Mexican Mole-Crusted Venison Encased in Crunchy Cheese Burrito

By Carmarlena Murdaca

Mexican Mole-Crusted Venison Encased in Crunchy Cheese Burrito

Makes 6

Mole Poblano

Makes 1⁄2 cup

1 tbsp chilli powder

1 tbsp smoky paprika

2 tsp ground cumin

2 tsp ground black pepper

1 tsp dried oregano

3 tsp unsweetened Dutch cocoa

3 tbsp dark brown sugar

1 tsp salt

1 pack
 Silver Fern Farms Venison Medallions

2 tbsp Mole Poblano seasoning

1 tbsp olive oil

1 cup cooked brown rice

1⁄4 cup canned black beans

2 tbsp chopped coriander

6 jumbo tortillas(450g packet)

60g baby spinach and red beetroot salad mix, or beetroot leaves

1 avocado

sliced Smoky chipotle

mayonnaise, to drizzle

2 cups grated tasty cheese

Lime wedges, to serve

Sour cream or salsa, to serve (optional)


To make mole poblano, place spices in a jar. Shake well to combine.

Remove venison from packaging and set aside to bloom for 10 minutes before cooking. Sprinkle mole over Silver Fern Farms Venison Medallions and massage in. You can do this a few hours in advance to allow avours to develop. Heat a frying pan over medium heat, add oil and cook venison for 2 to 3 minutes each side for medium rare. Place on a plate, cover with foil and set aside.

Meanwhile, combine rice, beans and coriander. Lay out tortillas, divide rice mixture and place in centre of tortilla. Top with salad mix or leaves and avocado, and drizzle with chipotle mayonnaise. Slice venison into thin pieces and lay on top. Fold up edges, leaving one side open.

Heat a non-stick frypan over medium heat, place 1⁄4 cup cheese in the centre and allow to melt for 1 minute. Place burrito (folded sides down so cheese can seal burrito) on top, cook for 1 minute, until golden brown and crispy, then gently ip over so cheese sits on top. Serve hot with sour cream or salsa if you like.


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