- 2 wild venison minute steaks
- 1 tbsp cajun rub
- A tin of black beans
- 2 tsp smoked paprika
- 2 tomatoes
- 1 carrot
- ½ lettuce
- 1 lime
- 4 white tortillas
- A pot of yogurt
- 1 tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- 2 tbsp cold water
- A couple of frying pans with a lid
Heat your oven to its lowest setting. Take the venison steaks out of the fridge. Rub 1 tbsp olive oil and 1 tbsp of the cajun seasoning into them. Put to one side to marinate.
Heat your frying pan on a high heat till smoking hot. Fry the steaks for 3-4 mins on each side to keep them pink, or a minute or two longer for medium. Wrap them with foil on a plate to keep warm.
Turn the heat under the frying pan down to a medium-low temperature and add 1 tsp olive oil.
Drain the black beans and tip into the frying pan. Add 1 ½ tsp of the smoked paprika. Season well and cook for 1 min.
Roughly chop the tomatoes and add them to the pan along with 2 tbsp cold water. Cover, and continue to cook for 6-8 mins till the tomatoes have started to break up to make a sauce.
Peel and grate the carrot. Finely shred the leaves from half the lettuce. Combine the two together in a bowl. Zest and juice the lime. Add the juice to the bowl with 1 tsp olive oil and a little salt and pepper.
Warm a separate frying pan. Add the wraps, one at a time. Warm the wraps for 30 seconds on each side so they’re soft and pliable. Pop on a heatproof plate in the bottom of your oven to keep warm.
Slice the venison steaks into thin strips. Assemble your tacos with a good dollop of the beans and some of the tangy slaw. Finish with a spoonful of yogurt, a grating of lime zest and a sprinkle more of the paprika.