Slow Cooker Shredded Venison for Tacos

Cinco de Mayo - World Cuisine

I use a venison roast with taco seasonings to make shredded venison tacos. It's a great alternative to beef and my family just loves them. Serve with the taco shells, lettuce, tomato, onion, cheese, taco sauce and anything else you like on your tacos.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 7

Yield: 6 to 8 servings

Slow Cooker Shredded Venison for Tacos

Ingredients

1 (1.25 ounce) package taco seasoning mix

¼ cup all-purpose flour

3 pounds venison roast

2 teaspoons cayenne pepper

or to taste

2 tablespoons vegetable oil

1 ½ cups water

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World Cuisine

Directions

Step 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 skillet over medium high heat. Place the roast in the oil and brown well on all sides.

Step 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.

Nutritional Information

Slow Cooker Shredded Venison for Tacos

Servings Per Recipe:7

Calories: 402.6

% Daily Value *

Protein: 64.1g 128%

Carbohydrates: 7.1g 2%

Dietary Fiber: 0.3g 1%

Sugars: 0.9g

Fat: 10.8g 17%

Saturated Fat: 2.9g 15%

Cholesterol: 235.3mg 78%

Vitamin A Iu: 214IU 4%

Niacin Equivalents: 10.1mg 78%

Vitamin B6: 0.4mg 23%

Vitamin C: 0.4mg 1%

Folate: 15.9mcg 4%

Calcium: 14mg 1%

Iron: 9.7mg 54%

Magnesium: 43.6mg 16%

Potassium: 499.7mg 14%

Sodium: 449mg 18%

Calories From Fat: 97.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.