Venison Backstrap smoked and made into delicious tacos
Deer backstrap smoked until medium rare, sliced and served with a Green Gringo Sauce on tortialls.
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)
Malcom’s Gringo Green Sauce
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.