Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 13 2024
Venison Fry Bread Tacos with Citrus Cabbage Slaw
Image From foodnetwork.com
Fry Bread:
3 cups all-purpose flour, plus more for dusting
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups warm water
3 cups sunflower or vegetable oil, for frying
Citrus Cabbage Slaw:
1 tablespoon coriander seeds
2 teaspoons honey
1 teaspoon Mexican oregano
1/4 teaspoon kosher salt
Juice of 2 limes
2 cups thinly shredded cabbage
1 carrot, thinly shredded
1/2 jalapeño with seeds, minced
1/4 red onion, thinly sliced
Taco Filling:
Sunflower oil, for the skillet
1/2 white onion, medium diced
1 pound ground venison
One 15-ounce can black beans, drained
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon chile powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the fry bread: In a large bowl, mix together the flour, baking powder and salt. Using a fork, mix in 1/4 cup of the warm water at a time, fully mixing between pours, until a dough forms. The dough will be very sticky. Cover the bowl with a kitchen towel and allow the dough to rest for 30 minutes.
For the citrus cabbage slaw: Meanwhile, in a large bowl, combine the coriander seeds, honey, oregano, salt and lime juice. Whisk together. Add the cabbage, carrot, jalapeño and red onion to the large bowl and toss with the lime juice mixture until the veggies are well coated. You can serve the slaw right away, but it tastes better when you allow it to marinate.
For the taco filling: Set a large skillet over medium-high heat and coat with sunflower oil. When hot, add the white onion and cook until soft and translucent, 2 to 3 minutes. Add the venison and cook, breaking up the meat into small pieces with a spatula, until brown, 7 to 10 minutes. Add the black beans, paprika, cumin, onion powder, chile powder, salt, pepper and garlic, mix together and allow to simmer on medium-low until the beans are warmed through and the flavors have combined, about 7 minutes. Remove from the heat.
Place the dough on a lightly floured surface and knead for 5 minutes; divide the dough into 8 equal sections and roll into balls. Using a rolling pin, roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep the dough discs covered with a kitchen towel while preparing to fry them.
Add the sunflower oil to a large skillet and heat over medium-low heat until the oil temperature reaches between 350 to 360 degrees F. Working in batches, fry each dough disc in the hot oil until the dough is golden brown on one side, about 30 seconds. Carefully flip with tongs and fry on the other side until golden brown on both sides, about another 30 seconds. Transfer the fry bread to a paper towel to drain and cover with a kitchen towel to keep warm while you fry the other dough.
To build the tacos: Top each fry bread with about 1/4 cup of the venison filling, cabbage slaw and any other toppings of your choice.