Slow Cooker Venison Burritos

Slow Cooker Venison Burritos

40 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
Lori
Recipe by  Lori

“My family are big-time hunters. I am always looking for tasty, healthy ways to prepare the game in my freezer. This is one of my favorite options for using up the sometimes tough round steaks - and it couldn't be more simple! It is also great with elk and beef.”

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Ingredients

Adjust Servings

Original recipe yields 8 burritos

Directions

  1. 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.
  2. Set the slow cooker on LOW, and cook 6 to 8 hours until the venison pulls apart easily with a fork.
  3. 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.

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Reviews (40)

Rate This Recipe
Kim1977
30

Kim1977

I really liked this recipe. At first I was scared to add the cream cheese, I thought it would get all grainy. I added it to a small scoopful though and it blended right in. I was also forced based on my cupboard to make a few substitutions: I substituted kidney beans for black beans, regular corn for mexicorn and threw in a few spare jalapeno peppers. It was still delicious! I have a hard time eating venison sometimes due to its gamey flavor--this recipe helped it along nicely. Would also be good without the tortillas as a chili.

Lori
21

Lori

I am the submitter of this recipe. I just want to make a couple notes. Make sure you use THREE (3) ounces of cream cheese, not the full 8 ounce block. Also, the mexican cheese blend is optional. Enjoy!

danielleeee
18

danielleeee

My husband is also an avid hunter. I love that this recipe using the tough steaks because those are the only ones that I usually have trouble enjoying. This was very yummy and the whole family really enjoyed it. I will be making it again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 658 cal
  • 33%
  • Fat
  • 24.1 g
  • 37%
  • Carbs
  • 74.6 g
  • 24%
  • Protein
  • 36.4 g
  • 73%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 1540 mg
  • 62%

Based on a 2,000 calorie diet

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Slow Cooker Venison Roast

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