One thing I love about being in the outdoors industry is that there is an end result you get to share with others. Especially when it involves Big Game hunting here in the South.
I am a Chef of over 20 years, and I was born and raised in New Orleans. This gives me a definite edge in preparing incredible meals for my family and others, but in the woods is where it really comes in to play for me. It starts with the particular way I handle my harvests. I see all sorts of different ways some folks handle game meat, and you can imagine how a chef may react if it’s not done right! Just remember, from the time we drop the hammer or squeeze the release to the time we eat the harvest, every action will make the difference in how our meals will taste and look in the end.
For this reason, I chose my very first recipe for Sportsman’s Guide to be Venison Tacos. This incredible recipe will allow you to take less desirable cuts of meat, or older meat you may have in the freezer, grind it up and turn it into incredible, delicious, wild and tasty meals.
So let’s get started!
1 pound ground venison
1 pack Chorizo Mexican Sausage (8oz pack)
1 white onion, chopped fine
2 tablespoons garlic, purée
1/3 cup white wine, dry
2 tablespoons of your favorite taco or fajita seasoning
2 cups green cabbage, shredded
3 green onions, chopped
6 to 8 radishes, diced
1 bunch cilantro, chopped
1/2 cup white vinegar
1 tablespoon Sriracha sauce
Salt and pepper
Queso Fresco, powdered (crumbled)
Cheddar/Monterey Jack shredded Cheese blend
Sharp Cheddar Cheese, shredded fine
Alright, this may seem like a lot of ingredients for tacos, but it’s mostly just toppings. I will share exactly how I do it for my family. You may, or may not, follow along with all the toppings, but I encourage you to try It altogether at least one time.
In an deep cast iron skillet, add the Chorizo sausage (take out of the casings), onion and garlic and cook on medium heat for about 4 minutes. Then add the venison, seasonings and about 1/3 cup white wine and cook another 6 to 8 minutes on high.
For the toppings, I take all ingredients except for the cheeses and mix them together a few hours before we start. If you cannot make it ahead of time it’s fine, just make this before you cook the fillings.
Cheddar cheese on bottom, taco meat filling, shredded mixed cheese, cabbage topping, powdered queso fresco, more fresh chopped cilantro and then squeeze fresh lime juice over the entire taco.