Name: Coal Hollow Brothers Venison Quesadillas
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 cup lime juice; 2 tablespoons white wine vinegar; 1 teaspoon oregano; 1 teaspoon tequila; 1 teaspoon seasoned salt; 1 clove garlic, crushed; 1/8 teaspoon cumin; 2 pounds venison, trimmed of fat and sliced into 3/8-inch strips; 2 tablespoons vegetable oil; 12 flour tortillas; 1 pound extra-sharp Cheddar, shredded; 1 pound Monterey Jack, shredded; Salsa or taco sauce, store bought or home made, as accompaniment

Directions

Combine all marinade ingredients in a large bowl and mix well. Add venison and toss well. Transfer to a large resealable plastic bag and marinate in the refrigerator for 6 to 8 hours.
Remove the venison from the marinade. Heat the oil in heavy cast-iron skillet. Add the drained venison strips and sear for 3 to 4 minutes. Remove the venison from the pan. Place cooked strips in a single layer on 6 tortillas, cover with a mixture of both cheeses, and add another tortilla as a cover. Carefully transfer the quesadilla into the skillet, pressing down slightly with a spatula to ensure maximum contact. Cook for 20 to 30 seconds per side, using caution when flipping over. Slice into 6 wedges with a pizza cutter and top with you favorite sauce.

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Coal Hollow Brothers Venison Quesadillas

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