Cooking Method
- Mix garlic, spices, olive oil and salt in a bowl. Add the venison and massage the marinade into the meat by hand. Allow to marinate for one hour.
- For the guacamole – dice avocado, mix with 1 tablespoon of cilantro, shallot and lime juice. Season with salt and freshly ground pepper.
- For tomato chili salsa – mix together tomato, cucumber, red onion, chili and season with salt and pepper to taste.
- Warm tortilla wraps by quickly heating on a hot BBQ, in a skillet or in the oven. Keep warm.
- Flash fry marinated venison on high heat until it has a little browning and is just cooked.
- Serve warm tortillas with sour cream, guacamole, tomato salsa, picked fresh cilantro and lime wedges.
Tips
- Use any finely sliced venison cut or grind to make these tortillas.
- Leftovers make a great lunch and because venison is so lean, it’s great cold too!
