RECIPE: VENISON ASADA TACOS BY JORDAN CABATIC

Looking for another delicious reason to fire up the grill this summer? Grill-warmed corn tortillas filled with perfectly grilled leg medallions and veggies topped with refreshing roasted salsa is sure to be a summertime (or anytime) hit! Two recipes in one, Jordan Cabatic shares both a marinade and a salsa, each with a hint of jalapeño heat. Mahalo Jordan! Serves: 2-3 Prep/Cooking time: 10/15 minutes (2 hr marinade).

 

INGREDIENTS:

  • 1 pack venison leg medallions
  • 6-8 corn tortillas
  • 1/2 onion, diced
  • 1 jalapeño, diced
  • 2-3 garlic cloves, smashed and roughly chopped
  • juice of 1 lime
  • juice of 1 orange
  • 1/4 cup shoyu (soy sauce)
  • 1/4 cup cilantro, finely chopped
  • 1 Tbsp brown sugar
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 Mexican oregano
  • 1/4 tsp chipotle seasoning (optional)
  • salt and black pepper to taste
  • Avocado oil

 

DIRECTIONS:

STEP 1: First, rinse venison medallions and pat dry. Cut thicker pieces in half.

STEP 2: Using a fork, lightly pierce the venison medallions to tenderize and allow marinade to seep into the meat.

STEP 3: In a medium size bowl, combine onion, jalapeño, garlic, lime juice, orange juice, shoyu, cilantro, brown sugar, all seasonings and a drizzle of avocado oil. Then add salt and black pepper to taste. Mix well.

STEP 4: Place venison in a bowl and allow meat to marinate for a minimum of 2 hours or preferably overnight.

STEP 5: Set grill to high heat (450-500 degrees). While grill is heating up, let medallions come to room temperature.

STEP 6: When the grill is ready, place venison medallions on grill and cook each side about 3-4 minutes (internal temp. for medium-rare, 135 degrees).

STEP 7: Transfer steaks to a cutting board and let rest for 5 min before slicing.

STEP 8: Heat tortillas on grill, flipping after a few seconds. Then wrap in foil to keep warm.

STEP 9: Slice venison into preferred size. Place in tortilla. Add chopped cilantro, onions, and fresh salsa.

 

ROASTED SALSA RECIPE

INGREDIENTS: 
  • 6-7 roma tomatoes
  • 3-4 tomatillos
  • 1 yellow onion, cut in half
  • 2-3 jalapeños
  • 3 garlic cloves, peeled
  • 2 limes, cut in half
  • 1 bunch cilantro, roughly chopped
  • salt and pepper to taste
  • avocado oil

DIRECTIONS:

STEP 1: First, thoroughly wash and dry all produce.

STEP 2: In a large bowl, add roma tomatoes, tomatillos, onion, jalapeños and lightly drizzle with avocado oil

STEP 3: Set grill to high heat (450-500 degrees). When the grill is ready, place ingredients from large bowl onto grill, continuously turning to achieve an even char.

STEP 4: Remove from grill and place ingredients in a blender followed by cilantro, garlic cloves, lime juice and salt and pepper. (Remove jalapeno stem).

STEP 5: Allow salsa to completely cool. Kept refrigerated, salsa will remain fresh for up to one week.

*Note: To reduce level of spiciness, remove jalapeño seeds prior to blending.

We’d love to see what you create! Share a photo of your Asada Tacos with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.

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