This recipe is dedicated to Becky Drain, a Wild TV viewer who spotted this recipe on HuntFishCook and thought it looked like a good one. I’m not so sure that this is the exact version that Becky saw on the show, but it should be really close. If you’re short on time, this recipe also works well with ground venison. You can make this with either shoulder or hindquarter roasts. If yours is a big animal, there will be plenty of meat left over after roasting. Bag it up with a Food Saver vacuum packaging unit, label, date and put into the freezer. Whenever you need some tender, pulled venison meat, just pop the bag into some boiling water until hot. Great for tacos, barbecue, spaghetti, etc.

My apologies to my Hispanic friends. The sauce used in this recipe only faintly resembles authentic Mexican enchilada sauce, but it tastes pretty darn good.

Venison Enchiladas


  • The Roasting Part
  • venison hindquarter or shoulder roast bone in or out
  • olive oil
  • salt pepper, onion powder, garlic powder
  • heavy duty foil
  • barbecue sauce store bought is fine

The Sauce

  • 2 tablespoons olive oil
  • 2/3 cup onions finely diced
  • 3 garlic cloves minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves or 1/2 teaspoon ground oregano
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 14 1/2 ounce can tomato sauce
  • 1/2 cup chicken broth


  • 12 corn tortillas
  • 1 1/2 cups shredded cheddar/jack cheese blend
  • 1/4 cup sour cream
  • 12 by 8-inch baking dish greased


The Roasting Part

  • Rub roast with olive oil. Season liberally with salt, pepper, onion powder and garlic powder. Place into a roasting pan in a preheated 375 degree oven for 2 hours, turning often for even browning. Place roast on foil and coat roast with barbecue sauce. Wrap snugly with foil, place back into the roasting pan. Lower oven temperature to 325 and return roast to oven until meat pulls off the bone easily about 2 – 3 hours more. Allow to cool and pull meat. Shred any large pieces with hands, knife or fork.

The Sauce

  • Heat oil in a medium saucepan over medium-high heat. Add onions and all sauce ingredients except tomato sauce. Cook for 3 – 4 minutes. Add tomato sauce and chicken broth and simmer on low heat for 1 hour. For a smooth sauce, process cooled sauce in a blender or food processor.


  • In a bowl, combine 3 cups shredded meat with 1/3 of the sauce and toss. For each tortilla, dip in sauce to coat both sides. Spoon about 1/4 cup of the meat into the center and roll snugly. Place in the greased baking dish. Repeat process for remaining tortillas, placing each snugly alongside the others in the dish. Spoon remaining sauce over, top with cheese and place in a preheated 350 degree oven for 20 minutes or until cheese is lightly browned and sauce is hot and bubbly. To serve, place two enchiladas on plates and top with a dollop of sour cream.

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