Smoked Venison Soft Tacos

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Season the steaks with Traeger Big Game Rub and set aside at room temperature for 20 minutes.

  Add A Note

  Ingredients

  • 1 Pound Venison, back strap steaks

  • 2 Tablespoon Traeger Big Game Rub

• 2

  When ready to cook, start the Traeger and set temperature to 185F and preheat for 10-15 minutes.

  Add A Note

• 3

  Place the steaks directly on the grill grate and cook at 185F for 30 to 45 minutes or until the internal temperature reaches 110 degrees F.

  

  Grill: 185 ˚F

  

  Probe: 110 ˚F

  Add A Note

• 4

  While steaks are cooking, roast the tomatillos, jalapeño, garlic, onion and chiles in the oven until lightly browned. Transfer roasted salsa verde ingredients to a blender and add lime juice, chopped cilantro and salt to taste. Puree until smooth. Set aside until ready to build the tacos.

  Add A Note

  Ingredients

  • 1/2 Pound Tomatillos

  • 1 Medium jalapeño

  • 2 Clove garlic

  • 1 Medium yellow onion

  • 3 Chiles, Anaheim

  • 2 Whole limes

  • 1/2 Cup cilantro, finely chopped

  • To Taste salt

• 5

  When the internal temperature of the steaks reach 110 degrees F, remove from the grill. Increase grill temperature to 500F and preheat, lid closed, for 10 to 15 minutes.

  

  Grill: 500 ˚F

  Add A Note

• 6

  When the grill is to temperature, place the steaks back on the grill and sear 2-4 minutes each side or until the internal temperature reaches 130 degrees F for medium rare. Remove steaks from grill. They will continue to cook once taken off the grill and should reach a final internal temperature of 135 degrees F. Let rest 10 minutes before slicing.

  

  Grill: 500 ˚F

  

  Probe: 130 ˚F

  Add A Note

• 7

  To serve, heat the tortillas, top with sliced venison, salsa verde, queso fresco, sliced avocado and cilantro leaves. Enjoy!

  Add A Note

  Ingredients

  • 4 flour tortillas

  • 1 Whole avocados

  • 1/4 Cup Queso fresco, crumbled

  • 1/4 Cup cilantro leaves