Slow Cooker Venison Tacos


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Give taco night a twist by making a batch of Slow Cooker Venison Tacos. These are just as delicious as if you were using ground beef. You’ll need just a few pantry staples and all of your favorite toppings to make a yummy taco dinner.

Add a few other options to your Taco Tuesday meal plan with my Slow Cooker Birria Tacos and Slow Cooker Taco Dip.

venison taco meat in a slow cooker.

Does ground venison make good taco meat?

Ground venison pretty much has the same texture as ground beef, which makes it an ideal meat choice for making tacos. When processed appropriately, you can barely tell the difference between the two. And one of the best things about using ground venison is you don’t have to worry about pouring off any fat. If we aren’t making taco meat, we are using that ground venison for venison spaghetti sauce.

Recipe Ingredients

Ingredients for venison tacos on a table.
  • Ground Venison Meat: Some people like it 100% venison. We like to keep it at 80% venison, 20% pork. Go with whatever you prefer.
  • Seasoning: You’ll only need one packet of taco seasoning, which can be purchased at the grocery store or made from scratch.
  • Rotel Tomatoes: Adds a nice kick as well as heartiness to the taco meat. We also use this in my cheesy Rotel Tacos.
  • Water: Typically used per the taco sauce packet.
  • Taco Fixings: I suggest having fresh lime for squeezing lime juice just before serving as well as fresh jalapeno, red onion, tomato, avocado, and taco sauce for toppings.

Step-by-Step Directions

2 images showing how to make venison tacos in a slow cooker.

Step One – Add the ground venison to your crock pot, along with the canned tomatoes and chilies, the taco seasoning and water. Give the venison meat mixture a good stir.

Step Two – Cover and cook on LOW for 6 hours or 4 hours on HIGH.

overhead shot of venison taco meat with a spoon in it.

How to serve

  • Create delicious tacos with your favorite toppings such as shredded romaine lettuce, chopped tomatoes, avocado, jalapeños, diced onions, shredded cheese, sour cream, and taco sauce.
  • Use flour tortillas to make easy venison soft tacos or burritos. You can also use soft corn tortillas.
  • You can also use this taco meat to make a taco salad, enchiladas, or rotel dip.
4 vension tacos on a taco stand.

Recipe FAQs

Should I use a certain type of venison?

When we harvest our deer we have it mixed with a little pork so that it has a little extra fat, so that it doesn’t dry out. You can use venison that hasn’t been mixed with pork and still have great results for the Rotel tomatoes will keep the meat moist as it cooks.

How do I store leftover taco meat?

Place the remaining venison taco meat in an airtight container and store in the fridge for up to 3 days. Reheat in a cast iron skillet until warmed throughout.

What other seasonings can I use to make even more flavorful meat?

Chili powder, minced garlic, garlic powder, a splash of apple cider vinegar, cumin, and salt and pepper are all taco meat friendly spices.

Can I freeze this venison taco meat?

Yes. Cook the meat according to the instructions. Then, wait for it to cool to at least room temperature before storing it in the freezer. Be sure to use a freezer safe container.

Will the taco meat taste like wild game?

It shouldn’t. But in all honesty, it will depend on how the deer meat was processed and how used to the flavor of venison you are.

Can I mix some of the venison meat with lean ground beef?

Yes, if that’s what you prefer.

close up of venison tacos on a stand.

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overhead shot of venison taco meat with a spoon in it.

Slow Cooker Venison Tacos

5 from 1 vote
Prep Time: 5 minutes
Total Time: 6 hours 5 minutes
Servings: 8
Ground venison made into tacos easily with a slow cooker! Just get your topping ready and dinner is served.

Ingredients 
 

  • 2 lbs. ground venison
  • 1 oz. packet taco seasoning
  • 10 oz. can tomatoes and chilies, (Rotel tomatoes)
  • 1 cup water

For serving:

  • flour or corn tortillas
  • shredded lettuce, chopped tomatoes, avocado, jalapeños, red onion, shredded cheese, taco sauce.

Instructions 

  • Add the ground venison to your slow cooker, along with the canned tomatoes and chilies, the taco seasoning and water.
  • Give a good stir, then cover and cook on low for 6 hours (or 4 hour on high).
  • Bake the tortillas per packaging instructions.
  • Serve with the ground venison taco meat, along with the optional toppings, for people to dress how they prefer.

Notes

  • When we harvest our deer we have it mixed with a little pork so that it has a little extra fat, so that it doesn’t dry out. Everyone’s is different though. Some people like it 100% venison. We like to keep it at 80% venison, 20% pork. You can use venison that hasn’t been mixed with pork and still have great results for the Rotel tomatoes will keep the meat moist as it cooks.
  • Place the remaining venison taco meat in an airtight container and store in the fridge for up to 3 days. Reheat in a cast iron skillet until warmed throughout.
  • Nutritional values do not include taco shells or toppings

Nutrition

Calories: 191kcal | Carbohydrates: 3g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 376mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 374IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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3 Comments

  1. Socalgal says:

    Is the ground venison or other meat put in crockpot raw or precooked? Thanks

    1. Sarah Olson says:

      This is put in raw.

      1. Anonymous says:

        You don’t need to precook the meat.

        I’ve been making this the decades. We use it as a Coney sauce on hotdogs, too. Most of the time I make it with ground beef and add a can of Campbell’s fiesta nacho cheese soup and I triple his recipe.

        3 lbs uncooked meat
        3 taco seasoning pkgs
        1 jar salsa or Rotel tomatoes (spicy level is up to you)
        1 can Campbell’s fiesta cheese soup
        1 cup water or beef broth.

        Simmer until it’s the consistency you desire but make sure you stir everything together before you start to great it. This way the meat has the consistency of taco meat.