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!

Venison Meat Taco

Recipe: Venison Meat Tacos

Summary: flavorful and slightly spicy vension tacos with an adobo sauce.


  • 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


Venison taco ingredients

  1. 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.
  2. Place the venison meat in a shallow dish and pour the marinade over it. Cover, and refrigerate 3 to 6 hours.
  3. Preheat oven to 350°
  4. Remove venison from marinade and chop into bite sized pieces.
  5. Put in a baking dish and cover with marinade. Bake for 15 minutes, stirring once.
  6. While the meat is cooking, prepare the dressing and toppings.
  7. Remove venison from oven and drain excess liquid.
  8. 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


  • 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


  1. 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.
  2. 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.

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