Tacos are one of my go-to meals when I’m in a hurry, especially after a long day at work when all I really want to do is sit on the couch with a bourbon and read the latest issue of Outdoor Life. Tacos are also an ideal option if you’re cooking for a full hunting camp or catering for a party, because bulk taco production is no big deal. The other great part about tacos is you can use just about any pile of meat that’s within arm’s reach in your freezer. Of course, ground venison is a perfect pick for filling tacos, and that’s what we’ll use for this rockin’ recipe.
Main Taco Ingredients
(serves 3)
1 pound thawed ground venison
6 medium-sized flour tortillas
2 limes
8 ounces of your favorite cheese
1 cup olive oil
1 avocado
Smoky Mexican Taco Seasoning
(seasons 3 pounds of taco meat)
1 tablespoon smoked paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon hot Mexican chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 teaspoon cumin Mix ingredients evenly and store in a sealed container. I recommend doubling or tripling this recipe so you don’t have to worry about remaking it when you’re hungry for tacos time and time again.
Sweet-and-Spicy Purple Slaw Ingredients
(fills 6 tacos)
1 small, thinly sliced red cabbage (approx. 3 cups)
2 diced Roma tomatoes
2 tablespoons diced poblano pepper
2 tablespoons diced red onion
2 tablespoons minced cilantro
2 tablespoons fresh-squeezed lime juice
2 teaspoons minced garlic
1 teaspoon salt
1/4 cup milk
1/3 cup white sugar
1 1/2 tablespoons distilled white vinegar
1/2 cup mayo
Combine all ingredients except the sliced cabbage and diced tomatoes in a mixing bowl. Whisk thoroughly until all ingredients are evenly distributed. Add cabbage and tomatoes and mix well. You can use this sweet-and-spicy purple slaw immediately if you’re in a rush, but it tastes much better after spending an hour or two in the fridge.
Putting it All Together
Now it’s time to brown and season your thawed ground venison. Lightly coat a cast-iron skillet with olive oil, turn the heat up to medium, add the meat and sprinkle it with your smoky Mexican taco seasoning. For every pound of venison, add one tablespoon of seasoning (or season to taste). Brown the venison until it’s done to about medium (remember, it’s wild venison—so if you properly cared for it to begin with, not even burger should be cooked beyond medium).
Coat a separate cast-iron skillet with a liberal amount of olive oil and turn up the heat to medium-high. When the oil is hot, fry your flour tortillas—one at a time—until they’re slightly crispy but not so much that they crack when folded.
Plate the tortillas (two per person) and hit each one with an even distribution of meat, then slaw, then cheese (I prefer bleu cheese). Give each eater a hunk of avocado to do with what they please. Serve with lime wedges for an extra citrus kick at the table—plus, you’ll need some of those for your Coronas.