Venison Quesadillas
Ingredient List:
Assembly Instructions
Combine lime juice, vinegar, oregano, tequila, salt, garlic, and cumin in a large bowl and mix well. Add venison and toss well. Transfer to a large resealable plastic bag and marinate in the refrigerator for 6 to 8 hours.
Remove the venison from the marinade. Heat the oil in heavy cast-iron skillet. Add the drained venison strips and sear for 3 to 4 minutes. Remove the venison from the pan.
Place cooked strips in a single layer on 6 tortillas, cover with a mexture of both cheeses, and add another tortilla as a cover.
Carefully transfer the quesadilla into the skillet, presing down slightly with a spatula to ensure maximum contact. Cook for 20 to 30 seconds per side, using caution when flipping over. Slice into 6 wedges with a pizza cutter and top with your favorite salsa or taco sauce.
Recipe courtesy Edmund Blackford, FoodNetwork.com
Serving Size: Serves 6
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