This traditional Mexican dish lends itself perfectly to wild game meats. The relative absence of fat, that hinders making burger patties, is perfect for filling a tortilla. You can use virtually any game meat from wild turkey to moose and make stunning tacos. Ground meat works exceptionally well, as well as small cubed pieces. Every year I course grind some of my venison without any suet, just for tacos. They are a monthly event at our house. Everyone really enjoys building their own tacos with their choice of condiments and kicking them up with different hot sauces.

I like to set up the table with a “taco bar” type of lay-out, featuring small bowls of a lot of different toppings to add to the basic meat, cheese and a shell. I have a list of suggested condiments below, but the sky is the limit and the more the merrier. You can also do several varieties of game meat; invite some friends and have a great taco party!

Viva la Caza!


  • 2 tablespoons olive oil

  • 1 cup finely chopped onion

  • 5 cloves finely chopped garlic

  • 2 tablespoons ground cumin

  • 1 ½ pounds ground or finely cubed venison

  • 2 tablespoons chili powder

  • 1 ½ teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon cayenne pepper

  • 8 ounce can of tomato sauce

  • 8 ounces beef broth

  • 12-16 soft corn tortillas or taco shells


  • Grated Sharp Cheddar or Monterey Jack cheese

  • Sour Cream

  • Hot Sauce

  • Shredded Iceberg lettuce

  • Salsa

  • Guacamole

  • Chopped onion

  • Diced fresh tomatoes

  • Minced jalapenos

  • Fresh chopped cilantro

  • Sliced radishes

  • Chopped black olives

Heat a large frying pan over medium heat and pour in the olive oil. Place the onions in the pan and sauté 3-4 minutes until translucent. Stir in the garlic and cumin and sauté another couple of minutes. Add in the meat and stir as it browns, making sure all clumps are broken up. After the meat has browned to your desired doneness, toss in the chili powder, salt, pepper and cayenne pepper. Pour in the can of tomato sauce and beef broth and stir well. Reduce heat and simmer for 20 minutes or until most of the liquid has reduced. Remove from heat and keep warm until it is time to serve.

Prepare whichever condiments you like and place them separately in small bowls. If you are using fresh tortillas, you can either fry them in vegetable oil to shape and crisp them up or simply brown them on the grill. I used some fresh blue corn tortillas from a local Mexican market, grilled on the barbeque. A batch of Spanish rice and refried beans really rounds out the meal.

Lay out all the condiments, including meat and tortillas in the middle of the table, in a “taco Bar” type of presentation. Hand everyone a plate and let them go at it. Everyone, young and old, will love to make their own custom tacos in a truly interactive dining experience. A variety of hot sauces will add some extra fuel to the fire of what is another unique way of enjoying venison.

This feast is easily accompanied by an ice cold beer, but red, white wine or sangria, could be served as well.