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Braised Venison Shredded Tacos

20

9

Hickory

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

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  • 4 Tablespoon unsalted butter

  • 3 Clove garlic

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

  • 2 Tablespoon Traeger Prime Rib Rub, plus more to taste

  • 2 Tablespoon Traeger Coffee Rub

  • 3/4 Cup bone broth

  • 8 mini sweet peppers

  • 4 jalapeños

  • olive oil

  • 1 red onion

  • 20 corn tortillas, 6"

  • Traeger Texas Spicy BBQ Sauce

  • 2 Bunch cilantro, roughly chopped

  • 3 avocados, sliced

  • Braised Backstrap Shredded Tacos with John Dudley

  • 1

    When ready to cook, place a large cast iron pot or Dutch oven on the grill grates. Set the Traeger temperature to 450°F, or 500℉, if available, and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 2

    Add the butter to the Dutch oven and stir until melted, then add the garlic and let cook for a few seconds. Add the venison and sear on all sides until golden brown.
    • 4 Tablespoon unsalted butter

    • 3 Clove garlic

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

  • 3

    Reduce the Traeger temperature to 225°F. Season the meat on all sides with the Traeger Prime Rib Rub and Traeger Coffee Rub.

    225 ˚F

    • 2 Tablespoon Traeger Prime Rib Rub, plus more to taste

    • 2 Tablespoon Traeger Coffee Rub

  • 4

    Pour in the bone broth, then cover the pot with the lid. Close the grill lid and braise until the meat is fork-tender and easily pulls apart , 10-12 hours.

    225 ˚F

    • 3/4 Cup bone broth

  • 5

    When the roast is almost done braising, prepare the taco toppings: In a medium bowl, toss the mini peppers and jalapeños with olive oil and Traeger Prime Rib Rub until well-coated. Slice the red onion crosswise into 2-inch-thick rounds. Add to the bowl with the peppers and season with more Traeger Prime Rib Rub.
    • 8 mini sweet peppers

    • 4 jalapeños

    • To Taste olive oil

    • 1 red onion

  • 6

    Increase the Traeger temperature to 450°F, or 500°F, if available. Wrap the tortillas in foil, then place on the grill grates and let warm for about 10 minutes. Arrange the peppers and onions directly on the grill grates. Close the lid and sear, flipping once, until starting to char, 5-10 minutes. Remove the venison, tortillas, and vegetables from the grill.

    500 ˚F

    • 20 corn tortillas, 6"

  • 7

    Trim the stem ends off of the peppers, then roughly chop the peppers and onions.
  • 8

    Uncover the Dutch oven and use two forks to shred the venison. Add the chopped vegetables and Traeger Texas Spicy BBQ Sauce and toss to combine. Cover the pot and let sit for a few minutes for the flavors to meld.
    • To Taste Traeger Texas Spicy BBQ Sauce

  • 9

    Thinly slice the avocados and chop the cilantro.
    • 2 Bunch cilantro, roughly chopped

    • 3 avocados, sliced

  • 10

    To assemble, pile the meat and vegetables into the warm tortillas. Top with the avocado and cilantro. Serve immediately. Enjoy!

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