I turn absolutely anything and everything into burritos. It's one of my favorite ways to utilize leftovers. It only takes a couple of minutes to toast a tortilla and toss whatever I have in the refrigerator into it. Today, I made a Venison Goulash Burrito w/ Greek Yogurt & Hot Sauce.
I don't ordinarily eat much meat (I have an entire Article on whether I'm going to post meat recipes or not). I like being a predominantly vegetarian or pescatarian blog with a subsection of vegan and gluten free dishes. A lot of the time, especially in the food blog realm in the United States, there's an emphasis on meat without much thought for the process of cooking. The typical non-meat dishes are bland steamed vegetables on the side. And I enjoy being a part of the new wave of recipe sites out there making fruits and vegetables the star of the dish, rather than an afterthought.
Although I also want to emphasize more sustainable meat options. Especially being in the Midwest where hunting is so prevalent and the need to use the entirety of the animal is so important. So, here we are! With a Venison Goulash Burrito.
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Variations of Venison Burrito
There are plenty of other ways to utilize venison. I even have 2 more portions of it, so stay tuned if you're interested in less conventional meat sources and fun dishes to make with them. If that's not your cup of tea, though, there are plenty of other absolutely delicious ways to make burritos. I'm constantly turning any and all of my leftover dishes into burritos to make them fun and new the next day. My go-tos are quinoa and lentils. Although I put all sorts of seafood, spinach, and other fun ingredients to burrritos.
Burrito w/ Venison Goulash, Brick Cheese, & Red Wine
This Venison Burrito consists of venison goulash with red wine, yellow onion, garlic, jumbo shells, broth, tomatoes, Worcestershire sauce, brick cheese, and parmesan wrapped in a tortilla.
I used leftover Venison Goulash for this recipe. It takes about 35 minutes to cook and requires a pot and a large skillet.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately.
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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