- 1 venison (deer) backstrap cut into 1 ½-inch steaks
- (or 1 ½ pounds cooked meat)
- 1 packet (1 ounce) taco seasoning
- 3 tablespoons Worcestershire sauce
- Cooking oil
- 1 pack of street-taco-sized corn tortillas
- White onion, chopped
- Fresh cilantro, chopped
- Fresh avocado, sliced
- Sour cream
- Fresh lime, sliced to squeeze
- Salt and pepper
Step 1: Heat a charcoal or gas grill to 350 degrees Fahrenheit. Season both sides of the deer steaks with salt and pepper, and cook them on the grill until they reach a medium internal temperature (145 degrees Fahrenheit). Let the meat rest three minutes after grilling.
Step 2: Thinly slice the cooked meat after it has cooled.
Step 3: Heat a nonstick pan over medium-high heat and add the sliced meat, taco seasoning and Worcestershire sauce. Stir to combine.
Step 4: Heat a small amount of cooking oil in a skillet (enough to coat the bottom) on medium heat. Add corn tortillas one at a time for just a few seconds on each side (just long enough to heat them up). Place the warm tortillas on paper towels to soak up the oil.
Step 5: Fill each tortilla with meat then top with onions, cilantro, avocado, sour cream and freshly squeezed lime juice as desired. Enjoy!
Tasty Taco Tips
Street tacos are a great way to use up fresh or leftover venison backstrap (which is comparable to the prime rib in beef) or tenderloin from your latest hunt. This recipe is inspired by Strategic Consultation Manager and Wildlife and Range Consultant Russell Stevens’ favorite use for leftover deer steaks. If using leftovers, simply adjust the seasonings to match the amount of meat you have. We chose to slice the meat into fajita-sized pieces, but you could chop it smaller. We also like to double up on tortillas for easier eating.