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1 Pound Venison Backstrap Steaks

2 Tablespoon Traeger Prime Rib Rub

Salsa Verde

1/2 Pound Tomatillos, Husked

1 Jalapeño, Stemmed

2 Clove Garlic

1 Medium Yellow Onion

3 Anaheim Chiles

Juice Of 2 Limes

1/2 Cup Chopped Fresh Cilantro

To Taste Kosher Salt

For Serving

4 Flour Tortillas, Warmed

1 Avocado, Sliced

1/4 Cup Crumbled Queso Fresco

1/4 Cup Chopped Fresh Cilantro

Season the venison steaks with the Traeger Prime Rib Rub and let sit at room temperature for 20 minutes.

When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Insert the probe into the center of a venison steak. Place the steaks directly on the grill grates, close the lid, and cook until the internal temperature reaches 110℉, 30-45 minutes.

While steaks are smoking, make the salsa verde: Preheat the oven to 450℉.

Arrange the tomatillos, jalapeño, garlic, onion, and Anaheim chiles on a baking sheet. Roast until lightly browned.

Transfer the roasted vegetables to a blender and add the lime juice, cilantro, and salt. Purée until smooth.

Remove the steaks from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

Return the steaks to the grill and re-insert the probe. Sear until the internal temperature reaches 130°F for medium-rare, or your desired temperature, 2-4 minutes per side.

Remove the steaks from grill and let rest for 10 minutes (the internal temperature will continue to rise to 135℉).

To assemble the tacos, slice the venison steaks against the grain, then transfer to the tortillas and top with the salsa verde, avocado, queso fresco, and cilantro.