Venison enchiladas

Serves two

Ingredients

2 venison loin steaks

4 tbsp olive oil

1 large red onion, finely chopped

2 cloves garlic, crushed

1 green chilli, deseeded and chopped

1lb fresh tomatoes chopped

1tsp mild chilli powder pinch caster sugar

3oz strong cheddar cheese, grated

1 packet tortilla wraps

Method

Pre-heat the oven to 180°C

Heat 2 tbsp olive oil and fry the onions, garlic and chilli until softened then add the tomatoes, chilli powder and sugar. Simmer gently for about 15 minutes. While the sauce is cooking, fry the steaks to your taste and set aside on a warm plate to rest.

When the sauce is ready, slice the steaks into thin strips and fill the wraps with the mixture. Place the rolled up tortillas tightly together in an ovenproof dish and cover with the tomato sauce.

Cover with the grated cheese and put in the oven for around 20 minutes until brown and bubbling. Serve with a green salad.