Ingredient List:

2 lbs venison cubes, sliced into 3/8 inch strips
1 cup lime juice
2 tbsp white wine vinegar
1 tsp oregano
1 tsp tequila
1 tsp seasoned salt
1 clove garlic, crushed
1/8 tsp cumin
2 tbsp vegetable oil
12 flour tortillas
1 lb extra-sharp Cheddar, shredded
1 lb Monterey Jack, shredded
salsa or taco sauce

Assembly Instructions

Combine lime juice, vinegar, oregano, tequila, salt, garlic, and cumin 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 mexture of both cheeses, and add another tortilla as a cover.

Carefully transfer the quesadilla into the skillet, presing 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 your favorite salsa or taco sauce.

Recipe courtesy Edmund Blackford,

Serving Size: Serves 6