Venison Taco Salad

A simple recipe for anyone who, hunts, or has a husband or friend who hunts.  Venison is a great meat!  It’s lean, healthy, and you can use it place of almost anything you’d normally use beef.


1 tbsp. evoo (extra virgin olive oil)

1/4 yellow/sweet onion, diced

2 cloves garlic, diced

1/4 green onion, diced

1 jalapeno pepper, deseeded & diced (If you like little heat, deseed and take out the white “ribbing” on the inside.  If you like medium heat, leave the ribbing, but deseed.  If you like lots of heat, leave it all!)

1-2 lbs ground venison

1 tsp. chili powder

1/8 tsp. garlic powder

1 tsp. cumin

pinch dried red chili flakes

2 tsp. corn starch

4 Tbl. water

Topping Ingredients


monterey jack cheese, shredded

plain greek yogurt (I use this instead of sour cream – more protein and better for you!)

black beans, rinsed

blue corn chips

guacamole (recipe below)


1. Heat large pan/skillet to medium heat, add evoo and vegetables

2. Cook until tender, remove and let rest in large bowl

3. Keeping pan on medium heat, add venison and cook until no longer pink

4. Mix hot water with spices and corn starch, add to meat

5. Stir in vegetables & beans, then heat through

6. Remove from heat

7. Assemble taco salad however desired

This is a great entertainment meal because it has so many combination options.  My kids ate this and loved it too!


1 ripe avocado, deseeded and cut in half

1 wedge sweet onion (a little smaller than your avocado)

1 jalapeno pepper, deseeded*

1 small hand full cilantro

1/2 lime, juiced

1 tomato, cut in half

1/2 tsp. salt – more to taste if needed


1. Place all ingredients in food processor

2. Pulse until chunky, mix with spoon until consistency desired

3. IF you do not have a food processor, chop/dice everything and mix/mash together

Elisabeth is the mother of three boys, wife to author A.M. LaMouria, and is passionate about her faith and her family.  She loves to cook, create, and be adventurous.  Visit her blog at The Lean Green Mommy Machine.