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OHIO CLASSICS: FAVORITE VENISON RECIPES FROM THE BUCKEYE STATE
Bueno Burritos
Karrie Hight - Fremont, Ohio
Course:Main Entrée
Servings:4
Ingredients & Instructions:
2 tablespoons vegetable oil
4 flour tortillas
¼ cup water
½ cup diced onion
½ cup diced green bell pepper
½ pound leftover cooked venison roast, chopped
4 eggs beaten
1/8 teaspoon chili powder
Salt and pepper
Preheat skillet for medium-high heat. With your fingers, rub a little of the oil on both sides of the tortillas. Place about 1 tablespoon of water in bottom of skillet; when it's hot, and1 tortilla. Flip quickly to heat both sides. Place in foil near the heat to keep warm. Repeat with remaining tortilla. Heat remaining oil in skillet over medium-high heat. Add onion and pepper and sauté until softened. Add venison and cook, stirring, until heated thoroughly. Add eggs. Cook until set, stirring frequently. When it's almost done, season with chili powder, and salt and pepper to taste.
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