Description
Delicious shredded venison tacos infused with robust flavors, served with warm tortillas and fresh lime.
Ingredients
- 2 lbs venison roast
- 2 onions, sliced
- 4 cloves garlic, sliced
- 1 cup beef broth
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ¼ teaspoon cayenne
- 1 lime, sliced
- 6 flour tortillas
Instructions
- Heat a skillet to medium-high and add a spoonful of bacon fat or oil. Sear the venison roast on all sides until browned well.
- In a slow cooker set to high heat, combine the beef broth, salt, cumin, paprika, chili powder, black pepper, onion powder, oregano, cayenne, sliced garlic, and sliced onions. Mix well.
- Once browned, add the roast to the slow cooker and cover.
- Cook on low heat for 8-9 hours or until the meat is tender.
- Check for doneness by inserting a fork into the meat; twist to see if it pulls apart easily. If not, cook for an additional 30-60 minutes.
- Place the roast on a cutting board, slice it into thick pieces, and return the meat to the juices in the slow cooker. Stir or shred with forks.
- Serve with warm tortillas and a squeeze of lime.
Notes
Consider adding toppings like fresh cilantro, diced onions, or avocado for added flavor.