Skip to main content New<> this month
Get the Allrecipes magazine

Slow Cooker Venison Burritos

Rated as 4.52 out of 5 Stars

"My family are big-time hunters. I am always looking for tasty, healthy ways to prepare the game in my freezer. This is one of my favorite options for using up the sometimes tough round steaks - and it couldn't be more simple! It is also great with elk and beef."
Added to shopping list. Go to shopping list.


6 h 15 m servings 658
Original recipe yields 8 servings (8 burritos)


{{model.addEditText}} Print
  1. Place the venison steaks into the bottom of a slow cooker; cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the Mexicorn.
  2. Set the slow cooker on LOW, and cook 6 to 8 hours until the venison pulls apart easily with a fork.
  3. Break up the meat into bite sized pieces, then stir in the cream cheese cubes until melted. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Mexican cheese blend over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 658 calories; 24.1 74.6 36.4 103 1540 Full nutrition

Explore more


Read all reviews 53
  1. 65 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

I really liked this recipe. At first I was scared to add the cream cheese, I thought it would get all grainy. I added it to a small scoopful though and it blended right in. I was also forced ...

Most helpful critical review

This was very bland as is. We ate them and then threw a packet of taco seasoning in because there was no flavor

Most helpful
Most positive
Least positive

I really liked this recipe. At first I was scared to add the cream cheese, I thought it would get all grainy. I added it to a small scoopful though and it blended right in. I was also forced ...

I am the submitter of this recipe. I just want to make a couple notes. Make sure you use THREE (3) ounces of cream cheese, not the full 8 ounce block. Also, the mexican cheese blend is optional....

My husband is also an avid hunter. I love that this recipe using the tough steaks because those are the only ones that I usually have trouble enjoying. This was very yummy and the whole family r...

I had it without the shredded cheese and it was awesome. A very easy to prepare one dish meal and can feed quite a large family. One was filling enough that I didn't overeat. Quite a nice meal.

O.k., I have never entertained writing a review but WOW, this was good!! I do NOT like the taste of venison, but my husband is an avid hunter, and we have a freezer full. This was really good!...

Excellent Recipe. I also made this with chicken as I didn't have any venison in the fridge. The chicken came out very tender. I made only a few modifications: I added one 10 oz can of mexica...

Great,very simple recipe - we omitted cream cheese and tortillas and served over rice - also used regular canned corn and added diced jalapenos - boys sill added tabasco to kick it up

Excellent! I did use a whole package of cream cheese-still turned out delicious!! And used pinto beans,since I don't care for black beans.I will make this again:-)

Great way to use round steak! I used chili beans instead of black beans and served the mixture over rice. My family liked this recipe. Thanks!