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Venison Steak-and-Kidney Tacos Recipe

The taco meat in this healthy and tasty recipe is a combo of cubed venison steak and chopped deer kidneys.

Venison Steak-and-Kidney Tacos Recipe
Combine chopped deer kidneys with diced steak to make a great taco filling. (Photo by Bruce Ingram)
Print Recipe

Serves: 10
Prep time: 20 minutes + soaking time
Cook time: 6 hours

Ingredients:

  • 1 pound venison steak, diced into small cubes
  • 2 deer kidneys
  • 2 tablespoon taco seasoning
  • 10 taco shells
  • Grated cheese
  • Shredded lettuce or cabbage
  • Sliced avocado
  • Chopped tomato
  • Black olives
  • Sour cream, guacamole, taco sauce as desired

Directions:

  1. Cover kidneys with milk and soak for a minimum of 18 hours. Drain kidneys and chop.
  2. Place kidneys and diced steak in slow cooker. Sprinkle with dry taco mix and add 1 cup water. Cover and cook at low temperature for 6 hours. If necessary during cooking, add more water to keep meat from becoming dry.
  3. Close to serving time, check meat. If too watery, put meat mixture into shallow skillet and cook down liquid.
  4. Assemble tacos as desired with meat mixture, cheese, lettuce, tomatoes, sliced avocado and black olives. Dollops of sour cream, guacamole and taco sauce can be added. Makes 10 or so servings.

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