Wild Game Tacos (Direct from the Kitchen and Grill of Gary “Robby” Robinson)

Try these flavorful tacos made with wild game meat and delicious toppings! This recipe is super easy to whip together and a great way to turn your game meat into a family favorite. Marinating the game is important, so to be ready for Taco Tuesday and start this recipe on a Monday!!! This recipe is direct from the kitchen and grill of Gary “Robby” Robinson of Cooking out Loud!

Ingredients

• 2-3 pounds wild game sirloin or bottom round (works best with Elk, Deer or Pronghorn)-I I prefer Elk Loin

• Willow Seasoning’ Feisty Lime Fajita Seasoning.

• 2 quarts orange juice

• 4 limes (2 juiced and zested, 2 sliced for serving)

• 5 cloves garlic, minced

• 2 bunches of cilantro, chopped

• 1 white onion, chopped

• Salsa verde

• Corn tortillas

Instructions

Combine orange juice, 2 juiced and zested limes, garlic, and one bunch of cilantro into a large container or sealable bag.

If the meat is a thicker cut, slice so it is less than 3 inches thick. Marinade meat for a minimum of 6 hours, up to 24 hours. Keep refrigerated.

When ready to cook, preheat pellet grill to 225 degrees F.

Remove meat from marinade. Pat dry, and lightly coat with Willow Seasonings Feisty Lime Fajita Seasoning.

Smoke until internal temperature reaches around 100 to 110 degrees F. Once it reaches that temperature, sear with cast iron in butter or oil until internal temperature reaches 125-135 degrees F.

Slice the meat cross-grain, then chop and add salt.

Top a warm tortilla with meat, onion, cilantro, and salsa verde. Serve with lime. Add other toppings as desired.

Enjoy!!!