Bringing wild game into the everyday kitchen with these Venison Backstrap Tacos. Lean, tender, and perfectly paired with a zesty chimichurri, they’re a delicious way to enjoy a nutrient-rich meal that’s both sustainable and satisfying.
Discovered Wildfoods venison is ethically sourced, chemical-free, naturally low in fat, and high in protein, making it the ideal choice for your next meal. It’s incredibly easy to prepare, but be sure to cook it rare to medium-rare to keep the meat juicy and tender!
Makes 8-10 tacos
Ingredients
Pickled Onions
½ red onion, thinly sliced
⅛ C white vinegar
2 tsp castor sugar
Chimichurri
½ bunch parsley
½ bunch coriander
2 cloves garlic
¼ C olive oil
1 tbsp red wine vinegar
1 tsp sugar
Pinch salt
Spiced Butter
1 tbsp butter
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
Taco Assembly
Venison backstrap
Tortillas, warmed
Avocado, sliced
Cabbage, shaved
Method
Take the venison out of the fridge to slightly bring it up to room temperature.
Start by making quick pickled onions by combining red onion with vinegar, sugar and salt. Set aside.
Next make the chimichurri by adding all of the ingredients into a blender and blending until combined.
Drizzle olive oil on both sides of the venison and salt.
Place a heavy based fry pan on medium-high heat and once hot, add in the venison.
Press down with a spatula to ensure all areas of the meat are touching the pan for an extra crispy crust.
Once caramelised on one side, flip and cook the other side.Remove from the pan.
Add the butter to the pan and turn the heat off. Add in the spice and stir.
Place the venison back in the pan and baste with the spiced butter until the internal temperature is around 55 degrees celsius. Remove from the pan and let it rest for 10 minutes while you heat the tortillas and prepare the other ingredients.
To assemble, place some cabbage onto the tortilla, followed by the sliced avocado, then venison, chimichurri then pickled onions.
