In our Venison Test Kitchen, our Staff Culinarian Liv created this recipe to test cooking part of the Venison Denver Leg like a steak. She used the topside, a thick steak-like muscle that averages between 1.5-2 pounds. It has a distinctive grain similar to beef flank steak. For this recipe, she kept the topside whole to ensure a beautiful pink medium-rare center but this cut can easily be butterflied (cut in half length-wise) and cooked similar to flank steak.

Liv thinly sliced the topside for tacos, but this steak marinade is versatile. You can serve it like a steak with different side dishes such as rice, beans, and avocados, or whatever you like to eat alongside steak!

INGREDIENTS

• For the Venison Steak:
• 2lb Venison Denver Leg, (topside or cushion)
• 2 Limes, juiced
• 4 cloves Garlic, crushed
• ½ cup Organic Juice
• 1 cup fresh Cilantro, chopped
• 2 tsp Soy Sauce
• ¼ tsp Black Pepper
• ¼ cup Olive Oil
• 1 fresh Jalapeno, minced (seeds & ribs removed)
• 2 tbsp White Vinegar

• For the Tacos:
• Corn Tortillas
• ½ head of Cabbage, thinly sliced
• Pico de Gallo
• Cotija Cheese
• Cilantro Leaves
• 2 Limes, cut into wedges