Begin by heating a large pan over medium heat on the stove. Add the oil to the pan and when the oil is hot, add the onion and saute until translucent, about 3-4 minutes.
Then, add the ground venison and cook until browned, about 6-8 minutes.
Next, add the garlic, chili powder, cumin, salt and pepper. Cook for an 2 additional minutes before deglazing the pan with the orange juice, lime juice and apple cider vinegar.
Then, add the water and turn the heat to medium-low. Allow the meat to simmer for 5-10 minutes until the desired texture and moisture level are reached.
Serve in taco shells, lettuce wraps, burritos, quesadillas, nachos – however you like!
Notes
This recipe will work with elk, beef, antelope, moose, bison, lamb – really any red meat.
If you’re thawing venison from frozen, try thawing it on a paper towel or drying it with a paper down and discarding old blood before cooking. This helps the meat to taste fresh and not “gamey”.