Venison Burritos. You heard me right. For those of you who have some venison in the freezer, go ahead and set it out to de-thaw, because you are going to love this. Those that do not, or don’t know what venison is, here is a little background…
In Wisconsin the opening day of deer hunting season is a national holiday as far as its citizens are concerned. We look forward to filling up our freezers for another year and all the recipes that come with each successful hunt. It is such a part of the people there, that no one thinks twice about seeing blaze orange being worn to church (or a Packers jersey for that matter.)
If you haven’t had venison (aka White-tailed deer) it does not have a “gamey” taste. It isn’t a cow, so it won’t taste like one. The same way fish doesn’t taste like chicken. BUT if you have had odd tasting venison before, that is almost certainly due to poor handling of the meat after harvesting, not because venison tastes that way.
If cared for immediately after harvest and not served over-cooked properly venison will not taste “gamey” at all. In fact, the first timers we serve this to always think it’s steak. *wink* It is also some of the leanest, super healthiest meat you can get.
Venison burritos was a recipe that my mother came up with when I was very young while finding creative ways to use up our venison and since then Nathan and I have adapted it and made up our own Spicy Onion Seasoning to go with it. The spice mix really compliments the venison nicely, but if you don’t have any on hand, no worries, feel free to substitute with whatever you have on hand. It can’t miss.
- 2# Venison Roast or Back Strap
- Olive oil and Butter for frying in your skillet
- 2 Tbsp Spicy Onion Seasoning for frying the meat
- Shredded cheese for topping
- Onion; can use yellow or red
- 1 cup Sour cream
- 1 Tbsp Spicy Onion Seasoning
- Flour Tortilla shells
- cilantro; optional for serving
Remove any silver skin and cut your venison roast into strips. Fry in a skillet with equal parts olive oil and butter. I like to start with 2Tbsp of olive oil and 2Tbsp of butter. Sprinkle with Spicy Onion Seasoning while cooking.
Mix 1 cup of sour cream with 1 Tbsp Spicy Onion Seasoning until you like the taste and set aside.
Cut up the onion into strips along with roughly chopping your cilantro if you are using it. Set those aside while you finish frying the venison. Make sure that you use a meat thermometer to reach an internal temperature of 120 F.
Once you’ve finished pan frying your venison transfer it to a cutting board and chop up into small chunks.
Take your flour tortilla shell and spread your sour cream Spicy Onion Seasoning onto the bottom and place the cut venison into your burrito top with onion, shredded cheese and optional cilantro. Enjoy.
If you liked our Venison Burritos check out our delicious Venison Goulash Stew with Dumplings.Print