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.