I think I may have been Mexican in a former life.. I find myself drawn to foods wrapped in a a tortilla and as a result many of my recipes end up as some sort of taco or burrito LOL. This is a really simple Mule Deer recipe and really can be done with any slower cooker type meat. Old rutty bucks need bright strong flavors in my opinion to make them enjoyable but I don’t think any meat should be masked by over powering them with garlic and onions etc. That’s why I love this mule deer recipe.
- mule deer rump roast
1/2 stick of salted butter
1 small can of Herdez chipotle peppers in adobe
2oz of lime juice
2 teaspoon pink Himalayan salt
1/4 cup of agave nectar
1/2 teaspoon cayenne pepper
1/4 teaspoon dill
1 or two slices of white onion
avocados
sour cream
flour or corn tortillas
Cilantro
Instructions for mule deer tacos
In a blender or vitamix blend 1/2 cup of water ,lime juice, the can of chipotle peppers, agave, dill, cayenne into a uniform solution. Place a well slated mule deer roast in a crockpot, slice the butter and lay on top of the roast. Then pour the solution over the top of the mule deer meat. Lay the onion slices on top of the meat and mixture these can be either removed later or mixed into the meat when you are ready to shred. Set temp a low setting and cook for 6-8 hours. I personally like to begin pulling apart the meat (although it may still be pretty solid) at like 4.5 hours then continue to cook it, to clarify: not shred the meat but make it so that its 2 or 3 pieces that way it can be completely covered by the chipotle mix. Keep cooking until fall apart tender and serve with your favorite accompaniments. I do mine with sour cream , cilantro, and avocados
Building the mule deer tacos:
I like to flame char my tortillas then I place the shredded mule deer meat on the tortilla add some sour cream and avocado slices top with some chopped cilantro then shove in my face
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