Slow Cooker Venison Burritos Recipe -
Slow Cooker Venison Burritos Recipe
  • READY IN 6+ hrs

Slow Cooker Venison Burritos

Recipe by  

"My family are big-time hunters. I am always looking for tasty, healthy ways to prepare the game in my freezer. This is one of my favorite options for using up the sometimes tough round steaks - and it couldn't be more simple! It is also great with elk and beef."

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Ingredients Edit and Save

Original recipe makes 8 burritos Change Servings
  • PREP

    15 mins
  • COOK

    6 hrs

    6 hrs 15 mins


  1. Place the venison steaks into the bottom of a slow cooker; cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the Mexicorn.
  2. Set the slow cooker on LOW, and cook 6 to 8 hours until the venison pulls apart easily with a fork.
  3. Break up the meat into bite sized pieces, then stir in the cream cheese cubes until melted. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Mexican cheese blend over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
May 30, 2012

This was very bland as is. We ate them and then threw a packet of taco seasoning in because there was no flavor

Mar 23, 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!

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!

Dec 04, 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.

Mar 04, 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!!!!

Sep 27, 2010

Great,very simple recipe - we omitted cream cheese and tortillas and served over rice - also used regular canned corn and added diced jalapenos - boys sill added tabasco to kick it up

Jan 02, 2012

Excellent Recipe. I also made this with chicken as I didn't have any venison in the fridge. The chicken came out very tender. I made only a few modifications: I added one 10 oz can of mexican diced tomatoes drained and then 6 oz of salsa so as not to use up all of my salsa. I also put in regular corn but then added 2 tbs of thick gourmet salsa with a red pepper base. I added a 10 oz can of refried beans and I also used 4 oz of cream cheese as to get the consistency I wanted in the end.


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  • Calories
  • 658 kcal
  • 33%
  • Carbohydrates
  • 74.6 g
  • 24%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 1540 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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