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Shredded Antelope or Venison Enchiladas Recipe

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This recipe for Shredded Antelope or Venison Enchiladas, by , is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anita Sanctuary


Boil in water:
4 pounds game meat
3 cloves garlic, minced
1 large onion, diced

2 cans mild enchilada sauce
2 cans hot enchilada sauce
4 cans Franco American beef gravy

Optional: 1 can refried beans

Shred meat. Add meat to sauce mixture and add some of the broth. Simmer 3 hours.

Strain meat and sauce.

16 large flour tortillas or equivalent small ones. (I have also used corn tortillas)
4 C. or more shredded cheese (can be cheddar, Monterey Jack or combination)

Dip tortilla in sauce to soften. Add meat mixture and cheese. Roll up.

Top with more cheese

Bake at 350 degrees 45 min to 1 hour.
Top with: Sour cream, Guacamole, Chopped tomatoes, Shredded lettuce, Salsa

Personal Notes:
Personal Notes:
“This is a version of beef enchilada from Barbara and Rusty Williams. I cook the meat in a crock pot. Freezes well. Always good!”




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