Grilled Venison Enchilada’s

For the 2021 Alberta Sportsmen Show and the BC Sportsmen Show BBQ Brian crafted a couple of recipes for the hunters in our neighborhoods. This Grilled Venison Enchilada recipe is easy to cook, has a tremendous amount of flavour and even uses a House of Q BBQ sauce with some changes as the enchilada sauce!

Grilled Venison Enchilada’s

Often the focus for many hunters is the key, or even “high value” portions of meat on their hunted game leaving the remainder to be ground or made into sausage. For this recipe it doesn’t need to be steaks from the backstraps or loins as cuts from the chuck, shoulder, flank or sirloin work great. It’s all about flavour after all and saving the steaks to be steaks is simply a good idea! Whichever you choose to cook, chop up the grilled meat to get the perfect texture in your saucy taco’s – another description for an enchilada.

Ingredients:

Serves 3 people

Enchilada Sauce

2-3 TB Butter
2 TB Flour
2 ts Chilli Powder (or ancho powder)
1 Cup House of Q Rock’n Red BBQ Sauce
1 Cup Chicken or Beef stock

Enchilada’s

12-16 oz Venison sirloin, flank or chuck meat (454 grams)
Olive Oil
2-3 TB House of Q Peppered Bovine or House Rub (or an even mix of both)
1-2 Poblano peppers, split, seeds removed
1 Onion, peeled, quartered
8 Corn tortilla’s
1 Cup Shredded cheese – Jack and cheddar or more authentic is Cotija or Queso Fresco

Method:

Prepare your charcoal fire or gas grill for direct heat cooking at medium high heat. Pour oil on the venison and sprinkle on the Peppered Bovine or your choice of seasoning. Prepare your vegetables in a separate bowl. Sear the meat until a crust is established – do not overcook the meat. At this point you want to get colour and flavour and not cook to be complete. Remove from the fire and cook the vegetables until they have softened and got some colour or charring. It’s all about the flavour! Set aside.

In a skillet on the fire melt the butter and add the flour. Stir constantly as the flour cooks and soaks up the butter. Add the chilli powder and stir around. Add half of the stock and incorporate the flour roux into the stock making sure there are no lumps. Add the Rock’n Red BBQ Sauce and continue stirring. If the mixture becomes thick, add more of the stock. The consistency should be fairly thin. Transfer the sauce to a bowl.

Slice up the venison and vegetables into strips or easy to bite pieces. Mix all the filling together and set aside. Toast the tortilla’s on a grill grate above the fire. Don’t make them crispy but warm and soft so they can roll up more easily. Place a good portion of the filling onto a tortilla and roll up then place into the skillet where you made the sauce. Finish up rolling the tortilla’s until all the filling is gone and the skillet is full. Pour the sauce over top of the enchilada’s then top with the cheese. Put the skillet back onto the fire either covered or with the lid closed to warm through and melt the cheese.

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