Chipotle Venison Burritos

These Chipotle Venison Burritos are loaded with tender marinated and sliced venison, zesty cilantro lime rice and a delicious homemade Chipotle cream sauce. The venison strips carry a smoky, spicy and slightly sweet flavor that is complemented by the refreshing cilantro lime rice. Once the burritos are drizzled with the creamy chipotle sauce and piled high with your favorite burrito fillings, you’re left with a burrito recipe that is better than any takeout. 

Ingredients

1.5-2 pound Venison Roast (Top Round or Other Cut From the Hind Quarter) *See Note

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

1 teaspoon Salt

½ teaspoon Black Pepper

1-3 Chipotles in Adobo Sauce, Finely Chopped (Depending on how Spicy you Want This to be)

1 tablespoon of the sauce from the can of Chipotles

Juice from ½ Lime 

1 tablespoon Olive Oil 

Cilantro Lime Rice (Optional) 

1 cup Uncooked White Rice (or other Rice of Choice), Cooked According to Package Directions 

Juice from 1-2 Limes

¼ cup Chopped Cilantro

Salt to Taste

Chipotle Cream Sauce

½ cup Whole Milk Greek Yogurt 

¼ cup Mayonnaise

1 Chipotle Pepper in Adobo Sauce

1 teaspoon Honey 

½ teaspoon Garlic Powder

Juice from ½ Lime 

Other Ingredients:

Burrito Sized Tortillas 

Pico De Gallo (Optional)

Guacamole (Optional)

Shredded Cheese of Choice 

Recipe Directions

1. Take venison roast and trim any fat, silver skin and any other unwanted pieces. Slice as thin as possible against the grain into thin strips. This is easiest to do when the roast is partially frozen still; see notes for tips. Place venison strips into a container with a lid or a ziplock bag.
2. Add onion powder,  garlic powder, smoked paprika, salt, black pepper, the chopped chipotles in adobo, the sauce from the can, lime juice and olive oil. Mix well and set in the fridge to marinate for 2-3 hours. (Don’t throw away the chipotle pepper can, we’ll still need it!)
3. Make the Cilantro Lime Rice: Once the marinade time is almost up, begin cooking the rice for the cilantro lime rice. Once the rice is fully cooked, add in lime juice, chop cilantro, and salt. Mix well and keep warm.
4. Make the Chipotle Sauce: add Greek yogurt, mayonnaise, chipotle pepper, honey,  garlic powder and lime juice to a blender and blend until smooth.
5. Once you’re ready to cook, heat a griddle (or well seasoned cast iron skillet) to medium-high heat. Add a small amount of oil and use the back end of your spatula to spread it out across the cooking surface.
6. Add marinated venison in a flat even layer and cook for about 30 seconds to 1 minute per side, avoiding overcooking. These are very thin strips so they will not take long to cook at all. You can break up the strips into smaller pieces if desired while they cook.
7. Remove the venison strips from the griddle and place onto a plate.
8. Assemble your burrito with the cooked venison, cheese, cilantro lime rice, and the chipotle sauce over top. You can also add other desired toppings such a pico de gallo and guacamole.
9. Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then place seam side down onto the griddle. Cook for about 3 minutes so the tortilla is sealed, then roll to the next side and continue to cook until all sides are nicely golden.
10. Remove the grilled steak burritos from the griddle. Allow to cool slightly and serve. You can freeze whole leftover burritos for 3 months for a quick dinner or lunch in a pinch.

Note:

*To easily slice venison into thin strips, first completely thaw out the roast. Once its thawed, place back into the freezer for 45 minutes to 1 hour. Then use a sharp knife and slice up the meat.