Learn How to Make Venison Barbacoa Tacos with a Crock Pot Venison Roast. These are the best deer meat tacos ever!
Venison Barbacoa
Is there anything better than a big batch of flavorful, tender venison barbacoa waiting for you at the end of a busy day? I don’t think so. Whether it’s Taco Tuesday, a potluck party at work, or just a weeknight when you’re short on time, these venison barbacoa tacos are here to save the day. Packed with smoky, tangy, and slightly spicy flavors, this slow-cooked deer meat dish is sure to become a favorite in your house.
Barbacoa Meat for Deer Tacos
Traditional Mexican barbacoa dates back centuries and involves slow-cooking meat, often in an underground pit, until it’s meltingly tender. While lamb, goat, or beef are commonly used in Mexico, we’re putting a wild game twist on this classic by using venison. And you don't have to bury it in an underground pit and wait a couple days for these deer meat tacos to be done. All you need is a few hours in a slow cooker. The result? A rich, flavorful barbacoa taco filling that’s both unique and incredibly satisfying.
Why Busy Parents Will Love This Barbacoa Recipe
- Effortless Cooking: Let the slow cooker do all the hard work while you’re at work or running errands.
- Kid-Friendly: The mild spice level makes it perfect for the whole family.
- Great for Meal Prep: Leftovers are just as delicious, making them ideal for meal planning.
- Perfect for Busy Parents: With minimal prep and maximum flavor, it’s the ultimate hands-off recipe.
How To Make Barbacoa Tacos
1. Sear the Meat
First, season the venison neck roast all over with kosher salt.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and sear the roast until it’s browned on all sides. This step locks in flavor and gives the meat a beautiful crust.
2. Slow Cook
Transfer the seared roast to your slow cooker. Add all the remaining ingredients, including the onion, garlic, broth, apple cider vinegar, lime juice, and spices. Toss everything gently to combine.
Set the slow cooker to low and cook for 8 to 10 hours. If you’re short on time, you can cook it on high for 5 to 6 hours. You’ll know it’s ready when the meat is fall-apart tender and shreds easily with a fork.
3. Shred and Serve
Once the cooking time is up, use two forks to shred the venison directly in the slow cooker. Give it a good stir to make sure the meat is evenly coated with the flavorful juices.
Serve the shredded venison barbacoa on warm tortillas, and top with your favorite taco toppings. We’re talking diced onions, fresh cilantro, a squeeze of lime, maybe some queso fresco or crumbled cotija cheese. Feeling adventurous? Add a drizzle of salsa verde or a dollop of guacamole.
Pro Tips For The Best Venison Barbacoa
- Don’t Skip the Sear: Browning the meat before slow cooking adds depth of flavor you don’t want to miss.
- Choose the Right Cut: The venison neck roast is perfect for slow cooking because of its connective tissue, which breaks down beautifully over time. But you can also use a deer hindquarter roast or even deer shanks.
- Adjust the Heat: If you like your barbacoa spicier, add a pinch of cayenne pepper.
- Prep Ahead: You can sear the meat and assemble everything in the slow cooker the night before. Just store it in the fridge and start cooking in the morning.
Frequently Asked Questions
Can I use a different cut of venison?
Absolutely! While the neck roast is great, you can use a hindquarter roast or even a venison shank.
What if I don’t have venison broth?
Beef broth works perfectly as a substitute. It’ll still deliver that rich, meaty flavor.
How long can I store leftovers?
Store the shredded barbacoa in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.
Need More Taco Tuesday Inspiration?
If you are in need of more Taco Tuesday recipes, you can find all of our Mexican food family favorites right here.
Join Our Wild Game Cooking Community
Sign up here to receive a new recipe in your email inbox every Tuesday morning!
DID YOU MAKE THIS RECIPE
If you make this Venison Barbacoa Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
Did you enjoy this Venison Barbacoa Tacos Recipe? Be sure to leave a 5-star rating RIGHT HERE!
The Best Venison Barbacoa Tacos
Ingredients
- 1 venison neck roast (deer or antelope)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 2 Tablespoons minced garlic
- 2 cups venison or beef broth
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons fresh lime juice
- 1 Tablespoon cumin
- 1 Tablespoon smoked paprika
- 1 Tablespoon dried oregano
- 2 teaspoons celery salt
- 2 teaspoons black pepper
- 1 teaspoon chili powder
Instructions
Sear the Meat
- Season the neck roast all over with kosher salt and black pepper. Heat a large cast iron skillet over medium-high heat. Add the oil and sear the neck until it is brown all over.
Slow Cook
- Combine seared neck roast and all remaining ingredients in the slow cooker. Toss gently to combine. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, or until the meat is tender and falls apart easily when shredded with a fork.
Serve
- Use a pair of tongs or a slotted spoon to serve the venison barbacoa on tacos, or with a side of rice and beans.
