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  Braised Backstrap Shredded Tacos with John Dudley

  

• 1

  When ready to cook, set Traeger temperature to 500℉. Place a large Dutch oven with the lid off in the grill, and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 2

  Add the grass fed butter to the Dutch oven and stir until melted, add the garlic and let cook for a few seconds. Add the game meat and sear on all sides.

• 3

  With the roast still on the grill, season with Traeger Prime Rib Rub and Traeger Coffee Rub on all sides.

• 4

  Add the bone broth to the pot and cover. Wrap the seam of the lids tightly with foil if necessary. Turn the temperature down to 225℉ and let braise until fork tender, about 10 to 12 hours.

  225 ˚F / 107 ˚C

  12:00

  Super Smoke

• 5

  Meanwhile, prep your taco toppings. Slice the red onion into 2 to 3 inch thick rounds. Place the onion in a bowl with the jalapeños and season with additional Traeger Prime Rib Rub, set aside.

• 6

  Remove the lid and twist the meat with a fork. If the meat easily shreds move on to roasting the jalapeños and onions. If the meat doesn’t fall apart yet, re-cover and continue to cook for another hour or until tender.

• 7

  With 10 minutes remaining, wrap a stack of tortillas in foil and set them in the Traeger to warm. Increase the grill temperature to 500℉. Place the jalapeños and onions directly on the grill grate and quickly sear for 5 to 10 minutes, flipping once.

  500 ˚F / 260 ˚C

  00:10

• 8

  Remove tortillas, jalapeños and onions from the grill. Slice the jalapeños and roughly chop the onion.

• 9

  Remove Dutch oven from the grill and shred meat with two large forks. Mix in about half of the jalapeños and onions with a generous amount of Traeger Sugar Lips Sriracha BBQ Glaze. Cover the pot and let sit while you prep your tacos.

• 10

  Build tacos with shredded venison, jalapeños and avocados. Garnish with cilantro. Enjoy!