Servings
Font
Back
Ground Venison Bulgogi Tacos
5 from 12 votes

Ground Venison Bulgogi Tacos

Ground Venison Bulgogi Tacos combine seasoned ground venison cooked with a sweet-savory bulgogi sauce and served in tortillas with crisp pickled cabbage, spicy sriracha mayo, and fresh vegetables. The ground meat is cooked quickly with soy sauce, sesame oil, rice vinegar, garlic, and green onions to capture bulgogi flavors. The tangy pickled cabbage and creamy mayo balance the rich meat for layered textures and tastes.

Prep Time
20 mins
Cook Time
10 mins
Servings: 4
Calories: 595 kcal
Course: Main Course
Cuisine: Asian

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:
    Cup of Yum
  1. Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
  2. Pack cabbage into a pint-sized glass jar.
  3. 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.
  4. Pickled cabbage will last in the fridge for up to 2 weeks.
Sriracha Mayo:
  1. In a small bowl, whisk together sriracha and mayonnaise until smooth. Refrigerate until ready to use.
Taco Filling:
  1. 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.
  2. 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.
  3. Set aside until ready to assemble tacos.
Assembly:
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 595

% 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.