VENISON STEAK TACOS WITH GUACAMOLE

INGREDIENTS

Force of Nature Venison Medallions  |  2 tsp garlic - finely chopped  |  1 tsp ground cumin  |  1 tsp ground coriander  |  1 tsp sea salt  |  2 Tbsp olive oil  |  8 flour tortillas  |  1/2 cup sour cream  |  1/4 cup chopped cilantro

GUACAMOLE

1 avocado  |  1 Tbsp fresh cilantro - finely chopped  |  1 Tbsp finely diced shallot (or red onion)  |  1 Tbsp freshly squeezed lime juice

TOMATO SALSA

1 cup diced tomato (or a mixture of cucumber and tomato)  |  1/4 cup finely diced red onion  |  2 tsp finely diced red chili (or a pinch of chili powder)  |  1 Tbsp olive oil  |  Sea salt  |  Freshly ground pepper

PREPARATION

• Mix garlic, spices, olive oil and salt in a bowl. Add the venison and massage the marinade into the meat by hand. Allow to marinate for one hour.

• For the Guacamole - dice avocado, mix with 1 tablespoon of cilantro, shallot and lime juice. Season with salt and freshly ground pepper.

• For the tomato salsa - Mix together tomato, red onion, chili and season with salt and pepper to taste.

• Warm tortilla wraps by quickly heating on a hot BBQ, in a skillet or in the oven. Keep warm.

• Flash fry marinated venison on high heat until it has a little browning. Careful to not over cook. Let it rest 5-10 minutes before slicing into thin strips.

• Serve warm tortillas with sour cream, guacamole, tomato salsa, picked fresh cilantro and lime wedges.

*Recipe adapted from First Light