I grilled the venison but threw on a few chips of mesquite to add a bit of smoke. These are some venison trimmings I had from the hind roast and backstrap of the doe I got this fall... The marinade was a mixture of.. 2/3 c red wine vinegar 1 c oil 1/2 tsp of oregano 1 tsp kosher salt 1 tsp cracked black pepper 3 cloves of garlic cut up a couple pinches of cumin a squeeze of lime juice and sliced onions... I poured the marinade over the venison and let it marinade overnight.. Onto the grill with a tiny bit of mesquite... Added the tortillas... Ready to eat.. I built one with the sliced venison, onions/pepper mix, cheese, pico de gallo and lettuce... Served some salsa, lime and sour cream on the side... The venison came out pretty tasty.. Thanks for checking out my supper.