Cervena venison quesadilla with avocado cilantro cream
- Cervena venison
- 600 g Cervena venison leg piece cut into stir-fry strips
- 2 tbsp mexican spice rub or cajun spice rub
- 2 tbsp vegetable oil
- 3 soft shell tortillas
- Vegetables
- 2 hot chilis seeded
- 1 zucchini (courgette)
- 1 red pepper
- 1 yellow pepper
- 1 large red onion
- 100 g tasty cheddar cheese grated
- ½ cup tomato salsa
- Avocado cilantro cream
- 150 ml sour cream
- 1 avocado ripe
- 1 cup coriander leaves
- 2 limes juiced
- ½ tsp line zest
Method
Avocado Cilantro Cream
Place all ingredients in a blender and puree smooth. Keep chilled.
Cervena venison and vegetables
Slice all vegetables into long thin pieces. Dust meat with rub and stand for 15 minutes. Cook venison for 2-3 minutes in a very hot pan or on a hotplate with half the oil, remove from heat and cook vegetables with remaining oil.
Combine Cervena and vegetables and place half the mixture on one of the tortillas. Cover with a layer of cheese, finishing with a tortilla, and repeat. Place tortilla stack in a hot oven or on barbecue with a closed lid for 3 minutes.
To serve
Cut into quarters and serve with avocado cream.
Servings4
Prep Time25minutes
Cooking Time15minutes
INGREDIENTS
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Method Avocado Cilantro Cream Place all ingredients in a blender and puree smooth. Keep chilled. Cervena venison and vegetables Slice all vegetables into long thin pieces. Dust meat with rub and stand for 15 minutes. Cook venison for 2-3 minutes in a very hot pan or on a hotplate with half the oil, remove from heat and cook vegetables with remaining oil. Combine Cervena and vegetables and place half the mixture on one of the tortillas. Cover with a layer of cheese, finishing with a tortilla, and repeat. Place tortilla stack in a hot oven or on barbecue with a closed lid for 3 minutes. To serve Cut into quarters and serve with avocado cream.
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