Heat a large cast iron skillet over medium heat. Add the bacon fat and onion and cook until the onion is tender.
Add the shredded venison and the remaining spices and seasonings. Cook until the venison is moist and juicy. If the venison looks like it is drying out, add some of the cooking juices (canned venison) or water (roasted venison).
Quinoa
Bring the butter, water, and quinoa to a boil in a large saucepan over medium-high heat. Once boiling, reduce the temperature to low.
Stir in the garlic, onion, parsley, and salt. Simmer for 8-10 minutes, partially covered, until most of the water has been absorbed. Remove from the heat and allow it to set covered for 5 minutes. Fluff with a fork before adding to bowls.
Assembling
Divide the quinoa between 6 bowls. Place a handful of shredded lettuce to each bowl. Add the carne asada venison on top of the quinoa and lettuce. Top with fresh salsa.
Garnish with salt and pepper if desired. Serve the bowls with a side of plantain chips for scooping up the venison, quinoa, lettuce, and salsa.