Venison Taco Recipe
Perfectly seasoned Venison Tacos, using toasted corn tortillas and all the toppings that traditionally would be served with tacos.
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
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
Serving: 1g | Calories: 691kcal | Carbohydrates: 35g | Protein: 55g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 961mg | Fiber: 9g | Sugar: 3g
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