Venison Tacos in the Crockpot

Author: Maddie Kovach

Ingredients:

• 1 pound venison, cubed
• 1 tablespoon olive oil
• 1/2 cup red enchilada sauce
• 4 ounces chopped green chilies, you can also use the canned ones
• 2 tablespoons Chipotle Tabasco Pepper Sauce from Chipotle, you can find in grocery store or local Chipotle!
• 2 tablespoons lime juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire
• 2 teaspoons Liquid Smoke
• 1/2 teaspoon of the following: Garlic powder, onion powder and cumin. You can add more spices if you like it hotter!

Optional toppings:

• Avocado, mashed and mixed with garlic powder and salt
• Crumbled Asado cheese
• Cherry tomatoes

Instructions:

1. Heat olive oil in a pan. Once oil is heated, add the cubed venison and cook until it is slightly browned on both sides.
2. Add venison and all the rest of the ingredients to crock pot and stir. Cook on high for about 3 hours until meat can be easily shredded with a fork.
3. Once venison can be shredded with a fork, take it out and start shredding it on the cutting board.
4. Return shredded meat to crock pot and continue cooking for another 10-15 minutes.
5. Venison will be a little runny, so make sure you drain it first before adding it to a taco shell or it will make it soggy.
6. Add to shell, top with your favorite ingredients and enjoy!