There’s nothing like having a freezer full of venison during the offseason, but now that fall hunting season is either here or fast approaching you’ve got to free up space. You’ve probably made your favorite recipes enough you’re sick of them, so why not try a new one?

This recipe for venison tacos is one of three offered by David Hart for his upcoming story “Why Your Venison Tastes Like Hell.” Check out the December 2017 issue of Whitetail Journal for this recipe — and to learn how to properly care for your next kill so that it tastes gourmet. It hits newsstands Nov. 14.

Venison Tacos Recipe

  • 1 lb. ground venison
  • 1 medium onion, chopped
  • ¼ cup chili sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 tablespoons water
  • ¼ cup chopped cilantro

Instructions: Brown venison and onion. Drain. Mix in sauce, chili powder, cumin, salt, paprika and water. Cover and simmer. Mix in cilantro and serve on toasted flour or fried corn tortillas with lettuce, cheese, tomatoes, sour cream, avocado and any other toppings you’d like.