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Smoked Venison Soft Tacos

Smoked Venison Soft Tacos

By Traeger Kitchen

Field-to-table freshness tucked into a warm tortilla and garnished with a little green spice.

Prep Time

15 Min

Cook Time

30 Min




This recipe serves:


Units of Measurement:
1 Pound venison backstrap steaks
2 Tablespoon Traeger Prime Rib Rub
Salsa Verde
1/2 Pound tomatillos, husked
1 jalapeño, stemmed
2 Clove garlic
1 Medium yellow onion
3 Anaheim chiles
Juice of 2 limes
1/2 Cup chopped fresh cilantro
To Taste kosher salt
For Serving
4 flour tortillas, warmed
1 avocado, sliced
1/4 Cup crumbled queso fresco
1/4 Cup chopped fresh cilantro


  • 1

    Season the venison steaks with the Traeger Prime Rib Rub and let sit at room temperature for 20 minutes.

  • 2

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 3

    Insert the probe into the center of a venison steak. Place the steaks directly on the grill grates, close the lid, and cook until the internal temperature reaches 110℉, 30-45 minutes.

    225 ˚F / 107 ˚C

    110 ˚F / 43 ˚C


    Super Smoke

  • 4

    While steaks are smoking, make the salsa verde: Preheat the oven to 450℉.

  • 5

    Arrange the tomatillos, jalapeño, garlic, onion, and Anaheim chiles on a baking sheet. Roast until lightly browned.

  • 6

    Transfer the roasted vegetables to a blender and add the lime juice, cilantro, and salt. Purée until smooth.

  • 7

    Remove the steaks from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 8

    Return the steaks to the grill and re-insert the probe. Sear until the internal temperature reaches 130°F for medium-rare, or your desired temperature, 2-4 minutes per side.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C


  • 9

    Remove the steaks from grill and let rest for 10 minutes (the internal temperature will continue to rise to 135℉).

  • 10

    To assemble the tacos, slice the venison steaks against the grain, then transfer to the tortillas and top with the salsa verde, avocado, queso fresco, and cilantro.

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