May 26, 2020

Slow Cooker Venison Tacos

Aside from the traditional and tasty loin on the grill, this is hands down one of my favorite venison recipes! I will take credit for making bomb tacos (and nachos) with this recipe but I cannot take credit for the recipe itself. All of the savory, sweet, spicy, and salty flavors go to Kurt's mom - Joyce. This is a super simple recipe and many of the ingredients you likely have in your fridge and pantry. So, let's dive into the delicious details...



- Frozen venison roast

- 1/2 large onion or 1 small onion, chopped

- 1-2 jalapenos, seeded & chopped (depending on how much spice you like)

- 3 cloves garlic, chopped

- 1/2 cup orange juice

- 2 limes, juiced

- 1 tablespoon cider vinegar

- 1 tablespoon smoked paprika

- 1 tablespoon black pepper

- 1 tablespoon ground cumin

- 1 tablespoon ground thyme

- 1/4 cup soy sauce (I used a low sodium brand)

- 1/2 teaspoon salt (optional if you are cutting back on sodium)



Place the above ingredients in a crock pot and set to low for 7-8 hours. Shred meat and let cook for an additional 20 minutes before serving.



Serving suggestions - in a flour tortilla or with tortilla chips, topped with cheddar cheese, fresh chopped cilantro, chopped onion, sliced black olives, green chilies, sour cream, taco sauce, and salsa


I hope you love this meal as much as I do! If you try out this recipe, please tag me on social media, send me an email (, or drop a comment below to let me know your thoughts. EnJOY!!

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