- Venison tenderloin
- Green and red peppers
- Shredded cheese
- Rudi’ Gluten-Free Tortillas
- Cook venison in crockpot until half done. (about two hours on low)
- Slice peppers and onion and squeeze lemon juice and add to venison in crockpot.
- Leave to cook on low for 2-3 more hours.
- Place venison/pepper/onion mixture onto a tortilla, top with salsa and shredded cheese of choice.
- Add rice as a side and enjoy!