Venison Burritos

    (64)
    6 hours 15 minutes

    This is a fantastic slow cooker recipe. Venison is slowly cooked with salsa, beans, sweetcorn and capsicum, then blended with cream cheese and wrapped in a flour tortilla with Cheddar.


    2 people made this

    Ingredients
    Makes: 8 burritos

    • 675g boneless venison steak
    • 450g salsa
    • 1 (410g) tin black beans
    • 2 (198g) tins sweetcorn with capsicum, drained
    • 85g cream cheese, cubed
    • 8 flour tortillas, warmed
    • 225g grated Cheddar cheese

    Directions
    Preparation:15min  ›  Cook:6hours  ›  Ready in:6hours15min 

    1. Place the venison steaks into the bottom of a slow cooker then cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the sweetcorn with capsicum.
    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 centre of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Cheddar cheese 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 and Ratings
    Global Ratings:
    (64)

    Reviews in English (52)

    by
    33

    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.  -  30 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    26

    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!  -  19 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    23

    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!  -  13 Jan 2009  (Review from Allrecipes USA and Canada)

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