This recipe has become my “go to” meal to prepare for company; either a small get-together or a camping group of 50. I’ve received compliments from fans of wild game and friends who didn’t realize they were sharing God’s wild bounty. I really like this recipe because it works equally well with venison or wild pork. It went over very well on our annual camping trip to Wyoming. It works particularly nicely because it can be frozen and can feed a large number of people. The enchiladas can be frozen without the sauce and transported in zip-lock bags. The sauce can be transported in clean, plastic milk containers in a cooler and can be heated and added at the last minute.
Venison (or Wild Pork) Enchiladas with Creamy Poblano Sauce
1 lb. cooked, shredded venison or wild pork (see all day cooking method in “Come and Take It”)
chili powder, comino (cumin) and salt to taste
beef stock and/or drippings from all-day-cooked meat
5 poblano peppers
1/2 an onion, thinly sliced
3 or 4 cloves of garlic
approx. 5 oz. sour cream (just more than 1/2 small container)
1/2 cup beef (or venison) stock
salt and pepper to taste
Season shredded venison or wild pork with chili powder, comino, and salt to taste.
Heat about a 1/2 inch of cooking oil in a small skillet. When oil is pretty hot, coat one tortilla one side at a time until tortilla is soft.
Lay tortilla on a flat surface. Spread with a line of seasoned meat.
Roll ingredients into tortilla and lay enchilada in a 9 x 13 baking dish, seam-side down.
Continue this process until you have rolled as many enchiladas as you need. Set aside.
Remove stem ends of poblanos. Cut down the sides and remove seeds. Lay poblanos on a baking sheet, skin side up. Set under a broiler until skin chars and bubbles. Or poblanos can also be left intact and turned periodically until fully charred.
Remove poblanos to a bowl and cover with plastic wrap. Let rest for at least 20 minutes to allow skins to loosen.
Creamy Poblano Sauce
During this time, saute onions and garlic in a small amount of the corn oil used for the tortillas in a cast iron skillet.
Place onions and garlic in a blender. Add sour cream and stock.
Remove skins and seeds from poblanos and add to blender.
Blend ingredients. Add salt and pepper and blend again. At this point, you can adjust the heat of your sauce by adding additional sour cream and stock to produce less heat.
Poblanos are fickle indeed. Some of them are very mild while others are as hot as jalapeños. Unfortunately, there’s not really any way that I know of to determine the heat of the pepper until you taste it. This can be done after they are roasted. You’ll need to taste each one. If the poblanos are not as hot as you like, a jalapeno or two can be added to the roasting. If the poblanos seem to be pretty hot, additional sour cream and stock can tone things down a bit.
Once the sauce is just right, pour over enchiladas, dot with fresh mozzarella, and heat in a 350 degree oven for about 30-40 minutes until sauce bubbles and cheese is melted. Serve with sour cream.
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