Turn a takeout favorite into a healthy meal at home with wild game. These venison burrito bowls deserve a spot in your rotation!
Instead of searching, “burrito bowls near me” on the internet, whip up these venison burrito bowls right at home in less time than it takes you to drive all the way to Chipotle! They’re so filling, healthy and easy!
Love recipe videos? Check out how I make this on YouTube:
How to make easy homemade burrito bowls with deer meat
It’s so easy to make burrito bowls with deer meat or elk, moose, antelope and even bear. All you need to do is cook up some seasoned, ground wild game. Or, you can use some pulled meat like the barbacoa meat in my cookbook.
Add the meat to a base of cilantro lime rice and add all of your favorite toppings. I love to make the homemade pico de gallo in the recipe card below and add sour cream and cheese. But you can customize your venison burrito bowls however you like!
What you need for venison burrito bowls
For this recipe you’ll need the items. Keep in mind that you can always use storebought pico de gallo if you’re short on time!
For the venison:
- Avocado or olive oil
- Red onion, diced
- Ground venison (deer, elk, moose, antelope. Ground bear meat will work, too)
- Garlic cloves
- Chili powder
- Cumin
- Salt
- Pepper
- Lime
- Orange
- Rice, cooked according to package directions – any kind you like is fine, we like long grain white
- Fresh cilantro
- Tomatoes
- Jalapeno
Toppings for venison burrito bowls
You can get as creative as you like with toppings for your venison burrito bowls! Seriously anything you like is fantastic.
- Cheese
- Black beans
- Sour cream
- Avocado/ guac – it isn’t extra at home!
- Extra cilantro
- Extra lime
- Anything else you like on a burrito bowl!
Prep and storage tips
This is an EXCELLENT option for a meal prep meal. You can even double the recipe so you have plenty of extras, I’ve been known to do this! The rice, meat mixture and especially the pico de gallo can be made in advance. This keeps well for 2-3 days in the fridge. All you need to do is make each component when you have time and store them in airtight containers in the fridge.
Easy, peasy meals that make it simple to feed your family and feel great. That’s what it’s about, folks!
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Venison Burrito Bowls
Turn a takeout favorite into a healthy meal at home with wild game. These venison burrito bowls deserve a spot in your rotation!
Ingredients
For the venison:
- 1 Tbsp. avocado or olive oil
- 1/2 large or 1 small red onion, diced
- 1 lb. ground venison
- 2–3 garlic cloves, minced
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lime, juiced
- 1 orange, juiced
For the cilantro lime rice:
- 1 cup dry rice, cooked according to package directions (yielding bout 2 cups of cooked rice) – any kind you like is fine, we like long grain white
- 1/4 cup chopped, fresh cilantro
- 1 lime, juiced
- 1 tsp. salt
For the pico de gallo (you can also use store-bought):
- 1/2 large or 1 small red onion, diced
- 2 garlic cloves, minced
- 1 lime, juiced
- 1 tsp. salt
- 2 medium sized tomatoes, diced
- 1 jalapeno, diced (seeds removed for a more mild pico)
- 2 Tbsp. chopped, fresh cilantro
Optional toppings:
- Cheese
- Sour cream
- Avocado/ guac
- Extra cilantro
- Extra lime
- Anything else you like on a burrito bowl!
Instructions
- Start by making the pico de gallo unless you’re using store-bought. Add the onion, garlic, lime juice, and salt to a bowl while you chop the tomatoes and jalapeno. The lime juice helps to take some of the bite out of the onion and garlic so it’s best to put these ingredients together first. Then, add in the tomato and jalapeno, mix everything together and set the bowl aside or in the fridge until you’re ready to serve. This can be made a couple of days ahead of time.
- Then make the rice according to package directions. When it’s finished cooking, allow it to sit for 5 minutes before adding the cilanto, lime juice, and salt. Mix and set aside until you’re ready to serve. This can be made a couple of days ahead of time, too.
- While the rice is cooking and the pico is sitting, make the venison. Heat the oil in a large pan over medium heat. When hot, add the red onion and cook for 3-4 minutes before adding the venison. Allow the meat to brown for 7-8 minutes.
- Then, add the garlic, chili powder, cumin, salt and pepper. Allow this to cook for 3-4 minutes before adding the lime and orange juice. Let this cook for 2-3 more minutes before removing it from the heat.
- When you’re ready to assemble the bowls, take a bit of rice and meat and top it with the pico de gallo and anything else your heart desires!
