Easy Ground Antelope Tacos | Wild Table

Everyone loves a good taco night! These antelope tacos are the perfect weeknight taco that everyone knows and loves. They’re also a great way to use up some of the ground meat sitting in your freezer. This recipe includes a homemade taco seasoning that’s great to keep on hand. Once you try making your own taco seasoning, you’ll never want to buy store-bought mixes again!

Tips and Tricks:

• Antelope meat and other wild game can dry out quickly if not treated properly. Mixing the taco seasoning into the meat before cooking (like you’re mixing a sausage) helps keep the moisture in by avoiding excess stirring during the cooking process. Adding some moisture from stock and tomato paste is a great way to add some sauce to your taco meat.
• Make a few batches of this taco seasoning, mix it up, and store it in a jar for future meals.

Ingredients:

Taco Meat:

• 1 lb ground wild game (red meat: venison, pronghorn, elk, moose, etc.)
• 1 tablespoon lard (only needed if your meat does not have added fat)
• 1 ½ tablespoon chili powder
• 2 teaspoon cumin
• 1 tablespoon dried onion flakes
• ½ teaspoon garlic powder (or 1 teaspoon fresh minced garlic)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoon tomato paste
• ¾ cup stock (beef or wild game)

Other Ingredients:

• 8 tortillas (soft shell taco size or crispy taco shells)
• 1 cup shredded iceberg lettuce
• ½ cup shredded cheddar cheese
• ½ cup diced tomatoes
• ½ cup sour cream
• ½ cup salsa
• ¼ cup sliced black olives
• 3 tablespoon yellow onion, finely diced

Instructions: 

• Combine chili powder, cumin, onion flakes, garlic powder, oregano, paprika, salt, pepper, and cayenne in a small bowl. Add to ground meat and incorporate spices into meat, using your hands.
• Heat a large skillet over medium-high heat. Add lard to pan, let it melt, and swirl to coat the pan.
• Add seasoned meat to pan and spread meat out into a thin layer. Cook for 3-5 minutes or until bottom side is browned and crisp. Flip and cook an additional 3-5 minutes.
• Break up meat with a wooden spoon or ChopStir tool. Add in tomato paste and broth. Stir until well combined. Bring to a simmer and let liquid reduce for an additional 2-3 minutes or until liquid is no longer soupy. The mixture should be mostly meat with a little extra thickened sauce to keep it moist.
• Divide meat among tortillas. Top with desired toppings. Enjoy!
• Suggested toppings per taco: 1 tablespoon shredded cheese, 1 teaspoon diced onion, 1 tablespoon sour cream, 1 tablespoon salsa, 1 tablespoon diced tomatoes, 2 tablespoon shredded lettuce, and ½ tablespoon sliced black olives.

Original recipe can be found at: https://peaktoplate.com/classic-ground-tacos/ 

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!