The Best Venison Burrito Supreme has become a comfort food in my family. It seems that every time one of the kids has an opportunity to choose what we eat for a special occasion such as birthdays or celebrations, Venison Burrito Supreme is first on the list. This recipe satisfies your need for fresh vegetables in the salsa, the creamy texture of the spicy beans and rice, and the tenderness of the venison. Of course, organic beef will give you an equally fantastic result. If you use beef, use the flank steak for this recipe.
This weekend I made this recipe, but did not have fresh tomatillos so I created a fantastic enchilada sauce. My family was split on the question as to which sauce they liked best. I think it depends on our moods. Of course, we didn’t have the tomatillo sauce to compare it to. Just in case you like enchilada sauce better or don’t have any tomatillos at hand, I want to share the very easy recipe for the enchilada sauce.
For the Easy Quick Enchilada Sauce, melt 4 ounces of butter in a saucepan over medium heat. Place 3 Tablespoons of flour into the butter and stir until mixed. Add 4 1/2 cups of chicken or beef broth, 1 tablespoon salt, 1 teaspoon cumin, 2 tablespoons paprika, and 5 tablespoons chili powder. Continue to cook and stir over medium heat until the mixture begins to thicken. There you go. It is just that easy. I love this sauce. I have a more authentic sauce, but often I need one in a hurry and this is my go to recipe for that.
This burrito recipe is not only one of the tastiest burrito recipes I have eaten, it is healthy as well. My family devours these burritos the minute they are made. These burritos are easy to make and if you are having a party everyone can have fun creating their own! Be sure to double the Tomatillo Sauce and the Pico de gallo and use it for chip dipping.
Watch the video of how to prepare this dish.
- 4 tbsp olive oil
- 4 cloves garlic
- 1 1/2 teaspoons red pepper flakes
- 1 ounce can black beans (16-ounce)
- Salt and Pepper to taste
- 1/2 cup chopped cilantro leaves
- 4 plum tomatoes, cored and chopped
- 1/2 red onion, minced
- 1 jalapeno chili, seeds removed, minced
- 1 tbsp lime juice
- 1 lbs venison hindquarter
- 4 flour tortillas (10 inch)
- 1 1/2 cups cooked rice
- 1 onion, chopped
- 4 tomatillos, finely chopped
- 1 jalapeno chili, seeded and chopped
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 cup sour cream
- 1/3 cup heavy cream
- pinch salt
- 1 cup cilantro
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.