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Deer Camp Dutch Oven Venison Taco Recipe

Posted by Hale on

Everybody loves tacos, right? Wait until you try THESE tacos. Those ground beef tacos with the powder in the packet and the hard shells will be a thing of the past. Top them with cheese and salsa or fresh onions and cilantro or put out a variety of toppings and have a complete taco bar.

– 3 lb Venison Roast
– 2 Tbsp vegetable oil
– 1/4 Cup all-purpose flour
– 1-1/2 Cup water
– 1 Large onion
– 4 Cloves garlic
– 2 Tbsp Chili Powder
– 1 Tbsp Cumin
– 1 Tsp Paprika
– 2 Tsp Salt
– 2 Tsp Black Pepper
– Pinch of Cayenne Pepper (to taste)
– 1 Pack soft corn tortillas

Heat vegetable oil in the Dutch oven on the stove top over medium high heat. Coat the Roast with flour. Place the roast in the Dutch oven and salt and pepper liberally. Brown roast on each side. When the roast is nicely browned, remove it from the Dutch oven and set it aside. Dice the onion and garlic and add them to the oil from the roast. After a couple minutes add the remaining spices. Reduce heat to medium low heat and sauté the onions until translucent, about 5 minutes.

When the onion and spice mixture is ready, add the roast back to the Dutch oven and add water. Cover and put in a 300° oven for 1-1/2 to 2 hours until roast is fork tender.

Remove the roast from the oven and increase oven temp to 350°. Wrap tortillas in aluminum foil and place in the oven for about 10 minutes until warm. While tortillas are warming, shred roast with 2 forks and return to cooking liquid.

Serve shredded venison on warm tortillas with your favorite toppings. I like to use Queso Fresco, Fresh lime juice and homemade Salsa Fresca with my homemade jalapeno hot sauce. Finish with your favorite beer, ice cold.

Suggested Toppings:
– Fresh Lime Juice
– Diced Tomatoes or Salsa Fresca
– Queso Fresco or Your Choice of Shredded Cheese
– Fresh Avocado or Guacamole
– Fresh Cilantro
– Diced Onions
– Arugula or Other Baby Greens
– Your Favorite Hot Sauce