Tacos al carbon are just carne asada tacos cooked over charcoal; carbon means charcoal in Spanish. These are Sonoran style tacos al carbon made with venison.
Venison Recipes
Welcome to the internet's largest selection of venison recipes, by award-winning chef Hank Shaw. You'll find recipes for all cuts and all types of venison here.
Everything from classics like venison burgers, pot roast and venison meatballs, to grilled backstrap, seared venison steaks and braised venison shanks.
Every cut of the animal is represented, from smoked hind leg roasts, to braised shoulder, Mexican barbacoa from the neck, grilled deer hearts, and tongue tacos.
Salpicón de Venado
Salpicón de venado, a shredded venison salad with lots of fresh vegetables, is a specialty of Tamaulipas in Mexico. Easy, cooling and tasty for hot weather.
Texas Hot Links
How to make Texas-style hot links sausage at home. Hot links are spicy and smoked, and can be pork, beef or both. I’m using pork and venison here.
Venison Casserole
My take on venison casserole is, more or less, baked ziti, a classic Italian American dish. Ground venison, sausage, pasta, cheese and tomatoes. What’s not to love?
Venison Sausage with Sage
Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip to Catalina Island, where there are lots of native sages. Here’s how to make a sage sausage with any meat. I am a firm believer in the cooking adage, “what lives together in life can live together
Mexican Pacholas
Mexican pacholas are a sort of flattened meatball, seared quickly and served with salsa, rice and beans. Any ground meat works here; I used venison.
Reverse Seared Elk Roast
If you are looking for a foolproof elk roast recipe, you’ve found it. The secret is to reverse sear the roast slowly, then finish over very high heat — and this method works with any large roast, not just elk.
Garlic Sausage with Basil
There is nothing exotic or unusual about this garlic sausage, except maybe that I am using venison along with the pork. You could use all pork or any combination of similar meats. I like to call this my “A Zone” sausage. It’s a California inside joke, as the state, in its infinite wisdom, makes us