Wild Game Tacos


6 Hrs





At Camp Chef we want to encourage people to get outside to enjoy a breath of fresh air and while you're at it share a few meals each other, bond a little. We know many people harvest their own meat and that's why we want to share one of our favorite wild game taco recipes.


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

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


Wild Game tacos

Step 1

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.

Step 2

When ready to cook, preheat pellet grill to 225 °F. Remove meat from marinade and add salt. Smoke until internal temperature reaches around 100 to 110 °F. Once it reaches that temperature, sear with cast iron in butter or oil until internal temperature reaches 125-135 °F.

step 3

Slice the meat cross grain, then chop and add salt. Top a warm tortilla with meat, onion, cilantro and salsa verde. Serve with a lime. Add other toppings as desired.