On Wednesdays, my husband I have a friend who comes to dinner! But life is crazy and complicated and I am always in a rush. I teach high school and during my free period I walked home (small town living) and put some dinner in the crock pot.
Last October, Rob shot a deer, so we have venison galore in our freezer. It's such nice lean meat. No fat to speak of. When we butcher the meet, and I mean WE, I like to make smallish roasts. I took a 2 lb roast out of the freezer and decided that would work perfectly for venison tacos.
Ingredients:
1- 2 lb. venison roast
1 small red onion, sliced thinly
5 small cloves of garlic
1 lime cut into quarters
1 tomatillo cut into quarters
1 14.5 ounce can of stewed tomatoes
1.5 tsp. cumin
1 tbs. chili de arbol
1 tsp salt.
1/2 tsp. black pepper
14 ounces of water
1 good handful of chopped cilantro, stems included.
In a regular sized crock pot, place the onion on the bottom, place the frozen venison roast on top. Throw in the rest of the ingredients on top and cook on low for five hours.
When you finish cooking, the meat should literally fall apart. I remove the meat from the sauce and shred it. Take the remainder of the sauce and put it in the food processor. You will find this makes a lovely spicy salsa to serve with your tacos.
I serve mine with corn tortillas that have been heated in a non-stick pan with canola spray, lime, non-fat greek yogurt (because we don't use sour cream), cheddar cheese, and the salsa from the cooking. I serve black beans and rice as a side dish. And last night I served a modified Waldorf salad made with green apples, celery, a dab of mayonnaise, green onion, and walnuts to counteract the spiciness of the tacos.
I should have taken pictures, but didn't decide to publish the recipe until I tasted it. So good!
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