This is a fantastic slow cooker recipe. Venison is slowly cooked with salsa, beans, sweetcorn and peppers, then blended with cream cheese and wrapped in a flour tortilla with Cheddar.
I really liked this recipe. At first I was scared to add the cream cheese, I thought it would get all grainy. I added it to a small scoopful though and it blended right in. I was also forced based on my cupboard to make a few substitutions: I substituted kidney beans for black beans, regular corn for mexicorn and threw in a few spare jalapeno peppers. It was still delicious! I have a hard time eating venison sometimes due to its gamey flavor--this recipe helped it along nicely. Would also be good without the tortillas as a chili. - 30 Nov 2008 (Review from Allrecipes US | Canada)
I am the submitter of this recipe. I just want to make a couple notes. Make sure you use THREE (3) ounces of cream cheese, not the full 8 ounce block. Also, the mexican cheese blend is optional. Enjoy! - 19 Mar 2009 (Review from Allrecipes US | Canada)
My husband is also an avid hunter. I love that this recipe using the tough steaks because those are the only ones that I usually have trouble enjoying. This was very yummy and the whole family really enjoyed it. I will be making it again! - 13 Jan 2009 (Review from Allrecipes US | Canada)