Venison Breakfast Burrito

November 17, 2024 Nathan L. Judice Columns, Deer Hunting, How Sportsmen Cook, Newsletters, Recipes

This hearty on-the-go meal is perfect for outdoorsmen

There’s something special about an early morning out in the wild, whether it’s casting lines at first light or waiting in the stillness of a duck blind. The cool air, the quiet anticipation and the promise of a good day ahead make these moments memorable. But no trip to the outdoors is complete without a solid breakfast, and that’s where this venison breakfast burrito comes in.

Portable, hearty and packed with flavor, this burrito is the perfect companion for those early outdoor adventures. Whether you’re warming it over the fire before casting your first line or unwrapping it in the duck blind as the sun starts to rise, it’s the kind of meal that fuels the day and keeps you going strong. Plus, there’s something satisfying about enjoying the wild game you’ve harvested in the heart of nature, knowing it’s not just a meal — it’s a part of the adventure.

INGREDIENTS:

  • 1/2 lb. ground venison
  • 1/2 lb. bacon ends, chopped
  • 1 large potato, peeled and diced
  • 1/2 red onion, diced
  • 1/2 bell pepper, diced
  • 4 large eggs
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 tbsp. ranch seasoning
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. chipotle powder
  • Salt and pepper to taste
  • 4 large flour tortillas
  • Fresh cilantro, chopped (for garnish)
  • Salsa or hot sauce (optional)

PREPARATION: Serves 4

  1. Cook the bacon ends:

In a large skillet over medium heat, cook the chopped bacon ends until crispy and the fat has rendered, about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.

  1. Cook the potatoes:

In the same skillet with the bacon grease, add the diced potatoes. Cook for 3-4 minutes. Add the diced onion and bell pepper. Season with salt, pepper and half of the ranch seasoning. Cook for an additional 3-4 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender on the inside and the onions and bell peppers are softened and slightly caramelized. Once cooked, set aside.

  1. Cook the venison:

In a new skillet, add the ground venison. Break it apart with a spatula and season the venison with chili powder, smoked paprika, cumin, oregano, chipotle powder and the remaining ranch seasoning. Cook until browned, about 5-7 minutes, then set aside.

  1. Scramble the eggs:

In a bowl, whisk together the eggs and a pinch of salt and pepper.

In a separate pan, scramble the eggs over medium heat until cooked through and fluffy.

  1. Combine the ingredients:

Once all of the ingredients are cooked, combine them in a mixing bowl and add the cheese. Stir the ingredients thoroughly to ensure that the burritos will be uniform when assembled.

  1. Assemble the burritos:

Warm the tortillas in the microwave or a dry skillet. In the center of each tortilla, layer a portion of the mixed crispy potatoes, venison, bacon, sautéed onions and bell peppers, scrambled eggs and shredded cheese. Then, garnish with fresh cilantro and, if desired, add salsa or hot sauce for extra flavor.

  1. Roll the burritos:

Fold in the sides of each tortilla, then roll them up tightly.

  1. Toast the burritos (optional):

For a crispy finish, lightly toast the burritos in a skillet over medium heat for 2-3 minutes on each side until golden brown.

Related Articles