Go Back
asian inspired venison tacos

Asian Venison Tacos

The spicy, salty flavor of the venison pairs so well with the sweet cabbage dressing and taco sauce.


  • 8 tablespoons soy sauce divided
  • 6 teaspoons toasted sesame oil divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 tablespoons honey divided
  • 2 tablespoons lime juice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon red pepper paste
  • 1 teaspoon rice wine vinegar
  • 2 cloves garlic smashed
  • 1 1/2 pounds venison hindquarter sliced in half horizontally
  • 12 mini flour tortillas
  • 4 cups shredded iceberg lettuce
  • 1/4 cup shredded Napa cabbage
  • 1/4 cup shredded red cabbage
  • 10 scallions sliced on the bias


  • For marinade, combine 5 tablespoons soy sauce, 2 teaspoons of sesame oil, salt, and pepper in a medium bowl. Coat the venison with the marinade. Cover and refrigerate for at least 1 hour.
  • Meanwhile, prepare the Cabbage Dressing and the Korean Taco Sauce. For the Cabbage Dressing, combine 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons sesame oil, and lime juice in a large bowl. Mix well and set aside.
  • For the Korean Taco Sauce, combine 2 tablespoons soy sauce, the 3 remaining tablespoons honey, 2 teaspoons sesame oil, hoisin sauce, red pepper paste, rice wine vinegar, and garlic in a medium bowl.
  • Remove venison from refrigerator. Heat cast iron skillet until smoking hot, and then add both pieces of venison. Brown for 3 minutes. Turn over for another 2 to 3 minutes until medium rare. Transfer venison to a cutting board and let rest.
  • Meanwhile, place 3 tortillas in a large, dry, non-stick skillet over medium-high heat until pliable, about 20 seconds per side. Repeat with remaining tortillas.
  • Add lettuce, cabbage, and scallions to bowl with Cabbage Dressing. Toss to combine. Add salt and pepper to taste.
  • Cut venison into strips across the bias.
  • Fill tortillas with cabbage mixture, venison, and drizzle with Korean Taco Sauce.


Courtesy of GameandGarden.com