Venison Cheesesteak Burritos Jenn's Wild Game Kitchen

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Ingredients

All Ingredients

Butter or Olive Oil

1½ pounds venison roast (top round, bottom round, sirloin)*

1 teaspoon garlic salt, more or less to taste

½ teaspoon black pepper, more or less to taste

1 large onion, sliced

1 red or green bell pepper, sliced

1 tablespoon Worcestershire sauce

Sliced provolone cheese (or mozzarella, pepperjack, cheez whiz)

Mayonnaise, for serving (optional)

4 burrito sized tortillas

Instructions

Venison Cheesesteak Burritos

STEP 1

Heat any Camp Chef stove with a griddle over medium high heat. Once the griddle is preheated, reduce the heat to medium low.

STEP 2

Add a small amount of oil or butter to the heated griddle surface and spread it over the cooking area with your spatula. Add in onions and bell peppers and sauté until the onions are translucent, about 6 minutes.

STEP 3

While they’re cooking, take the venison roast and slice it as thin as possible against the grain to create thin strips. See note for tips on slicing.

STEP 4

Once the vegetables are translucent, move vegetables to one side of the griddle with low or no heat then add in venison to the hotter side. As it is cooking, season the venison all over with salt and pepper to taste, then drizzle with Worcestershire sauce. Cook just until no longer pink, then mix with vegetables.

STEP 5

Top with slices of cheese then add into burritos. Wrap up burritos with desired condiments. I like to drizzle a little mayo into mine. Sear, seam side down on medium high until brown, flip and repeat then serve immediately.

CHEF'S NOTES

When slicing venison, it's easiest to slice it thin when it's slightly frozen. You can completely thaw the roast, then place it in a very cold cooler or freezer for about one hour prior to cooking.