Venison Tacos
Slow cooked tender meat with spicy beef gravy. A slow cooker works well for this recipe, but if you don't have electrical hookups the stovetop will work just as well.
Equipment
- Slow cooker
Ingredients
- 1.5 lbs venison or beef stew meat
- 2 cups beef broth
- 1 pkg brown gravy mix I use "Ahhh- Bisto" gravy granules, a product from the UK.
- 1 package low-sodium taco seasoning
- 1 4 oz can diced jalapenos if you prefer less spice, use a 4 oz can of green chiles
- 8 oz shredded monchego cheese Use any mild cheese you prefer
- 1 small onion, diced
- 8 flour tortillas
- sour cream for topping
- 2 tbsp olive oil if cooking on the stovetop only
Instructions
- If cooking on the stovetop, add olive oil to a large pot and heat to medium. Add meat and brown while stirring for 5 minutes or until browned. Add remaining ingredients (except cheese, sour cream and tortillas) and cook, covered, over low heat for about 40 minutes or until meat is tender.
- If using a slow cooker (my preferred method, especially when I'm feeling lazy), add all ingredients except cheese, sour cream and tortillas to the cooker. Cover and cook on high for 3 hours or low for 5-6 hours.
- If sauce is too thin, add a small amount of sauce to 1-2 tbsp of flour in a small bowl. Mix thoroughly and add back into the cooker or pot. Increase heat and stir until the sauce thickens.
- Fill torillas with meat and sauce. Top with cheese and sour cream, if desired.
Notes
The first time I made this, I didn't use the onions. It was still very delicious. You can leave them out and add raw onion as a topping, also.