Ingredients
For Venison Chorizo
- 1 lb ground venison
- 3 tablespoon pork fat finely minced or ground
- 1 tablespoon smoked paprika
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon Mexican oregano crumbled
- 1 teaspoon garlic powder
- 1 tablespoon red wine vinegar for the mix
- 1 teaspoon kosher salt
For Deglazing & Tacos
- 2 –3 tablespoon red wine vinegar for deglazing
- 1 tablespoon avocado oil for sautéing mushrooms, if needed
- 1 cup chanterelle mushrooms cleaned and roughly chopped
- 6 large eggs beaten
- 1 tablespoon butter for scrambling eggs
- 1 cup shredded cheddar cheese
- 8 –10 small tortillas
- Salsa roja as desired
- Crème fraîche as desired
- Fresh cilantro leaves for garnish
Method
Mix the Venison Chorizo
- In a mixing bowl, combine ground venison with pork fat, smoked paprika, chili powder, cumin, coriander, oregano, garlic powder, 1 tablespoon red wine vinegar, and salt.
- Mix gently until evenly seasoned. Rest 20–30 minutes at room temperature or refrigerate up to overnight.
Cook the Chorizo
- Heat a skillet over medium-high. Add venison chorizo mixture. Cook, breaking apart, until browned and cooked through, 6–8 minutes. Transfer to a bowl, leaving rendered fat in skillet.
Deglaze the Pan
- Reduce heat to medium. Add 2–3 tablespoon red wine vinegar to the skillet. Scrape up the browned bits with a wooden spoon until pan is clean and most vinegar has evaporated (about 30–45 seconds).
Sauté the Chanterelles
- Add avocado oil if needed. Add chanterelles and a pinch of salt. Sauté 4–5 minutes until golden and moisture evaporates. Fold mushrooms into the cooked chorizo.
Scramble the Eggs
- Lower heat to medium-low. Melt 1 tablespoon butter in the skillet. Add beaten eggs and gently scramble until just set and creamy, 3–4 minutes. Remove from heat.
Assemble the Tacos
- Warm small tortillas. Sprinkle shredded cheddar onto each tortilla to melt slightly.
- Spoon scrambled eggs over the cheddar.
- Add venison chorizo–chanterelle mixture.
- Add a dollop of crème fraîche.
- Spoon salsa roja over the top.
- Garnish with fresh cilantro leaves.