Venison Chimichangas


  • 1-2 lbs venison, cubed in large chunks
  • Toothpicks
  • 2 quarts water
  • Oil to deep fry
  • Taco or Fajita Seasoning pouch per pound of venison
  • 2 Tbsp. sour cream
  • ½ head shredded lettuce
  • 2 Tbsp. guacamole
  • 4-5 cups shredded cheddar cheese
  • ¼ cup salsa
  • 1-2 tomatoes, diced
  • 2 Tbsp. black olives
  • 1 medium onion, diced
  • 1-2 Tbsp. taco/hot sauce
  • 10 taco-sized flour tortillas


Place cubed venison in a stock pot, cover with water and bring to boil until venison is cooked thoroughly. Drain. Shred with a fork.

Add seasoning with package-recommended amount of water.

For homemade mixtures add 1-1½ cup water.

Mix well and simmer for 15-20 minutes.

On wraps, put ¼ cup shredded cheese in a line in the middle, then ½ cup meat mixture. Wrap the narrow ends inward first, then fold the longer sides inward. Use toothpick to secure the flaps closed.

Deep fry tooth pick side down until golden brown, then fry other side and remove from oil onto a paper towel lined plate.

To serve, place the chimichanga on plate, surround with lettuce, add tomato, onions, sour cream, guacamole, olives, and salsa on top to taste. Sprinkle shredded cheese over top and drizzle taco or hot sauce over entire mixture.