Venison recipe

VENISON ENCHILADAS CREATED BY: JENN DANELLA-HOMA | JENN’S WILD GAME KITCHEN

By RVL / April 18, 2024
Venison Enchiladas

VENISON ENCHILADAS

CREATED BY: JENN DANELLA-HOMA | JENN’S WILD GAME KITCHEN

PREP

5 MIN

COOK

30 MIN

FEEDS

4-6

No need to skimp on flavor while at camp. This recipe can be made on the go or at home with less than ten ingredients. Even though we’re using minimal ingredients, these venison enchiladas pack in a ton of flavor. Enchiladas already make a great weeknight or weekend meal, why not bring them to camp? They are quick and easy to make so you can get back to sitting by the fire and enjoying time with family and friends.

Typically enchiladas get made in the oven. So to make them camping friendly, we transformed them into a cast iron skillet dish. Really, all you need to do is brown up and season the venison and onion, fill them into enchiladas, then simmer them in enchilada sauce before topping with cheese and your favorite enchilada toppings. The combination of seasoned venison, enchilada sauce and melty cheese make for a simple yet filling outdoor meal.

JENN’S WILD GAME KITCHEN

INGREDIENTS

1 Tablespoon butter or oil

1 Pound ground venison

1/2 White onion, diced

1 Pack taco seasoning or Olé Smokes seasoning

1/4 Cup water

6 Soft flour tortillas

1 (19 ounce can) Enchilada sauce

2 Cups shredded Colby Jack cheese

Optional ingredients:

Chopped cilantro

Jalapeños

Roma tomato/Pico de Gallo

Avocado slices

INSTRUCTIONS

VENISON ENCHILADAS

STEP 1

Place a 12 inch cast iron skillet and heat over medium heat. Add oil or butter and once melted or warmed, add in ground venison and diced onion. Cook, breaking up the meat, until the venison is no longer pink. Drain if needed then add in taco seasoning and water. Mix well and remove from heat.

STEP 2

Building the enchiladas: Place ground venison in a line on tortilla and top with a handful of shredded cheese. Roll the tortilla around the filling, and continue with remaining tortillas, setting them aside as you form them.

STEP 3

Place about 1/2 cup of enchilada sauce in the now empty skillet. Place enchiladas into skillet and top with remaining sauce and shredded cheese.

STEP 4

Cover with the lid and return to medium heat and cook for 10-12 minutes or until cheese is melted. Top with any additional desired toppings if desired and enjoy!

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