This follows the same basic premise as the primalcotti recipe. Same shape, same crepe, just new stuffing and toppings. You could use a pork or other roast with this recipe, too.

A quick broil gets the top layer of cheese nice and browned.

Shredded venison

  • 1 large venison neck roast
  • Taco seasoning
  • 1 green bell pepper
  • 2 jalepeno peppers
  • 1 white onion, quartered
  • 6-8 cloves garlic, to taste

Rub the venison with the taco seasoning, covering the entire roast. Cut a few slits in the roast and stuff with some crushed cloves of garlic. Place the venison in a crock pot or roasting pan with about 2 inches of water; cook at low heat for 6-8 hours, basting once or twice. When the roast is 2 hours from being finished,turn it over and drop in the whole peppers, quartered onion and the rest of the garlic. At this point, begin basting it frequently.

Use a scoop of enchilada sauce on the meat to up the flavor factor and keep it moist.

Pull the roast from the pan. Separate the meat from the bone and place the bone in a large bowl. Put the peppers, onion and garlic on a plate. Pour the stock you’ve created from the pan into the bowl with the bone and set aside.

Let the meat cool until you are able to pull it apart into small chunks with your hands. Place the pulled meat back into the roasting pan. Chop the roasted veggies into small pieces and stir them into the meat, along with a half cup of stock. Slow-cook it for another hour, then use two forks to finely shred it.

Enchilada sauce

  • 2 cups stock from shredded venison (or storebought stock. Also, if you didn’t get enough for 2 cups from the above recipe, add water to fill it out. It will be strong enough.)
  • 1 8oz can tomato paste
  • 4 tbsp olive oil
  • 1 tbsp almond flour
  • 1/4 cup chili powder
  • 2 tsp cumin
  • 2 tsp oregano
  • pinch of salt

Heat the oil in a saucepan over medium-low heat. Add the almond flour and stir with a wooden spoon for 30 seconds. Add the chili powder and cook for 1 minute. Add the stock, tomato paste, cumin, oregano and salt and bring to a low boil. Reduce heat to low and simmer for 10 minutes. Sauce will thicken as it simmers, and more as it cools.

The Enchiladas

  • Shredded venison
  • Enchilada sauce
  • 10 egg crepes
  • 2 cups shredded chihuahua cheese
  • 2 cups shredded pepper jack cheese

Egg crepes are used in place of tortillas.

Use a large spoon to stir one spoonful of enchilada sauce in with the shredded venison. Spoon a little sauce into the bottom of a 9×13 pan as well. Lay out an egg crepe and put a large spoonful of shredded meat in the middle, and top it with pepper jack cheese. Roll it up and place in the pan. Repeat until you’ve filled the pan and used up all your stuffing ingredients.

Top the stuffed crepes with the rest of the enchilada sauce, and then the 2 cups of chihuahua cheese. Bake at 350 degrees for 10-20 minutes — just until the cheese is completely melted and bubbling. Turn the oven to broil and let the cheese brown lightly. Keep watch, it will only take a minute or two.

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