As venison is in season, why not make something a little different with these venison taco bowls? It’ll make a change from the usual beef, pork or fish!
Ingredients:
For the tacos
2 venison steaks
Olive oil
½ a red onion, finely diced
8 small soft tacos
4 little gem lettuce, finely chopped
For the seasoning
2tsp ground cumin
2tsp smoked paprika
½ tsp chilli powder
1 tsp sea salt
Ground black pepper
For the chimichurri
100ml olive oil
Parsley
Coriander
Oregano leaves
1 red chilli
1 tbsp red wine vinegar
1 tsp sea salt
You can pick up venison from one of these producers. Locally produced olive oil can be found here and you pick up herbs here. Find the rest of the ingredients at local farm shops and delis.
Method:
Preheat the oven to 220 degrees or Gas Mark 7
Start by preparing the tacos, push each tortilla into a hole in a muffin tray and bake in the oven for 5 minutes, then remove and leave to cool.
Mix the seasoning ingredients and sprinkle on the steam. Leave at room temperature for around 30 minutes.
While this is resting, you can make the chimichurri by combining all the ingredients in a bowl and mixing thoroughly.
Leave the chimichurri to the side and lightly oil a gill pan. Place it over a high heat until very hot then add the steaks and grill for 3 minutes, turning half way through. Turn the heat down and continue cooking for a further 6 minutes, again turning it half way through. Remove from the pan and rest for 5 minutes.
Finely slice the steaks.
Remove the tacos from the muffin tray and stuff lettuce into each one, top with the steaks, chimichurri and diced red onion.
