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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What makes this recipe so yummy
- 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.
Groceries you'll need: 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.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Recipe variations and substitute ideas
- 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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Necessary gear: Equipment
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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 I think you'll love
How to store leftovers
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.
Mel's kitchen notes
Leftover venison taco meat is great on sandwiches the next day!
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Venison Taco Recipe
Ingredients
- 2 Pounds Ground Venison 70/30 Mixed with pork
- 1 Tablespoon Chili Powder
- ½ Tablespoon Ground Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 Pinch Cayenne Pepper optional
- 1 Cup Water
- 12 Each Corn Tortilla Shells
- Optional Toppings Includes 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.2 Pounds Ground Venison
- 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.1 Tablespoon Chili Powder, ½ Tablespoon Ground Cumin, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ¼ teaspoon Red Pepper Flakes, ½ teaspoon Sea Salt, 1 teaspoon Black Pepper, 1 Pinch Cayenne Pepper
- Once the venison is barely browned pour in the water, give a good stir and cover the skillet with a lid.1 Cup Water
- Turn down the heat and allow to simmer for 5 minutes.
- While simmering prepare your toppings and toast your tortilla shells.12 Each Corn Tortilla Shells, Optional Toppings
- Remove the venison meat from heat and spoon some of the ground venison onto each taco shell as you are serving them.
Notes
Nutrition
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