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Venison Chili With Cheddar Quesadillas And Tobacco Onions

Western.Chefs's picture
  Chili 1 Teaspoon
  Olive oil 1 Tablespoon
  Boneless venison leg 3 Pound, cut into 1inch pieces
  Chopped garlic 1 Tablespoon
  Roasted poblano peppers 3 , cut into 1-inch pieces
  Red onions 2 , cut into 1-inch pieces
  Sage/2 tablespoons dried sage 1 Bunch (100 gm), chopped
  Thyme/1 tablespoon dried thyme 1⁄2 Bunch (50 gm), chopped
  Chili powder 1 Tablespoon
  Veal/Beef stock /broth 2 Cup (32 tbs)
  Lime juice 1 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Cayenne pepper 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Red onions 5 , sliced
  Vegetable oil 2 Cup (32 tbs)
  18 inch flour tortillas 6
  Butter 2 Tablespoon, melted
  White cheddar cheese 2 Cup (32 tbs), grated
  Green chilies 1⁄2 Cup (8 tbs), diced
  Salt To Taste
  Pepper To Taste

In a 12-inch skillet heat the olive oil until smoking.
Sear the venison.
Add the remaining chili ingredients except the stock, lime juice, salt, and pepper.
Quickly deglaze with stock.
Season to taste.
Reduce the liquid by half.
Return the venison to the chili.
Add the lime juice and keep the chili warm.
In a 3-quart bowl combine the flour, cayenne, and salt.
Break the onion rings apart and dredge them in the flour mixture until lightly covered.
Shake off the excess flour.
In a 4-quart saucepan heat the oil and fry half the onions until golden brown.
Drain them on a paper towel.
Repeat the process with the remaining onions.
Preheat the oven to 350°.
Brush the tortillas with butter.
Sprinkle the cheese and green chilies evenly on one half of each tortilla.
Fold the tortillas and place them on a baking sheet.
Bake until the cheese melts, about 3 to 5 minutes.
To assemble each serving, pour the venison chili into serving bowls and arrange the quesadillas around the bowl, points sticking out.
Place a small amount of tobacco onions in the center.

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Venison Chili With Cheddar Quesadillas And Tobacco Onions Recipe