We've done venison every way we can think of and would like something different..so, we've been thinking about trying this. Any suggestions or favorite recipes? What would you serve with it to eat or drink?

1 Prepare the deer steak. You may choose your own method, but a common way to prepare deer steak is to put ½ cup butter, ½ tsp dry mustard, ½ chopped onion and 2 tsp Worcestershire sauce into a sauce pan or skillet; cook and stir until all ingredients melt over a medium flame. Put your deer steak into the mixture and cook until well done.

Step 2 Lay out 8-inch tortillas. Sprinkle Colby Jack cheese on the center of each tortilla. Place some deer steak over the cheese. Add another layer of cheese over the deer steak.

Step 3 Roll each burrito so that seam faces down.

Step 4 Transfer the burritos to an oven-safe baking dish. Sprinkle more Colby Jack cheese on top of the burritos.

Step 5 Heat your oven to about 375 degrees F. Place the baking dish in the oven and bake the burritos until the cheese bubbles. Remove the burritos from the oven.

Step 6 Serve warm and with optional sides like lettuce, avocados or sour cream.

Some burrito recipes call for ground, but I like your idea of steak better. More of the essence or flavor of the deer should come thru. Some apparently also put the sides in the burrito. I was a little unclear about that part.

But this sounds really good. We'll try it as is and who knows, we may come up with some really killer burritos. With icy cold Corona or Dos Equis on the side. Thanks!

Sounds like a nice idea for Christmas entertaining! The guests will love it.

ground deer is also very good in chili!!........

LIFE IS SHORT....

Google "carne guisada" and find a recipe that you find appealing. It's easy to make with venison and is perfect for burritos...much more tender and moist than grilling venison for fajitas.

Serve with warm flour or corn tortillas. Traditional side dishes would be queso fresco, black beans, chopped tomatoes, onions, fresh jalapenos, and cilantro, sliced avocados and limes. Wash it down with a real margarita on the rocks or cerveza Bohemia.

Now I know what I'll make for dinner tomorrow.

Edit:

Here's a pretty good video to show technique...

http://www.youtube.com/watch?v=PiN1ujVzeXQ

But, I like this recipe better...

Carne Guisada
Ingredients
4 pounds of venison, cut into 1-inch cubes
4 tablespoons of peanut or canola oil
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about 1/2 cup)
5 cloves of garlic, minced (about 1/4 cup)
1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced
2 jalapeno peppers, diced
2 serrano peppers, diced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon Mexican oregano
1/2 cup of chopped cilantro
1 bay leaf
2 cups of water
1 12 oz. bottle of dark Mexican beer or one can of beef stock
2 tablespoons of flour

Method
Toss venison with flour to coat
In a large pot or a Dutch oven, brown the venison on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.

Remove venison from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions, celery and chilies for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.

Throw in the browned venison, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.

We mostly eat venison and use it for any dish that calls for red meat -except potroast, for that my wife prefers elk (spoiled ) A lot of the meat we use is ground and it´s good for tex-mex, hambuergers you name it.

I love to cook but making good burritos-tacos-enchiladas is something I´ve never learned so use a store bought spice mix...it´s still tasty though!