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.
