Ingredients
For the Venison
-
1 venison roast
-
2 cups beef broth
-
3–4 chipotle peppers in adobo sauce
-
2 tablespoons adobo sauce
-
2 tablespoons apple cider vinegar
-
Juice of 1 lime
-
Salt
-
Black pepper
-
Cumin
-
Garlic powder
-
Onion powder
-
Oregano
-
2 bay leaves
-
1 tablespoon oil (for searing)
For Serving
-
Tortillas
-
Shredded cheese
Directions
Step 1 – Sear the Roast
Season the venison roast generously with salt and pepper.
Heat oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. This step adds flavor and helps lock in the juices.
Transfer the roast to a crockpot.
Step 2 – Make the Chipotle Sauce
In a blender combine:
-
Beef broth
-
Chipotle peppers
-
Adobo sauce
-
Apple cider vinegar
-
Lime juice
-
Salt
-
Black pepper
-
Cumin
-
Garlic powder
-
Onion powder
-
Oregano
Blend until smooth.
Step 3 – Slow Cook
Pour the blended sauce over the roast in the crockpot. Add the bay leaves.
Cover and cook on low for about 8 hours, or until the venison is very tender and easily shreds with a fork.
Step 4 – Shred the Venison
Remove the roast from the crockpot and shred the meat using two forks. Return the shredded venison to the sauce and mix well so the meat absorbs the flavor.
Step 5 – Make the Tacos
Heat a skillet over medium heat.
Place a tortilla in the pan and sprinkle shredded cheese over half of it. Add a portion of the shredded venison on top of the cheese. Let the cheese melt, then fold the tortilla over and cook briefly until lightly crisp.
Serve hot.
