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Smoked Venison Soft Tacos

Traeger Kitchen


Smoked Venison Soft Tacos

Prep Time

15

Minutes

Cook Time

30

Minutes

Serves

2 - 4

People

Effort

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What's this?

Field-to-table freshness tucked into a warm tortilla and garnished with a little green spice.

Ingredients

  • 1 Pound Venison, back strap steaks

  • 2 Tablespoon Traeger Big Game Rub

  • 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

  • 4 flour tortillas

  • 1 Whole avocados

  • 1/4 Cup Queso fresco, crumbled

  • 1/4 Cup cilantro leaves

Steps

  • 1

    Season the steaks with Traeger Big Game Rub and set aside at room temperature for 20 minutes.
  • 2

    When ready to cook, start the Traeger and set temperature to 185F and preheat for 10-15 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 7

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