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!

I am a chips and salsa girl, through and through. Add in a spicy margarita and I’m sold! In any given week, you better believe we have either some Venison Tacos, Venison Fajitas, Venison Enchiladas or Slow Cooker Venison Birria Tacos on the menu. I love this Elk Taco Salad and this Venison Burrito Bowl for low carb options.

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!

INGREDIENTS AND KITCHEN TOOLS

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

MY FAVORITE 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
Corn
Sour cream
Avocado/ guacamole – it isn’t extra at home!
Extra lime
Extra cilantro
Hot Sauce
Anything else you like on a burrito bowl!

STEP BY STEP

Step 1: In a medium bowl, make 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.

Step 2: In a pot, 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.

Step 3: While the rice is cooking and the pico is sitting, make the venison. Heat the oil in a large pan over medium-high 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.

Step 4: Then, add the spices. 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.

Step 5: 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!

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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