So, you just cooked this massive venison roast and are wondering what to do with the other 120 pounds of meat. Look no further. This is the ultimate answer. Pair with a nice cold mexican brew, a sunset and a porch and you have yourself a perfect night.

Venison Tacos serves 4

• 1 Tbs of olive oil
• 1 large sweet onion, cut into half rings
• 3 cups cooked venison roast, shredded (use beef brisket for substitute)
• 8 flour tortillas
• tomatillo salsa (I used store-bought, just haven’t made any in a while)
• 1 bunch of cilantro
• 1 lime cut into wedges

In a large skillet, heat oil on medium – low heat. Once heated, add the halved onion rings.

Saute for 10 to 15 minutes or until the onion is a dark caramelized brown.

Meanwhile chop the cilantro, cut the lime into wedges and if necessary, reheat the venison or beef. This is the same roast from our dinner last night so I am reheating it in a skillet with a little bit of water but a microwave would also do the trick.

When the onions are almost finished, start to heat the tortillas on a skillet or comal.

To serve, place a serving of venison in the middle of the tortilla topped with a spoonful of tomatillo salsa. Then add onions, cilantro and a squeeze of lime.

This is how we eat tacos in our house. Sometimes an occasional grilled jalapeno will sneak its way in but iceberg lettuce, tomatoes, and cheese as a taco toping do not exist in our vocabulary. Why you might ask are we against the traditional Tex-Mex topping? Because we are surrounded by the best traditional mexican taquerias, all rightfully named by number or after a city, and this is how it’s done. Sorry Taco Bell.

If you’ve never had a taco topped with cilantro, caramelized onions, lime, and grilled jalepenos I hope you will try it one day. It’s fantastic.

Hope you enjoy!