Sep 23, 2025
Maui Nui Ground Venison Chorizo Breakfast Tacos
Recipe by Ross Deutsch
House-made venison chorizo bound with pork fat, deglazed with red wine vinegar, sautéed chanterelle mushrooms, and creamy scrambled eggs cooked gently in butter. Finished with melted cheddar, salsa roja, crème fraîche, and cilantro in small tortillas.
PREP TIME:
40 min.
COOK TIME:
25 min.
SERVES:
2 - 4
Ingredients
Clear Checklist
- 1 lb Ground venison
- 3 Tbsp Pork fat, finely minced or ground
- 1 Tbsp Smoked paprika
- 2 tsp Chili powder
- 1 tsp Coriander
- 1 tsp Mexican oregano, crumbled
- 1 tsp Garlic powder
- 1 Tbsp (in mix) for Venison Chorizo, 2-3 Tbsp for deglazing after chorizo Red wine vinegar
- 1 tsp Kosher salt
- 1 Tbsp Avocado oil, for sautéing mushrooms (if needed)
- 1 cup Chanterelle mushrooms, cleaned and roughly chopped
- 6 Large eggs, beaten
- 1 Tbsp Butter, for scrambling eggs
- 1 cup Shredded cheddar cheese
- 8-10 Small tortillas
- Salsa roja, as desired
- Crème fraîche, as desired
- Fresh cilantro, for garnish
Directions
Mix the Venison Chorizo
- In a mixing bowl, combine ground venison with pork fat, smoked paprika, chili powder, cumin, coriander, oregano, garlic powder, 1 tbsp red wine vinegar, and salt.
- Mix gently until evenly seasoned. Rest 20–30 minutes at room temperature or refrigerate up to overnight.
Cook the Chorizo
- Heat a skillet over medium-high. Add venison chorizo mixture. Cook, breaking apart, until browned and cooked through, 6–8 minutes. Transfer to a bowl, leaving rendered fat in skillet.
Deglaze the Pan
- Reduce heat to medium. Add 2–3 tbsp red wine vinegar to the skillet. Scrape up the browned bits with a wooden spoon until pan is clean and most vinegar has evaporated (about 30–45 seconds).
Sauté the Chanterelles
- Add avocado oil if needed. Add chanterelles and a pinch of salt. Sauté 4–5 minutes until golden and moisture evaporates. Fold mushrooms into the cooked chorizo.
Scramble the Eggs
- Lower heat to medium-low. Melt 1 tbsp butter in the skillet. Add beaten eggs and gently scramble until just set and creamy, 3–4 minutes. Remove from heat.
Assemble the Tacos
- Warm small tortillas. Sprinkle shredded cheddar onto each tortilla to melt slightly.
- Spoon scrambled eggs over the cheddar.
- Add venison chorizo–chanterelle mixture.
- Add a dollop of crème fraîche.
- Spoon salsa roja over the top.
- Garnish with fresh cilantro leaves.
To Plate
- Arrange tacos on a platter. Sequence for each taco: cheddar → scrambled eggs → venison chorizo–chanterelle mix → crème fraîche → salsa roja → cilantro. Serve immediately.
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