Deer taco

First step

2 lbs smoked deer

1c brown sugar

2 tbsp Montreal steak spice

2 tbsp course salt

Rub deer with above ingredients

Let sit in fridge  for 12 hours

Remove from fridge and was off rub

Put in smoker pre heated to 140 f

Smoke until 135 degrees internal temperature damper half open

Add chips twice once at beginning once half way through smoking

Remove deer from smoker

cool overnight in fridge

Step 2

Deer sous vide

Vacuum seal smoked deer

Cook using immersion circulator

Settings 

 135 F 

Cook for 12 hours

Remove and cool in water bath

Step 3

Make tacos

2 ounces smoked deer

2 taco shells ( warmed in 300 F oven)

1/2 onion slice thin

1/8 head of lettuce sliced thin

1/3 cup salsa

1/4 cup shredded jalapeño havarti   cheese

1tbsp jalapeño diced fine

1 green onion chopped fin1 tsp olive  oil

Preparation

In pan on medium heat add oil

Add deer and onions

Cook for 1 minute

Place deer and onions inside the two taco 

Add cheese to tacos

Add lettuce

Top with jalapeños and onions

Serve salsa on the side