VenisonMain Dishes
Venison Surf and Turf Burrito
Tender marinated venison, Cajun shrimp, crispy fried onions, Spanish rice, melted cheese, and homemade garlic aioli wrapped in a toasted burrito. A hearty surf and turf meal packed with bold flavor in every bite.
Prep Time
15m
Cook Time
30m
Total Time
45m
Servings
4
Rating
5.0 (1)
Ingredients
Ingredients
Instructions
0 of 7 complete
1
Butterfly and roll-slice the venison loin into thin strips, similar to skirt steak. Place the venison in a zip-top bag with grated garlic, lime juice, cilantro, and fajita seasoning. Mix well and marinate for at least 20 minutes.
2
In a bowl, combine mayonnaise, parsley, lemon juice, grated garlic, salt, and pepper. Mix until smooth and refrigerate until ready to use.
3
In a mixing bowl, whisk together flour and enough water to create a thin pancake-batter consistency. Season with Cajun seasoning and salt, pepper, garlic blend. Add the sliced onions and toss until fully coated.
4
Heat oil to 350°F. Fry the onions in batches until golden brown and crispy. Remove to a paper towel-lined plate and lightly season with additional salt if desired.
5
Season the shrimp with Cajun seasoning and thread onto skewers if desired. Cook the marinated venison on a hot grill or skillet until it reaches your preferred doneness. Remove and rest. Cook the shrimp until pink and fully cooked through. Remove from heat.
6
Warm the burrito tortillas. Add a layer of Colby Jack cheese and Spanish rice. Top with sliced venison, crispy fried onions, and shrimp. Drizzle generously with garlic aioli. Fold the sides in and roll tightly into a burrito.
7
Place the burrito seam-side down in a hot skillet. Toast each side until golden brown and crispy. Remove, slice in half, and enjoy!
Reviews
5.0
1 rating
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Reviews
TB
Traci Burton
June 7, 2026
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