Smoked Venison Soft Tacos

Ingredients

Units of Measurement:

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Steps

• 1

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

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  Ingredients

  • 1 Pound venison backstrap steaks

  • 2 Tablespoon Traeger Prime Rib Rub

• 2

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  Grill: 225 ˚F

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• 3

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

  Grill: 225 ˚F

  Probe: 110 ˚F

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• 4

  While steaks are cooking, make the salsa. 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.

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  Ingredients

  • 1/2 Pound tomatillos

  • 1 jalapeño

  • 2 Clove garlic

  • 1 Medium yellow onion

  • 3 Anaheim chiles

  • 2 limes, juiced

  • 1/2 Cup chopped cilantro

  • To Taste kosher salt

• 5

  When the internal temperature of the steaks reaches 110℉, remove from the grill. Increase the grill temperature to 450℉ and preheat, lid closed, for 15 minutes.

  Grill: 450 ˚F

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• 6

  When the Traeger is to temperature, place the steaks back on the grill and sear for 2 to 4 minutes on each side or until the internal temperature reaches 130℉ for medium-rare.

  Grill: 450 ˚F

  Probe: 130 ˚F

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• 7

  Remove steaks from grill. They will continue to cook once taken off the grill and should reach a final internal temperature of 135℉. Let rest for 10 minutes before slicing.

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• 8

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

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  Ingredients

  • 4 flour tortillas, for serving

  • 1 avocado, sliced, for serving

  • 1/4 Cup crumbled queso fresco, for serving

  • 1/4 Cup fresh chopped cilantro, for serving