Classic Ground Venison Tacos
If you’re looking for a fun, flavor-packed way to celebrate Taco Tuesday, this ground venison taco recipe is one of the easiest and most satisfying meals you can make with wild game meat.
Servings: 8
Ingredients
- 1 pound ground venison
- 1 tablespoon olive oil
- 1/2 small onion, small dice
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika (sub chipotle powder for heat)
- 2 tablespoons chile powder (ancho is great)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/2 cup water
- 1/2 teaspoon salt
- sugar to taste
For Serving the Tacos
- 8 corn or flour tortillas
- shredded Mexican cheese or queso fresco
- lettuce sliced thinly
- ripe tomatoes
- white onions chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it just starts to soften, about three minutes. Add the ground venison, spreading it in an even layer so that it browns evenly. Once the meat is golden brown, reduce the heat to medium, add garlic, and cook for 2 minutes while stirring.
- Add the smoked paprika, chili powder, oregano, cumin, pepper, salt, sugar, tomato paste, and water. Stir thoroughly to combine and cook until the sauce has thickened, about 3 minutes.
NOTES
Storage: Store any leftover venison taco meat in an airtight container in the fridge for up to 3 days. It's great for quick lunches, taco salads, or even stuffed peppers the next day.
Freezing: Let the meat cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a cast iron skillet with a splash of water to loosen the sauce.
Substitutions: No ground venison meat? You can easily swap in ground beef. Replacing the paprika with chipotle powder will give spiciness and a smoky chili flavor.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!