Ashley Kurtenbach, Wildlife Pursuit
Let’s face it, as hunters we like venison; we like the taste, the organic protein source and of course it’s part of our hunting adventure that we get to take home to our families. However, not everyone is a fan of having some fine venison grub. This recipe is quick, easy, and sure to please both family and friends.
VENISON BURRITO BOWL
Serving Size: 1 large portion
Venison Elk (5 oz – aftercooked) (I used elk but a number of other venison works great)
Options: antelope, deer, etc
1/3 c. black beans (drained and rinsed)
½ c. brown rice
3 TBSP Salsa
½ TBSP Olive Oil
1 tsp minced garlic
1. Cut meat into 1” cubes.
2. Steam or cook rice as directed, sprinkle and stir in sea salt as desired.
3. Preheat skillet to med/med-high heat.
4. Heat olive oil and minced garlic in skillet.
5. Add meat to skillet season with sea salt and black pepper, sauté (stirring frequently) until desired doneness.
6. Place rice in a bowl, top with cooked venison, add avocado and mix.
7. Add black beans and top with salsa.
When thawing wild game it is best to do via refrigerator, by slowing thawing it aides in reducing the “wild game” taste to the venison when cooked.
*Nutrition information below is estimated of several sources.
Protein: 43.3 g
Carbs: 60.7 g
Fat: 20.7 g
Adjust serving size based on your nutritional needs/goals.