The Best Venison Barbacoa Tacos
Learn How to Make Venison Barbacoa Tacos with a Crock Pot Venison Roast. These are the best deer meat tacos ever!
Servings: 12 servings
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.
