Description
Savor the vibrant flavors of venison backstrap carne asada, perfectly grilled and served with warm tortillas and fresh toppings.
Ingredients
Scale
- 1/4 cup olive oil
- 1/4 cup lime juice
- 4 cloves minced garlic
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp oregano
- Salt & pepper to taste
- 4 warm tortillas
- 1 cup freshly diced onions
- 1/4 cup chopped cilantro
- 1 cup salsa
- 2 lime wedges for serving
Instructions
- Trim the venison backstrap and prepare the marinade with the ingredients listed above.
- Place the backstrap in the marinade and refrigerate for at least one hour, up to overnight.
- Preheat your grill to medium-high heat.
- Remove the venison from the marinade, letting any excess drip off. Season it further with salt and pepper.
- Grill the venison for about 4-5 minutes per side or until it reaches the desired level of doneness.
- Once cooked, let the venison rest for a few minutes before slicing it into strips.
- Serve in warm tortillas topped with onions, cilantro, and salsa, alongside lime wedges for zest.
Notes
Opt for fresh ingredients for the best flavor. Grill vegetables alongside for added nutrition.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: venison, carne asada, grilling, summer recipes, tacos
