Jennifer Danella
Steps
- Line a sheet pan with parchment paper.
- In a large bowl, combine venison, onion, poblano pepper, egg, enchilada sauce, minced garlic, panko, cilantro, cumin, salt, Mexican oregano and paprika. Mix using your hands, then shape the meat into an oval loaf on the sheet pan. Be sure to flatten the top!
- Let it sit for 10 minutes, either on the counter or in the fridge.
- Set your pellet grill or smoker to 350 degrees. Pour in Bear Mountain’s Chef’s Choice pellets.
- Place meat on your pellet grill or smoker and smoke for 40-45 minutes.
- Take out and top with enchilada sauce, shredded cheese and jalapeños. Place back into the pellet grill or smoker for 10 minutes, or until the cheese is melted.
- Garnish with cilantro and slice to serve over a bed of rice, mashed potatoes or by itself.
Ingredients:
- 1.5 pound ground venison (or 1 pound ground Venison, ½ pound ground Pork)
- 1 medium onion, diced
- 1 poblano pepper, diced
- 1 large egg, beaten
- ¼ cup enchilada sauce
- 1 tablespoon minced garlic
- ½ cup plain panko
- ¼ cup chopped cilantro, plus more for garnish
- 2 teaspoons cumin
- 1 ½ teaspoon salt
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- Bear Mountain’s Chef’s Choice pellets
For Topping:
- 1 cup mild enchilada sauce, plus more to taste
- 1 cup mexican shredded cheese, plus more to taste
- Sliced jalapeños, to taste (optional)
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