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Backstrap Tacos | HowToBBQRight

Venison Tacos – Deer Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then the venison backstop is sliced and served as deer tacos on a tortilla with fajita vegetables and a Gringo Green Sauce.

Backstrap Tacos Recipe

Ingredients:

– 1 venison backstop trimmed and halved
– 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
– 1 medium yellow onion sliced
– 1 green bell pepper sliced
– 8oz white button mushrooms sliced
– 3 roma tomatoes sliced
– 1 dozen flour tortillas – taco size
– 8oz Gringo Green Sauce* recipe below
– Fresh cilantro and cotija cheese for serving

Directions:

1. Season venison back strap on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill/smoker for indirect coking at 250°F.
3. Place backstop on the cooking grate and smoke until internal temperature reaches 125°F on instant read thermometer. cook until your desired doneness but I recommend medium rare
4. While back strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat top griddle.
5. Season with Salt, Pepper, & Garlic and cook for 5-7 minutes. Add the tomatoes and continue to cook for 2 minutes or until tomatoes begin to soften and slightly char.
6. Remove the back strap from the grill once it reaches 125°F internal and rest for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce (recipe below).

Gringo Green Sauce Recipe

Ingredients:

– 8oz sour cream
– 1 large Haas Avocado
– 1/4 cup chopped cilantro
– 1 jalapeño pepper roughly chopped
– 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
– Juice from 1 lime
– 1/4 cup water (more/less as needed)

Directions:

1. Place ingredients in a blender or food processor and blend until smooth.
2. Scrape down the sides and add a water 1 Tablespoon at a time until it reaches the desired consistency.
3. Sauce should be smooth not chunky.