Start by chopping the onion and mincing the garlic. I like to keep my knives sharp; it makes everything smoother (and safer). Don’t forget to measure out your spices. Having everything ready to go makes the cooking flow seamlessly.

In a large skillet, heat the olive oil over medium heat. Add in your chopped onion. Sauté that until it's translucent—around 5 minutes should do the trick. Toss in the minced garlic next and stir for another minute, just until fragrant. This is where the aroma of your kitchen starts to change from ordinary to extraordinary.

Now it’s time for the star of the show! Add the ground venison to the skillet. Break it up with a wooden spoon and cook until it browns. This usually takes about 7 to 10 minutes. Use your spoon to catch any bits stuck to the bottom of the skillet. Those browned bits pack a punch of flavor!

Once the venison is browned, sprinkle in salt, black pepper, chili powder, cumin, and smoked paprika. Stir that up and let those spices coat the meat. Add the juice of the orange and lime along with the water. This adds moisture and a bit of zing to the mix. Continue cooking for another 5–7 minutes, letting the flavors meld together.

Finally, remove the skillet from heat. Stir in the fresh chopped cilantro. Now, get your tortillas ready—flour or corn, your choice. Load those up with your venison mixture, top with fresh toppings, and you’re golden!