A tasty vegetable and venison mixture which can be made and chilled until required.
1 tsp paprika
½ tsp ground cumin
¼ tsp cayenne pepper
1 tsp chopped fresh oregano
2 Tbsp canola oil
1 clove garlic, peeled and crushed
1 onion, peeled and diced
1 red chilli, deseeded and finely diced
600g New Zealand farm-raised venison stir fry
8 tomatoes, roughly chopped
1 green capsicum, deseeded and sliced
1 x 400g can kidney beans, drained
8 corn tortillas
½ iceburg lettuce, finely sliced, divided into 8
2 tomatoes, deseeded and sliced, divided into 8
½ cup grated cheese
4-5 Tbsp lite sour cream
Mix first six ingredients together into a small bowl to make a seasoning mixture.
Heat oil in large heavy-based saucepan. Add garlic and onion and cook gently until clear.
Add chilli and cook for a further minute. Add venison in batches and cook until brown.
Add seasoning mixture, first measure of tomatoes, capsicum and beans, and cook over a low heat for 10-15 minutes or until venison is tender.
Place a warmed tortilla on a plate.
Add a layer of lettuce, sliced tomato and 1/8th venison mixture.
Top with 1 Tbsp grated cheese and 1-2 tsp of sour cream.
Roll up and serve.
Repeat 7 times.
Variation: Serve the venison mixture over a baked potato or kumara.
Nutrition Information Panel
|Per Serving [8 Serves]|
|- saturated fat||4.5g|