Venison Tacos

  • Front shoulder
  • Packet of Live Wild Carne Cazador (or general Taco Seasoning)
  • 1/2 white onion
  • 1 can of Enchilada Sauce
  • 2 tbsp Minced Garlic
  • Vegetable Oil
  • Tortilla’s
  • Your favorite taco toppings

Liberally coat the whole front shoulder with seasoning. Add a small amount of oil to the pan or cast iron and get it hot. Add the front shoulder, quickly browning all sides. Add ½ of a sliced white onion and 2 tbsp of minced garlic. Pour 1 can of enchilada sauce over the top of the shoulder, onions, and garlic. Cover the skillet, reduce heat, and allow it to slow cook for 3-5 hours. Once the meat shreds off the bone, it’s done.

Once the meat is done, add oil to a separate pan or skillet and heat the oil over medium/high heat. Add the tortillas and fry until golden brown.  Add the shredded meat to your tortilla and top with your favorite toppings!

1 comment

This is a great recipe. I tried it last night in the crock pot with some whitetail I shot in November. I added two limes into the mix and it added some flavor. Defiantly worth doing.

Will K April 28, 2023

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