Char-grilled Venison Tacos

From 'The Road to Mexico' by Rick Stein
Venison Tacos This recipe features in Rick Stein's book, but is actually a recipe from Chef Miguel Angel Guerrero. These tacos stand out as venison is a quick meat to cook in relation to slow-cooked meat commonly found in Mexican cuisine:

  • 600g venison loin
  • 12 x 15cm corn tortillas
  • 125g cream cheese
  • 200g refried beans, black or pinto
  • 2 avocados, stoned, peeled, and sliced
  • 1 lime, cut into wedges
    • For the Dressing
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 1 tsp thyme, finely chopped
  • 2 tsp rosemary, finely chopped
  • Juice of 1 lime
  1. Heat a barbecue and cook the venison loin until medium rare. The timing will depend on the thickness of the loin and the heat of the barbecue.
  2. Put it on a board, cover it with foil, and leave to rest for 5 minutes; then slice into thin strips.
  3. Mix all the ingredients for the dressing, reserving a teaspoon of the rosemary for the garnish.
  4. Warm the tortillas on the barbecue until softened.
  5. Spread each one with cream cheese and add a spoonful of refried beans, then top with slices of venison.
  6. Add some of the dressing, a couple of slices of avocado, and a sprinkling of rosemary; before serving with additional lime wedges.