Description
Warm and comforting shredded venison tacos, perfect for family gatherings or weeknight dinners, featuring tender meat cooked to perfection with a blend of savory spices.
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 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 well.
- Once the roast is browned, place it into the slow cooker. Cook on low heat for 8-9 hours.
- Check for doneness by twisting a fork into the meat. If it pulls apart easily, it’s done. Otherwise, cook for another 30-60 minutes.
- Remove the roast from the slow cooker, slice or shred the meat, and return it to the juices for extra flavor.
- Serve with warm tortillas and a squeeze of fresh lime if desired.
Notes
Let the meat rest a few minutes after cooking to redistribute juices. Add extra beef broth if the meat seems dry when shredding. Customize toppings for added flavor.
