Mexican Mole Crusted Venison Encased in Crunchy Cheese Burrito

• 1 pack Silver Fern Farms Venison Medallions
• 2 Tbsp Mole Poblano seasoning
• 1 Tbsp olive oil
• 1 cup cooked brown rice
• ¼ cup canned black beans
• 2 Tbsp coriander, chopped
• 6 jumbo tortillas
• 60g baby spinach and red beetroot salad mix, or beetroot leaves
• 1 avocado, sliced
• Smoky chipotle mayonnaise, to drizzle
• 2 cups tasty cheese, grated
• Lime wedges, to serve
• Sour cream or salsa, to serve (optional)

Mole Pablona:

• 1 Tbsp chilli powder
• 1 Tbsp smoky paprika
• 2 tsp cumin, ground
• 1 tsp dried oregano
• 3 tsp unsweetened Dutch cocoa
• 3 Tbsp dark brown sugar
• 1 tsp salt
• 2 tsp pepper

Method

Place mole poblano spices in a jar. Shake well to combine.

Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Sprinkle mole poblano over Venison and massage in. You can do this a few hours in advance to allow flavours to develop.

Heat a frying pan over medium heat, add oil and cook venison for 2 to 3 mins each side for medium-rare. Place on a plate, cover with foil and set aside.

Meanwhile, combine rice, beans and coriander. Lay out tortillas, divide rice mixture and place in centre of tortilla. Top with salad mix or leaves and avocado, and drizzle with chipotle mayonnaise. Slice venison into thin pieces and lay on top. Fold up edges, leaving one side open.

Heat a non-stick frypan over medium heat, place ¼ cup cheese in the centre and allow to melt for 1 min. Place burrito (folded sides down so cheese can seal burrito) on top, cook for 1 min, until golden brown and crispy, then gently flip over so cheese sits on top. Serve hot with sour cream or salsa if you like.