Ground Venison Bulgogi Tacos
These delicious Asian fusion tacos are a great alternative to classic ground venison tacos. The fresh toppings are a delicious complement to the super flavorful meat. Top them with a little sriracha mayo to add a little spice!
Servings: 4
Calories: 595kcal
Ingredients
Taco Filling:
- 1 tablespoon pork lard (or other cooking fat)
- 1 lb ground venison
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ⅓ cup green onions, sliced
- 1 tablespoon garlic, minced
Pickled Cabbage:
- 2 cups red cabbage, thinly sliced
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Sriracha Mayo:
- 3 tablespoon mayonnaise
- 1 tablespoon sriracha
Other Ingredients:
- ¾ cup radishes, thinly sliced
- ¾ cup carrots, cut into thin matchsticks (or shredded)
- ¼ cup green onions, sliced diagonally
- ¼ cup fresh cilantro leaves
- 12 street taco flour tortillas
- lime wedges (optional, for serving)
Instructions
Pickled Cabbage:
- Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
- Pack cabbage into a pint-sized glass jar.
- Pour vinegar mixture over cabbage. Let cool at room temperature for 30 minutes. Place lid on jar and refrigerate for at least 2 hours before serving.
- Pickled cabbage will last in the fridge for up to 2 weeks.
Sriracha Mayo:
- In a small bowl, whisk together sriracha and mayonnaise until smooth. Refrigerate until ready to use.
Taco Filling:
- Heat lard in a large sauté pan. Add ground venison to the hot pan. Break the meat into crumbles while incorporating seasonings into the meat. Cook until lightly browned, 3-5 minutes.
- While meat is cooking, combine soy sauce, sesame oil, vinegar, sugar, green onions, and garlic. When the meat is browned, stir in the sauce mixture. Cook until sauce is bubbly and starts to thicken, about 3-4 minutes.
- Set aside until ready to assemble tacos.
Assembly:
- To tortilla shells, add taco filling. Drizzle with sriracha mayo. Top with pickled cabbage, radish slices, carrots, green onions, and cilantro. Squeeze lime wedge over tacos, if desired. Enjoy!
Notes
- Any ground wild game meat or domestic ground meat can be used in place of ground venison. Elk, antelope, moose, lean ground beef, turkey, etc. will all work.
- Homemade pork lard is my cooking fat of choice for wild game, but you can use your preferred cooking fat or oil.
- You can use any size and type of tortilla in place of street taco tortillas. Corn tortillas or hard taco shells can also be used.
- If desired, the vegetables on these tacos can be substituted for different ones. Cucumbers, red onions, bell peppers, or your favorite taco toppings can be substituted.
Nutrition
Calories: 595kcal | Carbohydrates: 48g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 1279mg | Potassium: 756mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4484IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 7mg
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