Venison Taco Salad

[Salmonsmoker]

For anyone who likes Taco Salad, here's a quick and easy recipe that will make excellent use of some ground Venison.

For this recipe, you will need:

1 Pound ground venison
2 Tbl (or more) taco seasoning (use to taste)
1 head lettuce, cut into strips
2 Cups shredded Smoked Colby Cheese
1/2 Cup pitted black olives, sliced
2 Tomatoes, cut into small chunks
1/2 Onion, medium, chopped,
1 Cup Thousand Island salad dressing
8 oz Taco flavored Tortilla chips,
1 small (12 to 14 oz) can of Red Kidney beans drained.

Fry out ground Venison, breaking up any clumps, until it is well done.

Stir in the taco seasoning and let cool, (since there is no fat in ground venison there is no need to drain it,) then refrigerate until well chilled.

In a large bowl, mix: venison, lettuce, cheese, olives, tomatoes, and onions and Kidney beans.

Add the dressing (depending on your taste, you may want more dressing) and stir in until all ingredients are well coated.

Cover serving plate with a single layer of Tortilla Chips (can also be served in Taco Shells.)

Add a healthy portion of Salad.

If your family or guests like Taco Salad, this recipe will serve 5 to 6 people.

Enjoy,

ss

[Salmonsmoker]

It seems like last week one day we went (weatherwise) from late March directly into late June. With the hot weather, much of my cooking has turned to food preparation that requires little heat, or outdoor cooking.

The recipe for Venison Taco Salad is a good example. It was posted last summer. It is also a regular in the Salmonsmoker diet during hot weather so I updated it for this year.

Since almost all eating is now outdoors, there are some general precautions that we all need to observe.

1. The temperature of 80+ degrees is ideal for the growth of bacteria. Don't leave prepared food outside in the heat for more than two hours.

2. Wait until just prior to serving food to remove it from the refrigerator.

3. I always use two coolers - one for brew and one for food. The brew is under ice but gets opened more often. The food is taken out of its cooler only when we are ready to use it.

4. Uncooked meats - particularly fish and fowl - are very prone to spoilage. I use a meat thermometer and cook fish and fowl to 180 degrees. I like my venison on the rare side so I cook roasts to 150 degrees. Prior to cooking, I keep them packed on ice.

It's a good time to cook and eat outdoors. Enjoy.

Salmonsmoker

[Salmonsmoker]

With the outdoor-cooking season at hand, this looked like a good one to update.

Enloy

[ozzgood2001]

question i often use venison for regular tacos but find its a little dry to me and idea of what i could add? maybe a supplemental meat that might help any help appreciated!! thanks!:D

[Salmonsmoker]

Ozzgood,

If you grind 20% pork rump roast into your ground venison, it will moisten the meat substantially. This combination also works well for burgers on the grill.

In the above recipe, be sure that the meat is well mixed with the other ingredients (including salad dressing) and it will help.