Venison Asada Tacos

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.