Venison and Potato Tacos

ounce (28 g) diced pancetta 1

olive oil 1 tbsp

Cedarview Farm Ground Venison 1/2 lb

unpeeled small white potato, cut into 1/2 inch dice 1

ground cumin 2 tsp

dried oregano leaves 1 tsp

chili powder 1 tsp

smoked paprika 1 tsp

of garlic, thinly sliced 1 clove

beef broth 1/2 cup

Warm corn tortillas

fresh cilantro, chopped 1/2 cup

white onion, diced 1

lime wedges for serving

hot sauce for serving

Set a large skillet over medium heat, add pancetta and cook slowly to render out fat, stirring often.
When fat has rendered and pancetta is crisp, add olive oil and ground venison, season to taste with salt and pepper, and cook breaking meat apart with a wooden spoon. Stir in potato and cook for 5 minutes, then stir in cumin, oregano, chili powder and paprika and continue cooking until they become fragrant, about 1 minute. Add garlic and cook 30 seconds more, then add beef broth and, using a wooden spoon, scrape up any brown bits from the bottom of the pan. Reduce heat to low and gently cook until potatoes are tender and broth has been absorbed into the filling.
Spoon filling into warm tortillas, garnish with cilantro, onion, lime wedges and hot sauces and serve immediately.

Episode Info

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 10.