Shredded Venison Tacos are delicious and savory, you will be happy you made them! Such a great meal to make when you will be gone for several hours but still want a healthy meal.
How to make Shredded Venison Tacos
First, heat a skillet to medium-high, add a chunk of bacon fat or a spoonful of oil. Place venison (deer or elk) roast in the skillet and sear well on all sides.
While you are searing the roast, add broth and seasonings to a slow cooker. Stir. Slice onions and place them in broth. When roast is done, place it in the slow-cooker on top of the onions.
I like to turn the slow cooker to HIGH while I am prepping the rest of the recipe. This way, the slow cooker is preheated by the time I get all the ingredients are in. Then, I cook the venison roast on LOW heat for 8-9 hours.
Cooking time depends on your altitude, preference, and what cut of meat you are using. If you stick a fork into the meat and twist, the meat should come out easily. If it doesn't, let it cook another 30-60 minutes before checking again.
Don't be alarmed when you see a shriveled up chunk of meat after 8 hours! Just grab a tongs, set the meat on a cutting board, and slice it into thick pieces. (I like it about an inch thick) Then slide the meat right back into those delicious juices, and stir it a bit to break up the chunks.
The meat will soak up all that flavorful juice and be sooo delicious! Now is the time to fry the tortillas. If you are using store-boughten, just fry each one in a tiny amount of oil, until hot. Place them into a folded kitchen towel to stay warm and soft until ready to eat.
Better yet, make your own tortillas!! Warning: once you start making your own, your family will refuse to eat any other kind of tortilla! But really, they are easy to make, so go ahead and try them. They are time-consuming, but I teach my kids how to make them at a young age, which frees me up in the kitchen. Here is my recipe for the Best Homemade Tortillas ever!
Whichever tortillas you use, this shredded venison tacos recipe will be a keeper. It freezes well, too. Just place cooled leftovers in a freezer-safe container or bag, and label before freezing.
Using tongs, place a generous amount of meat and onions on a tortilla, sprinkle with some onion and cilantro, and add a squeeze of lime to finish it off. Delicious!
Shredded Venison Tacos
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 skillet to medium-high, and add a spoonful of bacon fat or oil. Sear roast on all sides.
- Heat slow cooker to high heat. Add broth, seasonings, garlic, and sliced onion. Mix well.
- When roast is browned well, add to slow cooker. Cook on LOW HEAT for 8-9 hours.
- To test for doneness, stick a fork into teh meat and twist, If the meat twists out easily, it is done. If not, let it cook for 30-60 more minutes before checking again.
- When meat is done, place roast on cutting board and slice into thick pieces. Place back into juices and stir or use forks to shred. Serve with warm tortillas and a squeeze of lime, if desired.
Notes
Nutrition
I am new to cooking with venison. I had a 3 lb roast in my freezer and had I no idea what to do with it until I found your Shredded Venison Tacos recipe. Followed the recipe as listed (increased quantities since my roast was one pound larger than your recipe calls for) and it was PERFECT! My husband loved this dish. If you're new to venison, you will never know this recipe is not beef. So much good seasonings and flavor. Looking forward to trying more of your recipes 🙂