Venison Barbacoa Tacos | Source to Smoke with Allie D'Andrea | Oklahoma Joe's®️

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still offers a rich flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth maintains flavor while being lower in calories.

Preheat the Oklahoma Joe's Taha Grill to 250°F.

Inject the venison with beef tallow to add moisture.

Rub remaining beef tallow over the outside of the venison and season with kosher salt and ground black pepper.

Place the venison in an aluminum pan to catch melting fat.

Grill the venison at 250°F for 1 to 1.5 hours, flipping halfway through.

Transfer the grilled venison to a crock pot.

Add beef stock, white onion, and whole garlic cloves to the crock pot with the venison.

Cook on low for about 4 hours, then increase heat if necessary.

Once cooked, shred the venison and mix with the braising liquid.

Soak diced white onion in white distilled vinegar for 20 minutes to soften.

Warm flour tortillas and assemble tacos with shredded venison, raw onion, crumbled queso cheese, fresh cilantro, and grated jalapeno.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary