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Recipe Contributed by Field Staff Writer B. King.
There arises the odd instance in which you may find your freezer filled with an overly abundant supply of a particular type or cut of meat. On such occasions, it is well served to have a simple high-yield recipe handy that can incorporate the meat that you wish to minimize. Recently I found myself with an excessive amount of ground venison sausage, and a need to clear up some freezer space. The following recipe for venison breakfast burritos is something that I came up with as a solution to this problem.
The yield of this recipe is around eight burritos, but can be tweaked to make more or less depending upon how much filing you allocate to each wrap. High in protein, these burritos are comprised of deer meat, hash browns, bacon, onion, pepper, salsa, cheese, and eggs wrapped inside a flour tortilla.
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- Venison sausage
- 6 strips of bacon
- 1 medium skillet worth of shredded hash browns
- ½ purple onion â€“ chopped
- ½ red bell pepper â€“ chopped
- 5 eggs
- Shredded pepper jack/cheddar
- 8 large tortillas
- Butter/olive oil
- Garlic powder
- Salt + pepper
- Salsa, if desired
- Aluminum Foil
You will need at least two skillets fired up, but everything should finish at roughly the same time. In the first skillet, place on medium heat and begin to brown the shredded hash browns. Add salt and pepper to taste, and apply a sufficient amount of olive oil.
In the second skillet, begin to fry the bacon. Once the bacon is done, remove to a separate plate and use the bacon grease to saute the chopped onion and pepper on low medium heat.
Back to the first skillet, coat the bottom of the skillet with butter and begin to brown the sausage. Around a pound-and-a-half of sausage seemed appropriate for this particular recipe. Add sage, salt, and pepper to taste as the sausage is browning. Venison is very lean, so add another tablespoon or so of butter during the process. Additionally, a little heat can go a long way with venison, so adding a dash of your choice of chili powder or hot sauce to the mix may be advisable at this point. Once the meat has browned, crack the eggs in to the skillet and begin stirring in until they are done and scrambled.
At this point, you should have hash browns, cooked bacon, sauted veggies, and the egg and sausage hash in separate bowls or skillets. Begin to place the various ingredients in the tortillas in balanced amounts. Once this is done, crumble the cooked bacon in the wraps and sprinkle the shredded cheese on top to melt. I happened to include a bit of peach salsa and thought it added a lot, but salsa can be a deeply personal experience so feel free to use your discretion.
I will openly admit that I am lacking a good measure of sophistication in my burrito rolling technique, and find using a sheet of aluminum foil under each tortilla aids in the process. This will also come in handy if you wish to save a few burritos by keeping them wrapped in the foil and placed in the freezer to enjoy later. I have found that a single burrito makes for a filling meal at any time of day, and they keep quite well in a freezer bag, so it may be a good idea to make as many as possible!