Backstrap Tacos

Venison Tacos - Deer Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then the venison backstop is sliced and served as deer tacos on a tortilla with fajita vegetables and a Gringo Green Sauce.   #backstraptacos #deerbackstrap #howtobbqright   Deer Backstrap Tacos WHAT MALCOM USED IN THIS RECIPE: Malcom’s Grande Gringo Seasoning http://bit.ly/GrandeGringo Killer Hogs AP Seasoning http://bit.ly/TheAPRub Black Nitrile Gloves http://bit.ly/NitrileBBQGloves White “Hand Saver” Gloves https://bit.ly/HandSaver   Backstrap Tacos Recipe 1 venison backstop trimmed and halved 1/4 cup Malcom’s Grande Gringo Mexican Seasoning 1 medium yellow onion sliced 1 green bell pepper sliced 8oz white button mushrooms sliced 3 roma tomatoes sliced 1 dozen flour tortillas - taco size 8oz Gringo Green Sauce* recipe below Fresh cilantro and cotija cheese for serving Directions: 1. Season venison back strap on all sides with Grande Gringo seasoning. 2. Prepare pellet grill or other grill/smoker for indirect coking at 250°F. 3. Place backstop on the cooking grate and smoke until internal temperature reaches 125°F on instant read thermometer. *cook until your desired doneness but I recommend medium rare 4. While back strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat top griddle. 5. Season with Salt, Pepper, & Garlic and cook for 5-7 minutes. Add the tomatoes and continue to cook for 2 minutes or until tomatoes begin to soften and slightly char. 6. Remove the back strap from the grill once it reaches 125°F internal and rest for 5-7 minutes. 7. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce* (recipe below). Gringo Green Sauce 8oz sour cream 1 large Haas Avocado 1/4 cup chopped cilantro 1 jalapeño pepper roughly chopped 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning Juice from 1 lime 1/4 cup water (more/less as needed) Directions: 1. Place ingredients in a blender or food processor and blend until smooth. Scrape down the sides and add a water 1 Tablespoon at a time until it reaches the desired consistency. Sauce should be smooth not chunky. Connect With Malcom Reed:  http://howtobbqright.com/ Facebook -   / howtobbqright   Twitter -   / howtobbqright   Instagram -   / howtobbqright   TikTok -   / howtobbqright   Malcom's Podcast - http://howtobbqright.com/howtobbqrigh...   For Malcom's BBQ Supplies visit - https://h2qshop.com/