Carne asada is often considered the Mexican version of BBQ. You’ll often see this as a beef option for tacos or enchiladas in Mexican restaurants, but I bet you’ve never seen it like this before! In this recipe, the “carne,” or meat, is venison, which is much leaner than beef. So give it a try and prepare it as a main course with a side of guacamole or as the key ingredient in your tacos, and top with cheese, pico de gallo and sour cream.
Prep time: 10 minutes
Marinate time: 4-8 hours
- 2 pounds venison
- 3 garlic cloves, minced
- ½ jalapeño chili pepper, seeded and minced
- ½ teaspoon ground cumin
- ¼ cup fresh cilantro, stems and leaves finely chopped
- 1 lime, juiced
- 1 orange, juiced
- 1 tablespoon white wine vinegar
- ½ teaspoon sugar
- ¼ cup olive oil
1. In a non-reactive bowl, combine all ingredients besides the venison.
2. Place venison in a zip-top bag and pour in marinade. Cover and refrigerate for 4-6 hours or overnight.
3. Remove venison from marinade and season with salt and pepper, to taste. Grill to medium rare. Slice thinly for tacos and fajitas.