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Venison Tacos

Are you as busy as we are? Between work, family, and volunteering, it can be a challenge to have dinner ready for everyone, especially when we only have a short time to eat. I stumbled upon a recipe for slow cooker tacos, and modified it for a package of ground venison. It turned out delicious, and quick at meal time! It was a last minute plan, so I’ll admit I defrosted my frozen ground venison a few minutes in the microwave so I could cut it into 2″ chunks. I wasn’t home to stir it during the day, but it blended together perfectly.

  • 1 package ground venison (about 1.25 pounds)
  • 1 package taco seasoning
  • 1 cup salsa
  • 1 tsp garlic powder, or onion powder, or hot sauce, or all three!
  • 1/2 cup water

Dump it all into a slow cooker (crock pot). Stir it together. Cook on low for at 6-8 hours. Even if the venison is still partially frozen, it will break down as it cooks. Slow cookers can vary on their definition of “low temp.” The temperature of your meat should be at least 160 degrees before serving. Venison is so lean that it doesn’t require draining. Just load a taco shell, add your favorite toppings, and enjoy!