Bulging Bison Elk Or Venison Burritos Recipes

VENISON BURRITO SUPREME

Steps:

• Heat 2 tbsp. oil in large saucepan over medium-high heat until shimmering. Add garlic and red pepper flakes for about 30 seconds. Add beans, bring to a boil, then reduce it to a simmer for about 15 minutes. Season with salt and pepper.
• To make pico de gallo, combine 2 tbsp. cilantro, tomatoes, onion, jalapeno, and lime juice in medium bowl. Season with salt and pepper.
• Slice hindquarter venison in half horizontally. Pound each half to about 3/4 inches thick. Season liberally with salt and pepper. Heat remaining oil in a large skillet over medium high heat until skillet is smoking hot. Place venison in skillet for about 4 minutes on the first side, turn and cook the other side for 3 to 4 minutes. Transfer to a cutting board, tent with foil, and let rest 5 minutes.
• For Tomatillo Sauce, saute onion in olive oil. Add tomatillos, chiles, and garlic Saute gently. Add the ingredients to a food processor. Add sour cream and cilantro. Process until smooth. Add whipping cream and pulse until blended.
• Slice steaks thin against grain. Place tortillas on 4 plates and evenly divide rice, beans, venison, and pico de gallo among them. Spoon Tomatillo Sauce on top. Fold tortillas to form burritos. Sprinkle remaining cilantro leaves on top and serve immediately.

BULGING BISON, ELK, OR VENISON BURRITOS

Steps:

• Spray skillet with cooking spray.
• Add spices and salt to ground meat and cook until done.
• Combine beans and rice in a saucepan.
• Heat on low until warm through (or microwave).
• Place tortillas in a folded damp towel and place in the oven on low.
• Place a warm tortilla on plate, keeping other tortillas covered.
• Place 1/4 bean mixture and meat on flat tortilla, leaving 2 inches at bottom of tortilla so it can be folded up.
• Add 1/4 cheese, salsa, sour cream, lettuce or anything else that sounds good.
• Fold up the bottom and roll the sides around.

VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)

Steps:

• Gravy.
• In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
• While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
• Cutlets.
• In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
• Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
• Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
• Enjoy!