Slow Cooker Shredded Venison for Tacos
|Slow Cooker Size
3 lb (1.5kg)
venison roast, boneless
1 ¼ oz (35 g)
taco seasoning mix
ground cayenne pepper
(all-purpose) plain flour
1 ½ cups
Mix the flour with half the taco seasoning, then coat onto the meat.
In a large skillet, heat oil and cook the roast until browned.
Transfer the meat to the slow cooker. Add water and cook for 8 hours
over low heat or 5 hours over high heat.
Using a fork, shred the tendered meat then add seasoning to taste.
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