This recipe is perfect for anyone looking to enjoy a flavorful and tender venison taco. The slow cooker makes the meat incredibly tender and juicy, while the combination of spices adds a delicious savory and slightly spicy flavor. Serve the shredded venison in warm tortillas with your favorite taco toppings for a mouthwatering meal that your family and friends will love. This recipe is also a great way to use up any leftover venison from a hunting trip.
Ingredients
- 2 pounds venison roast
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 cup beef broth
- 1/4 cup tomato paste
- 1 tablespoon vegetable oil
- Tortillas
- Taco toppings (e.g. salsa, guacamole, sour cream, shredded cheese)
Directions
- In a small bowl, combine the chili powder, cumin, paprika, salt, black pepper, oregano, and cayenne pepper to create a spice rub for the venison roast.
- Rub the spice mixture all over the roast, ensuring it is well coated on all sides.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sear the venison roast on all sides until browned.
- Transfer the venison roast to a slow cooker.
- In the same skillet, sauté the diced onion and minced garlic until softened and fragrant.
- Add the sautéed onion and garlic to the slow cooker.
- In a separate bowl, whisk together the beef broth and tomato paste.
- Pour the mixture over the venison roast in the slow cooker.
- Cover the slow cooker and cook on low for 8 hours, or until the venison is tender and easily shreds with a fork.
- Once the venison is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded venison to the slow cooker and mix it with the cooking liquid to coat it well.
- Serve the shredded venison in warm tortillas with your favorite taco toppings, such as salsa, guacamole, sour cream, and shredded cheese.
