Venison Enchiladas

• 1 pack Silver Fern Farms Venison Steaks
• 1 Tbsp rice bran oil
• 1 tsp Mexican/Cajun spices
• 2 cups vegetables, finely sliced - e.g. red and green capsicum, spring onion, red onion
• Chilli sauce (optional)
• 1 cup BBQ sauce
• 3-4 large tortillas

Method

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

Mix rice bran oil with the spices and rub on the venison. Add the venison to a medium pan and cook for 3 mins each side (med-rare).

Remove from pan and rest for 5 mins in tin foil, slice across the grain ready to add to your enchiladas. In the same pan, add the vegetables and chilli sauce and continue cooking until vegetables are heated through.

Heat the BBQ sauce and spread over the heated tortillas. Add spoonfuls of the vegetables and sliced Venison Steaks and roll tightly. Serve with a fresh salad.