Prepare the Venison Mince Filling:

• Heat olive oil in a large skillet or frying pan over medium heat.
• Add the chopped onion and minced garlic, and sauté until they become translucent.
• Add the venison mince, ground cumin, ground paprika, ground coriander, salt, and black pepper. Cook, breaking up the mince with a spoon, until it's browned and cooked through.
• Stir in the tomato paste and cook for another 2-3 minutes.

Add Beans and Corn:

• Pour in the beef or vegetable broth and stir in the kidney beans and corn kernels.
• Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• Squeeze in the juice of one lime and stir to combine.
• Taste and adjust the seasoning if needed. Remove from heat.

Assemble the Wraps:

• Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds to make them more pliable.
• Lay out each tortilla on a clean work surface.
• Divide the mixed salad greens, cherry tomatoes, red onion, and shredded cheddar cheese (if using) evenly among the tortillas, placing them in the center.
• Spoon the venison mince filling onto the salad mixture in each tortilla.
• To wrap, fold in the sides of the tortilla and then roll it up from the bottom, tucking the ingredients inside tightly.
• You can serve the venison mince wraps immediately, or you can wrap them in foil for a portable meal or picnic.
• Garnish with chopped fresh cilantro (coriander) leaves before serving.

  Enjoy your flavorful Venison Mince Wraps!

• In a bowl, season the venison meat with salt and pepper. Sprinkle the 30 grams of flour over the meat and toss to coat evenly.
• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the venison meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
• In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until they become fragrant and translucent.
• Add the carrots, potatoes, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
• Return the browned venison meat to the pot and pour in the beef or vegetable broth and red wine (if using). Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours or until the venison is tender. Stir occasionally and add more broth if needed to keep the stew from becoming too thick.
• In a separate small saucepan, melt the butter over medium heat. Stir in the 30 grams of flour to create a roux. Cook, stirring constantly, for a few minutes until the roux turns a light golden brown.
• Gradually add a ladle of hot liquid from the stew into the roux, stirring constantly to avoid lumps. Once the mixture is smooth, pour it back into the stew and stir well to thicken it. Simmer for an additional 10-15 minutes.
• Remove the bay leaf and thyme sprigs. Taste the stew and adjust the seasoning with more salt and pepper if necessary.
• Serve the venison stew hot in bowls, garnished with fresh thyme leaves or parsley if desired.

  Enjoy your delicious homemade venison stew!