Recipe courtesy of Jake's Good Eats

Venison Quesadilla

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 1 large quesadilla
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One 6- to 8-ounce venison flank steak

1/4 teaspoon kosher salt, plus more for seasoning

1/4 teaspoon fresh ground black pepper, plus more for seasoning

2 tablespoons canola oil

1/2 white onion, thinly julienned

1 fire-roasted red bell pepper, peeled, seeded and julienned 

1/4 teaspoon ground cumin

2 flour tortillas, store-bought or homemade

3/4 cup shredded Monterey jack cheese

1 lime


  1. Preheat a grill to medium. 
  2. Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest. 
  3. Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.

Cook’s Note

If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly. For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl. Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.

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