Venison taco lasagna

This recipe originated from looking for new ways to use venison. The general idea began in a deer-camp discussion.

Shortly after the discussion turned to favorite recipes for venison, it took a detour that generated a bunch of “What ifs? and “How abouts?” that my buddies felt they couldn’t try at home but were issued as a food challenge to me.

This recipe borrows and combines things from several recipes and adds its own new twists along the way. It didn’t gel easily or immediately, but there was enough good flavor to continue trying. Nothing was inedible, but some were bland and some were exceptionally spicy. Some were too dry and others were on the verge of becoming soup. After a while it started coming together, and I won’t say I am finished tinkering with it, but it has passed the friends-and-neighbors test, so I’ll share it.

I think the final answer to those original questions is that “What if?” and “How about?” can be successfully combined. I believe it tastes pretty good, but you’ll need to decide for yourself. Because some folks have different tastes and preferences, there are several things that can be substituted. The bottom line is it is a taco-flavored, lasagna-style, layered dish that uses venison and separates the layers with tortillas instead of pasta.

The cooking

This doesn’t work the best with extra-lean venison. A little fat helps, as you need a little grease in the pan to sauté the onions and help the venison pick up the flavor of the fajita seasoning and cumin. You’ll pour any drippings out before putting it all together, but it needs those drippings in the beginning.

The vegetables are drained before adding. I rinse the black beans and corn because they are packed in very salty juice. Something about the juice the Rotel tomatoes are packed in helps, and I drain but don’t rinse them or the pimentos.

I chose to season this with fajita seasoning to get a little more flavor. You can read the packages for the details, but this is ground meat, and unlike tacos, no water is added to simmer the seasoning into the meat. The meat has to pick up the flavor while browning, and this is the main reason for adding the cumin. Some flavor leaves with the drippings, which is why the onions are sautéed in them before they are removed.

Using corn or flour tortillas is optional. Flour tortillas feel and taste more like the pasta in lasagna, while corn tortillas, other than those on the bottom, will usually be crispier. I cooked in a standard 9 x 13 casserole pan, but the tortillas stay crispier when cooked in a smaller, deeper pan. Whether using corn or flour tortillas, I brown them just a little on a cookie sheet before using. I also crisp a few extra tortillas for eating with the meal.

One of the keys to adding the last bit of taste is lightly browning the top layer of cheese. Some ovens brown it well when cooking that final 5 to 8 minutes while uncovered, but for some reason, not all of them do. If your oven doesn’t brown the top layer of cheese, turn on the broiler for a minute or two. If you have to use the broiler to brown the cheese, pay close attention and remove it as soon as you see it begin browning. It only takes a minute or two.

If you try this recipe, I’m pretty sure you’ll like it enough to serve it again — especially if you like Mexican or Tex-Mex food.

INGREDIENTS:

• 1 pound ground venison
• 1 medium sweet onion (chopped)
• 1 can kernel corn (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 2 cans Rotel tomatoes with green chilies (drained)
• 1 small jar pimentos (drained)
• 1 package fajita seasonings mix (taco mix may be substituted)
• 2 cups shredded taco blend cheese
• 4 fresh jalapeno peppers (sliced)
• 12-24 small corn or flour tortillas
• 1/2 teaspoon cumin
• Sour cream
• Taco sauce or salsa
• Hot sauce
• Pam non-stick cooking spray

PREPARATION:

Lightly brown the venison with fajita seasoning and cumin. Remove venison from pan and drain drippings back into the pan. Sauté onion in venison drippings. Drain drippings. Stir venison, corn, beans, Rotel and pimentos into pan with onions and simmer for 5 minutes, mixing well and stirring often. Lightly brown tortillas. Spray 9 x 13 casserole dish with Pam. Cover bottom with 6 tortillas. Cover tortillas with half the venison mixture. Add slices from two jalapeno peppers. Sprinkle cheese over venison and peppers. Add a double layer of tortillas (12). Cover tortillas with half the venison mixture. Add slices from 1 jalapeno pepper. Sprinkle cheese over venison and peppers. Add slices from 1 jalapeno pepper. Preheat oven to 350. Bake (covered loosely with aluminum foil) for 20 to 25 minutes. Remove cover and bake uncovered for approximately 5 to 8 more minutes until cheese is melted. If cheese doesn’t crust and bubble, switch to broil for 1 to 2 minutes and watch carefully. Allow to stand 5 minutes before serving. Serve with a dollop of sour cream and/or salsa. I’m not a big fan of sour cream, but I prefer it to salsa with this. Add hot sauce to personal taste.

This has vegetables in the mix, but I like to have a simple lettuce-wedge salad before eating it. You can also lightly brown a few tortillas to eat with it and add a little more crunch.