Recipes
Cervena quesedilla With avocado cilantro cream
Preparation
Slice all vegetables into long thin pieces. Dust meat with rub and stand for 15 minutes. Cook venison for 2-3 minutes on a very hot pan or hotplate with ½ the oil, remove from heat and cook vegetables with remaining oil.
On one tortilla combine Cervena and vegetables and cover with a layer of cheese, finishing with a tortilla, and repeat. Place in a hot oven or on BBQ with a closed lid for 3 minutes.
Avocado cilantro cream
Place all cilantro cream ingredients in a blender and puree until smooth. Keep chilled.
To serve
Cut into ¼’s and serve with the avocado cream.
Preparation: 20 mins
Time to cook: 10 mins
Ingredients
Avocado cilantro cream
150 mls sour cream
1 ripe avocado
1 cup of picked washed coriander (cilantro) leaves
2 limes, juiced
1/2 tsp zest of lime
600 g Cervena venison stir-fry
2 tbsp mexican spice rub or cajun spice rub
2 tbsp vegetable oil
3 soft shell tortillas
Vegetables - 1 zuccinni, 1 red pepper, 1 yellow pepper, 1 large red onion,
2 hot chillis, seeded
½ cup of spicy Mexican style tomato salsa
100 g tasty cheddar cheese grated
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