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Venison With Mole and Cheese Quesadillas

Roasted venison loin served with a rich Mexican chocolate chilli sauce, glazed sweet potatoes, and toasted smoked cheese quesadillas.

DinnerMexicanGourmetVenisonChocolateMole
Estimated Nutrition
Calories
931.1
kcal / serving
3724.4 kcal total
Carbs
60.1g
per serving
240.2 g total
Fat
62.1g
per serving
248.5 g total
Protein
35.5g
per serving
142.1 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Dark Chocolate
minimum 70% cocoa solids, chopped
CondimentsSauces
50
ml
Pomegranate Molasses
50
g
Corn Relish
Dairy
50
g
Butter
50
g
Curd Cheese
100
g
Smoked Cheese
grated
GrainsCereals
2
piece
Tortilla
large size
Liquids
100
ml
Chicken Stock
adjusted to loosen sauce
Meat
360
g
Venison Loin
trimmed
NutsSeeds
4
sprig
Thyme
0.5
stick
Cinnamon
1
piece
Star Anise
1
tsp
Cumin Seeds
50
g
Peanuts
50
g
Almonds
50
g
Sesame Seeds
2
clove
Garlic
crushed
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
OilsFats
3
tbsp
Olive Oil
for rubbing venison
3
tbsp
Olive Oil
for mole base
Vegetables
2
piece
Sweet Potato
cleaned
2
piece
Ancho Chilli
cleaned
2
piece
Pasilla Chilli
cleaned
3
piece
Guajillo Chilli
cleaned
1
piece
Onion
cut into chunks
1
piece
Red Chilli
chopped
2
piece
Tomato
chopped

Method

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