We found ourselves asking just that recently. Since roasts are always best fork tender I decided to use the pressure cooker to cook the venison; then shred and season the meat for tacos. Neck roasts are a great choice for shredding because the grain of the meat naturally runs through the thickness of the roast (as does beef tongue, if you’re looking to be a bit more adventurous). An oven or slow cooker will work just as well, but it will take far longer.
This roast was still a little frozen but the pressure cooker can handle that. After browning I added a sliced onion and, for this recipe, I added beer to flavor the roast as it cooks. Normally I use broth and you can, with equally delicious results, if you’d prefer not to use beer.
Now here’s the most important bit- cook until fork tender (in other words cook until you can easily push a fork into the roast. Even in the pressure cooker this took over an hour, if you opt for the slow-cooker or oven it will take all day.
Let the roast cool enough to handle. Then using two forks shred the venison, pulled pork style. Once shredded add taco seasoning to taste. If your roast is large enough remove a portion of the shredded meat before seasoning and add barbecue sauce to that bit. It freezes well too.
Now make your self some tacos!
(Leaf lettuce works great for rolling up grain free tacos too).
We love tacos! Plus they’re fast and who doesn’t love a meal that’s quick and easy to prepare? But have you looked at the ingredients on the prepackaged spice mixes? There are more than just spices in there-things like maltodextrin, monosodium glutamate, and silicon dioxide are common. Definitely not ingredients I want to be feeding my family. And if you raise your own meat or try to buy naturally raised grass-fed beef tossing such ingredients in might feel a bit like ruining a perfectly good meal.
Luckily there is a solution-and it’s easy:make your own taco seasoning (cause if you want it done right you have to do it yourself ya’ know). I mix up several batches at once so I can just add it in and not fiddle around trying to find all the spices and measure them out when I could be slicing lettuce.
Like the prepackaged stuff just toss it in with your browned meat and a little water.
Now if only I could replicate those crunchy corn taco shells (gmo free).
Here’s the recipe from the link above @ allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.