Venison Tacos
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Venison meat is great in authentic Mexican tacos. In this venison taco recipe, you use a flank steak chopped rather than using ground venison. The marinade makes the meat very tender. In fact, it would be great for a salad if you don’t want tacos!
Recipe: Venison Meat Tacos
Summary: flavorful and slightly spicy vension tacos with an adobo sauce.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 1/2 teaspoons honey
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 tsp cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon hot pepper sauce, or to taste
- 1 pound venison flank steak cut into chunks
- Dressing (recipe below)
- 1 package taco shells
- 1 ripe tomato, seeded and diced
- 1 bunch cilantro, chopped
- 1/2 head iceberg lettuce, shredded
- quacamole
- cheddar cheese, grated
Instructions
- Make the marinade: whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, cayenne pepper, black pepper, and hot sauce in a bowl until blended.
- Place the venison meat in a shallow dish and pour the marinade over it. Cover, and refrigerate 3 to 6 hours.
- Preheat oven to 350°
- Remove venison from marinade and chop into bite sized pieces.
- Put in a baking dish and cover with marinade. Bake for 15 minutes, stirring once.
- While the meat is cooking, prepare the dressing and toppings.
- Remove venison from oven and drain excess liquid.
- Assemble tacos by placing venison pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and lettuce; drizzle with dressing.
Cooking time (duration): 20
Number of servings (yield): 4
Culinary tradition: Mexican
Recipe: Adobo Dressing
Summary: A zingy dressing for venison tacos or taco salad
Ingredients
- 1 cup sour cream
- 1/2 cup adobo sauce from a can of chipotle peppers in adobo sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- salt and pepper to taste
Instructions
- Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, and chili powder. Add salt, and pepper to taste.
- Cover, and refrigerate until needed.
Quick Notes
This dressing can be made in advance and will last about 1 week in the refrigerator.
Cooking time (duration): 5
Microformatting by hRecipe.