Venison Burrito Recipe????

[Swens]

MOTR brought a great tasting dish to the 2006 Antler Shed Festival and I would like to get the recipe. It was very good. I am sure some others in attendance would say the same thing!!!

[Fellz]

I love mexican food but I think i love mexican food with venison better. Awsome recipe. HONK HOnk

[Stump]

MOTOR....fess up on what that recipe is!! That was some awesome grub.


Pat

[emsharon1116]

My mom even called me to tell me all about it... what's the secret?

[MuscleOnTheRidge]

Hey all, I had a great time at the fest, and can't wait to do all over again next year. I really enjoyed meeting all of you. Here is what I did with the burritos for the party... and I am glad you enjoyed them.

Ingredients:
1 whole backstrap or rear quarter roast (from the back side of the leg bone)
2Tbsn minced garlic
3Tbsn chili powder
1Tbsn oregano
1Tbsn crushed red pepper
1Tbsn black pepper
3tspn salt
2 cans diced and peeled green chiles
1 can EL PATO jalapeno and tomato salsa (green can)
1 medium onion
2Tbpn oil
Barbeque or steak seasoning
2 cups shredded cojack or cheddar
2 dozen flour tortillas

Slice venison roast in half or quarters and rub with barbeque or steak seasoning. Preheat grill to 350 degrees. Coat grill with thin layer of olive or other oil and place meat on grill. Grill meat for 8 minutes per side, depending on thickness. You want this meat nice and rare on the inside but with a browned and smoky flavored exterior. Remove meat from grill and slice into medallions, then slice those into quarters. As the meat cools and is sliced, drain excess juices away. Preheat large skillet and add 2Tbspn of oil. Place meat, onion, garlic, oregano, chili powder, pepper, red pepper into hot skillet and cook for 2-4 minutes stirring often. Add the green chiles, salt, and El Pato and allow to continue to cook for another 5-7 minutes stirring often to combine ingredients. You are trying to cook down some of the juice for a little dryer dish. Reduce heat to low. Your tortillas will taste better if you warm them directly over the flame on a gas stove (place them right on the burner and flip every 5 seconds for 20 seconds) until they develop light brown spots, and place them into a clean dish towel to keep them moist. You can also simply microwave them and place them in a dish towel. Place about 1/2 cup of meat mixture into each tortilla and roll your burritos by making one roll, folding in both sides, then the finishing roll. This keeps the ingredients inside. Place rolled burritos into a shallow baking pan, smother them with the 2 cups of shredded cheese, and place into a 400 degree preheated oven until cheese is melted and almost crispy.
You can serve these smothered in lettuce and Black olives and topped with sour cream, or just eat them commando style. Enjoy!