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