-
1
For the filling: 1.
-
2
Remove all of the fat and silver skin from the roast.
-
3
Slice venison thinly against the grain.
-
4
Sprinkle some salt over the venison, to taste.
-
5
2.
-
6
Heat 1 Tablespoon of oil over medium-high heat in a medium sized pan (we used a wok).
-
7
Cook the onion, garlic and chili pepper, just until the garlic starts to turn golden.
-
8
About 30 seconds.
-
9
3.
-
10
Add venison roast to the pan and brown it for about 1-2 minutes.
-
11
DO NOT cook the venison all the way through.
-
12
(It still has to go into the oven.)
-
13
Set aside.
-
14
4.
-
15
Heat 1 teaspoon of manteca/lard over medium-high heat.
-
16
One at a time, heat tortillas in the lard, just enough to soften them so they dont crack when you work with them.
-
17
This will take about 30 seconds each side.
-
18
Add more manteca as you go along.
-
19
Set a dish near you to stack heated tortillas.
-
20
For the assembly: 1.
-
21
Preheat oven to 350 degrees F. Heat enchilada sauce to a simmer in a small sauce pan.
-
22
Spray an 8x11 baking dish with non-stick spray.
-
23
2.
-
24
Dip one heated tortilla in the enchilada sauce, and lay it flat in the baking dish.
-
25
Fill with venison mixture and some olives and roll the tortilla up as snugly as you can.
-
26
Place it seam side down in the prepared dish.
-
27
Repeat with the rest of the filling and tortillas.
-
28
Line the enchiladas up side by side in the baking dish, in a single layer.
-
29
3.
-
30
Sprinkle any extra filling mixture, sauce (optional), chopped cilantro and lots of shredded cheese over the top of the enchiladas.
-
31
4.
-
32
Sprinkle any remaining olives over the cheese.
-
33
Bake in a 350F degree oven for 20 minutes, or until the cheese on top melts.
