So I might have gorged myself with Venison Tacos, so what. It’s been so long side we’ve taken the time to document the crazy awesome dinners that Heather makes on a daily basis. With the fall wedding season about to go into the full swing, we decided to slow down just a bit and do something great. A good friend of ours who I’ve known since I was 14 showed up at our daughters birthday party with a huge amount of fresh deer meat from his last hunt, so I have to first give a huge thank you to Joe for coming through with an unexpected gift.
So Heather and I talked about this Venison and what we were going to do with it. We cooked it on Tuesday and in our house, our six year old has dubbed those nights as Taco Tuesday. Tacos it was!
First Heather simmered the Venison in a homemade sauce with onions and garlic, tomatoes, bell peppers, cumin, Mexican oregano, black pepper, and jalapeños. It cooked for 6 hours getting juicy as it could be. Once it was done it was laid on toasted tortillas and topped with salsa made with fresh corn, red onion, avocado, black beans, jalapeños, and squeezed lime juice. Cotija cheese was then crumbled onto the taco.
Accompanying the taco was fresh baked corn that was cooked inside of it’s own husk and guacamole made from some of the left over avocados, tomatoes, jalapeños, limes, and onions. We used some of the hard shell tacos that the girls used with their tacos as chips for dipping.