The spicy, salty flavor of the venison pairs so well with the sweet cabbage dressing and taco sauce.
6teaspoonstoasted sesame oildivided
1tablespoonred pepper paste
1teaspoonrice wine vinegar
1 1/2poundsvenison hindquartersliced in half horizontally
4cupsshredded iceberg lettuce
1/4cupshredded Napa cabbage
1/4cupshredded red cabbage
10scallionssliced 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.