In the Kitchen: Venison Tacos

A successful bowhunting season filled your freezer with pounds upon pounds of lean, organic meat. This quick, easy recipe puts all of that venison to good use, and is a crowd pleaser among family and friends.

Venison Tacos

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

Yield: 8 Tacos

Serving Size: 1 Taco

Calories per serving: 218

Fat per serving: 11.0

Ingredients

  • 1 lb of venison, ground
  • 8 flour tortillas, medium
  • 2 oz. shredded fiesta cheese
  • 2 tsp chili powder
  • 1-1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp dried minced garlic or garlic powder
  • 2 tsp of dried minced onion or onion powder
  • 1/4 tsp oregano, dried
  • 1/2 tsp salt (optional)
  • 1/4 cup of water
  • 2 Roma tomatoes, diced, optional
  • 2 cups shredded lettuce, optional

Instructions

  1. First, fry the ground venison burger on medium-high heat, breaking it up as it fries, until it’s done. This should take about 10 minutes.
  2. Remove any excess grease and then add your spices and then add the water.
  3. Mix well and heat for two minutes. Then turn the heat to low and let it sit on the burner while you are assembling the tacos.
  4. Preheat your oven to 350ºF.
  5. Place a tortilla on a large cookie sheet, and put about 2 Tbsp. of shredded cheese on half of the tortilla.
  6. Then add about 3 Tbsp. of venison taco meat and sprinkle the meat with another 2 Tbsp. of shredded cheese.
  7. Fold the other half of the tortilla over and continue doing this until you are finished.
  8. Place the tacos in the oven and for about 5 minutes–just long enough to melt the cheese and very lightly toast the tortillas.
  9. Remove from the oven and open the tacos and add tomatoes, and lettuce.

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