A perfectly seasoned venison taco recipe that will have you making it from scratch every time. Taco night just got better!
We eat tacos a lot, not just on taco Tuesday. It's just such an easy, inexpensive meal that everyone loves!
As you know, we're avid hunters so always have a lot of venison on hand (lucky me I know). I have to say I like to process the deer so that I have A LOT of ground venison because I use it in the place of beef every time!
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❤️ Why you'll love it
- Venison is healthier than ground beef.
- I feel it tastes better, has a more flavorful meat.
- If you are a hunting family, like us, or have someone in your family that does - it's a great way of keeping down those grocery costs in today's economy.
- It's an easy recipe for a weeknight meal.
- It's my favorite way to get everyone together. I say deer meat tacos and they come running.
- Making Homemade tacos, especially deer tacos, is so much fun.
🧅 Ingredients
- Ground Venison
- Chili Powder
- Ground Cumin
- Onion Powder
- Garlic Powder
- Red Pepper Flakes
- Oregano
- Sea Salt
- Black Pepper
- Cayenne Pepper
- Water
- Corn Tortillas
- Optional toppings
See recipe card at the bottom of this post for quantities.
🥣 Instructions
- Step 1: Add the ground venison to a large skillet and turn on the heat to medium-high heat. Cook for about 3-4 minutes.
- Step 2: While the venison is browning add the seasonings to a small mixing bowl and stir well to combine. Sprinkle over the venison as it is browning.
- Step 3: Once the venison has just about cooked add the cup of water, give a good stir then place a lid over the skillet.
- Step 4: Turn down the heat and allow to simmer for 5 minutes.
- Step 5: While the taco meat is simmering prepare your toppings and tortilla shells.
- Step 6: Remove the taco meat from the heat and fill the warm tortillas as needed and top with favorite toppings.
Hint: Add a little cornstarch slurry if you like a slightly thicker juice with your taco meat.
🔄 Substitutions and Variations
- Lime Wedges - Squeeze a little lime juice on your tacos.
- Flour Tortillas - you could use the flour tortillas instead of corn if you prefer.
- Tomato Sauce - you could add a little to the ground venison taco meat.
- Store-bought Taco Seasoning - if you would rather take this shortcut instead of making this homemade taco seasoning, go ahead.
- Apple Cider Vinegar - add a little to the taco meat.
- Bell Peppers - you could add some as a topping or cook it in the ground venison.
- Black Beans - taste great on tacos.
- Pico de Gallo - a must with all things Mexican.
- Chipotle Peppers - for some added heat.
- Dijon Mustard - for a little tang.
- Lettuce Wraps - instead of tortillas.
- Olive Oil - use a little to help brown the ground meat.
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Not much is needed to make this venison taco recipe. You'll need a large 12" skillet (or cast iron skillet) to make the taco meat and a few taco holders (although not totally necessary).
I have a few affiliate links in the recipe card below.
📘 More Venison Recipes
- Venison Meatloaf Recipe
- Venison Chili
- Smoked Venison Backstrap
- Grilled Venison Burger
- Venison Cutlets
- Instant Pot Venison Stew
🧊 Storage
Once everyone has eat, if you have some of the taco meat left you should store it in an airtight container in the refrigerator. It will be good for up to 4 days.
💡 Tips
Expert Tip: Leftover venison taco meat is great on sandwiches the next day!
Also, I have a great list of Unique Christmas Gift Ideas for Hunters - check them out.
If you’ve tried this Venison Taco recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Venison Taco Recipe
Perfectly seasoned Venison Tacos, using toasted corn tortillas and all the toppings that traditionally would be served with tacos.
Ingredients
- 2lb Ground Venison (70/30 Mixed with pork)
- 1 Tablespoon Chili Powder
- ½ Tablespoon Cumin
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Red Pepper Flakes
- ½ Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
- Pinch Cayenne Pepper (optional)
- 1 Cup Water
- 12 Corn Tortilla Shells
- Optional Toppings include: avocado, cheese, lettuce, red onion, sour cream, salsa, cilantro etc.
Instructions
- Add the ground venison to a large 12" Skillet and turn on the heat to medium-high.
- While the ground venison is browning add all the seasonings to a small mixing bowl and stir well to combine then sprinkle over the ground venison.
- Once the venison is barely browned pour in the water, give a good stir and cover the skillet with a lid.
- Turn down the heat and allow to simmer for 5 minutes.
- While simmering prepare your toppings and toast your tortilla shells.
- Remove the venison meat from heat and spoon some of the ground venison onto each taco shell as you are serving them.
Notes
If you like a slight thickness to your taco meat you could add a spoon full of corn starch to a little cold water - stir until dissolved then add to the taco meat while it is simmering.
When we process our venison we like to add 30% pork to our ground venison - this helps to prevent the venison from drying out in the cooking process as it is a very lean meat.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 691Total Fat 37gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 19gCholesterol 193mgSodium 961mgCarbohydrates 35gFiber 9gSugar 3gProtein 55g
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