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Venison Burrito

Russ Myers


Your family will chow down on these burritos just about as quickly as you can get them made!

★★★★★ 1 vote
4 or more
30 Min
25 Min
Stove Top


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4 Tbsp
olive oil
4 clove
1 1/2 tsp
red pepper flakes
1 can(s)
(16-ounce) black beans
salt and pepper to taste
1/2 c
chopped cilantro leaves
4 medium
plum tomatoes, cored and chopped
1/2 medium
red onion, minced
jalapeno chili, seeds removed, minced
1 Tbsp
lime juice
1 lb
venison hindquarter
(10 inch) flour tortillas
1 1/2 c
cooked rice


1 medium
onion, chopped
tomatillos, finely chopped
jalapeno chili, seeded and chopped
2 clove
1 Tbsp
olive oil
1/2 c
sour cream
1/3 c
heavy cream
1 pinch
1 c

How to Make Venison Burrito


  • 1Heat 2 tbsp. oil in large saucepan over medium-high heat until shimmering. Add garlic and red pepper flakes for about 30 seconds. Add beans, bring to a boil, then reduce it to a simmer for about 15 minutes. Season with salt and pepper.
  • 2To make pico de gallo, (a Mexican fresh, uncooked salad made from chopped tomato, white onion, and chilis, generally jalapeƱos or serranos), combine 2 tbsp. cilantro, tomatoes, onion, jalapeno, and lime juice in medium bowl. Season with salt and pepper.
  • 3Slice hindquarter venison in half horizontally. Pound each half to about 3/4 inches thick. Season liberally with salt and pepper. Heat remaining oil in a large skillet over medium high heat until skillet is smoking hot. Place venison in skillet for about 4 minutes on the first side, turn and cook the other side for 3 to 4 minutes. Transfer to a cutting board, tent with foil, and let rest 5 minutes.
  • 4For Tomatillo Sauce, saute onion in olive oil. Add tomatillos, chiles, and garlic Saute gently. Add the ingredients to a food processor. Add sour cream and cilantro. Process until smooth. Add whipping cream and pulse until blended.
  • 5Slice steaks thin against grain. Place tortillas on 4 plates and evenly divide rice, beans, venison, and pico de gallo among them. Spoon tomatillo sauce on top. Fold tortillas to form burritos. Sprinkle remaining cilantro leaves on top and serve immediately.

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About Venison Burrito

Course/Dish: Tacos & Burritos, Wild Game
Main Ingredient: Wild Game
Regional Style: Mexican
Other Tag: Quick & Easy

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