These tacos by John Dudley are straight up buck wild. Braise wild game neck, shoulder or arm meat, then add Traeger Sugar Lips Sriracha BBQ Glaze and serve in warm tortillas with spicy, grilled jalapeños.
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When ready to cook, set Traeger temperature to 500℉. Place a large Dutch oven with the lid off in the grill, and preheat, lid closed for 15 minutes.
Add the grass fed butter to the Dutch oven and stir until melted, add the garlic and let cook for a few seconds. Add the game meat and sear on all sides.
With the roast still on the grill, season with Traeger Prime Rib Rub and Traeger Coffee Rub on all sides.
Add the bone broth to the pot and cover. Wrap the seam of the lids tightly with foil if necessary. Turn the temperature down to 225℉ and let braise until fork tender, about 10 to 12 hours.
Meanwhile, prep your taco toppings. Slice the red onion into 2 to 3 inch thick rounds. Place the onion in a bowl with the jalapeños and season with additional Traeger Prime Rib Rub, set aside.
Remove the lid and twist the meat with a fork. If the meat easily shreds move on to roasting the jalapeños and onions. If the meat doesn’t fall apart yet, re-cover and continue to cook for another hour or until tender.
With 10 minutes remaining, wrap a stack of tortillas in foil and set them in the Traeger to warm. Increase the grill temperature to 500℉. Place the jalapeños and onions directly on the grill grate and quickly sear for 5 to 10 minutes, flipping once.
Remove tortillas, jalapeños and onions from the grill. Slice the jalapeños and roughly chop the onion.
Remove Dutch oven from the grill and shred meat with two large forks. Mix in about half of the jalapeños and onions with a generous amount of Traeger Sugar Lips Sriracha BBQ Glaze. Cover the pot and let sit while you prep your tacos.
Build tacos with shredded venison, jalapeños and avocados. Garnish with cilantro. Enjoy!
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