Burrito w/ Venison Goulash, Brick Cheese, & Red Wine

This Venison Burrito consists of venison goulash with red wine, yellow onion,
garlic, jumbo shells, broth, tomatoes, Worcestershire sauce, brick cheese, and
parmesan wrapped in a tortilla.

Servings: 1 serving

Author:

Cook Time
15 minutes

Total Time
15 minutes

Course:

Main Course

Cuisine:

Latin American Hungarian

Instructions

1 I used leftover Venison Goulash
[https://catfishoutofwater.com/goulash-w-venison-red-wine-brick-cheese/] for
this recipe. It takes about 35 minutes to cook and requires a pot and a large
skillet.
2 Preheat the pan on medium-high. If you aren't using cast iron, make sure to
lightly oil the pan to prevent sticking.
3 Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6
minutes, or until the bottom begins to brown.
4 Remove the tortilla from heat and turn the stove off. Add toppings and fold the
burrito.
5 Turn the stove back up to medium and add the tortilla to the skillet
immediately, before it preheats. Cook for about 4 minutes, or until the bottom
begins to brown. Rotate until all sides are cooked.

The first side will likely take longer to cook than the subsequent sides, which
may toast in as little as 2 minutes. Adjust the temperature if it's cooking too
quickly and burning or too slowly and cracking.
6 Top with Greek yogurt and hot sauce of choice. Omit or substitute with a vegan
alternative for an entirely animal-product free recipe.
7 Serve immediately.

Burrito w/ Venison Goulash, Brick Cheese, & Red Wine

Course:

Cuisine:

🧂 Ingredients

Instructions

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