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Venison Steak Red Bean and Rice Burritos Recipe From Timber 2 Table by Realtree Newsletter

By RVL / August 9, 2020

Venison Steak Red Bean and Rice Burritos Recipe

Two classic favorites combined in a tasty burrito.

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESPRINT RECIPE

PREP TIME
COOK TIME
5-7
SERVES
EASY
DIFFICULTY

Looking for a quick and inexpensive meal that your kids will love? Then look no farther than this Red Beans and Rice Venison Burrito recipe. We combine tasty bite-sized chunks of venison with a saucy mix of red beans and rice, top it with a bit of shredded pepperjack cheese and roll it up in a flour tortilla for a fast and easy meal.

Spoon the mixture into a warm flour tortilla, then sprinkle with pepperjack cheese.

Spoon the mixture into a warm flour tortilla, then sprinkle with pepperjack cheese.

If you have a favorite recipe for red beans and rice, by all means use it, but this dish works just as well with a family sized box of pre-mixed red beans and rice. We use the Zatarain’s  12-ounce Red Beans and Rice Dinner Mix, and it works perfectly with a couple pounds of venison to feed a hungry crew.

Dice a venison top or bottom round into bite-sized cubes.

Dice a venison top or bottom round into bite-sized cubes.

Pepperjack a bit to spicy for your family? Substitute cheddar or Monterey jack instead. You can even add sour cream if you like. Want it even spicier? Toss in a handful of seeded and diced jalapeno pepper. This is a perfect recipe for a quick lunch at home or at camp. It only takes 30 minutes or so to complete and doesn’t require a lot of dishes.

Use whatever cut of venison you have handy. A top or bottom round works perfectly. Just don’t overcook it and dry it out.

INGREDIENTS

2 pounds venison roast or steaks, cut into bite-sized pieces and sprinkled with Cajun seasoning

1 cup all-purpose flour, seasoned with a tablespoon of Cajun seasoning and 1 teaspoon each salt and black pepper

1 family-sized (approximately 12 ounce) box red beans and rice dinner mix

12 ounces beef broth

1 10-ounce can of red enchilada sauce

8 large flour tortillas

2 cups shredded pepperjack or other cheese

 

COOKING INSTRUCTIONS

Prepare the red bean and rice dinner according to package directions. While it cooks, cut the venison into bite-sized pieces and sprinkle with Cajun seasoning. Toss the venison in the seasoned flour mixture. Reserve 1 tablespoon of the seasoned flour mixture after dredging the venison.

Brown the floured venison pieces in hot oil.

Brown the floured venison pieces in hot oil.

Heat ¼ inch of vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown the venison in batches, being careful not to overcrowd the pan. Once all of the venison has been browned and removed to a warm platter, add the reserved tablespoon of seasoned flour to the pan.

Add flour to the oil and stir to form a roux.

Add flour to the oil and stir to form a roux.

Stir the flour into the remaining oil until it takes on a dark blonde color, about 5 minutes. Pour in the beef broth and stir and scrape the bottom of the pan to loosen any stuck-on bits. Bring the pot to a boil and reduce the heat to low. Simmer until the stock begins to thicken to the point that it will coat the back of your spoon, about 3 minutes.

Return the venison to the pot. Add the cooked red bean and rice mixture to the pot, then pour in the red enchilada sauce. Bring to a simmer and stir until the mixture thickens, usually 5 to 8 more minutes.

Simmer the red beans and rice and fried venison in the sauce.

Simmer the red beans and rice and fried venison in the sauce.

Spoon the mixture down the center of a warmed flour tortilla and top with cheese and sour cream if desired.

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