Venison tacos

[Steve_243]

Put a roast in the crock pot this morning at 6 AM and now supper is ready. Wife called and said that she would be late, so I ate the whole roast. Can't let it go to waste.

[IowaHunter]

It's like crack!

[Steve_243]

Just add a Rolling Rock and your set


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[RiverRat1]

How do you make it not dry or tough?

[Sleepy]

Looks great. Love me some crock pot venison

[Steve_243]

How do you make it not dry or tough?

Crock pot with a 15 oz can of rotel, can and a half of water. Wrapped 3 pics of bacon around the roast, cooked on low from 6:30 till 5:00.


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[Steve_243]

Works better with a can of Rolling Rock, but I was running low, so used water....


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[lmartin5]

Looks good!

[Mertzon Man]

That will eat all day long!!!

[BuckSmasher]

Not enough threads on here about good wild food!

This is what we call elk 'street' tacos my gf marinates in her special lime based marinade. They are DELICIOUS.



Thank you for sharing OP.

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[Steve_243]

Not enough threads on here about good wild food!

This is what we call elk 'street' tacos my gf marinates in her special lime based marinade. They are DELICIOUS.



Thank you for sharing OP.

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Those look good


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[RiverRat1]

This may be a dumb question but where's the roast on a deer? Is it basically any big chunk of meat off the front or back leg? Bone in or out?

[Steve_243]

This may be a dumb question but where's the roast on a deer? Is it basically any big chunk of meat off the front or back leg? Bone in or out?

It's just a cut off hind quarter, not really a roast.


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[gatorgrizz27]

This may be a dumb question but where's the roast on a deer? Is it basically any big chunk of meat off the front or back leg? Bone in or out?

Yes. If you quarter a deer out you will see individual muscles on the hams and shoulders. Grab one with your hand and pull it, you will see the membranes. Slice them until it is free and you have a roast.

Venison has to be cooked either medium rare or low and slow to be tender. Medium rare, cook it like a steak. Season it, use a cast iron skillet on high heat with butter and brown chunks of meat or a backstrap or tenderloin, not a whole roast.

For a whole roast, braise it. I use the stove top or oven, I don't like crock pots but they work. You want to cover it halfway with liquid of some type (not water) and let it simmer for 2-4 hours depending on if it's a yearling or 5 yr old buck. It will pull apart like BBQ.

This guy's recipes are phenomenal. We've made at least a dozen of them and every one has been perfect. I don't send my deer to a processor any more, I just break them down into individual roast and grind the trimmings.

http://honest-food.net/wild-game/venison-recipes/

[hooligan]

http://honest-food.net/wild-game/venison-recipes/

Hank Shaw is the man! Best books on wild game hands down. His podcast is really good too