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Pip Duncan
Food, Food Safety & Nutrition Consultant

Venison Burritos

Family Serve

1 teaspoon    paprika
1 teaspoon    salt
½ teaspoon   ground cumin
¼ teaspoon   cayenne pepper
¼ teaspoon   garlic powder
1 teaspoon     fresh oregano, chopped
2 tablespoon   ricebran oil
1 clove           garlic, crushed
1                   onion
1                   red chilli, finely diced
600g             SilverFern Farms Venison stirfry
8                   tomatoes, roughly chopped
1                   green capsicum, finely sliced
1 x 400g can   kidney beans
1 packet         corn tortillas
½                  iceburg lettuce, finely sliced
2                   tomatoes, deseeded and chopped
½ cup            cheese, grated
4 tablespoon   sour cream


Mix first 6 ingredients together into a small bowl.

Heat oil in large saucepan, sweat garlic and onion until translucent, add chilli and cook for further minute. Add venison & cook until browned. Add seasoning mix, beans, tomatoes and capsicums and cook over low heat for 10-15 minutes.

Fill warmed tortillas with shredded lettuce, chopped tomato and venison and top with grated cheese & sour cream. Roll and serve.


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