Field to Table Texas Style - Venison Taquitos


This is an excellent alternative to plain tacos and fairly simple to make.  Use deer, elk, or pronghorn with more tender hindquarter cuts (like the top round) or backstrap. 


·       1 lb venison top round or similar cut, thinly sliced and chopped

·       1 small yellow onion, finely diced

·       2 tsp ancho chili powder

·       1/2 tsp ground cumin

·       1/2 tsp ground coriander

·       1/2 tsp granulated garlic powder

·       1/2 tsp kosher salt

·       2 tbsp extra virgin olive oil

·       1 1/2 cups vegetable oil

·       1 can of hatch green chilies (hot or mild, your choice)

·       10 corn tortillas

·       A slurry of flour and cold water mixed into a slurry


1.     Heat oil in a large skillet over medium heat and add the diced onion, sautéing for 3-4 minutes. Add the chopped venison, cooking until lightly browned, about four to five minutes. Stir in the ancho chili powder, cumin, coriander, garlic powder, green chilies, and salt, then cook for an additional one to two minutes. Remove from heat.

2.     Wrap the corn tortillas in a damp paper towel and microwave for one minute or until they are warm and pliable. Place the tortillas in a clean kitchen towel to keep them warm.

3.     Set one corn tortilla on a work surface, spread the meat in the center, and then roll it up tightly. Secure the seam shut with a small amount of the flour slurry and set aside (seam side down). Cover with a towel and continue to assemble the remaining tortillas.

Heat the oil in a skillet over medium heat until 350° F. Cooking in batches, fry three to four taquitos for about one to two minutes until golden brown (start them seam side down). Remove and set on paper towels to drain. Top with your favorite salsa or sauce, and serve. 

About Chris Smith

An OklaTexan who eats, sleeps and breathes hunting, fishing and all things outdoors.

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