Slow Cooker Venison Burritos
Scott Emerick, EvoOutdoors Team Member
Are you sick of the same old venison recipes you have been cooking for years? Try these delicious and extremely easy venison burritos and I guarantee you wont just cook them once.
This recipe wins no awards for being the fanciest but is by far my family and friends favorite.
-1.5 – 2 lb boneless venison round
-1 (16 oz) Jar salsa (hot if you like spicy)
-1 (15 oz) Can corn – (drained)
-1 (15 oz) Black beans – (half drained)
-1 (8oz) Package cream cheese (4 oz needed)
-1 Package of your favorite flour tortillas
-1 (8 oz) Package shredded Mexican cheese
Lets get cooking!
- Place your venison into the bottom of your slow cooker.
- Cover with the jar of salsa, drained can of corn and half drained can of beans.
- Set the slow cooker to LOW and cook for 6-7 hours or until the venison pulls apart easily with a fork. It is easiest if you remove the venison from the slow cooker and pull apart on a cutting board. Return the venison to the slow cooker.
- Cube 4 oz cream cheese and stir in until melted.
That is it, time to eat!
Place the desired amount on a tortilla, top with shredded cheese, along with sour cream and hot sauce if you prefer and simply enjoy!