The Best Venison Carnitas Tacos
Venison Carnitas Tacos using a deer roast or antelope roast will always turns out tender and juicy when you use this recipe for your next Taco Tuesday or Cinco de Mayo party.Many of us have venison roasts in our freezer. Depending on where you live and where you hunt, the venison might come from an antelope, deer, elk, moose, or even caribou. When most people think about cooking a venison roast, they usually picture something like a Venison Pot Roast. Yet there are so many different amazing dishes you can create. And one of our family favorite's is carnitas tacos. When most people think venison tacos, they picture some ground venison browned in a pan and sprinkled with some taco seasoning. That's a great and simple way to make tacos, and we've done that version many times in our house. But my wife, Melissa, would tell you I've done it too many times. Hence my idea to make venison carnitas tacos.SLOW COOKER VENISON ROASTMy version of carnitas tacos is perfect for feeding lots of people! Just toss a venison roast with a few other simple ingredients into the slow cooker in the morning, let it cook during the day, and crisp it in the broiler for a few minutes before taco night begins. Serve these venison carnitas tacos up with your favorite toppings - fresh cilantro, tangy lime, creamy avocado - and enjoy the taste of authentic carnitas without ever leaving your kitchen. All you have to do is fire up that slow cooker and set the table to enjoy a happy Taco Tuesday with the family.WHAT IS CARNITAS?Carnitas are Mexico’s version of pulled pork. Carnitas are almost always made with a large cut of pork or beef with a substantial amount of fat. A variety of different cuts from the shoulder can be used, and I've had great success with making carnitas with a whole front deer quarter cut up into manageable pieces using a reciprocating saw. I truly believe bone-in makes the different and infuses extra flavor, but it's not mandatory for carnitas. What is important for them to be authentic carnitas like Carnitas Michoacan is for the meat to be slow-cooked in fat, typically a Mexican-style lard called Manteca which I use here. Deer neck roasts are perfect for venison carnitas tacos because they are full of flavor and have lots of connective tissue that will break down in the slow cooker, creating a rich and concentrated stock for the meat to braise in. But if you don't have a neck roast, feel free to use a 4-5 lb. roast from the hindquarter.DEER NECK ROASTS AND CHRONIC WASTING DISEASEIf you hunt in an area where CWD (chronic wasting disease) is present, the neck roast should be deboned. If not, I prefer to leave it as a bone-in venison roast. You just want to make sure you cut the neck roast into pieces that will fit in your slow cooker. A reciprocating saw makes quick work for this job, but any saw will do. If you are butchering the animal yourself, you also want to make sure and remember to remove the trachea (windpipe) and esophagus (food pipe). If you forget, you'll want to remove and discard the unappetizing yellowish/white pipe still intact in the slow cooker after hours of braising.A number of states have established regulations on the transportation of the spinal column and head of hunter-killed deer, moose and elk. Every hunter should be familiar with the regulations of the state in which they hunt. For lots of great information on transportation regulations and recommendations state by state, see the CWD Alliance Web site at www.cwd-info.org.THE SECRET TO MAKING THE BEST VENISON CARNITASBrown the Meat! The best carnitas are browned in a skillet first! PLEASE don’t skip the step to brown the neck roast before placing it in the slow cooker. This is the key that makes this the best venison carnitas. If you think you’ve had great carnitas before, but you haven’t tried browning in a skillet first, this step is going to be a game changer!Shred and crisp the meat right before dinner time. Take the venison roast out of the slow cooker and shred it with two forks. Then, broil it in the oven for a few minutes for those deliciously crispy edges (this is optional, but highly recommended!). If you have any leftovers remaining, they will keep for up to 5 days in the refrigerator. It also freezes well so you can bring these deer tacos along to warm up and eat the next time you come on a hunting trip in North Dakota.MORE GREAT MEXICAN FOOD VENISON RECIPESIf you are looking for more great ideas on how to cook with some of that venison in your freezer, be sure and check out these family favorites we love making on weeknights when we are in the mood for Mexican food, or when we gather with family and friends for a Cinco de Mayo party.Venison EnchiladasVenison Birria QuesatacosVenison Steak ChiliVenison TotchosVenison Barbacoa TacosJalapeno Popper Flautas MexicanasDeer FajitasVenison Sausage Breakfast TacosCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Venison Carnitas Tacos Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.Did you enjoy these Venison Carnitas Tacos? Be sure to leave a 5-star rating RIGHT HERE!This recipe was last updated on May 2, 2024.
Ingredients
- 1 deer or antelope neck roast (4 - 5 lbs.)
- 1/4 cup lard
- 1 large yellow onion, diced
- 1 cup venison broth or beef broth
- 2 Tablespoons lime juice
- 1 Tablespoon white or apple cider vinegar
- 2 Tablespoons minced garlic
- 1 Tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the lard in a large cast-iron skillet over high heat. Add neck roast and sear on all sides until a deep brown color forms, about 2 minutes per side.
- Transfer the browned neck roast with all the melted lard to my favorite slow cooker with the sliced yellow onion.
- In a medium-size bowl, whisk together the broth, lime juice, vinegar, garlic, cumin, oregano, paprika, salt, and pepper.
- Pour the broth mixture into the slow cooker, cover, and cook on High setting for 4 to 6 hours or on Low setting for 8 to 10 hours, until meat is fall-apart tender.
- When you are ready to serve, shred the meat with two forks and discard the bones and "undesirable" white pieces.
- Place the shredded venison roast on a rimmed baking sheet. Pour 1 cup of the reserved slow cooker liquid over the venison to keep it moist and tender. Then broil for 5 minutes or until the meat becomes golden browned and crispy on the edges.
- Serve with tortilla shells, diced onion, fresh cilantro, lime wedges, avocado, and your favorite salsa.
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