A very simple mid week recipe for the summer
This recipe has layers and layers of complementary flavours using Kiwi farmed venison and, with a colourful salad, is a visual stunner.
Throw the dish in the oven and head off for a nice country walk, when you’re back the work will be minimal and in no time you have the most delicious, luxurious comforting meal!
Recipe by Chef Todd Gray of Equinox Restaurant, Washington DC. Venison Quesadillas with Monterey Jack, Avocado and Backyard Salsa.