Throw these 3 ingredients in a Slow Cooker and in a few hours you’ll have a delicious taco!! This is becoming my favorite way to eat venison!!
I’m having trouble figuring out how to introduce this recipe. Sometimes I feel like I have nothing to say when I introduce recipes to you guys. Today I just have too many option on what I could say.
I could tell you about the morning I made these tacos. I could tell you how I sliced my finger on the can and spill hot coffee on my legs. And how thankful I was to have this in the crockpot when we got home from church.
Or I could tell you about how I’m always looking for good venison recipes since we normally have a freezer full of it. And how I had some shredded beef tacos at a restaurant a few weeks back and thought I’d could make something like this with the venison I have in the freezer. But I’m really not sure either one of those introduction are really that entertaining….
So here’s the recipe, hope you enjoy it!
- Crockpot Venison Tacos
- 1-2 pounds venison
- - Fajita Seasoning
- 1 can Rotel tomatoes with chilies
- Soft Tortillas
- Any additional tacos ingredients you like. I served mine with Avocados, Diced Tomatoes, Sliced Onions, and Cheese.
- Place venison in crockpot and season with fajita seasoning, covering fairly well. (If your venison is frozen you may want to wait until it begins to thaw before seasoning).
- Add tomatoes.
- Cook on high 3-6 hours (depending on if meat is frozen or not. Mine was halfway thawed and took about 4 hours).
- Shred meat with 2 forks.
1 pound of venison serves about 4-5. (mine was labeled backstrap)
Of course, you could also use the meat for nachos, taco salad or a number of other things.
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