When I told my wife I was going to offer you a recipe, she laughed. She laughed really hard. If it were mine, I'd understand. But, this one comes from the Missouri Department of Conservation and it really is awesome.

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I have decided to try this with less ingredients (because I'm slow), but here's the video shared by Missouri Department of Conservation on YouTube showing what you can be done with any venison that comes your way.

Here are the ingredients they shared on YouTube:

1 lb. venison roast or cutlets, sliced in thin strips
¼ cup lime juice
2 cloves garlic
½ tsp. cumin
Salt & pepper
1 Tbsp. Worcestershire sauce
1 medium onion, diced
2 Tbsp. olive oil
1 sweet pepper, diced
4 - 6 large flour tortillas
¼ cup fresh cilantro
1 can black beans, rinsed
1 cup corn-on-the-cob (cut off)
1 tomato, diced
½ lb. grated cheese (pepper or Monterey jack)

The key appears to be cooking the venison strips in a handful of the flavorings until they're nearly done and then working on the quesadilla part. The fact that my brain has simplified their intricate process is one of the reasons I'm not allowed to cook for others.

When it's all complete, it just might look like this. (minus the little deer and horns)

MOconservation via YouTube/Canva
MOconservation via YouTube/Canva

Kudos to the Missouri Department of Conservation for helping us deal with the winter months with a tasty deer idea.

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