Try this easy recipe in place of the seasoning packet. It uses basic ingredients from your pantry, and you know precisely what is in it. The venison’s gamey flavor is reduced by adding acid to it. Serve with your preferred toppings in taco shells.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound ground venison
- 2 cloves minced garlic
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- ⅓ cup water
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add venison and cook until crumbly, about 8 minutes.
- Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
- Deglaze the pan with lime juice and apple cider vinegar. Add water and turn heat down to medium. Simmer mixture for 8 minutes or until desired texture is reached.
- I used bottled minced garlic and bottled lime juice.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 1 g |
| Sodium | 443 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good quick recipe. I did substitute Turmeric instead of Cumin(did not have Cumin). Added a shot of Canadian Windsor. Browned Venison in Olive Oil with the onion and garlic. Simmered with seasonings and lime juice and cider vinegar for about 15 to 20 min. Could hardly tell it was Venison. And a way to have tacos and no need for taco seasoning. Chopped fresh jalapeños and tomatoes and lettuce for topping. Added cheddar cheese as well. Will definitely make again. Served as a salad over tortilla chips.