Venison Burrito Supreme Recipes

VENISON BURRITO SUPREME

Steps:

• Heat 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.
• To make pico de gallo, combine 2 tbsp. cilantro, tomatoes, onion, jalapeno, and lime juice in medium bowl. Season with salt and pepper.
• Slice 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.
• For 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.
• Slice 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.

SLOW COOKER VENISON BURRITOS

Steps:

• Place the venison steaks into the bottom of a slow cooker; cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the Mexicorn.
• Set the slow cooker on LOW, and cook 6 to 8 hours until the venison pulls apart easily with a fork.
• Break up the meat into bite sized pieces, then stir in the cream cheese cubes until melted. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Mexican cheese blend over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

VENISON BURRITOS

Steps:

• 1. 1. brown venison 9. bake at 350 for 20 minutes or till cheese has melted.
• 2. 2. in a sauce pan 2qt. mix soup green chilies and soup cream.
• 3. 3. drain grease from venison
• 4. 4 put cheeses in a bowl.
• 5. 5.Cover the bottom of a 9x13 baking dish (pan)
• 6. 6.Put 1 tablespoon of each meat and cheese on shell
• 7. 7.Arrange in dish in rows might have to put some on the side
• 8. 8.Cover with rest of soup and rest of cheese
• 9. 9. bake at 350 for 20 minutes or till cheese has melted.
• 10. Serve with sour cream and salsa of your choice. You can use beef or chicken or pork. Add hot peppers if that is your desire. we add extra mushrooms sometimes.