It’s tradition in our deer camps to always grill backstrap or tenderloins (or both) for the first evening meal. If its an early season hunt, someone always saves a pack or two from the season before so that we don’t get caught without meat for the grill. We season them up with salt and pepper, maybe some Cavender’s Greek Seasoning, maybe a drizzle of Dale’s marinade, and we sear them on a hot Ranger Traeger Grill  for a couple minutes per side, leaving the centers warm and red. It’s a primal meal, meat and fire, often eaten with our fingers as we unpack our gear and get camp organized for the upcoming hunt.

Start by saving a bit of grilled backstrap or tenderloin from an earlier meal.

While we are at it, we’ll cook a bit extra to save for this recipe. I titled it breakfast burritos, but truth be told, we eat them as lunch or an evening meal more often than breakfast. There’s no hard-and-fast rule about what goes into a breakfast burrito, other than diced grilled backstrap or tenderloin.

Dice the grilled venison into bite sized pieces.

We usually include frozen Potatoes O’Brien from the grocery (hash brown potatoes with diced green and red bell peppers), but sometimes used fried sliced potatoes or even no potatoes at all. Since this batch was made on a mule deer hunt near Hatch, New Mexico, we used roasted Hatch Green Chile peppers and fresh tortillas.

Fold the ingredients inside a warm flour tortilla.