Ground venison tacos with pickled red onion, coriander and lime
Eat Game Chef of the Year Mark Kempson is back with another of his favourite game meat recipes.
Ingredients
Fresh Ingredients
- 500 g Venison mince
- 1 Small red onion, finely diced
- 2 Cloves of garlic, finely chopped
Store Cupboard Ingredients
- 1 tsp Ground cumin
- 1/2 tsp Sweet smoked paprika
- 1/4 tsp Ground black pepper
- 1 tsp Chilli powder
- 30 g Tomato paste
- 1 Bay leaf
- 25 g Dark brown sugar
- 100 ml Red wine vinegar
- 200 ml Chicken stock
- 30 m1 Rapeseed oil
- Salt
For the pickled red onion
- 1200 ml Red wine vinegar
- 200 ml Water
- 200 g Caster sugar
- 2 Small red onions, finely sliced
- Salt and pepper
To serve
- 8 Corn tortillas (12cm)
- 250 g Fresh guacamole
- 2 tbsp Crispy onions
- 1/2 Bunch coriander
- 8 Burnt lime wedges
Instructions
- Bring the vinegar, sugar and water to the boil.
- Remove from the heat and season.
- Add the finely sliced red onion, mix well and put aside until serving.
- Now, add the oil to a large heavy-based dish and brown the venison mince.
- Add the onions and garlic and cook for 3-5 minutes until slightly softened.
- Add the spices and cook for another minute, before adding the tomato paste.
- Cook for a further two minutes and then add the sugar and vinegar. Reduce for about 2 minutes.
- Finally, add the chicken stock and bay leaf, and simmer slowl until the stock has evaporated.
- Remove from the heat and allow to rest for 10 minutes.
- Warm the tortillas and place a generous spoonful of the ground venison in the centre of each.
- Top with a spoonful of guacamole, sprinkle on the crispy onion, coriander and pickled red onion. Arrange on a plate and serve immediately.