In a heavy duty Dutch oven, heat enough olive oil to brown the roast. Sprinkle the roast with garlic powder and pepper. Brown the roast in the olive oil. Add the beef broth, tequila, Worcestershire sauce, soy sauce, cumin and shallots. Cover and place in a 350-degree oven for 11?2 to two hours.

Heat the cranberries in a small saucepan. Stir in the orange peel and Grand Marnier. Simmer for two to three minutes. Serve over sliced roast.

Easy Sloppy Joes
makes 6

Heat a small amount of olive oil in a frying pan and brown the ground venison, breaking it up into small pieces. Stir in the ketchup and barbeque sauce and let simmer for a couple of minutes. Set aside to cool.

Open the can of rolls and separate the dough two rolls at a time so that you end up with three sections. Place one section of the dough on a flat working surface and press into a 4x8-inch rectangle. Make sure the perforations are sealed together. Cut the rectangle in half so that you end up with two squares. Place two tablespoons of meat mixture in the center of each square. Top the meat with a teaspoon of grated cheese. Fold one end over kitty corner to the other, creating a triangle. Using a fork, crimp the edges together. Place the triangles on an ungreased cookie sheet. Brush the tops of both triangles with a little of the egg wash, then sprinkle on some sesame seeds. Repeat these steps until you have six triangles. Bake at 375 degrees for 12 to 14 minutes or until golden brown. Serve warm.

Venison Enchiladas
makes 12, serves 6

Heat two tablespoons olive oil in a large frying pan and sauté the onion and garlic until translucent. Sprinkle the flour over the onion mixture stirring to coat well. Add in tomatoes, tomato sauce, chopped chilis and jalapeño pepper. Mix well. Stir in the sugar, cumin, chili powder, salt, oregano and cocoa. Mix in the meat, cover and simmer for 20 minutes, stirring often. You may need to add a little water to prevent sticking. Remove pan from heat and let contents cool.

Heat 1/2 cup of oil in a small frying pan. Place one tortilla into the oil and leave for about three seconds, turn the tortilla over and continue cooking for another three to four seconds. You only want to soften the tortilla, not fry it. Remove tortilla and drain on a paper towel. Continue cooking tortillas, adding oil to the pan if necessary, until all 12 are done. Spoon just enough of the cooked sauce into a baking pan to cover the bottom.

Place one tortilla onto a plate or bread board. Spoon three tablespoons of the meat/sauce mixture onto the tortilla. Top with one tablespoon of the grated cheese. Roll up the tortilla and place it seam side down on the baking pan. Fill the rest of the tortillas the same way. Top the tortillas with the rest of the cheese. Sprinkle the olives over the tortillas. Bake in a 350-degree oven for 20 minutes. To serve, place two tortillas on a dinner plate and garnish with sour cream and a little bit of cilantro.