Venison Street Tacos

It is no secret that I have a strong love for tacos. Crunchy, soft, flour or corn tortillas. Tacos are my jam! I could eat them everyday and during the 3rd trimester of my second pregnancy I actually did! I'm surprised my youngest child isn't named Taco! When it comes to incorporating venison into tacos the obvious choice would be ground meat, and that works great! But today I wanted to step it up a notch and use some deer steak to make a traditional street taco, which basically consists of corn tortillas, meat, and onions. Simple and delicious, my two favorite things!

Venison Street Tacos

1 lb venison butterfly backstrap, sliced thin

2 tablespoons cooking oil (I used coconut)

1 cup of your favorite salsa, jarred or fresh

1/4 large white onion, diced fine

Corn tortillas

More salsa for garnish

Heat a large skillet to medium high heat and add your cooking oil, allowing it to melt and get hot. While skillet is heating, toss your raw venison steak in the cup of salsa and allow to marinate for about 5-10 minutes. Cook meat on the very hot skillet until done, about 5-6 minutes or so. Meat should be a caramelized brown. Once the meat is done, remove from heat and plate on top of warmed tortillas. (I just throw tortillas on a plate and cover with a wet paper towel and heat in a microwave oven for about 20-30 seconds. The moisture from the paper towel keeps them from drying out and helps with pliability so the tortillas don't break apart when you fill them.) Top with the diced onion and maybe a little cilantro if you have it handy. Serve with a ramekin of salsa.