Wrap up all your cravings for Beaver Steak and Mexican food in one delicious meal with this Beaver Backstrap Breakfast Burrito Recipe.
Beaver Backstrap Breakfast Burrito: The Best Way to Start Your Day
If you’ve ever caught and trapped beavers as part of your hunting and trapping adventures, you know there’s more to this furry creature than its iconic pelts. While beaver fur makes for fantastic hats and gloves, the meat is often overlooked – but trust me, it’s a hidden gem in the world of wild game cooking. The Beaver Backstrap Breakfast Burrito is a great way to incorporate beaver steak into your morning routine.
This is the best breakfast burrito recipe you'll find if you’re craving beaver meat flavor. Imagine waking up to a combination of perfectly seared and seasoned beaver backstrap, scrambled eggs, hashbrowns, onions and peppers, and a couple of dollops of creamy goodness - all wrapped up in a warm flour tortilla.
Any chance I'm gifted beaver meat from trapper friends in the spring, I pull out this beaver steak breakfast burrito recipe, make them, and freeze them to take on hunting trips in the fall.
Step-by-Step Instructions
1. Tenderize and Marinate the Beaver Backstrap
Start by placing the beaver backstrap on a cutting board. Grab your Jaccard meat tenderizer and go over the meat a few times on each side. This will ensure the steak is juicy and tender when cooked.
Next, let’s make the marinade. In a 9x13-inch dish, whisk together olive oil, soy sauce, ground cumin, dried oregano, smoked paprika, and chili powder. Add the beaver steak to the marinade, making sure it’s coated well. Cover the dish and refrigerate it for at least 4 hours - or even better, overnight. The longer it marinates, the deeper the flavors penetrate the beaver meat.
2. Cook the Beaver Steak
When you’re ready to cook, pour 1 Tablespoon of canola oil into a large nonstick skillet and heat it over medium-high heat. Using tongs, carefully lay the marinated beaver steak in the skillet. Sear it for about 3 minutes until the underside is browned.
Flip the steak and reduce the heat to medium. Cook the other side for another 3 minutes or until it reaches medium-rare (an instant-read thermometer should read 130 degrees F). Remove the beaver steak from the skillet and set it aside to rest for about 10 minutes. This ensures the juices stay locked in
3. Sauté the Veggies and Hashbrowns
While the steak is resting, it’s time to make the filling for your burrito. In the same skillet, melt 3 tablespoons of butter over medium-high heat. Add the diced bell pepper, onion, and hashbrowns. Sauté them for about 5 minutes, stirring often. The veggies will soften, and the hashbrowns will crisp up perfectly.
4. Scramble the Eggs
Whisk the eggs in a small bowl, and add them to the skillet with the veggies and hashbrowns. Scramble everything together until the eggs are fully cooked. Remove from the heat.
5. Slice the Beaver Backstrap and Assemble the Burritos
Now comes the fun part. Slice the rested beaver steak thinly against the grain. This will ensure tenderness with each bite.
Lay a flour tortilla flat on a clean cutting board. Spread half of the sour cream evenly over one side. Then, layer on half of the shredded Monterey Jack cheese, scrambled eggs, sliced beaver steak, and Pico de Gallo. Don’t forget the guacamole! Unless you're not a fan. Once your fillings are in place, fold in the sides of the tortilla and roll it up tightly. Repeat with the second tortilla and the remaining ingredients.
5. Slice and Serve These Breakfast Burritos
Slice the burritos in half and serve them right away. If you’re meal prepping, wrap each burrito in aluminum foil and freeze them in a resealable plastic bag or vacuum seal bag. These burritos will keep for up to three months in the freezer.
How to Reheat Breakfast Burritos
- To reheat the breakfast burritos, unwrap the foil, and wrap the burrito in a paper towel or kitchen towel.
- Microwave for 1 ½ minutes, then flip and microwave for another minute, or until heated through.
- Let stand for a minute before eating.
Save Those Beaver Steaks!
This beaver backstrap recipe is perfect for anyone looking to save the beaver meat and try cooking beaver steak. It’s one of the best breakfast burrito recipes I’ve ever made, and it’s definitely the best breakfast burrito you’ll have if you love beaver meat flavor. Give it a shot, and I promise you won’t regret it!
Want Another Beaver Recipe?
If you're a fan of that amazing beaver flavor, you should also try our extremely popular Cheesy Beaver Meat Sandwich. You can also check out all of our breakfast recipes perfect for utilizing your wild game and fish. Ever heard of deer bacon?
Join Our Wild Game Cooking Community
Sign up here to receive a new recipe in your email inbox every Tuesday morning!
DID YOU MAKE THIS RECIPE
If you make this Beaver Backstrap Breakfast Burrito Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
Did you enjoy this Beaver Steak Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Beaver Backstrap Breakfast Burrito Recipe
Ingredients
- 1 beaver backstrap
- ¼ cup olive oil
- 1 ½ Tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 3 Tablespoons butter
- 1 bell pepper (any color), seeded and diced
- ½ yellow onion, diced
- 1 cup frozen Southern hashbrowns
- 4 large eggs
- ¼ cup sour cream
- 2 large burrito-size flour tortillas
- 4 ounces Monterey Jack cheese, shredded
- ½ cup Pico de Gallo
- ½ cup guacamole
Instructions
- Place the beaver backstrap on a cutting board and go over it with a Jaccard meat tenderizer a few times on each side.
- In a 9 x 13 dish whisk together the olive oil, soy sauce, minced garlic, cumin, oregano, paprika, and chili powder. Add the beaver steak, toss to coat well, and marinate for at least 4 hours or overnight.
- When ready to cook the marinated beaver steak, pour 1 Tablespoon of canola oil into a large nonstick skillet and swirl to coat. Using tongs, gently lay beaver steak in skillet and cook over medium-high heat until underside is nicely browned, about 3 minutes.
- Flip the beaver steak over, reduce heat to medium, and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 130 degrees F), about another 3 minutes. Transfer steak to a cutting board to rest for about 10 minutes.
- While the steak is resting, in the same large nonstick skillet over medium-high heat, add butter, bell pepper, onion, and hashbrowns, and sauté for about 5 minutes, stirring often.
- Meanwhile, whisk the eggs in a small bowl.
- Add eggs to the skillet, and cook until scrambled, then remove from heat.
- Thinly slice cooked beaver steak with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat.
- Layout a large flour tortilla on a clean cutting board and spread ½ the sour cream evenly over one side. On the bottom ½ of the tortilla, add ½ the shredded cheese, ½ the scrambled egg mixture, ½ the sliced beaver steak, and ½ the Pico de Gallo and guacamole.
- Fold the sides of the burrito over the filling and then roll the tortilla into a tight burrito. Repeat with the other tortilla and other ½ of the ingredients. Slice and serve.
- If you are freezing the burritos, wrap each of them separately in aluminum foil before placing them in a freezer-safe resealable plastic bag. You can also use a vacuum seal bag here. Burritos will store well in the freezer for up to three months.
