Venison quesadillas are a great, easy meal to introduce wild game to those who are wary about eating Bambi.
If you are looking to introduce wild game to your kids or to someone in your family who is wary about eating venison by itself, try making them venison quesadillas. With an awesome marinade, and perfectly grilled venison, they will soon be addicted.
Clean your venison completely of silver skin and cut it down to thin cubes for grilling. Combine the venison in the filling.
- 1 pound venison (backstrap)
- 2 tbsp red wine
- 2 tbsp red wine vinegar
- 1 tbsp soy sauce
- Sprinkle of hot sauce
- 2 cloves garlic, minced
- 1/4 teaspoon brown sugar
- 1 teaspoon cayenne
- 2 teaspoons olive oil
Combine all the ingredients and spices and marinate for two hours.
Grill over a very hot fire for one minute per side, venison grills fast. This way it will sear perfectly on the outside while staying medium rare inside.
Let rest and then chop into smaller pieces for the quesadillas.
- Flour tortillas
- cheese- cheddar, jack, American (whatever your kids prefer)
- 1 jalapeño, chopped
- 1 tomato, chopped
I think we all know how to make quesadillas. But if not, put tortillas in a heated pan with a little butter. When you are putting the cheese on the tortillas, sprinkle some chopped jalapeño and tomato to add a little flavor. Add the venison chunks. Flip when the cheese is melted and the tortilla is nicely browned.
Cut into easily held triangles and serve the quesadillas with guacamole, sour cream and salsa.
If you are an adult enjoying these quesadillas, a nice Cabernet Sauvignon or Rhone blend would go great.
Recipe adapted from “Wild Gourmet”