Crispy Venison Tacos

Venison is extremely lean, so adding fat is required (e.g. duck fat, beef tallow, etc.)
Do not salt venison in advance. Season while cooking to avoid tightening the protein.

Ground venison (1 lb)
Beef tallow, Duck fat, or Ghee (2–3 tbsp, divided)
White onion, finely diced (½ cup, plus extra for topping)
Flour or corn tortillas (small)
Oaxacan cheese or low-moisture mozzarella, shredded (1½ cups)
Fresh cilantro, chopped (¼ cup)
Lime wedges (for serving)
Water (2–3 tbsp)
Seasonings
- Ancho Chili powder (2 tsp)
- Smoked paprika (1 tsp)
- Ground cumin (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Cayenne pepper (½ tsp)
- Crushed red pepper flakes (½ tsp)
- Kosher salt (1 tsp)
- Fresh cracked black pepper (½ tsp)

Make the Crema
Mix non-fat Greek yogurt, sriracha, honey, and a squeeze of lime juice. Refrigerate.
Sweat the Onion
Heat 1 tbsp fat in a stainless skillet over medium heat. Add white onion and cook 3–4 minutes until softened.
Cook the Venison
Add ground venison and break apart immediately. Season generously with Seasonings. Cook 5–7 minutes until browned.
Simmer & Tighten
Add water and cook down until slightly tacky but not wet. Remove from pan.
Build the Taco
Add more fat to skillet. Place tortilla in pan and immediately sprinkle shredded cheese evenly over surface.
Fill & Fold
Spoon cooked venison mixture onto one half. Once cheese melts and begins to crisp, fold in half.
Crisp & Flip
Press gently. Cook 1–2 minutes until deeply golden. Flip and cook another 1–2 minutes.
Serve
Top with raw onion, cilantro, and drizzle with Greek yogurt crema.
Serve with lime wedges.