Ground Venison Tacos
Ground venison tacos made in one skillet with bold seasoning and simple ingredients. A quick, family-friendly dinner perfect for busy weeknights.
Servings: 8 tacos
Calories: 282kcal
Ingredients
Taco Meat:
- 1 lb ground venison
- ¼ cup homemade taco seasoning
- 1 tablespoon lard (only needed if your meat does not have added fat)
- 2 tablespoon tomato paste
- ¾ cup stock (beef or wild game)
Other Ingredients:
- 8 tortillas (soft shell taco size or crispy taco shells)
- ½ cup shredded cheddar cheese
- 3 tablespoon yellow onion, finely diced
- ½ cup sour cream
- ½ cup salsa
- ½ cup diced tomatoes
- 1 cup shredded iceberg lettuce
- ¼ cup sliced black olives
Instructions
- Sprinkle taco seasoning over ground meat and incorporate spices into meat, using your hands.
- Heat a large skillet over medium-high heat. Add lard to pan, let it melt, and swirl to coat the pan.
- Add seasoned meat to pan and spread meat out into a thin layer. Cook for 3-5 minutes or until bottom side is browned and crisp. Flip and cook an additional 3-5 minutes.
- Break up meat with a wooden spoon or ChopStir tool. Add in tomato paste and broth. Stir until well combined. Bring to a simmer and let liquid reduce for an additional 2-3 minutes or until liquid is no longer soupy. The mixture should be mostly meat with a little extra thickened sauce to keep it moist.
- Divide meat among tortillas. Top with desired toppings. Enjoy!
- Suggested toppings per taco: 1 tablespoon shredded cheese, 1 teaspoon diced onion, 1 tablespoon sour cream, 1 tablespoon salsa, 1 tablespoon diced tomatoes, 2 tablespoon shredded lettuce, and ½ tablespoon sliced black olives.
Notes
- You can substitute ground beef if needed, or use other wild game meats like elk or moose. If your venison is very lean, cooking it in lard helps prevent dryness and adds richness.
- Skip the store-bought packets and make your own with simple ingredients. Homemade seasoning allows you to adjust the taste to your preference: more heat, less salt, or extra cumin if you like a smoky depth.
- Serve in flour tortillas, crispy taco shells, or corn tortillas, depending on your preference. Warm tortillas before serving for the best texture and flavor.
- Build your own taco with fresh toppings like avocado, tomatoes, and cilantro. Add a squeeze of lime juice or your favorite hot sauce for brightness and heat.
- Don't skip browning the meat before breaking it up. That crispy layer adds incredible flavor.
- If your venison is extremely lean, add a little extra lard to the pan to prevent dryness.
- Don't skip the tomato paste and broth, it really helps keep the meat moist!
- Warm tortillas in a dry skillet or directly over a gas flame for better texture.
- Make a double batch and freeze half for future taco night.
Nutrition
Calories: 282kcal | Carbohydrates: 20g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 740mg | Potassium: 415mg | Fiber: 3g | Sugar: 3g | Vitamin A: 819IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 4mg
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