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!
Scale
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!
Find it online: https://www.missallieskitchen.com/venison-burrito-bowls/