Venison Backstrap smoked and made into delicious tacos
Backstrap Tacos
Deer backstrap smoked until medium rare, sliced and served with a Green Gringo Sauce on tortialls.
Author:Malcom Reed
Ingredients
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1 venison backstop - trimmed and halved
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1/4 cup Malcom’s Grande Gringo Mexican Seasoning
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1 medium yellow onion - sliced
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1 green bell pepper - sliced
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8oz white button mushrooms - sliced
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3 roma tomatoes - sliced
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1 dozen flour tortillas - taco size
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8oz Malcom’s Gringo Green Sauce (recipe below)
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Fresh cilantro and cotija cheese for serving
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8oz sour cream
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1 large Haas Avocado
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1/4 cup chopped cilantro
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1 jalapeño pepper - roughly chopped
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2 teaspoons Malcom’s Grande Gringo Seasoning
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Juice from 1 lime
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1/4 cup water (more/less as needed)
Malcom’s Gringo Green Sauce
Directions
Season venison back strap on all sides with Grande Gringo seasoning.
Prepare pellet grill or other grill/smoker for indirect coking at 250°F.
Place backstop on the cooking grate and smoke until internal temperature reaches 125°F on instant read thermometer. *cook until your desired doneness but I recommend medium rare
While back strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat top griddle. Season with Salt, Pepper, & Garlic and cook for 5-7 minutes. Add the tomatoes and continue to cook for 2 minutes or until tomatoes begin to soften and slightly char.
Remove the back strap from the grill once it reaches 125°F internal and rest for 5-7 minutes. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce* (recipe to follow).
Gringo Green Sauce
Place ingredients in a blender or food processor and blend until smooth. Scrape down the sides and add a water 1 Tablespoon at a time until it reaches the desired consistency. Sauce should be smooth not chunky.