Whitetail Venison Soft Tacos

Updated: Apr 15


This meal is simply one of the best things I have ever done with venison. Of course, it will work with any wild game, but this was a big old whitetail buck from last fall, and it turned out perfect.

The freezer venison stash will be quickly depleted once everyone tastes these soft tacos!

Doing simple things with venison and wild game is appealing. Combine simple with amazing taste, and that is a winning combination. Tacos are a family favourite too, so this is guaranteed to win for your household. The fussiest eater will become a wild game aficionado.


Whitetail Venison Soft Tacos


Ingredients: Tortillas

  • 3 cups flour. I used wheat flour here, but literally, any flour will work. Traditional tortillas call for corn flour.

  • 1 tsp salt

  • 1/3 cup veg oil or butter

  • 1 tsp baking powder

  • 1 cup warm water

Ingredients: Pulled Venison

  • 2 or 3 lb cut of any venison. We're making pulled venison here; it will be braised, so we don't care what cut it is. Neck meat makes excellent taco filling!

  • Taco Seasoning to taste.

  • One LG Onion

  • 1/2 cup Chopped Celery

  • Bay Leaves (2)

  • 2 tbsp corn starch

Pulled Meat Directions:

  1. Place the venison in your slow cooker and set it on high for maybe 7 hours.

  2. Add the chopped onion and celery.

  3. Add Salt and Pepper to taste plus a healthy shake or 4 of homemade or commercial taco seasoning.

  4. The braising liquid can be anything, really. I used some drippings from a recent roast chicken dinner that I saved. It can also be as simple as water and maybe a 1/4 cup of apple cider vinegar.

  5. Braise the venison until it pulls apart.

  6. Save the braising liquid!

  7. Pull the meat apart to your taco texture preference and set it aside. Then, in a saucepan, place enough of the braising liquid to significantly moisten the amount of meat you have pulled apart and add the corn starch.

  8. Thicken the sauce over medium heat, and add to the pulled meat. You want an appropriately wet mixture of pulled taco meat, so just add enough of the sauce to make it taco terrific.

  9. Add Taco Seasoning to taste, and perhaps some salt and pepper and an extra dash of cumin and/or smoked paprika. There is no wrong answer here. Just taste as you go and add spices that you like to a satisfactory level.



Tortilla Instructions:

  1. Mix the dry ingredients in a bowl.

  2. Add oil and warm water and knead the dough until smooth.

  3. Roll small balls of dough onto a floured surface until relatively thin. Maybe 1 mm in thickness.

  4. In a medium-hot skillet with a little splash of oil, place the rolled dough and fry until coloured on one side, flip and repeat. My assembly line procedure is to place a dough into the frypan and then roll another one out; by the time I'm done rolling, the first side is finished, and I can flip it.

The Whole Encelada...er Taco

Now that you have your tortillas piled up and your pulled venison taco meat, you can go ahead and let the family assemble their own meals. A nice selection of finely chopped lettuce, tomatoes, avocado, and some sour cream should be prepared and ready to go. These meals are so easy and taste amazing. The freezer venison stash will be quickly depleted once everybody tastes these soft tacos!

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