Slow Cooker Shredded Venison

    Slow Cooker Shredded Venison

    (22)
    2saves
    5hr30min


    21 people made this

    About this recipe: A simple, yet tasty way to serve venison. Venison is seasoned with taco seasoning, seared, cooked in a slow cooker and shredded. Serve with tacos or use as a sandwich filler.

    Ingredients
    Makes: 6 - 8 servings

    • 1 (30g) packet taco seasoning mix
    • 4 tablespoons plain flour
    • 1.35kg venison roast
    • 2 teaspoons cayenne pepper or to taste
    • 2 tablespoons vegetable oil
    • 350ml water

    Method
    Prep:15min  ›  Cook:5hr15min  ›  Ready in:5hr30min 

    1. Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large frying pan over medium high heat. Place the roast in the oil and brown well on all sides.
    2. Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.
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    Average global rating:
    (22)

    Reviews in English (22)

    by
    12

    I used this recipe for moose meat and it was fantastic. I took the advice of others who said some flavor was lacking and used the whole packet of taco seasoning mix. I also added some sliced jalapenos to the water in the slow cooker. It gave it a nice kick. Thanks for the great recipe!  -  19 Oct 2010  (Review from Allrecipes US | Canada)

    by
    10

    I loved this recipe! I have made it twice, the second time I used more taco seasoning to make in more spicy. After pulling the meat apart I mix it with barbecue sauce, then serve it on soft taco shells with cheese and sour cream, very good! My husband doesn't generally like venision, but this has quickly become one of his favorite recipes!  -  19 Feb 2005  (Review from Allrecipes US | Canada)

    by
    8

    Since I have a freezer full of Venison I was looking for creative ways to use it. I had a 1-3/4 lb. roast and cooked it per the directions. Much to my surprise, after the time in the slow cooker the roast was no where near tender enough to shred with a fork. I had to put it in the pressure cooker for about 1/2 hour-ish to make it shreddable. I then seasoned with the remaining taco seasoning. I guess we're spoiled with ground beef in our tacos. We didn't care much for this. Even my deer hunting venison-lovin' husband wasn't a fan. Sorry.  -  08 Mar 2011  (Review from Allrecipes US | Canada)

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