Shredded Venison Taco Meat

1(15-ounce) can fire-roasted tomatoes

1 teaspoon minced garlic

1/2 cup water

1 beef bouillon cube

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon kosher salt

1 teaspoon pepper

2 pounds venison (ham, roast, shoulder)

Combine first 8 ingredients in a crock pot, then add venison.  Cook on low for 6-8 hours or high for 4-6 hours.  When meat is cooked through, remove from pot and set aside until it’s cool enough to touch.  Shred the meat with fingers or two forks, then add back to the juices in the crock pot and stir.  Use a slotted spoon to fill flour tortillas for tacos or quesadillas.

 

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