Backstrap Tacos

Backstrap Tacos

Deer backstrap smoked until medium rare, sliced and served with a Green Gringo Sauce on tortialls. 

Author

Malcom Reed

Ingredients

• 1 venison backstop - trimmed and halved
• 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
• 1 medium yellow onion - sliced
• 1 green bell pepper - sliced
• 8oz white button mushrooms - sliced
• 3 roma tomatoes - sliced
• 1 dozen flour tortillas - taco size
• 8oz Malcom’s Gringo Green Sauce (recipe below)
• Fresh cilantro and cotija cheese for serving
• 8oz sour cream
• 1 large Haas Avocado
• 1/4 cup chopped cilantro
• 1 jalapeño pepper - roughly chopped
• 2 teaspoons Malcom’s Grande Gringo Seasoning
• Juice from 1 lime
• 1/4 cup water (more/less as needed)

Directions

1. Season venison back strap on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill/smoker for indirect coking at 250°F. 
3. 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
4. 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. 
5. 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). 
6. 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.