Baked Venison Chimichangas

This recipe comes from Venison Cookery (The Complete Hunter), which is an amazing little cookbook. If you eat venison or elk at all, you need this book! Every recipe we have tried is a winner, and they would all be great with beef as well!

The first time we made these enchiladas, I didn't use nonstick spray on the pan (because the recipe doesn't suggest it!) and that was a big mistake. Use the spray, or you'll be sorry. Also, I omitted the egg to "seal" the chimichangas, it's just an unnecessary step in my opinion, so I've labeled it optional.

Delicious, slightly spicy, and filling! Make some chimichangas today!


Baked Venison Chimichangas
Baking these chimichangas makes them more healthful and less messy than the fried version, and they taste just as good.
6 servings

1 pound lean ground venison, crumbled (or elk or beef)
1 medium onion, chopped (1 cup)
1 clove garlic, minced
1 can (10oz.) diced tomatoes with chiles
1/4 cup water
1/4 cup slivered almonds (optional)
1 tablespoon chile powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 flour tortillas (10-inch)
1 egg, beaten (optional)
2 tablespoons butter, melted

Heat oven to 450 degrees F. Spray a baking sheet with nonstick spray. In a 12-inch nonstick skillet, cook venison, onion and garlic over medium heat for 6 to 8 minutes, or until meat is no longer pink, stirring occasionally. Drain.

Return to heat. Add tomatoes, water, almonds, chile powder, oregano, cumin, salt and cinnamon to skillet. Bring to a simmer. Simmer for 8 to 10 minutes, or until liquid is nearly gone but mixture is still moist, stirring occasionally.

Spoon about 1/2 cup meat mixture onto center of 1 tortilla. Fold bottom third of tortilla over filling. Fold in sides. Brush top edge of tortilla with beaten egg.* Fold down top of tortilla to seal. Place chimichangas seam-side-down on baking sheet. Repeat with remaining tortillas and meat mixture.

Brush tops of chimichangas with melted butter. Bake for 12 to 15 minutes, or until tops are browned. Serve chimichangas with sour cream, shredded Cheddar cheese and salsa, if desired.

*I skip the beaten egg step, simply fold the tortilla and place it on the pan.