I’m always looking for new ways to cook venison, this year we had plenty of roasts left over from last year. I’m in the process of cleaning out our deep freezer in preparation for deer season in a few weeks and I wanted to try something, we have really been into trying different tacos lately. One of my favorite tacos that I’ve had at a restaurant is shredded beef rajas tacos.
So I thought how can I transform a venison roast into shredded tacos & voila, I did! These tacos have so much flavor, I’ve already made them several times & this last time I doubled the batch because I WANTED leftovers, crazy who wants leftovers, but this is an exception!
The other easy thing is that you add everything into a crockpot and let it cook all day & boom come dinner time, dinner is served & all in one pot!
Feel free to serve it up with whatever fixins’ you like, I added mine below to give you an idea!
Hope this helps you use up some of that left over venison meat, or you can use a beef roast as well.
Ingredients
1-2 lb venison roast
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp minced garlic
1/4 cup beef broth
1-2 TBS tomato pasta
1/4 cup lime juice
1 medium onion diced
2 TBS apple cider vinegar
Directions
- Add roast to crock pot, mine has a stove top feature so I can brown my roast first and then switch it over to crockpot mode. Add all ingredients mix together.
- Cook low & slow all day preferably, but until roast falls apart 6 hours.
- Shred meat and serve it up as tacos!
Notes
- Corn tortillas taste best with this in my opinion, but flour also works.
- I like to serve it with, sour cream, squeeze of fresh lime, red cabbage, cheese, avacado and cilantro.
- Can substitute a beef roast.