Juicy & Flavourful Venison Birria Burritos

Everyone loves a good burrito, and these Venison Birria Burritos will blow your mind!! They are incredibly flavourful, easy to make, and an insanely delicious way to cook your wild game meat.

I think it is safe to say, that burritos are a universally loved food. You can fill them with all your favorite toppings and enjoy them any time of day. We make burritos often with our ground meat, but if you want to make the best burrito of your life, you have to try it with this Venison Birria!

Birria is traditionally made with beef, however I think it’s arguably better with venison for a tender and lean meat. It starts by searing a roast of your choosing. You then, boil together some aromatics, spices and a variety of Chile peppers. Blend that together with some broth and pour it over the meat. Once the meat is covered in liquid, you slow cook it in the oven for hours until it becomes so tender and shredded into juicy perfection.

From there, you can use that meat on your favorite tortillas, piled with all the toppings you enjoy and you have the perfect burrito! I love this recipe because it adds such incredible flavor to the meat. You can, enjoy the Birria for burritos but also for tacos, bowls or even nachos. It makes a great make ahead protein to keep stocked in your fridge as well!

Tips for Making Venison Birria Burritos

1. Make sure that you give yourself at least 3 hours for the meat to cook. This ensure it will cook long enough to get fall apart tender. If it still seems tough, that means you haven’t cooked it long enough.
2. When you are blending all of the sauce ingredients, be sure to use a good blender or food processor. This will help you get a nice smooth sauce. If you don’t have a good blender, you may want to run the sauce through a fine mesh strainer after blending it to remove any chunks.
3. After the meat is shredded, I like to keep it in the liquid for extra flavor, however you want to make sure to use tongs or a slotted spoon to add the meat to the burritos. If you leave too much liquid in with the meat, it will make your burrito soggy.

Venison Birria Burrito Ingredients

Venison Roast– This can be a venison roast or any other large wild game roast you have. You can use a round roast, sirloin roast, or even a neck or leg.

Onion– Any white or yellow onion is fine.

Garlic– Whole, fresh garlic is best.

Dried Chiles– You want three different kinds for this recipe. Guajillos, Anchos and Arbol

Tomato-A couple Roma tomatoes is all you need.

Bay Leaf– This adds additional flavour to the sauce.

Apple Cider Vinegar– You can use white vinegar or apple cider.

Beef Broth– Store bought or homemade works well.

Cinnamon– This can be ground cinnamon or you can use a cinnamon stick and remove it before blending the sauce.

Cumin– Ground cumin, adds essential flavor to the Birria sauce.

Cloves– Just a small pinch of cloves is needed. A little goes a long ways.

Rice– Cook any type of rice you like for in the burritos.

Black Beans– Canned black beans are fine. Strained and rinsed.

Tortillas– Any kind you like is great. I use my homemade sourdough tortillas.

Toppings– Guacamole, sour cream, cheese, salsa, pickled red onions, cowboy candy, hot sauce, etc.

The Steps

1. Preheat your oven to 350F, then start by seasoning the roast generously on all sides with salt and pepper. Set aside.
2. Next, add all the chiles, tomatoes, onion, cinnamon and bay leaf to a pot. Add water to the pot until everything is covered, then bring it to a boil on the stove.
3. Once it starts boiling, turn the heat down to low and let simmer for 20 minutes.
4. While that simmers, add a couple tbsp of oil to a dutch over and heat over high heat.
5. After the pot gets nice and hot, add in the roast and sear for 1-2 minutes on all sides. Remove the roast and turn off the heat.
6. Then, using a slotted spoon, scoop out all of the chunks from the pot of chiles and place them into a blender.
7. Add 1 cup of the liquid from that pot, the beef broth, apple cider vinegar, garlic, oregano, cumin, cloves and salt to the blender as well.
8. Blend until nice and smooth, then pour the sauce into the dutch oven that you seared the meat in.
9. Finally, place the roast back into the dutch oven with the sauce, then pour over any more beef broth needed, in order to have most of the roast covered. This will vary depending on the shape and size of your roast.

1. Place the lid on top, and bake in the oven for about 3- 3 1/3 hours or until the meat is tender and fall apart with a fork.
2. To make the burritos, remove the meat from the pot and gently shred it with two forks, then place the shredded meat back into the pot.

1. Warm your tortilla, then spread on sour cream, guacamole, rice, black beans, a pile of the shredded meat and any additional toppings you like. Roll it up tight, cut in half and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more tasty recipes to try with your Wild Game Meat?

https://cmbarndominium.com/easy-venison-breakfast-sausage-rolls/

https://cmbarndominium.com/easy-flavourful-cowboy-butter-steak-pasta/

https://cmbarndominium.com/how-to-make-the-best-venison-french-dip/