Traeger Smoked Venison Tacos

Smoked Venison Soft Tacos

Field-to-table freshness tucked into a warm tortilla and garnished with a little green spice.

Ingredients

• 2 Pound venison backstrap steaks

• 4 Tablespoon Traeger Prime Rib Rub

• 8 flour tortillas, for serving

• 2 avocado, sliced, for serving

• 1/2 Cup crumbled queso fresco, for serving

• 1/2 Cup fresh chopped cilantro, for serving

• 1 Pound tomatillos

• 2 jalapeño

• 4 Clove garlic

• 2 Medium yellow onion

• 6 Anaheim chiles

• 4 limes, juiced

• 1 Cup chopped cilantro

• kosher salt

Instructions

• Season the steaks with Traeger Prime Rib Rub and set aside at room temperature for 20 minutes.
• When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Place the steaks directly on the grill grate and cook for 30 to 45 minutes or until the internal temperature reaches 110℉.
• While steaks are cooking, make the salsa. Roast the tomatillos, jalapeño, garlic, onion and chiles in the oven until lightly browned. Transfer roasted salsa verde ingredients to a blender and add lime juice, chopped cilantro and salt to taste. Puree until smooth. Set aside until ready to build the tacos.
• When the internal temperature of the steaks reaches 110℉, remove from the grill. Increase the grill temperature to 450℉ and preheat, lid closed, for 15 minutes
• When the Traeger is to temperature, place the steaks back on the grill and sear for 2 to 4 minutes on each side or until the internal temperature reaches 130℉ for medium-rare.
• Remove steaks from grill. They will continue to cook once taken off the grill and should reach a final internal temperature of 135℉. Let rest for 10 minutes before slicing.
• To serve, heat the tortillas, top with sliced venison, salsa verde, queso fresco, sliced avocado and chopped cilantro. Enjoy!

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