Cervena Venison Taco, Chipotle Harissa, Fennel Pollen Yogurt, and Bacon Fat Tortilla

Adapted by StarChefs.com
Yield: 8 Servings


200 grams Cervena venison loin
8 tablespoons extra virgin olive oil
20 sprigs thyme
4 teaspoon cracked black peppercorns
Quick Pickled Cucumbers
1 English seedless cucumber
Juice and zest of 1 lemon
3 grams mint leaves, cut chiffonade
200 grams all-purpose flour
Kosher salt
5.6 grams baking powder
8 teaspoons bacon fat
0.6 cup milk
100 grams red Fresno chilies, seeded and de-stemmed
65 grams garlic cloves
150 grams red bell pepper, seeded and de-stemmed
10 grams chile Morenita, seeded, de-stemmed and toasted
13 grams cumin seeds, toasted and ground
13 grams Aleppo chilies
Zest and juice of 1 lemon
1 cup olive oil
300 grams thick yogurt
Juice and zest of 1 lemon
1 small pinch fennel pollen
Sea salt
1 teaspoon extra virgin olive oil
1 tablespoon milk (more or less depending on thickness of yogurt)
To Assemble and Serve


For the Venison:
Marinate the venison loin in the olive oil, thyme, and pepper for at least 6 hours. Remove the cure, season with salt and sear to medium rare. Rest for 20 minutes and slice.

For the Quick Pickled Cucumbers:
Cut the cucumber in half lengthwise and slice thinly to form half moons. Marinate with the lemon juice, lemon zest, mint leaves, and salt. Marinate for at least 1 hour.

For the Tortillas:
Mix the flour, salt, and baking powder in a mixing bowl. Add the bacon fat and milk and mix by hand to form a dough. Rest dough 1 hour. Divide the dough into 20 even portions. Roll in your hands to form balls and let relax for 20 minutes, covered with plastic wrap. Roll each portion out with a rolling pin to about 6-inch tortillas and grill for 30 seconds on each side, until the inside is cooked and the outside has grill marks.

For the Harissa:
Combine the Fresno chiles, garlic, red peppers, Morenita chiles, cumin seeds, and Aleppo chiles in a food processor. Pulse until they form a very fine powder, about 5 minutes. Fold in the lemon juice and zest and oil to form a loose emulsion. Season with sea salt.

For the Yogurt:
Combine the yogurt, lemon juice, lemon zest, fennel pollen, salt, olive oil, and milk and whisk until incorporated. Season with salt.

To Assemble and Serve:
Put a freshly grilled Tortilla on a plate and top with the Quick Pickled Cucumbers, sliced Venison, Harissa, and Yogurt. Garnish with cilantro.