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    Home » By Ingredient » Venison / Rabbit / Game » Venison Tacos or Tostadas

    Venison Tacos or Tostadas

    Posted on March 13, 2021 By Beth Neels

    3.7K shares
    Jump to Recipe Print Recipe
    Venison tacos Pinterest image with text overlay.
    Venison tacos Pinterest image with text overlay.
    Venison tacos Pinterest image with text overlay.

    These Slow Cooker Venison Tacos or Tostadas are among my family’s favorite venison recipes! The venison turns out juicy and tender every time!

    Close up of venison on tacos.

    Slow Cooker dishes are my all time favorite! So little effort, so much reward!

    These can be made with beef, chicken or pork in the same manner if you don’t have venison readily available.

    Honestly, doesn’t everyone love their slow cooker? What’s not to love? Put your food in it, turn it on and a while later, you have a perfectly cooked, delicious meal!

    Your Slow Cooker is a great way to cook venison! It renders tougher leg roasts tender and juicy.

    What you need

    For the venison

    • venison roast
    • orange
    • onion
    • chili powder
    • adobo seasoning
    • garlic
    • cumin
    • coriander
    • onion powder
    Ingredients for carnitas; venison roast, orange, onion, spices..

    For tacos

    • pulled venison
    • lettuce
    • tomatoes
    • cheese
    • tortillas
    Ingredients for tacos; pulled venison, lettuce, tomatoes, cheese, tortillas..

    How to Make Venison Carnitas

    • Place meat in slow cooker.
    • Add spices.
    • Add onion and orange.
    How to make carnitas step by step. Details in recipe below.

    Cook on low for 6-8 hours or high 3-4 hours, depending on the size of your roasts. I recommend cooking on low so the meat stays tender. Internal temperature of roast should be over 200°F.

    Let venison cool in it’s own juices. Once cool, shred meat with two forks or with your hands.

    To make the tacos, prepare your tortillas in your favorite manner. Add shredded meat and your favorite toppings.

    Overhead photo of 3 venison tacos with toppings.

    How to heat tortillas

    There are 3 ways to heat tortillas. They can be heated directly on the fire for just a few seconds on a gas stove. Heat them in the microwave between damp paper towels or buy a tortilla warmer. Heat them in hot oil for a few minutes until they are as crispy as you like.

    Suggested toppings

    • lettuce
    • tomatoes
    • cheese
    • avocado
    • black olives
    • candied jalapenos
    • pickled red onion
    • sour cream or Mexican creme
    • your favorite salsa
    Tacos with beans and garnished with jalapeno peppers.

    Other uses for the carnitas

    • venison enchiladas
    • nachos
    • burritos
    • chilaquiles
    • huevos rancheros

    How to store leftovers

    • Store leftovers in the refrigerator for 3-4 days.
    • Leftovers can be frozen in sealed containers for up to 3 months.
    • Thaw in refrigerator.

    These Venison Carnitas Tacos literally take less than 5 minutes to put together, once the meat is cooked.

    Overhead photo of tacos and refried beans.

    This pulled deer meat is not only good for Mexican dishes, though. How about this totally American BBQ Sandwich? All you have to do is add your favorite BBQ sauce to it, like my Cherry BBQ Sauce!

    My theory is, unless you are vegan or vegetarian, and you like beef, there is absolutely no reason that you wouldn’t love this, deer meat.

    If you try to cook with venison (or any game for that matter) and it is tough or has a gamey flavor, you didn’t cook it right.

    You can not rush these less tough cuts of the deer, or elk, whatever you have. It is basically that simple!

    The other added benefit of using venison, is that it is about half the calories of beef and five times less saturated fat, according to this article from Outdoor Life!

    If you have never attempted to cook with deer meat and want to give it a try at some point, this is the perfect recipe to get you started! It is literally foolproof!

    So go ahead and give it a try and let me know what you think!!

    Tools I Use to Make Venison Tacos or Tostadas

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Slow Cooker
    • Bamboo Cutting Board
    • Meat Thermometer, for testing doneness level of meat
    Three tacos garnished with lettuce, tomatoes, cheese and chillies.

    Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

    Connect with us through our social media ages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Taco on gray background.

    Slow Cooker Venison Carnitas Tacos or Tostadas

    This is another easy way to prepare some of the leg roasts of venison that tend to be tough!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 5 minutes
    Servings: 12 servings
    Calories: 262kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 2 – 3 pounds boneless venison leg roast
    • Salt and freshly ground black pepper
    • 2 teaspoons dried coriander
    • 1 tablespoon ground cumin
    • 1 tablespoon granulated garlic
    • 2 teaspoons onion powder
    • 1 tablespoon Chili powder
    • 2 teaspoons dry adobo seasoning
    • 1 Onion quartered
    • 1 orange cut in half
    • 3 tablespoons vegetable oil
    • Corn or Flour Tortillas
    • Lettuce diced tomatoes, grated cheese, salsa, etc. for garnish

    Instructions

    • Salt and pepper roast liberally. Place the roast in a slow cooker and top with the onion, orange and spices. Add about 2 cups water or stock to slow cooker. Cover and cook on low for 8 to 10 hours or on high 4 hours. Reserve liquid.
    • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. After you shred the meat pour some of the pan juices on it so that the meat stays moist.
    • Optional
    • In a large saute pan, heat the olive oil over high heat. Press the carnitas into the oil and fry until crusty on one side.
    • Place about 1/2 inch olive oil in a small pan over high heat. Fry tortillas on one side for about 1 minute. Turn and fold in half. Fry on first side of folded tortilla then turn and fry on the other.
    • Place meat in tortilla. Serve with your favorite toppings. Lettuce, tomato, cheese, salsa, etc..
    crockpot, 6 qt
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    Leftover meat can be refrigerated for 3-4 days.
    Reheat in microwave until hot.
    For longer storage, freeze up to 2 months.
    Thaw in refrigerator. Reheat per above instructions.

    Nutrition

    Calories: 262kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 6.7mg | Calcium: 15mg | Iron: 0.5mg
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    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

    « Pork Taquitos
    Venison Enchiladas »
    3.7K shares

    Reader Interactions

    Comments

    1. Erika

      March 19, 2021 at 12:21 pm

      5 stars
      I’ve never had venison before, but definitely want to try it out with these tacos!

      Reply
      • Beth Neels

        March 19, 2021 at 4:18 pm

        It is low calorie and quite delicious! Thanks Erika!

        Reply
    2. Dannii

      March 19, 2021 at 12:05 pm

      5 stars
      We LOVE tacos, but I have never had a venison version before. This looks amazing.

      Reply
      • Beth Neels

        March 19, 2021 at 4:18 pm

        Thanks Dannii! Have a great weekend.

        Reply
    3. Emily Flint

      March 19, 2021 at 11:52 am

      5 stars
      I don’t cook with venison often but I’m going to give it another go in the slow cooker. This seems like the perfect recipe to add tons of flavor!!

      Reply
      • Beth Neels

        March 19, 2021 at 4:17 pm

        This is a great easy way to enjoy! Thanks Emily!

        Reply
    4. Emily

      March 19, 2021 at 11:52 am

      These venison tacos turned out delicious! What a great way to use venison, the whole family enjoyed it!

      Reply
      • Beth Neels

        March 19, 2021 at 4:17 pm

        I’m so glad you liked them! Thanks for letting me know Emily

        Reply
    5. Angela

      March 19, 2021 at 11:04 am

      5 stars
      I love roast recipes that can be done early. It makes meal prep so fast and easy. I love that you are using venison. Thanks for sharing!

      Reply
      • Beth Neels

        March 19, 2021 at 4:17 pm

        Thanks Angela! Glad you liked it!

        Reply
    6. Sarah K

      March 09, 2021 at 9:00 pm

      I’m a novice at cooking wild game and was so excited to try this recipe! We were having friends over for dinner, so I doubled the recipe and am SO glad I did! I made a chicken option in case anyone had an aversion to eating venison, but everyone loved it and the chicken was barely touched! Thankfully I think I have enough leftover so I can try your enchiladas recipe as well! Thank you! 😀

      Reply
      • Beth Neels

        March 10, 2021 at 11:46 am

        I’m so pleased to here that Sarah and I appreciate you taking the time to let me know! Coincidentally I made them yesterday and I’m making the enchiladas for dinner tonight! 🙂

        Reply
    7. Derek Halliwill

      January 29, 2021 at 12:07 pm

      Do you peel the orange or leave the skin on?

      Reply
      • Beth Neels

        January 29, 2021 at 4:21 pm

        No leave the peel on Derek, it adds great flavor! Thanks for checking out the recipe! I hope you like it!

        Reply
    8. Jason K

      April 14, 2018 at 10:32 pm

      5 stars
      Great recipe, I used the deer neck for it. Worked very well.

      Reply
      • Binky

        April 15, 2018 at 2:14 pm

        Oh, that’s great, Jason! I haven’t used this one for the neck, but it would certainly be a good cut for Carnitas! So glad you liked it!

        Reply
    9. Tim

      June 28, 2017 at 1:13 pm

      5 stars
      This is a really good idea for a seemingly tough cut of venison! Giving this a try!

      Reply
      • Binky

        June 28, 2017 at 1:14 pm

        It really makes the venison tender and juicy! Let me know how you like it! Thanks, Tim!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

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