Slow Cooked Shredded Venison Tacos with Pickled Red Onions by Seriously Good Venison
For more information visit: www.seriouslygoodvenison.co.uk
Ingredients: Makes 24 mini tacos
For the venison
1 kilo venison shin, diced
100g smoked bacon lardons
2 small onions, diced
1 stick celery, diced
2 small carrots, diced
4 cloves garlic, crushed
2 small red chillies, chopped
3 bay leaves dried
250ml Red Wine
3 tins plum tomatoes
2 fresh sprigs of thyme
2tsp pimento, ground
2tsp oregano, dried
2tsp paprika
2tsp Apple Cider Vinegar
4tbsp rapeseed oil
Salt and pepper
For the pickled red onion
1 small red onion, finely sliced
3 tbsp. Apple Cider Vinegar
½ tsp sugar
Method:
For the Venison
- Preheat the oven to 160ºC.
- Heat ¼ of oil in a heavy based casserole dish on the hob.
- Brown the venison in four batches and set aside, using more oil each time.
- Fry the lardons until starting to brown then add the diced onion and fry until beginning to soften. Add the carrot, celery, garlic and chilli. Fry for a further 4 – 6 minutes then return the venison to the pot. Add the pimento and paprika, stir and cook for 1 minute.
- Now pour in the wine and reduce until all the alcohol has evaporated then add the tomatoes, bay leaves, oregano and the cider vinegar.
- Bring up to the boil, season and then reduce to a simmer.
- Break up the tomatoes with a wooden spoon, cover and transfer to the oven. Leave to cook for 3 hours, checking occasionally to stir and make sure it hasn’t dried out. If it looks a little dry add a touch of hot stock (chicken or vegetable is fine).
- After 3 hours take the pot out of the oven and allow to cool slightly before removing the meat with a slotted spoon into a bowl.
- At this point, remove the bay leaves and thyme sprigs from the sauce
- Shred the venison with two forks and return to the sauce, pop back in the oven until you are ready to serve.
For the Pickled Onions
- While you’re waiting for the venison to cook, finely slice the red onion and place in a shallow dish, evenly spread across the bottom.
- Dissolve the sugar in the Apple Cider Vinegar and pour over the sliced onions.
- Leave to marinade until the venison is ready.
Serve in taco tortillas, with lettuce, sour cream and the pickled onions
In association with Taste Communications.
www.tastecommunications.co.uk
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