Venison Pozole with Quesadilla Dunkers
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Tbs. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • 1 tsp. Ground coriander seed
  • 1 tsp. Oregano
  • 1.5 lbs. Whitetail venison steak (or roast)
  • 1 Tbs. Extra virgin olive oil
  • 1 Tbs. Butter
  • Juice of 1 lime
  • 96 oz. Venison broth or beef broth
  • 1 c. White onion, chopped
  • 1 Anaheim pepper, roasted and chopped
  • 4 Cloves garlic, minced
  • 6 Radishes, sliced
  • 1 Avocado, sliced
  • 1/2 cup Cilantro, minced
  • 1 Tbs. butter
  • 8 Corn tortillas
  • 1 c. Grated cheese (we used sharp cheddar)
  1. Blend chili powder, cumin, paprika, coriander, and oregano together on a large plate or casserole dish. Place venison on plate and rub spices evenly onto all sides. In a large sauce pan, combine oil and butter over medium-high heat. When pan has reached medium-high heat, add venison and sear on each side, about 2 minutes each side. Remove from heat and place venison in crock pot or dutch oven. Squeeze lime juice into bottom on sauce pan, and loosen drippings and leftover spices using a wooden spoon. Add this to slow cooker. Combine broth, onion, pepper, and garlic with venison and spices, cover, and cook over high heat for 4-5 hours. Ladle into soup bowls and garnish with avocado, radishes, and cilantro.
  2. Quesadilla Dunkers: Bring a fry pan to medium-high heat. Lightly coat one side of each tortilla with butter. Place as many tortillas as will fit in one layer in pan, buttered side down. Immediately top each tortilla with less than 1/4 c. cheese. Once cheese begins melting, fold each tortilla in half, then in half again. continue cooking until tortilla begins to crisp. Serve with venison pozole.
Recipe by Michigan Venison Company at