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Crockpot Venison Burritos with Za’atar, Feta and Tzatziki

A classic Middle Eastern herb blend, olive oil and broth are the key ingredients to making a delicious and moist venison burrito filling in a crockpot. Serve with feta, cilantro and tzatziki sauce for a Middle Eastern twist on the classic burrito.

Venison Burrito with Za'atar

Yes, I really, really like venison.  I don’t understand it when people tell me they don’t like venison.  Is it because they are Disney traumatized, you know the first few scenes in Bambi, or do they taste something I can’t taste or have they just never had it prepared well for them?  It’s a mystery to me.

It reminds me of lamb so if you don’t like lamb, then maybe you should give this a try anyways, I am that confident you will like it if you find the right recipe, and this is the right recipe.   This is super easy,  everybody knows how to make a burrito, right?  Well you just cook the venison in the crockpot with za’atar, black pepper, poblano or any medium heat pepper, olive oil and broth.  Cook on low until it shreds easily with a fork. Serve with some feta cheese and homemade tzatziki sauce and you’re done!  The tzatziki is very important, it balances out the strong flavors of the venison and spices.  I think a lot of venison recipes could possibly be improved if they added either a yogurt sauce like tzatziki or a fruit chutney like in my Venison Roast recipe with Peach Chutney.  

This is a very versatile recipe.  You can change up the spices and add curry instead like in my Lamb Curry Burrito recipe, or add Korean spices.  The beauty of this recipe is only limited by your imagination.

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Crockpot Venison Burrito Recipe with Za'atar, Feta & Tzatziki, a Middle Eastern twist on a classic venison recipe.

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So dust off the crockpot and make something wonderful!

Venison Burrito with Za'atar, Feta & Tzatziki

Crockpot Venison Burritos with Za'atar, Feta and Tzatziki

Yield: 6 Burritos
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

A spicy, rich Middle Eastern fusion burrito with za'atar, feta and tzatziki sauce.

Ingredients

  • 1.5 lbs of venison roast or steak
  • 1 poblano pepper, seeds and stem removed
  • 3 Tbs za'atar herb blend
  • 1/4 cup olive oil
  •  1 cup of broth, your choice
  • 1 tsp black pepper
  • 2 cups crumbled feta cheese
  • 1 bunch cilantro, chopped
  • 6 large flour tortillas
  • Tzatziki sauce

Instructions

  1. Place first 6 ingredients into a crockpot and cook on low for 6 hours.
  2. Shred meat with two forks.
  3. Assemble the burritos with feta cheese and tzatziki sauce, garnish with cilantro.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 721Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 210mgSodium: 929mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 64g

Did you make this recipe?

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Anne Murphy

Friday 28th of October 2016

I think many of us just haven't had venison very often. And if you've only eaten it a few times, and even one of those times it was cooked by someone who didn't really know how to handle it...

I've been lucky, I've had excellent venison. But it's hard to get, and expensive when you find it, here in the city - I've never cooked it myself.

This looks just right, though, from what I've been told! I may try the same idea with meat I can easily get!

Tina

Friday 28th of October 2016

You're so right! I haven't found it for sale yet but I am lucky to know a hunter or two;) Hunting is very popular in Utah.

Kortney

Friday 28th of October 2016

I've never tried making venison, but I know I love it! Venison in a burrito sounds like such a fun winter dish.

Tina

Friday 28th of October 2016

It's definitely a stick-to-your ribs kink of recipe. It reminds me of a gyro.

Tania @ The Cook's Pyjamas

Thursday 27th of October 2016

I love venison too! We used to eat it a lot living in England in place of beef (thanks to mad cow disease). It is difficult to get here, and very expensive, but I still remember enjoying it. This looks like the perfect idea for lunches after weekend sport. Will have to try it. Thanks!

Tina

Thursday 27th of October 2016

I first had it in Germany and LOVED it! I wish I knew how to cook the medallions they served me, they were amazing:)

Jenni

Thursday 27th of October 2016

LOVE that you used venison!! I love it, too, but its so unusual to find another blogger that uses it!

Tina

Thursday 27th of October 2016

I haven't seen it around much except venison chili. I really like it and wish we could buy it at the supermarket. I just happen to know a hunter, that's my only source.

Jacqui Bellefontaine

Thursday 27th of October 2016

ohh this looks yum. Im going to pin this and will be giving it a try. I need to use my slow cooker more!

Tina

Thursday 27th of October 2016

Oh it's soooo easy, have fun!! thanks for the comment:)

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