For episode #6 of my ‘Game Meat Series’ Jonas from @fairgamewildvenison and I whipped up these banging venison tacos. This is a staple recipe that we throw on @broadsidehunting after a morning hunt that’s ready when we get back into camp that night. I make it different every time, different juice, different ingredients in the salsa. Have some fun with it make it your own!
Pulled Venison Tacos
Prep time:
Cook time:
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- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
Ingredients
- Venison shanks, (or tough cut like a shoulder or neck. You can add as much meat as you like as long as its covered by the braising liquid)
- 1L Pineapple Juice
- 1L Stock
- 1 small tin Chipotle in adobe sauce
- 1 Cobb corn
- 1/2 Small red onion
- 1 Fresh chilli
- 2 Pickled jalapenos
- 1 Avocado
- 1 Lime
- 1 400g Kidney beans
- 1/4 Fresh pineapple
- Salt
- Pepper
- Olive oil
- Tortillas
- Hot sauce
Method
- 1)
Cut some slices into shanks so the flavour penetrates the meat, then season them with salt and pepper and brown in a hot pan for a few minutes with a splash of olive oil.
- 2)
Whack the shanks into a pot and cover with the pineapple juice, stock & chipotle in adobe and cover on a low simmer with a lid for 6-8hrs (usually while you go hunting).
- 3)
Grill the Cobb of corn until charred the cut off kernels and add them to a bowl with a tin of rinsed beans, then finely dice half small red onion, fresh chilli, pickled jalapeños, fresh coriander, avocado and mix with some lime zest & juice and a pinch of salt.
- 4)
Pull the meat using 2 forks and season with salt.
- 5)
Heat some tortillas, squiggle some kewpie, pop on the venison and spoon on the salsa & some of the cooking liquid.
- 6)
Add your favourite hot sauce & enjoy!
