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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shredded Antelope or Venison Enchiladas Recipe

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This recipe for Shredded Antelope or Venison Enchiladas is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boil in water:
4 pounds game meat
3 cloves garlic, minced
1 large onion, diced

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

Optional: 1 can refried beans
Directions:
Directions:
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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