Photo Credits: Jack Hennessy
There is one answer-fits-all when it comes to venison: TACOS! Regardless of the cut
you pull from the freezer—even if caked in frost—should you find yourself wondering
what to make, “tacos” is always a guaranteed hit. Our Taco Seasoning is the first step
for turning wild beasts into tasty Cinco de Mayo eats.
The recipe here features the deer tenderloin, but any cut of deer will make for great
tacos. Just remember: Backstraps, tenderloins, and any roast or steak from the
hindquarter are best served medium-rare; while tougher cuts, like stew or trim meat, or
anything from the front quarter, is best cooked low and slow so collagen can tenderize.
For these tougher cuts, your best bet is to season a few hours ahead of time, then sear
hot and fast to caramelize the meat. Lastly, you will want to lower the heat and barely
simmer in perhaps some seasoned diced tomatoes and chicken stock, maybe a little
chili paste, over approximately 3 hours. The liquids will keep the venison from drying
out, while the longer time and lower temps will slowly break down muscle proteins for a
more-succulent final product.
A General Note on the Deer Tenderloin
Sometimes called “fish” or “inner loins,” the deer tenderloin is much, much smaller than
a beef tenderloin. Unlike a beef tenderloin, which is often cut into fillets and grilled, a
deer tenderloin is best cooked whole. Still, even when cooked whole, it is easy to
overcook. Our directions here call for a “reverse sear,” which both gets the meat to that
perfect medium-rare while also providing a hearty crust for that ideal mouthfeel.
Another great method for cooking deer tenderloins: Frying at 400 F for 2 minutes then
allowing to rest for 5 minutes prior to carving. Because a deer tenderloin is almost in the
shape of a triangle, it can be difficult to grill evenly. Submerging in high-temp cooking oil
straight from the fridge helps ensure all sides are cooked evenly. Still, make sure to
season a few hours priors to frying. No breading is necessary here.
A Guide to Making Deer Tenderloin Tacos
- Season tenderloins 3 hours prior to cooking with Bearded Butcher Blend Taco
Seasoning. - For a special treat, smoke whole jalapeños at 225 F for 3 hours (while
tenderloins absorb spice). Slice thinly and set aside. Keep seeds and pulp for
spice, or discard for less spicy pepper slivers. - When ready to smoke tenderloins, lower smoker to 170-190 F. Smoke for 15-20
minutes, until internal temp reaches 105 F. - Immediately sear over a hot, hot fire on all sides for 20-30 seconds a side. Allow
to rest for 5 minutes prior to carving and placing on tortillas. - Add your favorite taco toppings and enjoy!
Finishing over a hot fire adds that perfect crust while also raising the internal
temp without overcooking the outer layers of the meat.
Try this delicious deer taco recipe and let us know how it turns out by snapping a picture and tagging us on Facebook and Instagram!
