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.
4 Tablespoon grass-fed butter
3 Clove fresh garlic
4 Pound large cuts of wild venison neck, shoulder or arm meat
2 Tablespoon Traeger Prime Rib Rub
2 Tablespoon Traeger Coffee Rub
3/4 Cup bone broth
1 red onion
4 jalapeños
20 corn tortillas
Traeger Sriracha Sugar Lips BBQ Glaze
2 Bunch cilantro, roughly chopped
3 avocados, sliced
4 Tablespoon grass-fed butter
3 Clove fresh garlic
4 Pound large cuts of wild venison neck, shoulder or arm meat
2 Tablespoon Traeger Prime Rib Rub
2 Tablespoon Traeger Coffee Rub
3/4 Cup bone broth
1 red onion
4 jalapeños
20 corn tortillas
Traeger Sriracha Sugar Lips BBQ Glaze
2 Bunch cilantro, roughly chopped
3 avocados, sliced