- 1 lb ground venison
- 1/2 medium onion
- olive oil or bacon fat
- salt and pepper
- 1 tsp. garlic powder
- 1 tbsp. sugar
- 2 cans enchilada sauce
- 1 dozen corn tortillas
- 1/2 lb sharp cheddar cheese; grated
- 4 green onions; chopped
- 6 black olives; chopped
Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in garlic, sugar, olives and salt and pepper to taste.
Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9×13 baking dish.
Repeat with all tortillas and make single layer in dish, top with cheese and green onions.
Bake 15-20 minutes at 375 degrees F.