At GrowingDeer we enjoy hunting. We also enjoy eating fresh venison! Over the years, we’ve shared many of our recipes. In order to make finding these recipes easier for visitors to the GrowingDeer website, we now have them assembled in one “spot”. In the main menu at the top of the website, you will see the recipes tab.

The next time you are looking for an idea for venison, wild turkey, or wild pig – look through the recipes on that page! We have a search feature on our website if you are looking for something specific. Also, Google does a great job showing search results for our website. For instance, a google search for the terms “growingdeer.tv recipes venison” yields these results.

Today we have a new venison recipe to share. Last night, I made tacos for the family using ground venison. Here’s how to make the venison for taco meat:

Ingredients:

1 tablespoon oil (Crisco, vegetable oil, canola or olive oil)
2 lbs. ground venison
1 medium onion, finely chopped
1 8 oz. can tomato sauce
1 package taco seasoning or make your own
Juice of one lemon (approx. 3 – 4 tablespoons)
12 taco shells or corn tortillas

Toppings:

Shredded cheddar cheese
Shredded lettuce
1 – 2 tomatoes, chopped
Chopped onion
Chopped black olives
Salsa
Sour cream

Optional: Spice it up by adding 1 to 2 tablespoons chipotles in adobo OR (not both!) a jalapeño pepper (seeds and membrane removed then finely chopped) when the venison is browning.

Note: I often add up to ¼ cup of salsa to the venison while the meat is browning. This gives it a little extra texture and a little extra flavor.

Directions:

If using hard taco shells, heat oven to temperature as directed on package for taco shells.
In medium skillet, add oil and brown ground venison and onion over medium heat for 8 to 10 minutes or until venison is thoroughly cooked, stirring frequently.
Stir in tomato sauce, taco seasoning and lemon juice. Reduce heat to low; cover and simmer 10 minutes.
Prepare taco shells as instructed on package.
Assemble tacos by layering venison mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with onions, olives and sour cream.

Suggestions for side dishes: Salad, refried beans or Mexican rice.

Taco meat can be used for traditional tacos, as a burrito filling, or a salad topper.

For another interesting variation on traditional burritos using venison, see this recipe for Italian-style venison burritos.

Enjoy,

Tracy