Put solid Crisco in skillet, enough that when melted you have 1/2" of oil. Dice large onion in cubes and brown with meat you have cooked and shredded. Sprinkle with salt and pepper. Add 1 teaspoon whole dried oregano. Add more shortening as necessary.

Gradually stir in 1 medium can peeled tomatoes and 2 or 3 small cans of chopped green chilies.

Cook and steam for 1 to 2 hours adding water as necessary and then finally cooking until liquid disappears.

Venison is very dry and soaks up a lot of oil. If you mix 50/50 with pork, you'll need less shortening. You can make a large quantity of this and freeze portions for meals.

Put filling in center of large flour tortilla and roll closed. Fry chimichanga until light brown. Top with lettuce, tomato, onion, cheese, etc.