Seared Venison Tacos

Recipe contributed by Editor-in-Chief J. Townsend.

This delicious taco recipe is great with just about any cut of venison because you are cooking it hot and fast. I prefer the cast iron skillet, but cooking the meat on the grill would be equally delicious. This meal is great for a large family or parties where you want to show off your wild game cooking skills.

Yield: 8-10 tacos



10 tortillas

2 lbs venison, cut in slices

1/3 cup olive oil

1/4 cup soy sauce

2 limes, juiced (about 2 Tbsp)

2 Tbsp cider vinegar

2 Tbsp sugar

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin seed (if have whole, toast and then grind)

4 garlic cloves, minced (4 teaspoons)

1 jalapeño pepper, seeded and minced

½ cup finely chopped cilantro (great flavor in the stems!)



Thinly sliced purple cabbage or lettuce, salsa verde, queso fresco, and pickled purple onion



  1. Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.
  2. Place the steak in the marinade and turn over a couple of times to coat thoroughly.
  3. Cover in plastic wrap and refrigerate overnight
  4. Bring a cast iron skillet to medium high heat and sear meat
  5. While cooking meat, warm the tortillas
  6. Garnish with purple slaw cilantro/lettuce, salsa verde, queso fresco, purple onion

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