Southwest Elk Roast Burritos

by Dave, Elk Hunting Tips.Net
(Garrison, MT)

On large flour tortillas spread:

1/2 cup, or so of leftover venison roast

2 or 3 tablespoons Spicy Ranch dressing (to taste preference)

1 or 2 tablespoons green or red salsa

1 or 2 teaspoons cheddar cheese (to taste preference)

Fold from both sides and turn burrito over to prevent opening.

Spread some green or red salsa over the top of the burritos, moistening exposed tortilla so it won't dry out. Sprinkle a couple of tablespoons of cheese. Garnish with sliced black olives and diced tomatoes.

Add sauteed onions inside or on top, if desired.

Bake on oven safe plates (sizzling plates work great) or a pan in oven at 350 degrees until cheese is melted and bubbling.

If desired, garnish with pico de gallo or shredded lettuce and serve with sliced ripe avocado.