Venison Tacos Recipe
Adapted from Miss Allie's Kitchen - Best Ground Venison Tacos
Citrus, cumin and chili flavors are the secret to keeping these venison tacos tasty, not gamey. We used ground venison from LedgEnd Farm and All Souls tortillas!
Yields: 5 servings
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Amount |
Ingredient |
|---|---|
1 tbsp |
vegetable oil |
1 medium |
onion, finely diced |
1 tbsp |
tomato paste |
1 lb |
ground venison |
4 cloves |
garlic, minced |
2 tbsp |
chili powder |
1 tbsp |
cumin |
1 tsp |
salt |
1 tsp |
smoked paprika |
½ tsp |
black pepper |
1 |
orange, juiced |
1 |
lime, juiced |
⅓ cup |
water |
10 |
corn tortillas, number depending on size |
As needed |
taco toppings, such as diced tomatoes, cilantro, shredded cheese, or sour cream, add your favorites! |
Instructions
Heat a nonstick skillet over medium heat. Add the oil and heat, then add the onion and sauté until translucent, about 3-4 minutes. Season with a pinch of salt as it browns. Next, add in the tomato paste and cook for 2-3 minutes to caramelize, scraping the pan well. Then, add the spices and garlic and cook for 30 seconds to bloom the spices.
Add the ground venison and cook until browned, about 6-8 minutes.
Add the lime and orange juices to the pan along with the water and scrape up the browned bits from the pan.
Reduce heat to medium-low and simmer for 5-10 minutes until cooked through and the desired consistency is reached.
Serve in warmed tortillas with toppings as desired!