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HowToBBQRight
Venison Tacos – Deer Backstrap spiced in Mexican Seasonings and smoked until medium moderately rare. Then the venison backstop is separated and served in deer tacos on a tortilla with fajita vegetables and an Gringo green sauce.
#backstraptacos #deerbackstrap #howtobbqright
Deer Backstrap Tacos
WHAT MALCOM used in this recipe:
– Malcom’s Grande Gringo Seasoning http://bit.ly/GrandeGringo
– Killer Hogs AP Seasoning http://bit.ly/TheAPRub
– Black Nitrile Gloves http://bit.ly/NitrileBBQGloves
– White “Hand Saver” Gloves https://bit.ly/HandSaver
Backstrap Tacos Recipe
– 1 venison backstop trimmed and halved
– 1/4 cup of Malcom’s Grande Gringo Mexican Seasoning
1 – 1 medium onion chopped
– 1 bell pepper, green and sliced
8oz white button mushroom chopped
– 3 roma tomatoes sliced
– 1 dozen flour tortillas – taco size
– 8oz Gringo Green Sauce* recipe below
Fresh cilantro and the cotija cheese to serve
Directions:
1. Season the back straps of venison on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill or smoker for indirect smoking at 250degF.
3. Backstop the grill and cook until the internal temperature is the 125degF mark on an Instant read thermometer. *cook until your desired doneness but I recommend medium rare
4. The back strap will be on smoker saute’ onions, bell pepper, and mushrooms over a flat top griddle. 5. Sprinkle with salt, pepper Add Salt, Pepper Garlic and cook for 7 to 10 minutes. Add tomatoes and continue to cook for 2 minutes or until tomatoes begin melt and then slightly grill.
6. Unclip the back strap of the grill as soon as it is at 130degF. Let it cool for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sauteed veggies, cut cilantro pieces, chopped cotija cheese as well as Gringo The green sauce* (recipe here).
Gringo Green Sauce
– 8oz sour cream
– 1 large Haas Avocado
A quarter cup of chopped cilantro
1 jalapeno, coarsely chopped
2 teaspoons Malcom’s Great Gringo Mexican Seasoning
– Juice from 1 lime
– 1/4 cup water (more/less as needed)
Directions:
1. Put the ingredients into a blender or food processor to blend until smooth. Scrape off the edges and add water 1 Tablespoon each time until it reaches the desired consistency. The sauce must be smooth, not clumpy.
Get Connected With Malcom Reed:
http://howtobbqright.com/
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Malcom’s Podcast – http://howtobbqright.com/howtobbqright-podcast/
To get Malcom’s barbecue Supplies go to https://h2qshop.com/
Video length:
6:03
Category:
Entertainment
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