venison tacos
Remi’s Venison Tacos
Learn how to make venison tacos that will have your family’s taste buds singing!
Remi’s Venison Tacos
Remi Warren
8
20 minutes
3-5 hours
400
American
Lunch, Dinner
When it comes to venison tacos, there’s nothing quite like using a freshly harvested front shoulder for maximum flavor and tenderness. Follow this simple recipe to create a mouthwatering wild game meal that will have you and your family’s taste buds singing. Enjoy!
Ingredients
- 1 venison front shoulder
- 1 packet of your favorite taco seasoning (I prefer Live Wild Carne Cazador)
- 1/2 white onion, sliced
- 1 can of enchilada sauce
- 2 Tbsp. minced garlic
- Vegetable oil
- Tortillas
- Your favorite taco toppings
Directions
- Generously coat the entire venison front shoulder with the taco seasoning.
- Heat a small amount of vegetable oil in a pan or cast iron skillet over medium-high heat.
- Add the seasoned venison shoulder to the hot oil and quickly brown on all sides.
- Add the sliced white onion and minced garlic to the pan.
- Pour the can of enchilada sauce over the venison, onions, and garlic.
- Cover the skillet, reduce the heat to low, and allow the venison to slow cook for 3–5 hours, or until the meat easily shreds off the bone.
- While the venison is cooking, heat some vegetable oil in a separate pan over medium-high heat.
- Add the tortillas to the hot oil and fry until golden brown on both sides.
- Once the venison is tender and shreds easily, remove it from the bone and place it on the fried tortillas.
- Top your venison tacos with your favorite toppings, such as shredded cheese, diced tomatoes, lettuce, sour cream, or salsa.
