To make up for this weekend’s mishap with the venison burgers, I decided I was making some sort of venison something tonight. On top of that, I have to be at work pretty dang early tomorrow, so I wanted something to post late this evening. Midway through my lunch shift, it hit me. Venison tacos. On the grill.
Whenever we were butchering up our deer quarters, I took a couple parts of all 4 haunches and butterflied them out as thinly as I could, so that it was something akin to flank steak. Now, this is way more tender than flank steak, but I had something exactly like this in mind.
I ran to the store to get the fixings for tacos. I made the cashier and the lady in line behind me extremely hungry. Once I got home, I got my marinade together
Like I’ve mentioned, I only measure when I’m baking. But it was a healthy dose of all the seasonings and spices. I also made two foil packets. One was corn- I used a can of DelMonte SummerCrisp, which I like because it’s packed in very little water. I mixed the corn with paprika, cumin, butter, garlic, and red pepper. The other was just a can of refried black beans. I think they go better with venison, and I use them when I make venison chili. I rubbed the venison down with the marinade, and let it do its thing. Then I lit the grill and scrounged up a margarita.
While I was letting the foil packets steam away, and the meat marinade, Matt called to tell me he’d be later getting home than expected. I told him I’d save a plate, but it was too late to turn back now. Once the coals were good and hot, I slapped the meat on, careful not to leave it unattended within canine reach.
Now, I’m lactose intolerant (and yes, yes, I live in Wisconsin, it’s weird). A great cheese sub is avocado, which I can eat plain with a spoon. I piled my taco fillings on a plate, and took that and the corn tortillas back outside to the grill. Then I put the tortillas over the coals. After that is was merely the natural progression of such things.