Venison Cheesy Enchiladas

For the filling:
1. Remove all of the fat and silver skin from the roast. Slice venison thinly against the grain. Sprinkle some salt over the venison, to taste.
2. Heat 1 Tablespoon of oil over medium-high heat in a medium sized pan (we used a wok). Cook the onion, garlic and chili pepper, just until the garlic starts to turn golden. About 30 seconds.
3. Add venison roast to the pan and brown it for about 1-2 minutes. DO NOT cook the venison all the way through. (It still has to go into the oven.) Set aside.
4. Heat 1 teaspoon of manteca/lard over medium-high heat. One at a time, heat tortillas in the lard, just enough to soften them so they don’t crack when you work with them. This will take about 30 seconds each side. Add more manteca as you go along. Set a dish near you to stack heated tortillas.

For the assembly:
1. Preheat oven to 350 degrees F. Heat enchilada sauce to a simmer in a small sauce pan. Spray an 8×11 baking dish with non-stick spray.
2. Dip one heated tortilla in the enchilada sauce, and lay it flat in the baking dish. Fill with venison mixture and some olives and roll the tortilla up as snugly as you can. Place it seam side down in the prepared dish. Repeat with the rest of the filling and tortillas. Line the enchiladas up side by side in the baking dish, in a single layer.
3. Sprinkle any extra filling mixture, sauce (optional), chopped cilantro and lots of shredded cheese over the top of the enchiladas.
4. Sprinkle any remaining olives over the cheese. Bake in a 350F degree oven for 20 minutes, or until the cheese on top melts.