# BBQ Venison Quesadillas

These Venison BBQ Quesadillas are loaded with slow-cooked shredded venison, sautéed peppers and onions, melty cheese, and a drizzle of BBQ sauce — all crisped up on the griddle until golden and smoky.

- Servings: 4 servings
- Total time: 205 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Season roast all over with salt and pepper.
2. Heat oil in a skillet, Dutch oven or slow cooker insert and sear the roast on all sides until browned.
3. Add sliced onion, broth and BBQ sauce.
4. Cover 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.
5. Shred the venison and toss it in a little of the cooking liquid. Set aside.
6. Heat a griddle or large skillet over medium-high heat.
7. Add 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.
8. Add a tortilla to the griddle and warm for 15–20 seconds per side.
9. On one half of the tortilla, layer cheese, sautéed peppers and onions, shredded venison, and a drizzle of BBQ sauce.
10. Fold the tortilla in half to close.
11. Cook each quesadilla 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy and the cheese is fully melted.
12. Slice into wedges and serve immediately with ranch for dipping if desired.

## Equipment

- Crock pot
- skillet
- spatula
- Dutch oven
- griddle

## Source

- Original video: https://www.facebook.com/share/r/1DA5w9UjAB/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/b5c54d06-33a5-45c9-914a-61377b04185f
- Extracted: 2026-01-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt