Whitetail Tacos

Tacos are one of our favourite easy dinners to cook up on those evenings when it feels like there’s not enough time to get all things done. While I like to use stew meat for this recipe, that’s because we butcher all our own wild game – and I spend a significant amount of time trimming the meat to ensure even the stew meat melts in your mouth when pan fried. If you find that stew meat is too chewy, slice up a roast into bite-sized pieces instead!

Ingredients

2 lbs whitetail stew meat

3 tablespoons extra virgin olive oil

1/2 cup packed brown sugar

1/4 cup coarse salt

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon dried oregano

1 teaspoon cayenne pepper powder

1/2 tsp fresh cracked pepper

Corn tortillas

 

Whatever taco fixings you desire – sour cream, lettuce, avocado, tomatoes, cheese, etc.

 

How To Make Whitetail Tacos

In a small bowl, combine the brown sugar, coarse salt and ground herbs and spices. Dump the mixture into a large ziplock bag, add in the stew meat and seal the bag. Shake to coat the meat entirely. Allow the mixture to work into the stew meat for 15 to 20 minutes.

 

In a cast iron pan over medium heat, warm up the olive oil. Once the oil is hot, add in the seasoned meat and fry for roughly seven minutes (or until the meat is cooked to medium rare.) Remove from heat and place into a tortilla filled with whatever taco fixings you enjoy!