Venison Carne Asada Tacos

Zach Walker All Recipes, Venison Recipes

VENISON CARNE ASADA TACOS


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.

“The cut was so tender that you could actually eat the taco without pulling out a mouthful of steak with each bite. I was really surprised by how tender it was.”Liv
Servings: 4-6

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

DIRECTIONS

1

In a gallon-sized resealable bag, combine the lime juice, crushed garlic, orange juice, cilantro, soy sauce, pepper, olive oil, jalapeno and vinegar. Seal and shake or squeeze the bag to mix.
2

Put the venison in the bag and move around to thoroughly coat. Refrigerate and marinate for 2-4 hours.
3

Heat an outdoor grill, grill pan, cast iron skillet or broiler to high heat.
4

Remove the venison from the marinade. Discard the excess marinate.
5

Cook the venison steak for 7-10 minutes per side, until it reaches your desired internal temperature. (We recommend not cooking venison over medium.)

“I pulled the topside out at 118-120F and it turned out well. It was definitely medium-rare, which is what I had wanted. That’s not everyone’s preference, so I’d say for the recipe to pull it at 125-135F. I wouldn’t go higher than that.”

– Liv

6

Let rest for ten minutes. Thinly slice against the grain and serve.