The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 23, 2009
Took more like 8-9 hours to cook, and the beans and corn got way too done (would add them more toward the last two hours of cooking). Was very watery and needed to be strained before the cream cheese was added. That being said, everyone LOVED the burritos. The slow cook with the salsa did make the meat very tasty! Would make it again with the modifications above.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 18, 2009
Quite tasty! I didn't have Mexicorn, so used regular. I also used elk steaks instead of venison and I really couldn't tell the difference. There were lots of leftovers which were great to eat with tortilla chips. Unfortunately with just two to feed we didn't make it through all the leftovers. I'll probably cut the recipe in half if I do it again. Thanks for a great idea to feed a husband who loves Mexican food!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 9, 2009
ten stars if i could! a really really good friend made this and it was OUT OF THIS WORLD! absolutely amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 25, 2009
This was a hit at my house! Couldn't even tell it was venision. I topped mine with some sour cream and cilantro but the rest of my bunch ate it per the recipe. Definitely something I'll make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 22, 2009
I have to say that I was surprised with this recipe. I did not use the cream cheese, because I am not a big fan. Instead I took long cooking rice with beef broth and cilantro 1 cup of uncooked rice and cooked it and addeded it to the meat mixture. It seems to add a little more flavor and makes it stretch a little more. I ended up freezing some and they come out great also.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 26, 2009
This was very good. I personally don't like the gamey flavor of venison, which is why I'm giving it only 4 stars. It's partially my fault because I usually soak my venison in milk for 3 days, which really cuts down the gaminess, but I was in a rush and had only soaked it for about 2 hours. But, my 3 and 5 year-old liked it a lot and my husband loved it! I will make this again, but I will definitely soak in milk a lot longer next time. Thanks for sharing a great way to change up the venison dishes.
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Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA
Living In: Glen Gardner, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 7, 2009
I used chicken because I couldn't find venison at our market - they were SO good. My fiance doesn't even care for Mexican food and he loved them! We ate them 2 days in a row!!
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mlz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 15, 2009
Loved it! Couldn't taste any gamey flavor.
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Kay

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 20, 2009
This recipe is wonderful ! My family eats a lot of venison, and this was a nice way to do something different with it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 29, 2009
WOW is all i have to say about this recipie!!! i am not a big fan of deer meat but this once cooked down with all the sauces tastes like steak! i doubled the recipie for my big family and they ate it all and begged for more! best deer meat recipie i have ever tried!
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Cooking Level: Intermediate

Home Town: Murfreesboro, Tennessee, USA
Living In: Sweetwater, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 23, 2009
I made this exactly to the recipe. It was absolutely AMAZING! My venison was kind of tough so I cut it into strips before I put it in the crock pot and they were easier to break apart. Very creamy and the mexicorn added a lot of flavor. After my first burrito I added some habanero sauce to it. Made it extra spicy. Simply awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 30, 2009
Very good recipe. Yes, as others have stated you are not able to tell it is venison used in this dish. That can be good, for those who are not partial to venison, or not so good, for those who enjoy the flavor of venison. My husband loves venison and said it was just okay, nothing special. My son and I, however, do not like the flavor of venison when it is too strong of a flavor and we found that the flavors complimented each other very nicely without any one flavor overpowering another. I also served the burritos with shredded lettuce inside which added a nice cool crisp crunch!
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Cooking Level: Expert

Home Town: Streamwood, Illinois, USA
Living In: Union, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 25, 2009
I loved this recipe. Great way to use gamey tough cut. Tenderized and flavored it wonderfully. Family didn't have a clue what kind of meat it was. This is a keeper for my recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 19, 2009
I am the submitter of this recipe. I just want to make a couple notes. Make sure you use THREE (3) ounces of cream cheese, not the full 8 ounce block. Also, the mexican cheese blend is optional. Enjoy!
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Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 17, 2009
Really good flavor. I did leave the corn out just because I'm not a big fan of corn in my burritos. Nice recipe for venison.
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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 3, 2009
O.k., I have never entertained writing a review but WOW, this was good!! I do NOT like the taste of venison, but my husband is an avid hunter, and we have a freezer full. This was really good!! The kids ate it, I would've never known, and there are NO leftovers!! Awesome recipe!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 13, 2009
My husband is also an avid hunter. I love that this recipe using the tough steaks because those are the only ones that I usually have trouble enjoying. This was very yummy and the whole family really enjoyed it. I will be making it again!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 4, 2008
I had it without the shredded cheese and it was awesome. A very easy to prepare one dish meal and can feed quite a large family. One was filling enough that I didn't overeat. Quite a nice meal.
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Cooking Level: Expert

Home Town: Washburn, North Dakota, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 30, 2008
I really liked this recipe. At first I was scared to add the cream cheese, I thought it would get all grainy. I added it to a small scoopful though and it blended right in. I was also forced based on my cupboard to make a few substitutions: I substituted kidney beans for black beans, regular corn for mexicorn and threw in a few spare jalapeno peppers. It was still delicious! I have a hard time eating venison sometimes due to its gamey flavor--this recipe helped it along nicely. Would also be good without the tortillas as a chili.
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