Great Venison Cooking

Instructions

1. Lay the flank steak in a large dish. In a medium bowl, whisk together the vinegar, Worcestershire sauce, water, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated venison into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
2. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.