Venison Tacos Recipe cooked on a Pit Boss:
Venison tacos are a unique twist on the classic taco that uses venison meat instead of your traditional beef. When it comes to preparing venison tacos, the possibilities are endless and they serve as a great party favorite for family and friends coming over because it allows for people that enjoy wild game to dive right it but it also allows the less adventurous taste buddies to try it without ruining their meal if you offer the traditional checking or pork options as well. Also, combined with the multiple flavors that tacos allow, it allows them to get in the shallow end before diving in on the deep end of the pool. In addition to being delicious and unique, venison tacos are also a high protein, low fat, eco-friendly and self-sustaining choice. This recipe takes the health and flavor a step further by using the clean wood pellet smoke flavor for a combination of flavors and traditionality unlike your typical taco experience. Pellet grills offer a lot of versatility and in this case, you’re able to start and complete the entire process on the grill.
- 1 lb ground venison
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- HuntChef’s Taco Takedown Seasoning OR
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup water
- 8-10 corn tortillas
- Toppings: chopped cilantro, diced onion, crumbled queso fresco, sliced avocado, hot sauce
- Preheat your Pit Boss pellet grill to 375°F.
- Heat a cast-iron skillet on the grill over medium-high heat. Add the olive oil and onion and sauté until the onion is translucent.
- Add the garlic and sauté for another 30 seconds.
- Add the ground venison and cook until browned, breaking up any large clumps with a spatula.
- Use HuntChef’s Taco Takedown Seasoning, or make your own blend (chili powder, cumin, smoked paprika, salt, and black pepper) and stir to combine.
- Pour in the tomato sauce and water and stir to combine. Let the mixture simmer for about 10-15 minutes, stirring occasionally.
- While the venison is cooking, warm the tortillas on the grill until lightly charred on both sides.
- To assemble the tacos, place a spoonful of the venison mixture in the center of each tortilla. Top with chopped cilantro, diced onion, crumbled queso fresco, sliced avocado, and hot sauce as desired. You can also dent an empty beer or soda can and they make a great taco tray.
- Serve and enjoy! (best served with a Cerveza)
For more outdoor recipes – check out Field to Table – North American Outdoorsman