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Smoked Venison Soft Tacos

15

30

Pecan

Field-to-table freshness tucked into a warm tortilla and garnished with a little green spice.

2

:

main

  • 1 Pound venison backstrap steaks

  • 2 Tablespoon Traeger Prime Rib Rub

  • Juice of 2 limes

  • 1/2 Cup chopped fresh cilantro

  • Kosher salt

Salsa Verde

  • 1/2 Pound tomatillos, husked

  • 1 jalapeño, stemmed

  • 2 Clove garlic

  • 1 Medium yellow onion

  • 3 Anaheim chiles

For Serving

  • 4 flour tortillas, warmed

  • 1 avocado, sliced

  • 1/4 Cup crumbled queso fresco

  • 1/4 Cup chopped fresh cilantro

  • 1

    Season the venison steaks with the Traeger Prime Rib Rub and let sit at room temperature for 20 minutes.

    • 1 Pound venison backstrap steaks

    • 2 Tablespoon Traeger Prime Rib Rub

  • 2

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    : 225 ˚F

  • 3

    Insert the probe into the center of a venison steak. Place the steaks directly on the grill grates, close the lid, and cook until the internal temperature reaches 110℉, 30-45 minutes.

    : 110 ˚F

  • 4

    While steaks are smoking, make the salsa verde: Preheat the oven to ?.

  • 5

    Arrange the tomatillos, jalapeño, garlic, onion, and Anaheim chiles on a baking sheet. Roast until lightly browned.

    • 1/2 Pound tomatillos, husked

    • 1 jalapeño, stemmed

    • 2 Clove garlic

    • 1 Medium yellow onion

    • 3 Anaheim chiles

  • 6

    Transfer the roasted vegetables to a blender and add the lime juice, cilantro, and salt. Purée until smooth.

    • Juice of 2 limes

    • 1/2 Cup chopped fresh cilantro

    • To Taste Kosher salt

  • 7

    Remove the steaks from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 8

    Return the steaks to the grill and re-insert the probe. Sear until the internal temperature reaches 130°F for medium-rare, or your desired temperature, 2-4 minutes per side.

    : 450 ˚F

    : 130 ˚F

  • 9

    Remove the steaks from grill and let rest for 10 minutes (the internal temperature will continue to rise to 135℉).

    : 135 ˚F

  • 10

    To assemble the tacos, slice the venison steaks against the grain, then transfer to the tortillas and top with the salsa verde, avocado, queso fresco, and cilantro.

    • 4 flour tortillas, warmed

    • 1 avocado, sliced

    • 1/4 Cup crumbled queso fresco

    • 1/4 Cup chopped fresh cilantro

Cooking Notes

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