Backstrap Tacos

Venison Tacos – skilled with Mexican Seasonings and smoked till medium unusual. Then the venison backstop is sliced and functioned as on a tortilla with fajita vegetables and a Gringo Green Sauce
#backstraptacos #deerbackstrap #
Deer .
– Malcom's Grande Gringo Spices.
– Killer Hogs AP Spices.
– Black Nitrile Gloves.
– White "Hand Saver" Gloves
– 1 venison backstop trimmed and halved.
– 1/4 cup Malcom's Grande Gringo Mexican Spices.
– 1 medium yellow onion sliced.
– 1 green bell pepper sliced.
– 8oz white button mushrooms sliced.
– 3 roma tomatoes sliced.
– 1 dozen flour tortillas – taco size.
– 8oz Gringo Green Sauce * dish below.
– Fresh cilantro and cotija cheese for serving.

1. Season venison back strap on all sides with Grande Gringo spices.
2. Prepare pellet grill or other grill/smoker for indirect coking at 250 ° F. 3. Location backstop on the cooking grate and smoke up until internal temperature reaches 125 ° F on instant read thermometer. * up until your preferred doneness however I recommend medium uncommon.
4. While back strap is on smoker sauté' onions, bell pepper, and mushrooms on flat top frying pan. 5. Season with Salt, Pepper, & Garlic and prepare for 5-7 minutes. Add the tomatoes and continue to prepare for 2 minutes or up until tomatoes start to soften and a little char.
6. Eliminate the back strap from the grill once it reaches 125 ° F internal and rest for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce * ( below).

Gringo Green Sauce.
– 8oz sour cream.
– 1 large Haas Avocado.
– 1/4 cup chopped cilantro.
– 1 jalapeño pepper approximately sliced.
– 2 teaspoons Malcom's Grande Gringo Mexican Seasoning.
– Juice from 1 lime.
– 1/4 cup water (more/less as needed).

1. Place ingredients in a blender or food processor and mix till smooth. Scrape down the sides and include a water 1 Tablespoon at a time up until it reaches the desired consistency. Sauce needs to be smooth not chunky.

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Backstrap Tacos

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About the Author: Yvette Cook


  1. I haven’t had backstraps since my grandfather passed may he Rest In Peace. He was the hunter in the family. I like your video very much.

  2. That’s a pretty sassy deer camp! I’m used to holes in the floors, a single light bulb hanging in the room and a fridge from the 60’s full of cheap beer and 2 year old mayo.

    1. Right! We even had an old run down bus for a deer camp at one point. Mr. Reeds camp is nicer than a lot of people’s houses. I guess if you’ve got it, spend it.

      Tacos look great btw.

    2. Also placemats from the local dive restaurant framed and hanging on the wall to hide the holes that were made when your drunk relative fell.

    3. Wouldn’t trade a old worn deer camp for any fancy hotel room, there’s a lot stories in those old walls.

    4. we had a old plantation mansion nice little old school smoker outside nice outdoor kitchen south carolina ❤

  3. Dam every time I see your videos I’m never disappointed and make me grill 👍🏼

  4. These tacos look good 👍. I have never heard of a cut of meat called a back strap before this video.

  5. Super good looking tacos. I’ve done my best to replicate several of your recipes….always turns out good. Keep up the good work, and thank you.

  6. Backstrap is the Filet Minion of venison those tacos look perfect. I need to make that crema you made that would be good on any taco period. As always your videos are the best!

  7. great vids Malcolm!! Been 7 years since a smoked duck video. Would love to see a duck recipe in the future, and a wild duck would be awesome:)

  8. Amazing videos. Birthday was last week and finally got myself a smoker. Gonna see if I can find some deer. I live in Georgia so it may be a little bit of a challenge. Continue with the great content!

  9. Awesome Malcolm, next to the Backstrap, my favorite venison is shoulder, ground chuck burgers. GOD BLESS 🙌

  10. I’ve never had backstrap other than battered and fried. I ate it so much as a kid fried with some A1 sauce or pepper gravy, lmao. I need to try this.

  11. Only man other than myself I’ve seen cook straps as long sections. Love to grill them that way to med rare then slice it after cooking. Looks great sir.

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