Well, It Wasn't Really Dinner

The night before last, I cooked some of the venison that Rob had shot in the fall. It was the really tender blackstrap and we had decided to slice it rather thinly before we froze it. You have to be careful with venison because it is so lean it will dry out into leather very quickly. Because of this I have taken to marinating it with all kinds of wonderful spices, oils, and acids. I drizzled this batch of meat in olive oil, garlic, a seasoning mix called 21 season salute that you get from Trader Joe's, and the juice of a lemon, this was probably a pound of meat. I let it sit for a while and then put it on the grill. You have to watch it very carefully so it doesn't burn or dry out. 

 The meat was amazing! It had great flavor and I served it with sautéed onions and zucchini. So I had leftovers for my lunch the next day. I hate eating leftovers the same way twice so this is what I came up with. 

 A VENISON TACO

 This makes four tacos, enough for two people. 

 4 ounces of the cooked marinated blackstrap, this is the primo part of a deer.  The piece that is so tender you can cut it with a fork.  

1 very small zucchini

1/4 onion.  I had sautéed these with some garlic the day before.  

1/4 tsp minced garlic

1/4 tsp cumin

1 very thin lice of brie per taco

4 corn tortillas

and 1/4 tsp salt.

Cook the meat and the zucchini just to the point they are hot.  Remember they were cooked yesterday.  If you are not using leftovers, sauté them and cook the venison on the grill until pink in the middle.  

Pile it on a corn tortilla that has been grilled, or cooked in a little olive oil in a frying pan.  Add the brie, fold the taco and enjoy.