Ground Venison Bulgogi Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
4
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Calories
595 kcal
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Course
Main Course
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Cuisine
Asian
Ground Venison Bulgogi Tacos
Description
This recipe features ground venison browned and infused with a bulgogi-style sauce made from soy sauce, sesame oil, rice vinegar, sugar, garlic, and green onions. Separately, red cabbage is pickled briefly in a warm vinegar-sugar-salt solution, yielding a crisp and tangy topping that contrasts the savory meat. Sriracha mayonnaise adds a creamy heat element. The tacos are assembled on small flour tortillas, often garnished with radish, carrot, cilantro, and green onions for freshness and crunch.
The venison version brings a lean, gamey flavor to the bulgogi profile, which can be substituted with various ground wild or domestic meats according to availability. The pickled cabbage can be made ahead and stores well in the refrigerator. These tacos work well as a casual meal or appetizer, offering a mix of spicy, sweet, tangy, and fresh ingredients in each bite.
Adjustments like swapping cooking fats or tortilla types, and substituting vegetables, allow flexibility for preferences or ingredient availability. This recipe highlights melding Korean-inspired flavors with taco-style service.
Ingredients
Taco Filling:
- 1 tablespoon pork lard or other cooking fat
- 1 lb venison ground
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ⅓ cup green onion sliced
- 1 tablespoon garlic minced
Pickled Cabbage:
- 2 cups red cabbage thinly sliced
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Sriracha Mayo:
- 3 tablespoon mayonnaise
- 1 tablespoon sriracha
Other Ingredients:
- ¾ cup radish thinly sliced
- ¾ cup carrot cut into thin matchsticks or shredded
- ¼ cup green onion sliced diagonally
- ¼ cup cilantro fresh leaves
- 12 flour tortilla street taco size
- lime wedges, optional, for serving
Instructions
Pickled Cabbage:
- Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
- Pack cabbage into a pint-sized glass jar.
- Pour vinegar mixture over cabbage. Let cool at room temperature for 30 minutes. Place lid on jar and refrigerate for at least 2 hours before serving.
- Pickled cabbage will last in the fridge for up to 2 weeks.
Sriracha Mayo:
- In a small bowl, whisk together sriracha and mayonnaise until smooth. Refrigerate until ready to use.
Taco Filling:
- Heat lard in a large sauté pan. Add ground venison to the hot pan. Break the meat into crumbles while incorporating seasonings into the meat. Cook until lightly browned, 3-5 minutes.
- While meat is cooking, combine soy sauce, sesame oil, vinegar, sugar, green onions, and garlic. When the meat is browned, stir in the sauce mixture. Cook until sauce is bubbly and starts to thicken, about 3-4 minutes.
- Set aside until ready to assemble tacos.
Assembly:
- To tortilla shells, add taco filling. Drizzle with sriracha mayo. Top with pickled cabbage, radish slices, carrots, green onions, and cilantro. Squeeze lime wedge over tacos, if desired. Enjoy!
Notes
- Replace ground venison with any ground wild game or domestic meats like elk, lean beef, turkey, or antelope as preferred.
- Use your choice of cooking fat; pork lard is traditional for wild game but other oils or fats work well.
- Any type or size of tortilla can substitute for street taco flour tortillas, including corn or hard shells.
- Vegetables for toppings are flexible; cucumbers, red onions, bell peppers, or other favorites can be used instead of listed vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 1279mg | 53% |
| Potassium | 756mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4484IU | 90% |
| Vitamin C | 23mg | 26% |
| Calcium | 171mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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