I’m pretty sure that my new favorite way to eat ground deer is in carnitas! I’ve fallen more in love with tacos recently, and almost every week we celebrate Taco Tuesday at our house :).
I put a spin on the typical ground pork carnitas, and I hope you enjoy this as much as we do!
When I’m not feeling the carbs, I make a flavorful salad with all the same ingredients on top of a bed of romaine or green leaf lettuce and spinach.
Start by browning the ground deer, and then rinse and drain if desired.
Cook onions, green onions, bell pepper, and pablano (optional) until slightly browned (about 10 minutes). You can make this as mild or as spicy as you’d like, by adding jalapenos and whatever else you like.
Add meat back to pot with onion mixture and then add tomato paste, bouillon, chili powder, cumin, and salt. Simmer uncovered until the water cooks out and the meat mixture is thickened.
Serve with avocado/guacamole, pico de gallo, quick-pickled red onion, and crema (recipes below). Garnish with cilantro & lime juice.