LEYSATH_WWW14_PIC

Venison Tacos

Scott Leysath |

 

This recipe can be used with your choice of soft or crispy flour or corn tortillas. Piled high on a bed of lettuce, tomato, grilled corn kernels, tortilla chips and avocado this seasoned meat also makes for a delicious main course “taco” salad.

4 servings (8 to 12 tacos)

Try it with your own favorite condiments like avocado, diced onion, salsa, black olives, grilled peppers and sour cream. Of course, a cold cerveza would also be a great accompaniment.

2 tablespoons vegetable oil

1 cup yellow onion, finely diced

1 cup bell pepper, finely diced

1 jalapeno pepper, stem and seeds removed, minced

2 garlic cloves, minced

4 cups “pulled” venison, from slow-cooked roast, chopped

1/8 teaspoon ground cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon chili powder

1 14 1/2 can diced tomato, drained

corn or flour tortillas

shredded lettuce

shredded cheese

sliced tomato