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Slow Cooker Shredded Venison for Tacos

Slow Cooker Shredded Venison for Tacos

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
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I use a venison roast with taco seasonings to make shredded venison tacos. It's a great alternative to beef and my family just loves them. Serve with the taco shells, lettuce, tomato, onion, cheese, taco sauce and anything else you like on your tacos.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 64.1 g
  • 128%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides.
  2. Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.
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Reviews

AKAT
12

AKAT

10/20/2010

I used this recipe for moose meat and it was fantastic. I took the advice of others who said some flavor was lacking and used the whole packet of taco seasoning mix. I also added some sliced jalapenos to the water in the slow cooker. It gave it a nice kick. Thanks for the great recipe!

MBC
9

MBC

2/19/2005

I loved this recipe! I have made it twice, the second time I used more taco seasoning to make in more spicy. After pulling the meat apart I mix it with barbecue sauce, then serve it on soft taco shells with cheese and sour cream, very good! My husband doesn't generally like venision, but this has quickly become one of his favorite recipes!

KGora
7

KGora

3/10/2011

Since I have a freezer full of Venison I was looking for creative ways to use it. I had a 1-3/4 lb. roast and cooked it per the directions. Much to my surprise, after the time in the slow cooker the roast was no where near tender enough to shred with a fork. I had to put it in the pressure cooker for about 1/2 hour-ish to make it shreddable. I then seasoned with the remaining taco seasoning. I guess we're spoiled with ground beef in our tacos. We didn't care much for this. Even my deer hunting venison-lovin' husband wasn't a fan. Sorry.

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