Venison Asada Tacos
Recipe 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).
PREP TIME:
10 min.
COOK TIME:
15 min.
SERVES:
2 - 3
Ingredients
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- 1 pack venison leg medallions
- 6-8 corn tortillas
- 1/2 onion, diced
- 1 jalapeño, diced
- 2-3 garlic cloves, smashed and roughly chopped
- 1 lime (juiced)
- 1 orange (juiced)
- 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
Supporting Ingredients
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- 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
First, rinse venison medallions and pat dry. Cut thicker pieces in half
Using a fork, lightly pierce the venison medallions to tenderize and allow marinade to seep into the meat.
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.
Place venison in a bowl and allow meat to marinate for a minimum of 2 hours or preferably overnight.
Set grill to high heat (450-500 degrees). While grill is heating up, let medallions come to room temperature.
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).
Transfer steaks to a cutting board and let rest for 5 min before slicing.
Heat tortillas on grill, flipping after a few seconds. Then wrap in foil to keep warm.
Slice venison into preferred size. Place in tortilla. Add chopped cilantro, onions, and fresh salsa.