Recipes for head to tail cooking

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• 1kg Diced Venison 
• 2 Tbsp olive oil
• 2 tsp paprika, smoked
• 2 tsp oregano, dried
• 2 tsp onion flakes
• 1 tsp garlic powder
• 1 tsp flaky salt
• 2 Tbsp olive oil, extra
• 1 red onion, sliced
• ½ cup red wine
• 1 cup tomato paste
• ½ cup beef stock
• ¼ cup coriander, chopped

SMOKED PAPRIKA MAYONNAISE

• ½ cup mayonnaise
• 1 tsp paprika, smoked
• ½ tsp lime or lemon zest

TO SERVE

• 8 tortillas
• 2 cups cabbage, thinly sliced
• 2 spring onions, finely sliced
• 1 avocado, diced
• Coriander sprigs
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Remove Venison  from the fridge and dice.

Combine venison, olive oil, paprika, oregano, onion flakes, garlic powder and salt in a large bowl. Mix well to coat. Cover and refrigerate for 1 hour.

Remove from the fridge and allow to bloom at room temperature for 10 mins.

Heat extra olive oil in a fry pan over med-high heat. Sear the venison in batches, turning to brown on both sides. Remove from heat and place venison and any cooking juices into a slow cooker.

Reduce pan to low heat. Add extra oil if necessary, cook onion until soft. Add red wine, cook until it has almost cooked away. Add tomato paste and beef stock. Bring to the boil then pour mixture into the slow cooker. Cook for 3-4 hours on High or 6-7 hours on Low setting, until venison is very tender. Remove venison from the sauce and pull the venison apart. Return to the sauce and stir in coriander. Keep warm.

To prepare the smoked paprika mayonnaise, combine mayonnaise, paprika and lime or lemon zest in a small bowl.

Lightly toast the tortillas in a dry fry pan for 30 seconds on each side and keep warm in a clean towel.

To assemble the tacos, fill torilla with venison, cabbage, spring onions and avocado. Top with a dollop of smoked paprika mayonnaise. Garnish with coriander sprigs.