Ground venison tacos are a staple in households across the country. You can make this all-purpose recipe with any ground wild game for an easy weeknight meal.
There are several ways to incorporate taco meat into your dinner rotation besides just putting it in a taco shell. Instead, try it on a tostada with shredded lettuce, stuffed inside of bell peppers with quinoa. Or, mix it in a breakfast omelet.
If you want to make this meal even more effortless, forget the spice list and pick up a jar of our Chupacabra Green Taco Seasoning. While I ordinarily don’t care for pre-made taco seasonings, this mixture of hatch chili peppers, cilantro, garlic, and more is a badass blend that makes ground meat a lot more interesting.
- 1 lb. ground venison
- 1 1/2 tsp. kosher salt
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. cinnamon
- 3/4 tsp. ancho chili powder
- 2 tbsp. lime juice
- 1 tbsp. honey or agave nectar
- 1/4 cup water
- 3 tbsp. tomato paste
- 1/2 yellow onion, finely diced
- 2 cloves of garlic, minced
- 2 tbsp. cooking oil
Also works with
- In a small bowl, mix the salt, cumin, oregano, cinnamon, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
- Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in roughly a tablespoon of cooking oil. Once the oil is hot, add the ground venison and brown. Once you lay the meat down, let it sizzle and cook on one side until brown before flipping over. Brown the opposite side, then stir to break the pieces up.
- Remove the meat from the pan and set aside.
- Add another tablespoon of oil if needed and sauté the onion for a few minutes until they soften and start caramelize. Stir in the garlic and cook another minute.
- Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
- Serve in tacos or as desired.