@jenniferdanella: Venison Cheesesteak Burritos 🙌🏼 Save this one for later! Made on the @campchef Pro 14 with the griddle attachment. A great camp recipe or easy weeknight meal. Ingredients Butter or Olive Oil 1.5 pound Venison Roast (Top Round, Bottom Round, Sirloin) 1 teaspoon Garlic Salt, more or less to taste ½ teaspoon Black Pepper, more or less to taste 1 Large Onion, Sliced 1 Red or Green Bell Pepper, Sliced 1 tablespoon Worcestershire Sauce Sliced Provolone Cheese (or Mozzarella, Pepperjack, Cheez Whiz) Mayo or other condiments, For Serving (Optional) 4 Burrito Sized Tortillas Recipe Directions 1. Heat any Camp Chef grill with a griddle over medium high heat. Once the griddle is preheated, reduce the heat to medium low. 2. Add a small amount of oil or butter to the heated griddle surface and spread it over the cooking area with your spatula. Add in onions and bell peppers and saute until the onions are translucent, about 6 minutes. 3. Take venison roast and slice it as thin as possible against the grain to create thin strips. It’s easiest to slice when it’s still partially frozen. You can do this step ahead of time. 4. Once the onions are translucent, move vegetables to one side of the griddle with low or no heat then add in venison to the hotter side. As it’s cooking, season the venison all over with garlic salt and pepper to taste, then drizzle with Worcestershire sauce. Cook just until no longer pink, turn off heat then then mix with vegetables. 5. Top with slices of cheese then add into burritos. Wrap up burritos with desired condiments. I like to drizzle a little mayo into mine. Sear, seam side down on medium high until brown, flip and repeat then serve immediately.

Jenn Danella

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Friday 10 May 2024 20:35:56 GMT