venison enchilada casserole
My son's freezer was unpluged by mistake and all his venison steaks were unthawed so I raided the pantry and came up with this casserole to help use up the meat. It was delicious. I'm sure it would go well with beef or pork also. The meat looked like a pulled pork. The recipe freezes well also. The sauce is rich and spicy.
prep time
3 Hr
cook time
15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 pounds venison steaks or beef roast or pork shoulder
- 1 jar 16 oz salsa
- 1 can 15 oz diced tomatoes
- 1 can 15 oz tomato sauce
- 4 cloves garlic minced
- 1/2 cup brown sugar
- 2 medium shallot minced
- 1 cup dry red wine
- 1 can 4 oz green chilies
- 1 teaspoon each cumin and red pepper flakes
- - salt to taste
- 12 small corn tortillas
- 3 cups shredded cheddar cheese divided
How To Make venison enchilada casserole
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Step 1Preheat oven 400 degrees.mix the diced tomatoes, salsa, tomato sauce, red wine, garlic, green chilies, shallots, cumin, red pepper flakes, and brown sugar in a large oven proof Dutch oven. Add the meat and bring to a boil. Taste and adjust for salt. Add the meat.
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Step 2Place a lid on the pan and transfer to the oven and braise for about 3 hours. Stirring periodically making sure it doesn't lose all its moisture adding water if needed. Braise until meat falls apart. Remove from oven. Mix and shred the meat in the sauce.
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Step 3Spray a 9 X 13 pan and layer 6 corn tortillas on the bottom. Fill with half of the meat mixture then half of the cheese. Repeat the layering process with the other 6 tortillas meat mixture and cheese. Place in oven for about 15 minutes. Serve with sour cream if desired
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