Slow Cooker Venison Burritos

These slow cooker venison burritos are a delicious and convenient way to enjoy venison. The meat is tender and flavorful, and the slow cooker does all the work for you. Serve these burritos with your favorite toppings for a hearty and satisfying meal. Perfect for busy weekdays or a weekend gathering with friends and family.

Ingredients

• 2 pounds venison, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth
• 1/4 cup tomato paste
• 8 large flour tortillas
• 1 cup cooked rice
• 1 cup shredded cheese
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• Sliced avocado, for serving
• Lime wedges, for serving

Directions

1. In a slow cooker, combine the venison, onion, garlic, jalapeno pepper, chili powder, cumin, oregano, salt, and black pepper.
2. In a small bowl, whisk together the beef broth and tomato paste until well combined. Pour the mixture over the venison in the slow cooker and stir to coat the meat evenly.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the venison is tender and easily shreds with a fork.
4. Once the venison is cooked, use a fork to shred the meat in the slow cooker.
5. Warm the flour tortillas according to the package instructions.
6. To assemble the burritos, spoon some shredded venison onto each tortilla. Top with cooked rice, shredded cheese, sour cream, chopped cilantro, sliced avocado, and a squeeze of lime juice.
7. Fold the sides of the tortilla over the filling, then roll it up tightly. Repeat with the remaining tortillas and filling.
8. Serve the burritos warm with additional toppings as desired.

Interesting Facts