Venison Carne Asada Recipe

Serve this Venison Carne Asada Recipe as a main course or as a filling in tacos, burritos or fajitas

BY: Jenny Nguyen-Wheatley

Venison Carne Asada Recipe

Venison steaks in carne asada marinade with fresh cilantro. (Jenny Nguyen-Wheatley photo)

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.

Serves: 2-4
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.