Venison Birria Tacos

If you’re looking for a wild-game twist on a classic comfort dish, these Venison Birria Tacos deliver big flavor with a little smoke and a lot of soul. Starting with a bone-in venison pot roast, we build deep flavor by smoking the meat first, then braising it low and slow in a rich, chile-forward broth finished with our Chipotle Soy Honey Rub and chile de árbol heat. Perfect for tacos, dipping, or just a big bowl and a spoon.

Ingredients

For the Venison & Birria Broth

• 1 bone-in venison pot roast

• Ranch & Rifle Chipotle Soy Honey Rub

• 4 dried chile de árbol peppers

• 1 onion, quartered

• 4–5 cloves garlic

• 2 cups beef or venison stock

• 1 cup water

• 1 tablespoon oil or beef tallow

• Salt to taste

For Serving

• Corn tortillas

• Chopped white onion

• Fresh cilantro

• Lime wedges

• Cotija cheese

Step 1: Smoke the Venison

Season the venison pot roast generously on all sides with Chipotle Soy Honey Rub.
Preheat your smoker to about 200°F and place the roast on the grates. Smoke for 2–3 hours, just long enough to pick up color and a light smoke flavor. The meat does not need to be cooked through at this stage.

Step 2: Build the Birria Base

Heat a large Dutch oven or heavy pot over medium heat. Add oil or tallow, then lightly toast the chile de árbol peppers for 30–60 seconds until fragrant. Add the onion and garlic and cook until softened.

Pour in the stock and water, scraping the bottom of the pot. Bring to a gentle simmer.

Step 3: Braise the Venison

Add the smoked venison pot roast to the pot, bone and all. Cover and simmer gently for 3–4 hours, or until the meat is fork-tender and easily pulls apart. Turn the roast occasionally and skim excess fat if needed.

Once tender, remove the venison and shred it, discarding the bone. Return the shredded meat to the pot and adjust seasoning as needed.

Step 4: Assemble the Tacos

Heat a skillet or flat top over medium heat. Dip tortillas into the birria broth, then place them on the hot surface. Add shredded venison and cheese if using, fold, and cook until crispy on both sides.

Step 5: Serve

Serve tacos hot with chopped onion, cilantro, lime wedges, and a small bowl of the birria broth for dipping.

Tips from the Smoke Shack

• Venison is lean, so keeping the braise gentle prevents drying it out.

• Chile de árbol brings heat — adjust the amount if you want a milder broth.

• Leftover birria makes killer nachos, quesadillas, or even breakfast hash.