Braised Venison Tacos
I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea is to use a muscular cut of meat that you can braise, any extra scraps that you have been saving in your freezer will work well. And if you have time, homemade tortillas will make this extra special.
Georgia Pellegrini’s Braised Venison Tacos
- 2 pounds venison shoulder, or other muscular cut
- 1 medium white onion, cut into chunks
- 2 bay leaves
- 1/4 cup Kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon light brown sugar
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 cup diced tomato
- 1 large cucumber, seeds removed and diced
- 6-8 radishes, diced
- 2 cups pickled julienned carrots, (or another pickled vegetable available in your grocery store)
- 1 bunch cilantro, roughly chopped
- Juice of 2 limes
- Salt and pepper, to taste
- Creme fraiche, to garnish
- Lime wedges, to garnish
- Corn tortillas
PREP TIME: 30 MIN
COOK TIME: 3 HOURS
TOTAL TIME: 3 HOURS, 30 MIN
SERVINGS: MAKES 15-20 TACOS
In a large pot, add the venison, onion, bay leaves and salt and cover with water. Bring to a boil and lower to a simmer. Cook partly covered for 2 to 3 hours, or until the meat is tender and shreds easily. Remove from the heat and let cool to room temperature.
Remove the meat from the liquid with a slotted spoon and transfer to a bowl. Pull the meat apart with your hands, until it is shredded.
Add the remaining ingredients and stir well. Let marinate in the refrigerator for at least an hour before serving. Taste and adjust the seasoning with salt and pepper as needed when ready to serve.