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Venison Backstrap Tacos with Blackberry-Chipotle Salsa

Ultimate Venison Backstrap Tacos with Blackberry-Chipotle Salsa Recipe

Tender slices of perfectly cooked venison backstrap paired with a sweet and smoky blackberry-chipotle salsa, wrapped in warm corn tortillas and topped with creamy queso fresco. This wild game taco recipe transforms premium deer meat into an unforgettable fusion of rustic and modern flavors.

  • Total Time: 45
  • Yield: 6 servings (12 tacos) 1x

Ingredients

Scale

For the Venison:

1½ pounds venison backstrap, silver skin removed

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

For the Blackberry-Chipotle Salsa:

2 cups fresh blackberries

2–3 chipotle peppers in adobo sauce, finely chopped

1 tablespoon adobo sauce

½ red onion, finely diced

1 jalapeño, seeded and minced

⅓ cup fresh cilantro, chopped

2 tablespoons honey

Juice of 2 limes

½ teaspoon salt

For Assembly:

12 small corn tortillas

1 cup crumbled queso fresco

1 avocado, sliced

¼ cup fresh cilantro leaves

Lime wedges for serving

Instructions

1. Clean and trim venison backstrap of all silver skin. Pat dry with paper towels. Mix olive oil with garlic, herbs, and spices. Rub mixture over meat and let rest 20 minutes at room temperature.

2. Prepare salsa by gently mashing half the blackberries. Mix with remaining whole berries, chipotles, adobo sauce, onion, jalapeño, cilantro, honey, lime juice, and salt.

3. Heat cast-iron skillet over medium-high heat. Add thin layer of high-heat oil. Sear backstrap 2-3 minutes per side for medium-rare (130-135°F internal temperature).

4. Transfer meat to cutting board and rest 5 minutes. Slice against grain into ¼-inch pieces.

5. Warm tortillas over gas flame or in foil in 350°F oven until soft and pliable.

6. Assemble tacos with sliced venison, blackberry-chipotle salsa, queso fresco, avocado, and cilantro. Serve with lime wedges.

Notes

Don’t overcook the venison – it should be medium-rare to medium for best texture and flavor.

The blackberry salsa can be made up to 2 hours ahead, but not longer to prevent mushy berries.

Always warm tortillas just before serving for the best texture.

Store components separately if there are leftovers.

For a lower-carb option, use butter lettuce wraps instead of tortillas.

  • Author: Emily
  • Prep Time: 30
  • Cook Time: 15
  • Category: Main Dish
  • Method: Pan-Seared
  • Cuisine: Mexican-Fusion

Nutrition

  • Calories: 420
  • Sugar: 12
  • Sodium: 590
  • Fat: 18
  • Saturated Fat: 5
  • Carbohydrates: 35
  • Fiber: 8
  • Protein: 32
  • Cholesterol: 95

Keywords: venison backstrap tacos, wild game tacos, blackberry chipotle salsa, deer meat tacos