Ground Venison Tacos
These Ground Venison Tacos feature smoky and umami flavors that play off the earthy flavor of deer meat. Pair with a Red Wine Vinaigrette Slaw to take these deer meat tacos to the next level of awesome.
Servings: 8 people
Calories: 290kcal
Ingredients
- 1 ½ tablespoon bacon grease
- 2 pounds ground venison
- 1 medium yellow onion finely diced
- 5-6 cloves garlic minced
- 2 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- ½ 7.5 ounce can chipotle en adobo peppers
Red Wine Vinaigrette Slaw
- ½ small head cabbage shredded
- ½ small shallot diced (you can also use 2-3 tablespoons diced yellow onion)
- 2 tablespoons red wine vinegar
- 1 ¼ teaspoons Dijon mustard
- ½ teaspoon honey
- ¼ cup extra virgin olive oil (use a mild-flavored olive oil)
- salt and pepper to taste
Instructions
- Add ½ can of chipotle en adobo peppers to a food processor and process for 20-30 seconds. Set aside.
- Heat 2 tablespoons of bacon grease in a large pan over medium heat. Once liquified, add onion and cook for 3 minutes, stirring occasionally.
- Add garlic, and cook for 45 seconds, stirring frequently.
- Add ground venison and cook for around 10 minutes, or until completely browned.
- Add cumin, paprika, processed chipotle en adobo peppers, red wine vinegar, and Worcestershire sauce. Stir until well combine. Cook for an additional 2-3 minutes, then remove from heat.
- Serve with Red Wine Vinaigrette Slaw or any garnishes you'd like.
Make the Slaw
- Add diced shallot, red wine vinegar, Dijon mustard, honey, and extra virgin olive oil to a food processor or blender. Process or blend for 20-30 seconds.
- Taste and adjust flavors by adding salt and pepper. Pour over shredded cabbage and toss until well coated. Refrigerate in a lidded container until ready to serve. Note: Make this slaw a few hours in advance to give the flavors of the slaw time to meld before serving.
Notes
- Cook lean ground venison in a fat, like bacon grease or olive oil; otherwise, you risk serving dry venison. It's one of my favorite ways to use leftover bacon grease!
- Don't be stingy with the seasoning! Venison can be gamey, it's definitely got a mellow earthiness to it. Bold seasonings can really help punch up (or cover up) venison's flavor.
- Make the slaw a few hours in advance to give the flavors of the slaw time to meld before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 6g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 136mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 4mg