BBQ Venison Quesadillas
Directions
- 1Season roast all over with salt and pepper.
- 2Heat oil in a skillet, Dutch oven or slow cooker insert and sear the roast on all sides until browned.
- 3Add sliced onion, broth and BBQ sauce.
- 4Cover and cook on low for 6–8 hours (or in a Dutch oven at 300°F for about 3–4 hours), until the meat shreds easily with a fork.
- 5Shred the venison and toss it in a little of the cooking liquid. Set aside.
- 6Heat a griddle or large skillet over medium-high heat.
- 7Add a bit of oil, then the sliced red pepper and onion. Sauté until tender, about 5 minutes. Push to the side of the griddle or remove from the pan.
- 8Add a tortilla to the griddle and warm for 15–20 seconds per side.
- 9On one half of the tortilla, layer cheese, sautéed peppers and onions, shredded venison, and a drizzle of BBQ sauce.
- 10Fold the tortilla in half to close.
- 11Cook each quesadilla 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy and the cheese is fully melted.
- 12Slice into wedges and serve immediately with ranch for dipping if desired.
Ingredients
- 2 lb venison roast (shoulder, neck or hind quarter)
- to taste Salt and pepper
- 1 tbsp oil or butter
- 1 small onion, sliced
- 2 cups beef or venison broth
- 0.5 cup BBQ sauce
- 1 tbsp oil or butter (for the griddle)
- 1 green bell peppers, sliced
- 0.5 red onion, sliced
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend of both)
- BBQ sauce, for drizzling
- Ranch dressing or jalapeño ranch, for dipping
Equipment
Crock potskilletspatulaDutch ovengriddle
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