Best Venison Carne Asada Tacos Recipe
The most beautifully-marinated piece of venison steak you’ve ever seen! Perfectly seared meat using my “secret” marinade recipe, used to build some amazing tacos (topped with one of my absolute favorite homemade taco sauces).
Best Carne Asada Tacos Recipe
Cuisine: Mexican, Wild GameDifficulty: Easy6
servings20
minutes10
minutes30
minutesIngredients
- Venison Marinade
1/4 cup pineapple juice (or substitute orange juice)
juice from 1 lime
2 teaspoons garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon black pepper
1 teaspoon onion powder
2 Tablespoons soy sauce
3 Tablespoons fresh cilantro, finely chopped
- Cilantro Lime Sauce
1/4 cup mayonnaise
3/4 cup sour cream
1/2 bunch cilantro (using mostly leaves)
1 clove garlic, minced
Juice from 1 lime
1/2 teaspoon Kosher salt
- The Tacos
Venison backstrap steaks
White onion, chopped
Fresh cilantro
Queso fresco
Marinade
Cilantro lime sauce
Tortillas
Directions
- Marinade
- Combine all ingredients. Place in zip lock or vacuum seal bag, along with meat. Seal and refrigerate for 8-12 hours.
- Remove bag with meat from the refrigerator 20-30 minutes before cooking.
- This quantity of marinade is enough for 2 venison steaks.
- Cilantro Lime Sauce
- Combine all ingredients and puree with an immersion blender, standard blender, or food processor.
- If too thin, add some more mayo and/or sour cream until desired consistency is reached.
- The Tacos
- Pound venison steaks quite thin with meat tenderizer. Then marinate.
- Grill steaks on high heat (or sear on a griddle or skillet) until medium-rare on the inside. Let meat rest for 10 minutes.
- Slice meat against the grain.
- Toast tortillas in a skillet or griddle.
- Assemble tacos: Lay down strips of steak. Then add raw onion, fresh cilantro, and some queso fresco crumbles. Top with cilantro lime sauce.
