Everyone loves tacos. They are good in the middle of winter, the heat of summer and even on a hunting trip in the backcountry. They're not only extremely tasty, but tacos are one of the quickest ways to cook your hard earned wild game meat. The elk can be cooked in a multitude of different ways, but I like to keep it simple when using elk meat in tacos due to the amount of other amazing ingredients. That being said, it really isn't necessary to make a marinade and soak your meat overnight. Hope you enjoy this recipe!

Ingredients

Minutes to prepare: ~ 15Minutes to cook: ~ 15Number of servings: ~ 4

Directions

Step 1

Make the guacamole

Pit avocados and remove the skin.

Next place the avocado into a bowl and mash with a potato masher. Leave the avocado a little chunky.

Continued Below.

Next mince the serrano pepper and white onion. Then chop the cilantro. After the mincing, place all of the remaining ingredients from the guacamole section into a bowl and mix well.

Step 2

Make the salsa

Cut the tomatoes into small cubes and use some of the extra diced serrano pepper, white onion and cilantro and place them in a bowl.

Add some of the lime or lemon juice and mix well.

Step 3

Cut the elk meat into medium sized dices. Roughly 1/2" thick or smaller.

Step 4

Now heat the Extra Virgin Olive Oil in a pan on high heat until the oil is smoking hot. Then season the elk meat.

Add the meat and cook for a couple minutes until the meat is well browned. Do NOT overcook the meat. The elk meat should be medium rare to medium when done. The key here is hot and fast.

While the meat is cooking, heat the corn tortillas in a dry pan or directly over a burner flame. Keep the tortillas on the burner until they are a little charred and hot.

Next, shred the lettuce.

Step 6

Finally, place cooked elk meat on a tortilla.

Add a small amount of guacamole, salsa, cheese and shredded lettuce in each tortilla.

Serve and enjoy!

If you’ve enjoyed this recipe… you can get more wild game recipes below.

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