Description
Hearty and flavorful shredded venison tacos made with simple ingredients and slow-cooked to perfection.
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. Add a spoonful of bacon fat or oil and sear the venison roast on all sides until browned.
- Set your slow cooker to high heat. Add the beef broth, spices, garlic, and sliced onion. Mix everything well.
- Once the roast is browned, place it into the slow cooker. Cook on low heat for 8-9 hours.
- Test for doneness by sticking a fork into the meat; if it easily pulls apart, it’s done. If not, let it cook for another 30-60 minutes.
- Remove the roast from the slow cooker and place it on a cutting board. Slice or shred using forks.
- Return the shredded meat to the juices in the slow cooker for extra flavor.
- Serve with warm tortillas and a squeeze of fresh lime if desired.
Notes
Ensure venison is at room temperature before searing for even cooking. Adjust spices to suit heat preference.