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Moose, Elk or Bison Tacos Recipe

Rydell Danzie of Field 2 Grill's wild game recipe elevates everyday tacos into a gourmet meal.

Moose, Elk or Bison Tacos Recipe
Photo courtesy of Field to Grill
By Rydell Danzie
Print Recipe

Moose, Elk or Bison Tacos

Serves: 1/4-pound per person
Cook time: 15-20 minutes, plus time for marinating

Ingredients:

  • flank meat of moose, elk or bison 
  • Sweet Heat BBQ sauce for marinade 
  • 1 white onion, chopped
  • 5 tomatoes
  • 2 avocados 
  • ½ bunch cilantro, chopped
  • 1 banana pepper
  • Tortillas
  • 3 limes

Directions:

  1. Gather all of your ingredients and pull your flap meat from the fridge.  
  2. Pat the cut of meat dry and tenderize it. You will be cubing this flap meat up after cooking it to your preference in temperature, and because it is thinner, it will only take minutes to cook. Using a tenderizer allows the marinade to penetrate more. 
  3. Add the newly tenderized meat to the marinade, cover and put in the fridge for 6 to 24 hours. The longer it is in the fridge, the more the meat will soak up the sweet teriyaki sauce. 
  4. Once marinated, pull the marinade out of the fridge and let it sit. Go out and start your coals so they can start to get nice and hot. While that is burning off, go back and start to get ready to cut up your veggies. 
  5. Take all of the veggies and start dicing them. In the end they are all gonna be mixed together so don’t worry about keeping them separate. Essentially you are going to make Pico De Gallo. About half way through the dicing process go back outside and spread out your coals they should be good and hot!  Pile the coals so that one side is direct heat and the other side is indirect. 
  6. While your coals are heating up the grilling area, finish dicing your veggies and add them to a mixing bowl. Mix well and garlic salt to taste. Juice two of your limes for the pico de gallo and add to the mix. Once finished, cover and let it sit in the fridge. 
  7. Now it is time for your meat!! The grill should be nice and hot now. Put the flap meat on the direct heat side of the grill. Grill it for two minutes and flip. Let that grill for two minutes and then move to the indirect heat side. 
  8. When you are done with your tortillas the meat should be ready. Pull it, tent it, and let sit for 7 minutes. 
  9. Once it has sat, cube it up and put it in a bowl alongside the Pico De Gallo, lemons/limes, and tortillas so your guests can customize their tacos. 

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