Braised Backstrap Shredded Tacos by John Dudley
These Braised Backstrap Shredded Tacos by John Dudley are just simply wild. Go out on a limb and braise wild game neck, shoulder, or arm meat, then add your favorite Sriracha Sauce and serve in warm tortillas with spicy, smoked jalapeños.
4 TBSP GRASS FED BUTTER
3 CLOVES FRESH GARLIC
4 LBS LARGE CUTS OF WILD GAME NECK, SHOULDER OR ARM MEAT
3/4 CUP BONE BROTH
2 TBSP TRAEGER PRIME RIB RUB
2 TBSP TRAEGER COFFEE RUB
2 BUNCHES CILANTRO, CHOPPED
3 AVOCADOS, SLICED
Then ready to cook, set the temperature to 250℉ and preheat, lid closed for 15 minutes.
Add the grass fed butter and garlic to a large Dutch oven and place on the stovetop. Add the game meat to the Dutch oven and sear on all sides.
Remove from heat and season with Traeger Prime Rib and Traeger Coffee rubs.
Add the bone broth to the pot and cover. Wrap the seam of the lids tightly with foil.
Place directly on the grill grate and cook for approximately 8 hours without peeking.
Remove the lid and twist the meat with a fork. If the meat easily shreds, then drizzle Sriracha Sugar Lips on top and cover with the lid. If the meat doesn’t fall apart yet, recover and continue to cook for another hour or until tender.
Reduce grill temperature to 180℉. Place jalapeños directly on the grill grate and smoke the peppers for 20 minutes.
With 10 minutes remaining, wrap a stack of tortillas in foil and set them in the Traeger to warm.
Remove Dutch oven from the grill and shred meat with two large forks. Mix in another drizzle of Sriracha Sugar Lips and cover pot.
Remove tortillas and jalapeños from the grill and slice jalapeños.
Build tacos with shredded backstrap, jalapeños and avocados. Garnish with cilantro. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
Recipe and photo from Traeger.