If you love Mexican cuisine, this venison burrito bowl will tick all of the right boxes for you. Mouth-watering and succulent venison hit with some beautiful spices makes this an incredible weekday dinner or a nice alternative for the weekend BBQ!
INGREDIENTS
(Feeds 2)
2 Wild and Game venison steaks
For the marinade
50 ml chipotle sauce
½ tsp garlic granules
½ tsp cumin
½ tsp ground coriander
½ tsp paprika
½ tsp oregano
1 tsp sea salt
½ tsp freshly ground black pepper
1 tbsp olive oil
For the black beans
1 tin of black beans
3 cloves of garlic, minced
Half a large onion, diced
½ tsp cumin
½ tsp ground coriander
1/4 tsp cayenne
A glug of olive oil
Everything else
1 avocado, sliced
4 cherry tomatoes
2 small handfuls of grated Cheddar
500g cooked rice
Optional extras to serve
2 tbsp soured cream
Hot sauce to taste
A small handful of fresh coriander
METHOD
Combine the marinade ingredients, coat the steaks with it and leave to sit at room temperature for 30 minutes.
Grill or BBQ the steaks for 2 mins each side on a high heat then a further 4 minutes each side on a medium-low heat for medium rare. Remove from the heat and place on a plate to rest for 5 minutes.
Meanwhile, make the beans: cook the onion in olive oil until soft then add the garlic and cook for a further minute.
Add the cumin, coriander and cayenned and cook for 30 seconds.
Add the beans and the liquid from the can.
Cook for about 10 minutes until reduced, then season to taste.
Slice the steaks into strips.
Put the rice in two bowls and divide the steaks between them then top with beans, tomatoes, Cheddar, avocado and any of the optional toppings. Serve immediately.