Venison enchilada with cilantro cream

venison-enchilada

RECIPE BY GRAHAM BROWN

Ingredients

  • 7-8oz venison stirfry
  • 4 x tortilla
  • 2 cups freshly sliced vegetables: Red, green capsicum, red onion, spring onion
  • 1 tablespoon vegetable oil
  • 1 clove crushed garlic
  • 1 1/2 avocado
  • 1 cup sour cream
  • 1 cup finely chopped cilantro
  • 1/2 lime juice
  • salt and pepper
  • 1 cup BBQ sauce
  • dash chili sauce
  • pinch chili flakes
  • 1/2 tablespoon Cajun seasoning

Serves 2

ENCHILADA

  • Mix venison with Cajun spice and garlic, add a little oil to moisten.  Cook quickly on a hot plate, turning to avoid sticking.  Cook for approx 20-30 seconds.  Add sliced vegetables, salt and pepper, Warm vegetables through, but keep crisp, then rest venison to one side.
  • Heat BBQ sauce, warm tortillas on the hotplate.
  • Spread BBQ sauce on each tortilla, place a heaped spoonful of the venison on each tortilla and roll tightly.

CILANTRO CREAM

  • Mix avocado, sour cream, finely chopped cilantro, lime juice and salt and pepper in a blender.  Blend until smooth.  Can be prepared ahead of time and will last for several days in the fridge.

TO SERVE

  • Cut each enchilada on the bias, lay on a bed of fresh leafy green salad.  Drizzle with the cilantro cream and garnish with diced capsicum and cilantro leaf.