This venison taco ring is made with flavorful ground venison taco meat, covered in cheese, stuffed inside a flaky crescent roll ring, then baked to golden perfection! Top with your favorite taco toppings and it’s an easy wild game dinner recipe. It’s a wild game spin on a crazy popular recipe!
We love quick and easy ground venison recipes, like venison Philly cheesesteak sliders and BBQ bourbon venison meatballs. While we love to capture other cuts of venison meat with our yearly harvest, the most popular by far is stocking the freezer full of ground venison. Ground venison meat makes for easy weeknight dinners all year long!
This venison taco ring is a wild game spin on a very popular recipe. I’m sure you’ve seen this famed crescent roll taco ring floating around Pinterest. We wanted to create a venison version and add our own spin to the recipe because it makes for a deliciously easy venison recipe.
Ingredients needed
- 1 pound ground venison
- 1/4 cup chopped white onion
- 4 oz. can chopped green chiles
- 1 package taco seasoning
- 1 Tbsp. water
- 2 cans crescent rolls (16 total)
- 1 cup shredded cheddar cheese
- Shredded lettuce, salsa, guacamole, diced green onions, or any other favorite taco toppings
How to make a venison taco ring
- Preheat oven to 375 degrees F.
- In a skillet, add the ground venison, chopped onion, green chiles, and cook thoroughly over medium heat.
- Once the ground venison has fully cooked, add the taco seasoning and 1 Tbsp. of water, stir to combine. Reduce heat to low and begin assembling the taco ring.
- On a large, flat baking sheet, place a sheet of parchment paper.
- Next, remove the crescent rolls from the canisters and separate out into the individual triangles.
- Lay the triangles onto the parchment paper, forming a large circle, overlapping at the top. (See photo above for step-by-step assembly)
- Next, spoon the ground venison taco meat onto the top of the crescent roll circle, filling all the way around the circle.
- Then, top the ground venison meat with the shredded cheese.
- Carefully fold the tips of each triangle over the filling and tuck underneath on the other side. Continue until the entire taco ring is assembled.
- Bake for 14 minutes or until golden brown.
- Remove from the oven and let cool. Then, fill the center of the taco ring with your favorite taco toppings and serve.
Recipe FAQs and Variations
What does ground venison taste like?
The taste really depends on several factors, but ground venison is very similar to ground beef.
I’m sure you’re familiar with people saying venison and other wild game meat tasting “gamey.” The “gamey” flavor actually comes from a variety of factors, including the diet of the deer, the processing of the meat, the season in which the animal was harvested (i.e., if the male deer was in rut), the age of the animal, and more. Outside these factors, venison will not taste exactly like beef, so if you’re expecting that, you’ll be in for a surprise. However, I’ve also found how the meat is cooked can also greatly reduce any strong gamey flavor.
If you’ve had a bad experience with venison tasting “gamey”, there are a few things you can try.
- If it’s your kill/harvest, do your research on proper field dressing, bleeding, and processing to know what elements can affect the flavor of the meat during these.
- Purchase ground venison from a company like The Honest Bison. By doing this, you’ll ensure the meat was properly processed and see if you experience a noticeable difference in the taste and texture.
Should I add fat to ground venis on?
It really depends on the recipe. In this recipe, you would want to drain any excess fat off so that it doesn’t soak into the crescent rolls, so additional fat isn’t necessary. Other recipes, like meatballs, you may want to add in additional fat.
How long will venison taco ring last?
You can refrigerate any leftovers for 3-5 days. To reheat, we suggest baking in the oven at 375 degrees F. for 10-12 minutes. Do not reheat any extra toppings in the oven, just the taco ring itself.
Recipe variations
- Use ground elk, if preferred.
- Add additional flavors to the ground meat like olives or jalapeños, or add extra heat with red pepper flakes, if preferred.
Recommended kitchen resources for this recipe
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Enjoy these additional wild game recipes!
- Pheasant Piccata – a wild game take on this classic Italian dish
- Easy Elk Enchiladas – a weeknight favorite
- Venison Stuffed Jalapeño Peppers – the perfect wild game party appetizer
Venison Taco Ring Recipe
Venison Taco Ring
This venison taco ring is made with flavorful ground venison taco meat, covered in cheese, stuffed inside a flaky crescent roll ring, then baked to golden perfection!
Ingredients
- 1 pound ground venison
- 1/4 cup chopped white onion
- 4 oz. can chopped green chiles
- 1 package taco seasoning
- 1 Tbsp. water
- 2 cans crescent rolls (16 total)
- 1 cup shredded cheddar cheese
- Shredded lettuce, salsa, guacamole, diced green onions, or any other favorite taco toppings
Instructions
- Preheat oven to 375 degrees F.
- In a skillet, add the ground venison, chopped onion, green chiles, and cook thoroughly over medium heat.
- Once the ground venison has fully cooked, add the taco seasoning and 1 Tbsp. of water, stir to combine. Reduce heat to low and begin assembling the taco ring.
- On a large, flat baking sheet, place a sheet of parchment paper.
- Next, remove the crescent rolls from the canisters and separate them into the individual triangles.
- Lay the triangles onto the parchment paper, forming a large circle, overlapping at the top. (See photo above for step-by-step assembly)
- Next, spoon the ground venison taco meat onto the top of the crescent roll circle, filling around the circle.
- Then, top the ground venison meat with the shredded cheese.
- Carefully fold the tips of each triangle over the filling and tuck underneath on the other side.
- Continue until the entire taco ring is assembled.
- Bake for 14 minutes or until golden brown.
- Remove from the oven and let cool. Then, fill the center of the taco ring with your favorite taco toppings and serve.
Notes
- Use ground elk, if preferred.
- Add additional flavors to the ground meat like olives or jalapeños, or add extra heat with red pepper flakes, if preferred.
- Refrigerate leftovers for 3-5 days. Reheat in the oven at 375 degrees F. for 10-12 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 106mgSodium: 541mgCarbohydrates: 29gFiber: 3gSugar: 7gProtein: 24g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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