Korean Style Venison Tacos

Korean Style Venison Tacos 

Instant pot, slow cooker or oven 

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Korean Style Venison Tacos Ingredients: 

1 tablespoon olive oil  
1 ½ – 2 pounds venison roast  
1 Bosc pear (or any type) grated on large holes 
¼ cup reduced-sodium soy sauce  
3 tablespoons brown sugar  
1 heaping tablespoon minced garlic  
1 tablespoon fiery sesame oil  
Dash Cholula Hot Pepper Sauce  
1 tablespoon  toasted  sesame seeds 
12 baked blue or yellow corn taco shells  
1 handful Fresh parsley – chopped 

Cholula Hot Dressed Salad Ingredients: 

¼ cup olive oil mayonnaise  
2 teaspoons Cholula hot sauce  
1  head iceberg lettuce chopped into slivers 

1 handful chopped parsley  

Directions: 

1. Select SAUTÉ on the Instant Pot. Add oil to pot. When  
   hot, add the venison roast and cook for 5 to 8 minutes or until well  
   browned on all sides. 
    

1. Grate pear into a medium bowl. Add soy sauce, brown sugar, garlic, sesame  
   oil, and hot sauce. Mix well. Pour over browned venison. Press CANCEL. Secure  
   the lid. Select Meat/Stew and cook for 55 minutes; till for tender. 

1. Perform a quick pressure release, and shred venison with 2 forks. Sprinkle  
   with sesame seeds. 

1.  Portion meat into warm tortillas and top with salad and parsley.   

(If you do not have a pressure cooker you may SLOW COOK in a Crock Pot for 6 to 7 hours until very tender, or roast in a 325-degree F oven for 4 hours or hours until very tender) 

Salad Directions: 

1. Combine mayonnaise and hot sauce in a large bowl. Season with salt and pepper. Add shredded lettuce and toss to coat. Refrigerate until venison is ready. Shred beef with two forks. Sprinkle with sesame seeds.