1 tablespoon oil (Crisco, vegetable oil, canola or olive oil)
2 lbs. ground venison
1 medium onion, finely chopped
1 8 oz. can tomato sauce
1 package taco seasoning or make your own
Juice of one lemon (approx. 3 – 4 tablespoons)
12 taco shells or corn tortillas
Shredded cheddar cheese
1 – 2 tomatoes, chopped
Chopped black olives
Optional: Spice it up by adding 1 to 2 tablespoons chipotles in adobo OR (not both!) a jalapeño pepper (seeds and membrane removed then finely chopped) when the venison is browning.
Note: I often add up to ¼ cup of salsa to the venison while the meat is browning. This gives it a little extra texture and a little extra flavor.
If using hard taco shells, heat oven to temperature as directed on package for taco shells.
In medium skillet, add oil and brown ground venison and onion over medium heat for 8 to 10 minutes or until venison is thoroughly cooked, stirring frequently.
Stir in tomato sauce, taco seasoning and lemon juice. Reduce heat to low; cover and simmer 10 minutes.
Prepare taco shells as instructed on package.
Assemble tacos by layering venison mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with onions, olives and sour cream.
Suggestions for side dishes: Salad, refried beans or Mexican rice.
Taco meat can be used for traditional tacos, as a burrito filling, or a salad topper.