When it comes to crowd-pleasing comfort food, these Venison Birria Tacos are hard to beat. Tender, slow-cooked venison is shredded and simmered in a rich, smoky chilli sauce before being tucked into crispy cheese-filled tortillas and served with a flavour-packed dipping broth.
@premoteuk has been back in the kitchen with our premium diced venison, creating a delicious take on the much-loved Mexican classic. Slow-cooked for hours until meltingly tender, the venison is infused with warming spices and rich flavours before being transformed into irresistibly crispy tacos.
Perfect for sharing with family and friends, this recipe combines the rich flavour of wild venison with bold spices, melted cheese, and fresh coriander. The result is a comforting yet impressive dish that's ideal for weekend cooking, entertaining guests, or simply enjoying something a little different.
The slow cooking time allows the venison to become beautifully tender while creating a rich, deeply flavoured broth that's perfect for dipping. Served with a squeeze of fresh lime, these tacos deliver the perfect balance of savoury, smoky, spicy, and fresh flavours.
Total time: 5 hours
Ingredients (Serves 4)
- 500g diced venison
- 3-4 assorted dried chillies (Guajillo, Chipotle or Ancho)
- ½ tsp cumin seeds
- A few peppercorns
- 3 large tomatoes, quartered
- 1 red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tsp dried oregano
- 2 bay leaves
- Red wine vinegar
- 1 litre beef stock
- Small tortillas
- Cheddar cheese, grated (or your preferred cheese)
- Fresh coriander
- Salt
- Oil
- Lime wedges, to serve
Method
Prepare the sauce
- Remove the stems and seeds from the dried chillies. Toast the chillies in a dry frying pan over a medium-high heat for a few minutes alongside the cumin seeds and peppercorns.
- Transfer the chillies to a jug, cover with boiling water, and leave to soak for 15 minutes.
- Using a pestle and mortar, grind the toasted cumin seeds, peppercorns, oregano, and a pinch of salt until fine.
Cook the venison
- Bring the venison to room temperature, season with salt, and drizzle with a little oil.
- Heat a splash of oil in a large frying pan and sear the venison in batches until well coloured. Remove and set aside.
- Reduce the heat and add the sliced onion and garlic to the same pan. Cook for 5-10 minutes until softened.
- Add the tomatoes, soaked chillies, a splash of the chilli soaking water, and a mug of beef stock. Cover with a lid and cook for 10 minutes.
- Blend the mixture until smooth, then pass through a sieve to create a silky sauce.
Slow cook
- Place the seared venison into an ovenproof dish. Pour over the chilli sauce and remaining beef stock, then stir to combine.
- Add the bay leaves and a splash of red wine vinegar.
- Cover with a lid and cook in a preheated oven at 130°C Fan for 4 hours, or until the venison is tender enough to pull apart easily.
- Remove the venison from the sauce and shred using two forks, mixing it with a ladle of the cooking liquid.
Assemble the tacos
- Keep the remaining sauce warm over a low heat.
- Heat a frying pan over a medium-high heat.
- Dip each tortilla briefly into the sauce before placing it in the pan.
- Top with grated cheese and shredded venison, then fold the tortilla over.
- Cook until the cheese has melted and the tortilla is golden and crisp on both sides.
Serve
Scatter over fresh coriander and serve immediately with the warm birria broth for dipping and plenty of fresh lime wedges. Crispy, rich, and packed with flavour, these venison birria tacos are guaranteed to become a new favourite for sharing around the table.
Order Your Venison Online
This recipe features our premium diced venison, sustainably sourced, farm-assured, and delivered fresh across England and Wales.