Slow Cooker Shredded Venison For Tacos Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the venison, onions, garlic, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper.
• STEP 2.Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the venison is tender and easily shreds with a fork.
• STEP 3.Once cooked, remove the venison from the slow cooker and shred it using two forks.
• STEP 4.Return the shredded venison to the slow cooker and mix it with the cooking liquid to keep it moist and flavorful.
• STEP 5.Serve the shredded venison in warm tortillas with your favorite taco toppings, such as salsa, guacamole, shredded cheese, and sour cream.

Cooking Tips

• For extra flavor, sear the venison in a hot skillet before transferring it to the slow cooker.
• If the cooking liquid is too thin, you can thicken it by simmering it on the stovetop until it reaches the desired consistency.
• Leftover shredded venison can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Store leftover shredded venison in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the desired amount of shredded venison in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the shredded venison in warm tortillas with your favorite taco toppings, such as salsa, guacamole, shredded cheese, and sour cream.