Slow Cooked Pulled Venison Diced with Blackened Spices

Slow Cooked Pulled Venison Diced with Blackened Spices
Try something delicious with our Slow Cooked Pulled Venison Diced with Blackened Spices recipe.
Preparation time: 20M
Cooking time: 3H-7H
Serves: 6
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Diced
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons onion flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon flaky salt
  • 2 tablespoons olive oil, extra
  • 1 red onion, sliced
  • ½ cup red wine
  • 1 cup tomato passata (or strained tomatoes)
  • ½ cup beef stock
  • ¼ cup chopped cilantro

Smoked Paprika Mayonnaise

  • ½ cup mayonnaise
  • 1 teaspoon smoked paprika
  • ½ teaspoon lime or lemon zest

To Serve

  • 8 tortillas
  • 2 cups cabbage, thinly sliced
  • 2 spring onions (scallions), finely sliced
  • 1 avocado, diced
  • Cilantro sprigs

Method

Step 1

Remove Silver Fern Farms Venison Diced from the fridge and packaging.

Step 2

Combine venison, olive oil, paprika, oregano, onion flakes, garlic powder, and salt in a large bowl. Mix well to coat. Cover and refrigerate for 1 hour.

Step 3

Remove from the fridge and allow to bloom at room temperature for 10 minutes.

Step 4

Heat extra olive oil in a skillet over medium-high heat. Sear the venison in batches, turning to brown on both sides. Remove from heat and place venison and any cooking juices into a slow cooker.

Step 5

Reduce pan to low heat. Add extra oil if necessary and cook the onion until soft. Add red wine and cook until it has almost evaporated. Add tomato passata and beef stock. Bring to a boil, then pour the mixture into the slow cooker. Cook for 3-4 hours on High or 6-7 hours on Low, until venison is very tender. Remove the venison from the sauce and pull it apart. Return the venison to the sauce and stir in the chopped cilantro. Keep warm.

Step 6

To prepare the smoked paprika mayonnaise, combine mayonnaise, smoked paprika, and lime or lemon zest in a small bowl.

Step 7

Lightly toast the tortillas in a dry skillet for 30 seconds on each side and keep warm in a clean towel.

Step 8

To assemble the tacos, fill each tortilla with venison, cabbage, spring onions, and avocado. Top with a dollop of smoked paprika mayonnaise. Garnish with cilantro sprigs.

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Diced Venison
A favorite to cook low and slow, our Diced Venison is a winter warmer that is simple and easy to prepare. Delicious and delicate, this cut melts in your mouth and is the perfect for creating one-pot-wonders. Be inspired by the passion and patience of slow cooking and let the aromas of Diced Venison fill your kitchen.Pasture-raised Venison. No Ad...
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