Venison Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 people
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Calories
268 kcal
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Course
Main Course
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Cuisine
Mexican
Venison Tacos
Description
This recipe begins by preparing the rajas, where poblano chiles are charred over an open flame and peeled, then sliced and cooked with thinly sliced onions and garlic until slightly charred and softened, seasoned with salt. Meanwhile, the venison, trimmed of sinew and silverskin, is coated with vegetable oil and salt, then grilled over high heat with the grill lid open to achieve deep searing and grill marks without overcooking. Depending on thickness, the meat is grilled for 2 to 4 minutes per side.
After grilling, the venison should be sliced thinly. The combination of smoky, tender venison and the savory, slightly sweet rajas creates a flavorful taco filling. Assembling with typical extras such as cheese, lime-soaked onion, fresh serrano chiles, avocado, and cilantro provides varied textures and flavors. The recipe notes highlight the use of thin slices of venison to avoid overcooking and emphasize chopping the meat after cooking to distribute its flavor evenly.
Venison tacos make a versatile dish that pairs well with eggs and potatoes the next morning, showing their adaptability beyond just dinner. Beans can be added for additional substance and traditional flavor profiles. The guidance on handling venison and preparing rajas adds useful detail for best results.
Ingredients
VENISON
- 2 pounds venison flank backstrap or leg steak, all sinew and silverskin removed, or skirt steak
- salt
- Vegetable oil to coat
- chipotle powder ancho chile powder or taco seasoning
OPTIONAL RAJAS
- 4 poblano chile Anaheim or green bell peppers
- 1 white onion sliced thin, or yellow onion
- 3 tablespoons olive oil
- 2 garlic sliced thin, cloves
- salt
EXTRAS
- corn tortilla or flour tortillas
- cotija cheese or shredded jack cheese, dry
- white onion soaked in lime juice, diced
- serrano chile or any fresh chile you like, sliced
- avocado sliced, or guacamole
- cilantro
Instructions
- I like to make the rajas first. Char the skins of the poblano chiles over a grill or your stovetop burner with tongs until the skin blackens. Put the charred chiles into a plastic bag to steam for a half hour or so. Peel off the charred skin, remove the seeds, and slice the poblanos into strips.
- Heat the olive oil in a small frying pan over medium-high heat. Cook the sliced onions until they char a little at the edges. Add the poblanos and garlic and cook another minute or two. Add salt to taste, turn off the heat and set aside.
- Get your grill ready. It should be very hot, and when it is you need to scrape down the grates with a brush. Coat the venison with some vegetable oil and salt it well. Set it on the grill and leave the grill cover open. Sear it hard without touching the venison for 2 to 4 minutes, depending on how hot your fire is and how thick your venison is. You want good grill marks. If your venison is thicker than an inch, you can get cross-hatched grill marks by picking up the meat with tongs after 2 to 4 minutes, then rotating it 45 degrees and searing it for another 2 minutes or so.
- Flip the venison and sear until it's medium-rare, or rare. How to tell? Use the finger test for doneness. When the meat's ready, move it to a plate or tray and sprinkle some chipotle powder on it. Let the meat rest for 5 minutes before slicing against the grain, then chopping into bite-sized pieces.
- Heat the tortillas until they are flexible (read the package's instructions or make them by hand) and keep them warm by covering with a kitchen towel or putting them in a tortilla box. Serve the tortillas, venison, rajas, and everything else spread out on the table so everyone can mix and match while they build their own tortillas.
Notes
- Thin slices of venison should be grilled starting cold for better charring without overcooking.
- Always chop cooked venison small to distribute flavor evenly in the tacos.
- Leftover venison works well in breakfast tacos or burritos with eggs and potatoes.
- Beans, either refried or whole, are a traditional accompaniment to venison tacos.
- Customize toppings such as cotija cheese, lime-soaked onions, fresh chiles, avocado, and cilantro to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 129mg | 43% |
| Sodium | 81mg | 3% |
| Potassium | 646mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 65mg | 72% |
| Calcium | 22mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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