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Slow Cooker Recipes > Game Recipes

Slow Cooker Recipe

Slow Cooker Venison Burritos

Slow Cooker Venison Burritos

Venison Burritos is rated 1.0 / 5 based on 1 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 8
Cooking time:


  • 8 oz (225g) pack of shredded shredded Mexican blend cheese
  • 1.5 lb (700 g) boneless venison round steak
  • 15 oz (400g) Mexicorn drained
  • 8 x 30 cm (12 inches) flour tortillas warmed
  • 16 oz (450 g) salsa
  • 3 oz (75g) pack of cream cheese cubed
  • 15 oz (400g) black beans


  • At the bottom of slow cooker, place the venison steaks and pour in the salsa.
  • Remove half of the liquid from the black beans and pour the beans with the Mexicorn into the slow cooker.
  • Cover and cook for 6 to 8 hours over low heat.
  • Take the venison off the heat and shred using a fork.
  • Cut the meat into bite size pieces.
  • Add the cream cheese cubes into the slow cooker and cook until melted.
  • Place the tortilla onto the plain surface and place the fillings at the center of tortilla using a spoon.
  • Use the back of the spoon to flatten the filling.
  • Sprinkle with Mexican cheese then fold both end of tortilla and roll the burrito up to the top edge.
  • Serve.
  • Recipe End

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