SMOKEY Jalapeño & PEACH WILD VENISON TACOS
Wild deer meat offers so much more than just an alternative to beef or chicken – it represents a meaningful way to connect with our local food system while making environmentally conscious choices.
The UK's deer population has expanded dramatically over recent decades, growing from approximately 450,000 to an estimated two to three million. This surge is largely due to the absence of natural predators like wolves and bears, which were eliminated from the British landscape centuries ago. With milder winters becoming more common and fewer natural controls on population growth, deer herds have flourished beyond sustainable levels.
Deer browsing severely impacts woodland regeneration, reduces biodiversity, and damages delicate ecosystems. As deer move closer to towns and cities, deer-vehicle collisions have increased significantly, presenting risks to both human safety and animal welfare.
Responsible deer management, including ethical hunting, plays a vital role in maintaining ecological balance. By choosing wild venison, you're not only enjoying delicious meat but also supporting sustainable wildlife management practices that help protect our natural landscapes.
I’ve found that venison pairs beautifully with our seasoning blends, particularly when cooked over an open flame. The lean, tender cuts respond exceptionally well to the right seasonings, which is why we've developed this simple yet impressive recipe for venison tacos featuring our Smokey Jalapeño and Peach blend. It’s perfect for serving to a group on a summer’s evening sat around a fire outside.
If you’re interested in the food system and making sustainable choices, and for a more personal account of my first deer hunting experience with Marc Zabroski from Rushbrooke Knife Company, check out my blog which I posted over on his website.
Ingredients
For the Quick Yogurt Flatbreads:
150g self-raising flour
150g full-fat Greek yogurt
2 tablespoons good quality olive oil
Pinch of salt
For the Venison:
1 venison loin (I used a single muntjac loin)
1 tablespoon of Field Blends Smokey Jalapeño and Peach blend
1 tablespoon olive oil
For the Toppings:
Whipped feta red cabbage
Mix 1 block of feta, 2 tablespoons of greek yogurt and lemon zest in a food processor and blend. While the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth texture. Stir in finely chopped red cabbage.
½ diced white onion
Freshly chopped coriander
Hot sauce of your choice - I used Kold Sauce
A pinch of Field Blends Smokey Jalapeño and Peach blend
These tacos celebrate the natural flavour of wild venison while complementing it with our bright, bold seasoning and simple homemade flatbreads that take just a few minutes to make.
Instructions
Prepare the Flatbreads:
In a mixing bowl, combine the self raising flour and a pinch of salt.
Add the Greek yogurt and olive oil, then mix until it forms a soft dough.
Turn out onto a floured surface and knead gently for 1-2 minutes until smooth.
Divide the dough into 4-6 equal portions and roll each into a thin circle (about 2-3mm thick).
Heat a cast iron skillet or heavy frying pan over medium-high heat.
Cook each flatbread for 1-2 minutes per side until puffed and golden brown with some charred spots.
Keep warm by wrapping in a clean kitchen towel.
Prepare the Whipped Feta Cabbage:
Add feta cheese, a spoonful of Greek yogurt, and some fresh lemon zest to a food processor.
Blend until combined, then slowly drizzle in olive oil while the processor runs.
Continue processing until the mixture reaches a smooth, whipped consistency.
Chop half a red cabbage
Mix the whipped feta with the red cabbage
Set aside until ready to assemble.
Cook the Venison:
Bring the venison loin to room temperature and pat dry.
Rub the loin with good quality extra virgin olive oil, then evenly coat with approximately 1 tablespoon of Field Blends Smokey Jalapeño and Peach blend, pressing it gently into the meat.
Heat a skillet or grill to high heat.
Sear the venison for 2-3 minutes on each side for medium-rare or adjust to your preferred doneness.
Remove from heat and let rest for 5 minutes
Slice the venison really thinly against the grain
Assemble the Tacos:
Spread a tablespoon of whipped feta and red cabbage onto each warm flatbread.
Layer the venison slices on top.
Scatter diced white onion and freshly chopped coriander over the meat.
Add a few drops of your favorite hot sauce.
Finish with a light pinch of Field Blends Smokey Jalapeño and Peach to finish
Venison is very lean, so be careful not to overcook it. For the best texture and flavor, aim for medium-rare to medium. The meat will continue cooking slightly during the resting period.
Our Smokey Jalapeño and Peach blend adds the perfect balance of heat, smoke, and subtle sweetness to complement the natural richness of venison. If you prefer a bit more heat, add a few slices of fresh jalapeño (or pickled) to your tacos.
Thanks again to Marc Zabroski of Rushbrooke Knife Company