I have a serious issue. I have just discovered venison and I want some more of it. But I don’t hunt. I don’t know anyone who hunts. We scored our venison from a friend of Noah’s dad. I don’t know him at all, so appearing at his door with my hands outstretched begging for more venison is out of the question. I think.
Noah brought home the packages of ground venison a few days ago which set off a flurry of extreme over-thinking. What is this exotic thing called deer meat? How do you cook it? I consulted 439 web pages for advice. Venison is extremely lean and some said to mix it with ground pork to add some fat back in. Others said to add 10 percent ground beef fat. Where in the heck do you even get ground beef fat? We considered adding bacon.
As I said, extreme over-thinking. At the end of the day, we just browned it au natural and made quesadillas. They were beyond delicious. How to describe the taste? Beefy but more. A deeper, richer, lusher taste. I want some more venison for what the boys called Quesadillas de la Bambi. I will find a hunter somewhere. Maybe I’ll hang out in the hunting section of Academy Sports. With a sign. “Need venison. Please help.”
1 pound ground venison
1 packet taco seasoning
1/2 cup diced onion
1/2 cup diced yellow pepper
1 cup grated Mexican melting cheese
4 large flour tortillas
Brown the venison over medium heat in about a tablespoon of peanut oil, draining any fat that might render from the meat. Add the taco seasoning according to package directions and blend well. Set aside.
Saute the onions and peppers in a teaspoon of oil until they are soft and beginning to brown. Set aside.
Spread a fourth of the meat on half a flour tortilla. Top with onions, peppers and cheese. Fold over and brown in a skillet to which about a teaspoon of butter has been added. Flip and brown the other side. Cut into thirds and enjoy!