Venison Street Tacos

Cut venison steaks into 2” pieces.  Mix together a 1 tbsp of cumin, 1 tsp of Cayenne pepper, 1 tbsp of Tony Chachere's seasoning.  Throw venison chunks and mixed seasoning into a mixing bowl and work the seasoning into the meat. 

Preheat your GMG / pellet grill to 350 degrees.  Let meat sit in mixing bowl for at least 30 minutes before placing on the grill.  Cook venison for 30 mins or until the outside is lightly crisp yet pink in the middle.  Remove from grill and slice into strips. 

Next, place a cast iron skillet on the grill and increase temp to 450.  Mix together another batch of seasoning with same ingredients as before.  This time add 2/3 cup of water and place meat and mixture in to the skillet.  Cook until water is gone and the meat is no longer pink.  Add 1/2 can of Rotel.  Then cook corn tortillas on GMG until lightly crisp yet pliable.  Place meat mixture on tortillas with freshly chopped cilantro and onions with lime juice added. 

LIFE HACK: Use a muffin pan to hold the tacos and cook them on the grill!
ENJOY!

Ingredients:

  • Cumin

  • Cayenne pepper

  • Tony Cacheries

  • Limes

  • Cilantro

  • Onion

  • Rotel With Green Chilies

  • 1lb Venison Steak

  • Corn tortillas.  

recipeKyle HeuermanGMG, pellet grills, venison tacosComment