Venison Carne Asada Tacos Make You Want More

Who doesn’t love tacos, salsa, a little bit of jalapeno or habanero to spice things up and maybe a cold cerveza while enjoying a weekend?

Beef is most often used for carne asada tacos, but venison makes a great dish everyone will love.

Beef is most often used for carne asada tacos, but venison makes a great dish everyone will love.

Venison works great for Mexican dishes. They’re fun to make, easy to make and usually have folks asking for more. The good things about making these tacos is you can lay out all the fixings and let everyone prepare their own however they desire.

Deer & Deer Hunting reader Jason Pinheiro submitted this super recipe for our popular “We Kill It, We Grill It” cookbook available in ShopDeerHunting.com. It’s packed with dozens of easy, delicious recipes submitted by readers and definitely is one for your kitchen or deer camp. You can (and should!) buy it here now.

If you’re looking for the best carne asada recipe for your venison this one might be in the mix.

Venison Carne Asada Tacos
1-2 lbs venison, thinly sliced
1 lime
1 orange
1/4 tsp cumin
Chef Merito Steak & Meat or your favorite Carne Asada seasoning
1 white onion, sliced into rings

Sprinkle the carne asada seasoning and cumin evenly over both sides of the thinly sliced (or gently pounded) venison and pat it into the meat.* Throw all the meat into a large resealable plastic bag along with the sliced onion rings. Squeeze the juice of the lime and orange into the bag with the meat and onions.** Seal the bag, removing as much air as possible, and work it around to make sure the juice has a chance to marinate all the meat.*** Remove the meat and onions from the bag and put on a hot grill.**** Cook for two minutes or so on each side. After you remove the meat from the grill, chop with a cleaver into bite sized pieces or slice into strips. Quickly warm tortillas on the grill, and serve the meat with the grilled onions, chopped white onion, cilantro and a hit of lime juice.

Editor’s notes:
* Dry the meat with paper towels or a towel first so the seasoning doesn’t run off
** Before cutting your lime and orange, roll it on a counter firmly but not too hard under your palm to help release the juice from the pulp. You’ll get more juice this way.
*** If you have more time, seal this with a FoodSaver sealing bag system and let it marinate for a few hours for more intense flavors. You also could do this a day before and then remove the seasoned meat and onions from the fridge before cooking.
**** If your onion rings aren’t large enough to lay on the grill rack without falling through, use a vegetable basket to get them just right.

COMMENT