Venison Tacos

Couldn’t put a “Weird Crap I Cook” title on this one.  It came out too delicious.

Part of the load of venison we received was a few pounds of ground venison.  I wanted to make some unorthodox tacos and involve some new flavors that I thought would bring out the flavor of the meat.  I also felt like nearly burning out the motor on my Cuisinart mini-prep and driving Kristi insane with it’s high-pitched scream.  First item prepared was a mushroom paste that I planned on smearing on the tortillas prior to loading them with meat and the other toppings.  For flavor, the paste started with garlic and onions.

To get these down to a nice consistency you have to alternate the motions of the blade a few times. Hence the motor burning and the high pitched sounds

Once chopped, these went into a pan with some olive oil.

This is also the way my fried rice starts, but I had to stop making that after it became a mild addiction and I started to consider cutting a new hole in my belt

While those sauteed for a few minutes, I mini-prepped about a pound of white and brown mushrooms.

As I'm sure you've figured out by now, Kristi and I love mushrooms and use them in almost everything we cook

When they are ground up in a Cusinart, you recognize how little substance there is to mushrooms.  A pound of them were reduced in size to a couple large spoonfuls that went into the pan with the onions, garlic, and a little marsala wine.

The first real food I learned how to cook was chicken marsala from my mom's recipe. I quickly learned that marsala wine and mushrooms go great together

On the back burner, I sauteed a chopped onion in a little bit of olive oil.  Once the onion had caramelized a little bit, I added a can of rinsed beans, chicken stock, red pepper and salt to simmer for a little bit.  This was the start of the beans and rice that would be a side dish.

Kristi and I are also big fans of beans and rice

At this point the mushroom paste had cooked for a while and had a thicker consistency so it was removed and put into a bowl.

Great smells coming out of this bowl

Out came a pound of the fresh ground venison meat.

I say "fresh" because most of the meat came frozen but this was recently butchered and came refrigerated

I cooked the meat with a little butter in a pan with paprika, garlic powder, cayenne, red pepper, chili powder, and salt.

Looks like ground beef, but the texture and flavor are very different

While the meat cooked, I started an aioli based on the delicious one Conor made a few weeks prior in Boston.  A little mayo, olive oil, lime juice, the leaves from a bundle of cilantro, three garlic cloves, and black pepper.

Best part of my Philly produce market is that all herbs are sold in slightly smaller batches than usual for $1

The garlic, cliantro and lime flavors were very strong, but thats what you want when you're only using a little bit on each taco

Instead of garnishing with lettuce and tomato, which would be a little boring and not compliment the flavors well, the fresh garnish of choice was baby arugala.  I don’t use arugala enough, but every time it shows up in a meal it is completely delicious.  In Jamaica Plain, Kristi and my favorite meal to split is an arugala salad (dressed with lemon juice and cracked pepper) and a prosciutto pizza covered with arugala at Bela Luna.

Back to the tacos, here’s the toppings bar:

I despise the way flash photograph makes food look, but thats whats necessary in our apartment with all of its stupid environmentally friendly mini flourescent light bulbs

When the meat was almost fully cooked I added a splash of V-8 to give some tomato flavor to the meat since salsa wouldn’t compliment the other garnishes well.

I had never cooked with tomato juice before but having some V-8 in the fridge led to inspiration

While the meat finished cooking and absorbed the V-8, a package of pre-cooked wild rice went into the bean, onion, and chicken stock mixture to simmer for a few minutes.

Little bit of a cajun dirty rice look to this, might have even splashed some V-8 in. Can't remember, I was going V-8 CRAZZZZYYY

Finally, a shot of the finished product.

This was a really amazing meal, I can't wait to do it again exactly the same

The finished tacos, with all of the flavors from the garnishes blending together in each bite, were truly awesome.  Ground venison is different from beef or turkey; not as greasy tasting as beef, not as rubbery as turkey.  It has an almost grainy texture, in the best possible way, with all of the uniquely rich flavor of venison.  A small smear of the mushroom paste on the tortilla gave the strong and earthy mushroom flavor I was looking for.  The arugala and aioli added the finishing touches of complimentary flavors, acidity, and a little fresh crunchiness.

Also, when you cook beans and rice together like this, the final product is very creamy, starchy and rich.  Almost like a mexican risotto.

And that was it.  Well, not really, I had two more tacos after the one shown and Kristi had to turn up the TV to drown out the noises I was making as I ate round two.

Not sure what I’ll be making next week, might head to the Italian Market tomorrow to get something interesting to cook.  Also, if you haven’t donated to my Movember mustache growing, please click here and support prostate cancer research.  I’d appreciate it.

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