Curried Moose Enchiladas with Coconut-Apricot Sauce

Serves 6

Enchiladas:
6 (6 inch) whole-wheat tortillas
1 cup ground moose meat (substitute organic Elk or Beef)
1 cup sweet onion, chopped
3 medium cloves garlic, crushed
1 cup red bell pepper, chopped
1 cup carrot, grated
1 tablespoon light olive oil
1 tablespoon organic unsalted butter
2 tablespoons curry powder
Sea salt & fresh ground black pepper
1 cup arugula
Olive oil spray
Cheddar cheese, optional

Sauce:
2/3 cup coconut milk, mixed well
1/3 cup apricot jelly, homemade is best
1 teaspoon curry powder
1 teaspoon fresh ginger, grated
Sea salt & fresh ground black pepper, to taste

Preheat oven to 350*F.
On a flat surface, arrange the tortillas, allowing them to warm to room temperature. In a large sauté pan heat olive oil and butter on medium-high heat. Add Moose burger, and break up with a spatula as it browns for 3 minutes. Add salt, pepper, onion, garlic, bell pepper, carrot, and curry powder. Stir well and cook until vegetables soften, about 5 minutes. Add additional salt and pepper if needed. Toss in arugula, and stir. Remove from heat when meat is cooked through, vegetables soft, and arugula wilted. Use a slotted spoon to scoop about ½ cup of filling into the middle of each tortilla, adjust so the mixture is divided equally. Add cheese at this point if desired. Spray a 9”X13” glass casserole dish with olive oil spray. Roll each tortilla by folding in the sides, then rolling the flap closest to you over the filling until it is enclosed. Place each rolled enchilada into the casserole dish; set aside. In a small glass bowl whisk together the sauce ingredients until creamy. Pour the sauce evenly over the enchiladas, cover with foil, and bake for 45 minutes.

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