Venison Burrito Bowls

Updated: Oct 3



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.



This recipe was brought to you by Hoist! Use code Jenn10 at DrinkHoist.com


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Adam Caar

Use this space to introduce yourself and share your professional history.

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Hi there! My name is Jenn. I am a hunter, angler and wild game chef. Hunting is my passion. There is no greater feeling that putting the most organic meat on earth on your table by yourself. I love to create wild game dinners the entire family will enjoy.