Just in time for Cinco de Mayo! State deer biologist Charlie Killmaster recently shared with WRD his delicious elk tacos recipe. We know what you’re thinking — “We don’t have elk in Georgia!” But any sort of deer tenderloin is going to work great in this recipe.
*Important reminder: If you’re going to hunt out of state in an area that has Chronic Wasting Disease (CWD), be sure you only bring back boned-out meat, a clean skull plate with antlers attached or hides from the animal. You can not bring back a carcass from any state that has a positive case of CWD which now includes our border state of Tennessee.
Elk Taco Recipe
From the kitchen of Charlie Killmaster – Georgia State Deer Biologist
Clarified Butter or Olive Oil
1 ½ cup Masa flour
2 Tablespoons Olive Oil
1 Tablespoon Honey (or Agave Nectar)
2 Cloves Garlic
1 Tablespoon Soy Sauce
1 Tablespoon Apple Cider Vinegar
½ Teaspoon Cumin
1 Tablespoon Diced Jalapenos
Juice from 1 Lime
Cilantro to Taste
- Mix together marinade ingredients and let tenderloin soak in the mixture. Let meat sit in marinade and cook in sous-vide for approximately 2 hours at 138 degrees. Without sous vide, you can sear a little longer to your desired level of doneness.
- Start making your tortillas by placing 1 ½ cup of masa in mixing bowl and add salt to taste. Add water and mix with masa until consistency is that of playdough. You want the mixture to be just moist enough to hold together. It should not be crumbly. Cover in saran wrap to let moisture distribute throughout dough, at least 10 minutes.
- Take masa dough and roll into golf ball sized balls (about 1 ½ inches). Place it in between two pieces of plastic zipper bag and press flat. Flop these tortillas directly on the griddle. Cook for about 45 seconds on each side. Wrap in foil until ready to serve. A flat bottom plate can be used in place of a tortilla press.
- Remove tenderloin from sous-vide and pat dry. Pour clarified butter on screaming hot griddle or pan and sear meat. Make sure to sear every side – including flat edges of the meat. Once cooked, let restfor a few minutes.
- Thinly slice meat, salt and pepper it, and assemble tacos with cilantro, diced onion, and lime juice.
- Serve and enjoy!