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Scott Leysath's Venison Tacos

2 tablespoons vegetable oil

1 cup onions, finely diced

1/2 cup bell pepper, seeded and finely diced

2 garlic cloves, minced

1 pound ground venison

1 14.5 ounce can diced tomato, with juice

3 tablespoons taco seasoning

1 tablespoon lime juice

3 tablespoons cilantro leaves, minced

8 warm flour or corn tortillas

1 cup shredded jack or cheddar cheese

1 cup tomato salsa

2 cups shredded lettuce or cabbage

  • Heat oil in a large skillet over medium-high heat. Add onions, peppers and garlic until onions are translucent. Add venison and cook until evenly browned.
  • Add diced tomato and taco seasoning. Simmer for 10 minutes. Stir in lime juice and cilantro leaves.
  • Spoon venison mixture into tortillas. Top with cheese, salsa and lettuce or cabbage.

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