Mexican Game Wraps

Runner up in the Dewclaw Archery Recipe Contest

1 Elk or Deer loin, sliced into ¾ in thick medallions

½ tsp. meat tenderizer

½ tsp. garlic salt

½ tsp coarse ground black pepper

½ packet taco meat seasoning

1 can refried beans(won’t use the whole can)

1.5 to 2 cups shredded cheddar cheese

1 (4 oz) can diced green chilies(won’t use the whole can)

4 tortillas--- (more or less depending on the size and number of medallions

2-3 tablespoons butter

1. Sprinkle medallions with meat tenderizer and then season with garlic salt, and pepper. Pound steaks on both sides until medallions are about ¼ in thick. Sprinkle pounded meat with taco seasoning on one side.Spread a thin layer of refried beans over taco seasoned side of meat. Top with a layer of cheddar cheese and sprinkle with some diced green chilies. Fold meat in half with the filling on the inside and weave a toothpick in the top to keep meat closed.

2. Heat oil in a nonstick medium skillet and brown quickly on both sides of meat. Remove from heat and let sit for a minute. Meanwhile, cut tortillas in half or thirds or quarters depending on the size of your meat bundles. Spread a thin layer of refried beans on one side of the tortilla sections. Sprinkle justa bit of cheddar cheese over the bean layer.

3. Heat oven to 350 degrees. Melt 2 tablespoons of butter in a greased 8 X 8 inch baking dish

4. Place meat bundles on bean side of each one of the tortilla sections and wrap the tortilla sections around the meat. Place seam side down in the baking dish. Brush butter on the outside of the tortilla/meat bundles(They will get crispy like enchiladas). Bake in oven for 35 minutes. Take out and sprinkle with a bit of shredded cheddar cheese if desired and bake for another 10 minutes.