Ingredients:

2 lbs. Venison chops or steaks

2 tsp chili powder

1 tsp ground cumin

1 tsp salt

1 tsp ground pepper

½ tsp garlic powder

2-3 Tbsp. olive oil for brushing for grilling

1 Tbsp. fresh lime juice

Tacos

6-8 tortillas

2 cups shredded romaine lettuce

1 cup shredded mixed blend cheese

2/3 cup Hidden Valley Cilantro Lime Ranch

2 roma tomatoes, diced

2 green onions, optional

Instructions

  1. Preheat grill to 425 degrees. Tenderize Meat and ready to grill. (Prepare goose meat, removing any and all shot, then tenderize)
  2. Put chili powder, cumin, salt, pepper, and garlic powder.
  3. Brush meat evenly with oil and evenly sprinkle powder mixture on meat then grill.
  4. Grill meat for 10-15 minutes until your desired temp. Transfer to plate cover with foil let rest for 5-7 minutes.
  5. Cut meat into cubes, pour juices from plate over meat, and then put lime juice over meat and toss.
  6. Put meat on tortillas, top with toppings, then Cilantro Lime Ranch, and serve immediately.