Venison Enchiladas with Green Tomato Enchilada Sauce


You can locate an overwhelming assortment of green tomato recipes on the internet but a single of my favourite recipes to make is a green tomato enchilada sauce. Fresh and slightly tart, this garden grown sauce is complete of flavor when paired with wild harvested meat. And the good point about the base of this sauce is that you can adjust the flavor by adding further components such as canned or roasted green chilies or toss in a couple of far more jalapenos.

Green Tomato Enchilada Sauce

Green Tomato Enchilada Sauce for Venison

Servings: 12 cups


  • 12 cups green tomatoes, quartered
  • 1 1/2 cups water
  • 2 jalapenos, chopped
  • 1 bunch fresh cilantro, roughly chopped
  • 2 cloves garlic, minced
  • 1 cup white vinegar
  • 1/4 cup lime juice or juice from two limes
  • 1/4 cup white sugar
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp mexican oregano
  • 1 tsp sea salt


  • Applying a blender or meals processor, combine quartered tomatoes, water, jalapeno peppers, cilantro and garlic and puree till liquefied. You will have to have to do this in batches. When performed, pour into a substantial saucepan more than low heat. Add vinegar, lime juice, sugar, cumin, coriander, oregano and salt. Simmer for 45 minutes. Adjust seasoning if necessary. Use sauce promptly and freeze remaining sauce in containers or freezer bags.
Venison Enchiladas

Venison Enchiladas

Servings: 4


  • 1 1/2 lbs venison steak, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp granulated garlic powder
  • 1 tsp mexican oregano
  • 1/2 tsp sea salt
  • four.25 oz black olives, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cups shreded mexican style cheddar jack cheese, (divided)
  • 2 cups green tomato enchilada sauce (see recipe above)
  • six-8 flour tortillas
  • 2 green onions, chopped
  • sour cream


  • Preheat oven to 375 degrees.
  • Slice the venison steak(s) into thin strips and add to a bowl. Season the meat with olive oil, ground cumin, chili powder, garlic powder, oregano and salt. 
Venison Enchiladas with Green Tomato Enchilada Sauce

Continue reading, Venison Enchiladas with Green Tomato Enchilada Sauce from our pals at Nevada Foodies right here.

  • About Women’s Outside News

    The Women’s Outside News, aka The WON, capabilities news, evaluations and stories about females who are shooting, hunting, fishing and actively engaging in outside adventure. With a band of columnists and reviewers, photographers and female reporters, The WON engages its readers by way of a weblog format and we invite you to speak to us. &#13
    Thank you for reading!
    View all posts by Women’s Outdoor News



Latest posts