Venison Quesadilla

Directions

1. 1
   Preheat the grill to medium.
2. 2
   Season the venison with salt and pepper and grill for 2 minutes per side.
3. 3
   Remove from the grill to a cutting board and let rest.
4. 4
   Heat a saute pan with 2 tablespoons of canola oil over medium-high heat.
5. 5
   Add the onions and red pepper and saute until transparent, about 4 to 5 minutes.
6. 6
   Stir in the cumin and season with salt and pepper, to taste.
7. 7
   Cover 1 tortilla with cheese then evenly top with onions and red peppers.
8. 8
   Slice the venison steak against the grain and on the bias.
9. 9
   Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat.
10. 10
    Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan.
11. 11
    Top with the remaining tortilla and cook until brown.
12. 12
    Flip the quesadilla over and brown the other side.
13. 13
    Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
14. 14
    Cooks Note: If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly.
15. 15
    For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl.
16. 16
    Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.