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Braised Venison Shredded Tacos

Braised Venison Shredded Tacos

By John Dudley

These tacos by John Dudley are straight up buck wild. Braise wild game neck, shoulder or arm meat, then add Traeger Sugar Lips Sriracha BBQ Glaze and serve in warm tortillas with spicy, grilled jalapeños.

Prep Time

20 Min

Cook Time

9 Hrs

Pellets

Hickory
Yields: 8 Servings

Ingredients

main
4 Tablespoongrass-fed butter
3 Clovefresh garlic
4 Poundlarge cuts of wild venison neck, shoulder or arm meat
2 TablespoonTraeger Prime Rib Rub
2 TablespoonTraeger Coffee Rub
3/4 Cupbone broth
1 red onion
4 jalapeños
20 corn tortillas
Traeger Sriracha Sugar Lips BBQ Glaze
2 Bunchcilantro, roughly chopped
3 avocados, sliced
Units of Measurement:
Braised Backstrap Shredded Tacos with John Dudley thumbnail

Braised Backstrap Shredded Tacos with John Dudley

Step

  • Step 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.

    00:15

    500 ˚F / 260 ˚C

  • Step 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.

    Ingredients
    • 4 Tablespoon grass-fed butter

    • 3 Clove fresh garlic

    • 4 Pound large cuts of wild venison neck, shoulder or arm meat

  • Step 3

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

    Ingredients
    • 2 Tablespoon Traeger Prime Rib Rub

    • 2 Tablespoon Traeger Coffee Rub

  • Step 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.

    12:00

    225 ˚F / 107 ˚C

    Super Smoke

    Ingredients
    • 3/4 Cup bone broth

  • Step 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.

    Ingredients
    • 1  red onion

    • 4  jalapeños

    Step5_JohnDudley_VenisonTacos
  • Step 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.

  • Step 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.

    00:10

    500 ˚F / 260 ˚C

    Ingredients
    • 20  corn tortillas

    Step7_JohnDudley_VenisonTacos
  • Step 8

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

  • Step 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.

    Ingredients
    •  Traeger Sriracha Sugar Lips BBQ Glaze

  • Step 10

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

    Ingredients
    • 2 Bunch cilantro, roughly chopped

    • 3  avocados, sliced

My Notes


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