Korean Style Venison Tacos

Korean Style Venison Tacos
Korean Style Venison Tacos

Korean Style Venison Tacos 

Instant pot, slow cooker or oven 


Korean Style Venison Tacos

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  


  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.  

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