This ground venison tacos recipe is a great weeknight meal. Ground venison is browned with garlic and onion, topped with homemade taco seasoning perfect for venison. The flavorful meat is then placed on tortilla shells and topped with your favorite toppings to make a taco packed full of flavor that will quickly make its way onto your meal rotation.
I’ve found that a lot of people are unsure of how to cook venison. And wild game meats can be a little intimidating because if you try to cook them just like you would beef, you’re going to be sorely disappointed.
Ground venison, however, is cooked very similar to beef when it is simply browned to use in a recipe using ground meat. It’s typically made up of the tougher cuts of venison, much like beef, and it browns much the same way. However, since venison is lean meat, you have to add fat to it while browning or you’re going to wind up with very dry, browned bits of deer meat stuck to the sides and bottom of your skillet.
If you’ve been hesitant to utilize venison sitting in your freezer, this is a fantastic recipe to finally try it out. It’s familiar, and the flavors mix well with the lean meat. Plus, this easy recipe will be on your table in less than 30 minutes.
When I was developing this recipe, I wanted to keep the ingredients simple, but I wanted the Mexican-inspired flavors to really be the star. These are a bit on the spicy side, but using homemade taco seasoning means you can adjust it a bit according to your tastes.
Ingredients for Ground Venison Taco Meat
- Ground venison – you can sub any ground meat in this recipe if you don’t have venison on hand, but the flavors in the dish pair very well with it.
- Onion – diced small and sauteed to add flavor to the meat when you add it.
- Garlic – minced and sauteed alongside the onion to add flavor to the meat.
- Beef Tallow or Olive Oil – If you have beef tallow on hand, I strongly encourage you to utilize it, if not olive oil will work. This will be used to sautee your onion and garlic and to add the necessary fat to brown the meat without having a dried out, in-edible mess on your hands.
- Soft taco tortillas – this, of course, can change to your liking. You can use corn tortillas, put the meat in a burrito sized tortilla, use the meat for venison nachos, or even use iceberg lettuce or romaine lettuce to make a wrap and stay grain free and paleo.
Homemade taco seasoning
- Chili powder – the star of the seasoning, this adds some spice. If it’s a bit too much for your liking, you can decrease the amount or pour less of the total seasoning onto your browned meat.
- Dried oregano – while just a tad is added, its earthy flavor improves the flavor of the meat just enough.
- Paprika – to add just a pinch of spice.
- Ground cumin – with its citrus undertones, cumin is a fantastic spice when it comes to venison to add a bit of depth of flavor.
- Black pepper – for depth and a bit of spice.
- Salt – to enhance the flavor of the other ingredients in the seasoning.
- Lime juice – to bring out the flavor of everything, this is of course, added after the dry ingredients have been added to the meat.
- Diced or pickled jalapenos
- Crumbled Cotija
- Diced Onion
- Sour Cream
How to Make Ground Venison Tacos
STEP 1: Make your homemade taco seasoning
Begin by combining chili powder, dried oregano, paprika, ground cumin, black pepper, and salt in a small bowl. I use the entire batch to top the meat, if you like things a little more mild, try starting with half of it. Set the bowl aside.
STEP 2: Sautee
In a large skillet, heat tallow, or olive oil, over medium-high heat. Once hot, add diced onions and minced garlic and cook until soft.
STEP 3: Brown Meat
Add the ground venison meat to your onions and garlic and brown over medium heat in the same skillet. Venison will not need to be drained. However, if you’re using beef you will need to drain off the excess fat from cooking.
STEP 4: Season
With the heat still on, pour the seasoning over the meat, add in the lime juice, and pour water over the mixture. Stir to combine.
STEP 5: Assemble
Your meat is now ready! Top your taco shell with meat and whatever other toppings you prefer.
- Bring your meat to room temperature before cooking. This will help it not brown too quickly, which can dry it out.
- Drain excess blood off of your meat before putting it in the skillet. This will remove some of that “gamey” taste, though I do believe the idea of gamey meat is relative.
- Adjust the seasoning to your liking. Like all things, I encourage you to learn cooking techniques and not stick to a hard-fast recipe. If it’s too spicy for you, cut back on the chili powder or add less to the meat.
- Warm your tortillas in a dry skillet over medium heat for about 10 seconds for each side.
How to store leftover venison taco meat
Venison taco meat can be stored in a shallow, airtight container in the refrigerator for up to 4 days.
To reheat, simply add it to a skillet with a bit of tallow or olive oil and heat through.
This meat can also be frozen, though freezing will slightly affect the texture. To freeze, cook the recipe, allow the meat to cool completely then place it in an airtight, freezer-safe container and freeze. Use within 6 months.
To reheat from frozen, thaw completely in the refrigerator then heat it in a skillet with a bit of tallow or olive oil until heated through.
Ground venison meat is seasoned with homemade taco seasoning to make this delicious, from scratch meal.
- 1 Tablespoon Beef Tallow (sub olive oil)
- 1 Small Onion (diced)
- 4 Cloves Garlic (minced)
- 1 Pound Ground Venison
- 1 Tablespoon Chili Powder
- 1/4 teaspoon Dried Oregano
- 1/2 teaspoon Paprika
- 1 1/2 teaspoons Ground Cumin
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt
- Juice from 1 Lime
- 2/3 Cup Water
- Combine chili powder, dried oregano, paprika, ground cumin, black pepper and salt in a small bowl. Set aside.
- Heat tallow or oil in a large skillet over medium-high heat. Add onions and garlic and sautee until soft.
- Place ground venison in the skillet and cook until browned.
- Next, pour seasoning over meat and incorporate well.
- Add juice from lime to meat and stir. Add water. Mix and bring heat to low. Simmer for 5 minutes.
- Serve hot on taco shells, lettuce, chips - however you prefer.