce their environmental impact. Additionally, wild game populations are often managed to ensure sustainability and prevent over-harvesting. This means that when venison is sourced from responsible and sustainable sources, it can be a great option for anyone looking to make more environmentally conscious choices in their diet.

Serving Size: 4-6 servings

Time to make: 40-45 minutes

Special Equipment: Standard kitchen appliances

Also works with: Any Ground Meat or chopped chicken


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Ground Venison Enchiladas

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Recipe by Dustyn Carroll Course: Venison, Wild RecipesCuisine: Mexican
Servings

4-6

servings
Prep time

15

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Venison Filling
  • 1 pound 1 ground venison

  • 1 1 onion, chopped

  • 2 cloves 2 garlic, minced

  • 1 tablespoon 1 chili powder

  • 1 teaspoon 1 cumin

  • 1/2 teaspoon 1/2 dried oregano

  • Salt and pepper, to taste

  • 1 can 1 diced tomatoes

  • 1 can 1 black beans, drained and rinsed

  • 1/2 cup 1/2 chopped fresh cilantro

  • For the Enchiladas
  • 10 10 12 corn tortillas

  • 2 cups 2 shredded Mexican cheese blend

  • 1 can 1 enchilada sauce

  • Optional toppings: chopped cilantro, sliced jalapeños, sour cream, diced avocado

Preparation

  • Preheat the oven to 375°F.
  • In a large skillet, cook the ground venison over medium-high heat until browned and cooked through about 5-7 minutes.
  • Add the chopped onion and minced garlic to the skillet and cook until softened about 3-4 minutes.
  • Add the chili powder, cumin, oregano, salt, and pepper to the skillet and stir to combine with the meat and vegetables.
  • Pour in the can of diced tomatoes, including the liquid, and stir to combine.
  • Add the black beans to the skillet and cook for an additional 2-3 minutes, until heated through.
  • Remove the skillet from the heat and stir in the chopped cilantro.
  • Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish.
  • To assemble the enchiladas, place a tortilla on a clean work surface and spoon a few tablespoons of the venison filling down the center of the tortilla.
  • 10. Roll up the tortilla tightly around the filling and place it seam-side down in the baking dish.
  • 11. Repeat with the remaining tortillas and filling, until all the ingredients are used up.
  • 12. Pour the remaining enchilada sauce over the top of the rolled-up tortillas.
  • 13. Sprinkle the shredded cheese over the top of the sauce.
  • 14. Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  • 15. Remove the enchiladas from the oven and let them cool for a few minutes before serving.
  • 16. Serve the enchiladas hot, topped with chopped cilantro, sliced jalapeños, sour cream, and diced avocado, if desired. Enjoy your delicious venison enchiladas!

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Dustyn Carroll

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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