Ingredients
1# Venison, Sliced thin, 1 inch pieces
2 ounces Veg. oil
2 Tbsp. Taco spice blend *see recipe below
¼ Cup Onion, diced
¼ Cup Fresno Pepper, sliced thin
¼ Cup Fresh Tomato, diced
¼ Cup Cilantro, chopped
1 generous Cup Beef Broth
1 bag soft Corn Tortillas
8 ounces grated Cheese
*Taco Spice Blend
1 Tbsp. Chili Powder
1 Tbsp. Salt
2 tsp. Chipotle Powder
1.5 tsp. Cumin, ground
1 tsp. Coriander, ground
1 tsp. Garlic Powder
1 tsp. Onion Powder
Garnish
¼ Cup Cilantro, chopped
¼ Cup Radish, julienne
¼ Cup Fresno Peppers, sliced
Lime Wedges
Directions:
1. Season venison by tossing sliced venison with taco spice and set aside.
2. Preheat cast iron skillet to medium high heat and add 1 ounce veg. oil. Place seasoned venison in pan and sear on both sides to brown. Approx.2-3 minutes per side.
3. Once browned add diced onion, garlic, tomatoes, ¼ Cup fresno peppers, tomatoes and fresh cilantro. Stir pan and saute for a couple minutes to soften vegetables. Deglaze pan with beef broth and bring to a gentle simmer.
4. Allow venison to simmer on stove or place in oven @ 300 degrees for at least ½ hour or until extremely tender.
5. To prepare tortillas brush both sides with vegetable oil and place in preheated pan to lightly brown on both sides.
6. Place tortillas on baking sheet and cover half of them with grated cheese. Place remaining tortillas on top of cheese to cover and bake in oven, approx. 5 minutes to melt cheese and lightly crisp.
7. To serve place warm stuffed tortillas on plate and top with braised venison meat and garnish with chopped cilantro, julienne radish and sliced fresno peppers.
8. Drain off some braising liquid and place in cup for dipping. Serve with fresh lime wedges to squeeze over tacos before eating.