Venison Tacos (Recipe)
Five years ago, I spent some time in Mexico teaching ballet classes at a fitness spa and resort. The meals served for the guests and employees were all vegan in nature, and while all the food was amazing I had a craving… for meat. I spoke of this desire to my fellow instructors and they informed me that I could procure exactly that for which I yearned at a local taquería stand in town. So one night, they spirited me away to this magical stand, which while incredibly tasty and satisfied all my needs, left a little to be desired in the manner in which they served their food. As I stood in line, repeating the phrase in Spanish I knew would get me what I wanted, I watched as the cooks seized paper plates, covered them with a wrinkled grocery bag, and tossed the tacos onto them with a splat. When the customers were finished, the clean up process was simply removing the used grocery bag and placing on a new one on the paper plate. The smell of the tacos was so heavenly that I didn’t care. When it was my turn, I said in a terrible American accent, “Tacos de maíz con carne asada, por favor,” then repeatedly said over and over again in my head, “Please God; don’t let me get hepatitis from these tacos!” Of course I was fine, and the sublime perfection of the tacos was amazing. Tonight, I decided to make a quick, homemade version with ingredients I had on hand.
Ingredients:
1lb. Venison sausage
Shredded cheese
Green onion
Salsa
Sour cream
Mixed greens
Soft corn taco shells
Performance:
I began by cooking the venison sausage in a skillet until cooked through. I took great satisfaction in using this particular venison sausage because it was made from a deer C procured last hunting season. The processing company he uses puts a ton of great spices into their sausage, so the flavor is very intense and the meat is tender. I then spooned the sausage onto the centers of the soft taco shells, and topped with salsa, sour cream, shredded cheese, green onion, and mixed greens. It was too tasty and too easy.
