Preheat oven to 220°C.
Bake sweet potatoes until firm, then peel and cut into thick rounds.
Toast ancho, pasilla, and guajillo chillies in a dry pan for 2 minutes.
Soak toasted chillies in hot water for 30 minutes, then deseed and chop.
Toast cinnamon, star anise, cumin, peanuts, almonds, and sesame seeds until aromatic, then grind.
Char onion, garlic, red chilli, and tomatoes in olive oil in a saucepan.
Blend charred vegetables, hydrated chillies, ground spices, and chicken stock until smooth.
Simmer mole sauce for 2 minutes and adjust consistency with extra stock.
Rub venison with olive oil, season, and roast in an ovenproof pan with thyme for 8 minutes.
Roast sweet potato rounds with butter and pomegranate molasses for 5 minutes.
Layer tortillas with curd cheese, corn relish, and smoked cheese.
Toast quesadillas under a weight for 1 minute per side until golden.
Stir dark chocolate into the mole sauce until melted.
Carve the venison and serve over sweet potatoes with mole and quesadilla wedges.