Whether you're making room in the freezer for this season's venison (like some tasty venison backstrap) or looking for new deer hunting season favorites, this Venison Steak Burrito recipe is a must-try. The cumin, oregano, and garlic complement the flavor of the bite-size venison cubes, while the chipotle peppers add a bit of spice.
I like to use a Blackstone to grill up the venison before placing it inside the burrito alongside my mixture of toppings, but you can easily use a camping grill or griddle instead. If you don't have venison, you can use beef. (Though there are many reasons why venison is a better choice, like a higher protein and less fat.)
These burritos are great for family or outdoor gatherings when you want something full of flavor but without much work. You could even serve them as a build-your-own burrito bar. Much like tacos, these burritos can be customized to individual tastes. The cilantro lime rice can be used inside the burrito or placed on the side (or both!) Add beans, cheese, jalapenos, salsa, or sour cream as desired. Give the fully wrapped burrito a quick one to two minutes on the grill to crisp up the tortilla, and enjoy!
Grilled Venison Backstrap Burrito Recipe
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Venison Marinade Ingredients
- 1 lb venison blackstrap, cut bite-sized chunks
- 2 teaspoons Cumin
- 1 teaspoon Dried Mexican Oregano (You can use regular oregano)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons minced garlic
- 2-3 chipotle peppers in Adobe sauce, chopped + their juices
- ¼ cup olive oil
- 1 lime, juiced
Cilantro Lime Rice Ingredients
- 2-3 cups cooked rice
- ¼ cup chopped cilantro
- 1 lime, juiced
- 2-4 large burrito-sized tortillas
- 1 cup shredded cheddar cheese
- Guacamole (optional)
- Salsa (optional)
- Black beans (optional)
- Jalapeños (optional)
- Sour cream (optional)
- Cut the venison into bite-sized chunks, then pat dry using paper towels.
- Combine cumin, oregano, salt, and black pepper in a small bowl, then season all over venison chunks. Add chopped chipotle peppers, olive oil, and lemon juice to a bowl. Marinate for 30 minutes or overnight in the fridge.
- While the venison is marinating, cook your rice. Once the rice is cooked, add in cilantro and lime juice and mix to combine. Cover with a lid to keep warm.
- Heat Blackstone or griddle to medium heat. Add oil once the griddle is hot. Place venison chunks with the marinade onto the griddle and cook for about 5 minutes, stirring often. Once the venison is cooked to your ideal temperature, remove it from heat by transferring it to the cold side of the griddle or a plate.
- Assemble the burrito with venison, cilantro lime rice, cheese, and other desired toppings. Wrap into a burrito, then place onto the griddle and cook 1-2 minutes per side or until burrito is golden brown. Tip: If you're cooking multiple burritos at once on a smaller griddle, you can wrap them in foil as you cook the other burritos to keep them warm.
- Serve immediately.
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