Place the ground meat and vinegar in a skillet and cook over medium-high heat, breaking up with a spoon or spatula, until no longer pink. Stir in the buffalo sauce and cook another minute.
To assemble, warm the tortillas then top each with a layer of shredded lettuce, venison mixture, carrots, dressing, and blue cheese crumbles if you like.
Notes
*Red wine vinegar helps to cut the gamey taste from venison. You won't taste the vinegar in the final product.