1/4 teaspoon fresh ground black pepper, plus more for seasoning
2 tablespoons canola oil
1/2 white onion, thinly julienned
1 fire-roasted red bell pepper, peeled, seeded and julienned
1/4 teaspoon ground cumin
2 flour tortillas, store-bought or homemade
3/4 cup shredded Monterey jack cheese
1 lime
Steps:
Preheat a grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
1 tablespoon Korean chile paste (available in Japanese grocery stores)
1/2 teaspoon salt
1/2 cup bread crumbs
1 tablespoon sesame seeds
1/4 teaspoon ginger powder
1 teaspoon sugar
1/2 teaspoon Korean chile powder
1/2 teaspoon white pepper
1 teaspoon nori seaweed
3 tablespoons olive oil
Steps:
Preheat oven to 375 degrees F.
In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.
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