Jalapeño peppers, optional
Cook ground venison adding 1/2 cup salsa and salt and pepper to taste. Remove from skillet. Spread refried beans on half of each tortilla, if desired. Top with peppers, onions and seasoned venison. Sprinkle cheese over half of each tortilla and fold in half, pressing gently. Cook quesadillas in a large skillet over medium heat until lightly browned, turning once. Cut into wedges and serve with salsa. Serves 4.
Martha Daniels shows you how to prepare this recipe.
You can cook most venison cuts like beef. Learn how to prepare, preserve, butcher and freeze venison
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.