Bacon-Wrapped Venison Avocado Taco Bombs

Taco-flavored venison surrounding an avocado stuffed with cheese? Yes, please

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5
serves
Medium
difficulty

If you like venison burgers, avocados, tacos, bacon, and cheese, you will love this recipe. We season up ground venison, peel and pit ripe avocados, stuff them with cheese, then cover everything in ground venison and give it a bacon wrap. Cook them up on your Traeger grill until the bacon is crisp and serve with your favorite seasoned rice, refried beans, chips and salsa — whatever you enjoy with tacos. 

Full of your favorite Mexican food flavors, these venison-wrapped avocados will be a hit with all your friends and family.

Since ground venison can be a bit lean and hard to keep wrapped around the avocado, take the opportunity to add both moisture and flavor with diced onion and jalapeño, then add a beaten egg to make the mixture sticky enough to hold on to the avocado. 

(Get ready for cool weather hunts: Men’s Realtree Edge Boar Ridge Fleece Pullover)

To keep the avocados from turning brown, we give them a quick dip in a 50-50 mix of lemon juice and water before wrapping. For cheese, you want something that melts well. We like to go with Oaxaca or queso, diced or shredded to speed melting, but Monterey Jack works as well. Use a spoon to gently remove the avocado half from the skin without breaking it, but don’t worry if you do. The meat and bacon will hold everything together.

Remove the pits and the peel from the avocado flesh.

One tip I’ve found to keep the venison from overcooking is to use a standard thickness bacon instead of thicker slices that take longer to cook. The Realtree Bacon from Uncle John’s Pride is perfect. As an added bonus, this recipe is perfect for those on a ketogenic diet.

 

Ingredients

2 pounds ground venison

1 egg, beaten

1/2 yellow onion, diced

1 fresh jalapeño or 1/2 cup sliced jarred jalapeños, diced

2 teaspoons salt

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper, optional

5 avocados

1/2 cup lemon juice mixed with 1/2 cup water

8 ounces Oaxaca or queso cheese, diced into small cubes or shredded

1 pound bacon

Cooking Instructions

Blend the egg, onion, jalapeño peppers, and seasonings into the ground venison. Set aside.

Season the ground venison with onion, jalapeños, and your taco-style spices.

Next, slice an avocado in half, then remove the pit. Use a spoon to loosen the skin and remove it from the avocado. Dip each half into the lemon juice and water mixture to prevent browning. Repeat with remaining avocados. 

Mound cheese into the center of five avocado halves. Place the other half of the avocado over the top so the space left from the pit is full of cheese. 

Fill the void left from the pit with cheese.

Wrap the avocado with a layer of ground venison about 1/2 inch in thickness. 

Wrap the avocados with ground venison.

Pack the venison evenly around the avocado so that all of the meat grills at the same rate. 

Cover the avocados completely and evenly with seasoned ground venison.

Wrap the meat with a single layer of bacon, slightly overlapping each wrap to hold it together. Use a toothpick, if necessary, to pin the bacon in place. 

Wrap tightly with bacon.

Grill on a preheated Traeger grill at 325 degrees until the bacon is crisp. This should give enough time for the venison to cook through and the cheese to melt. Total cook time on these was about 45 minutes.

Grill until the bacon is crisp and the venison is cooked through.

Serve with your favorite Mexican-style sides.  

Have a recipe you would like to suggest as a feature? Email us and let us know!