Venison Carne Asada Tacos

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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.