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Sunday, February 25, 2024
HomeBarbecueDeer Backstrap Tacos

Deer Backstrap Tacos


Venison Tacos – Deer Backstrap seasoned with Mexican Seasonings and smoked till medium uncommon. Then the venison backstop is sliced and served as deer tacos on a tortilla with fajita greens and a Gringo Inexperienced Sauce.

WHAT MALCOM USED IN THIS RECIPE:

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Description

Backstrap Tacos Recipe – Deer (Venison) Backstrap seasoned with Mexican Seasonings and smoked till medium uncommon. Then served on a tortilla with fajita greens and a Gringo Inexperienced Sauce.


  • 1 venison backstop trimmed and halved
  • 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
  • 1 medium yellow onion sliced
  • 1 inexperienced bell pepper sliced
  • 8oz white button mushrooms sliced
  • 3 roma tomatoes sliced
  • 1 dozen flour tortillas – taco measurement
  • 8oz Gringo Inexperienced Sauce* recipe under
  • Contemporary cilantro and cotija cheese for serving

Gringo Inexperienced Sauce

  • 8oz bitter cream
  • 1 giant Haas Avocado
  • 1/4 cup chopped cilantro
  • 1 jalapeño pepper roughly chopped
  • 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
  • Juice from 1 lime
  • 1/4 cup water (extra/much less as wanted)

Place elements in a blender or meals processor and mix till clean. Scrape down the edges and add a water 1 Tablespoon at a time till it reaches the specified consistency. Sauce ought to be clean not chunky.


  1. Season venison again strap on all sides with Grande Gringo seasoning.
  2. Put together pellet grill or different grill/smoker for oblique coking at 250°F.
  3. Place backstop on the cooking grate and smoke till inner temperature reaches 125°F on prompt learn thermometer. *cook dinner till your required doneness however I like to recommend medium uncommon
  4. Whereas again strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat prime griddle.
  5. Season with Salt, Pepper, & Garlic and cook dinner for 5-7 minutes. Add the tomatoes and proceed to cook dinner for two minutes or till tomatoes start to melt and barely char.
  6. Take away the again strap from the grill as soon as it reaches 125°F inner and relaxation for 5-7 minutes.
  7. Slice into skinny strips and serve on heat flour tortillas with sautéed greens, chopped cilantro, cotija cheese, and Gringo Inexperienced sauce*.

Key phrases: taco, deer taco, deer backstrap, backstrap, venison

Malcom Reed

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