Pulled Venison Tacos

Pulled Venison Tacos
Preparation time: 15m
Cooking time: 150m
Serves: 3-5
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Diced
  • Olive oil
  • ¾ cup pineapple juice
  • 1 ¼  cups Rosé wine
  • 1 tsp Dijon mustard
  • 2 Tbsp soy sauce
  • 1 star anise
  • 1 cloves garlic, crushed
  • 1 red onion, thinly sliced
  • 1 stalks celery, sliced
  • 1 green chili, seeds removed
  • Soft tacos

Method

Step 1

Remove the Diced Venison from the fridge and packaging and allow to bloom at room temperature for 10 minutes. Rub the meat with olive oil and season with salt and pepper. Sear the Diced Venison in a hot pan until all diced pieces have been browned. Transfer the meat and juices into a medium-sized cooking dish.

Step 2

Sauté the onion, celery and capsicum, then add to the meat.

Step 3

Mix pineapple juice, rosé wine, mustard, soy sauce, star anise and garlic and add to meat.

Step 4

Cover and cook until the liquid is reduced and the meat is tender enough to pull apart with forks

*If cooking in oven, set at 320° F and check halfway through. If looking dry, add 1/4 cup hot liquid. If slow cooking, cook for 8-9 hours on low temperature or 5-6 hours on med/high temperature. **

Step 5

Remove the star anise from the sauce, reduce in a pan if required, and add back the shredded venison. Mix and serve.

Step 6

Serve with pineapple salsa, slaw, avocado and lime wedges.