NOTES
- 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.
INGREDIENTS
- 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)
CREMA
- Non-fat Greek yogurt (¾ cup)
- Maple Syrup or Honey (to taste)
- Sriracha (to taste)
- Lime juice (to taste)
EQUIPMENT
- Stainless steel skillet
- Spatula
- Mixing bowl
- Knife
- Cutting board
- Cheese grater
DIRECTIONS
- 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.
