Cut venison into ½ inch cubes
In a blender, mix chipotle peppers, only the juice from the can of pineapples, Lawry’s Seasoned Salt and 3 garlic cloves. Blend until chipotle peppers form a sauce.
In a bowl, mix cubed venison, pineapple tidbits and blended sauce. Refrigerate for 30 minutes
Heat cast iron pan on high heat. Add cooking oil. Once hot add marinated meat to pan and cook. Cook for 10-15 minutes, until meat has browned and any liquid has evaporated. (Cooking times may vary)
Warm tortillas on cast iron skillet or your preferred method.
Make tacos with tortillas, venison, cilantro, onion and your favorite salsa. Enjoy!