Venison Burrito Bowls

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 pound Ground Venison

1 tablespoon Cumin

1 tablespoon Chipotle Chile Powder (Use 1 teaspoon for a non-spicy version)

1 teaspoon Dry Mustard

1 teaspoon Paprika

1 teaspoon Salt

1 tablespoon of water

2 cups White Rice (Prepared According to Package Directions)

1 cup Corn

1 cup Chopped Cherry Tomatoes

1/2 cup crumbled Queso Fresco (Or More To Taste)

Optional Toppings:

Lime Wedges

Fresh Cilantro

Jalapenos

Cilantro Lime Crema

1/4 cup Sour Cream

1 tablespoon Fresh Minced Cilantro

1 teaspoon Grated Lime Zest

1 1/2 tablespoons Lime Juice

1 Pinch Salt

Recipe Directions

1. Whisk together the ingredients for the lime crema. Cover and set in the refrigerator until you’re ready to serve.

2. Heat olive oil in a large skillet over medium heat. Brown venison in the pan until completely cooked, about 8-10 minutes. Break up the venison into crumbles as it cooks. Add in seasoning and 1 tablespoon of water and stir until seasoning evenly covers the ground venison.

3. Serve ground venison over a bed of rice with corn, cherry tomatoes, crumbled queso fresco and other optional toppings. Drizzle lime crema over top.

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