Venison and Potato Tacos
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 10.
Featuring: Cedarview Farm Ground Venison
1 ounce (28 g) diced pancetta
1 tbsp olive oil
1/2 lb Cedarview Farm Ground Venison
1 unpeeled small white potato, cut into 1/2 inch dice
2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp chili powder
1 tsp smoked paprika
1 clove of garlic, thinly sliced
1/2 cup beef broth
Warm corn tortillas
fresh cilantro sprigs, thinly sliced onion, lime wedges and your favourite Hurt Berry Farm hot sauces 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.