12-16ozVenison sirloinflank or chuck meat (454 grams)
Olive Oil
2-3TBHouse of Q Peppered Bovine or House Rubor an even mix of both
1-2Poblano pepperssplit, seeds removed
1Onionpeeled, quartered
8Corn tortilla's
1CupShredded cheese - Jack and cheddar or more authentic is Cotija or Queso Fresco
Instructions
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.