Blackened Venison Tacos

(courtesy of Remi Warren. Makes 4 tacos)

1 pound venison steak

2 tablespoons olive oil

½ teaspoon crushed coriander seeds (measure before crushing)

1 clove garlic, crushed

½ tablespoon fajita seasoning of your choice

½ teaspoon your favorite hot sauce (Warren recommends Tapatío or Cholula)

Juice from ½ lime

Tortillas

½ to 1 tablespoon Cajun seasoning or additional fajita seasoning (optional)

Toppings

Fresh cilantro

Roasted red peppers

Feta or blue cheese, crumbled

Limes

Slice venison steaks into strips. In plastic zipper bag, combine meat with oil, garlic, seasonings, hot sauce, and lime juice. Mix thoroughly in bag and marinate for 15 minutes.

Empty contents of bag into skillet. Cook over medium-low heat. While cooking, sprinkle with Cajun or fajita seasoning, if desired. Cook to medium rare, no more than five minutes. (Watch meat closely; game meat is best medium rare).

Divide meat among four tortillas. Top with fresh cilantro, roasted red peppers, and cheese. Serve limes on side.

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