Makes 6 servings
1 1/2 pounds loin of Cervena venison, cleaned, trimmed and cut into four 6 ounce pieces
salt and pepper to taste
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
6 flour tortillas
1/2 cup grated Monterey jack cheese
1/2 cup grated cheddar cheese
3 avocados, peeled, seeded and cut into 1/4 inch slices
1/2 cup Backyard Salsa (recipe follows)
Heat grill to high heat. Drizzle Cervena with olive oil and season with salt, pepper, chili powder, cumin and garlic powder. Grill loin cut on high heat until medium temperature, approximately 6 to 8 minutes on each side. Remove from grill and cool.
Take the flour tortillas and lay on a flat surface. Cut loin into slices, approximately 1/4 inch thick. Sprinkle cheese onto tortillas, top with sliced Cervena and sliced avocado. Fold the tortilla in half, like a sandwich, to form the quesadilla. Place quesadilla back onto grill and cook for approximately 3 minutes per side or until warmed through and cheese has melted. Remove from the heat and cut into wedges. Serve Backyard Salsa on the side.
Backyard Salsa
3 heirloom tomatoes, seeded and cut into 1/4 inch dice
1 small red onion, peeled and minced
1/2 jalapeno pepper, seeded and minced
3 sprigs of cilantro, chopped
3 leaves “backyard” basil, chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
Combine all ingredients and allow flavors to infuse for at least 2 hours.
Recipe by: Chef Todd Gray, Equinox, Washington DC