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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